INGREDIENTS

INSTRUCTIONS

* Note: This dish works best with knob onions (overgrown green onions
with a bulb about 1-inch across). If these are not available, use the
largest green onions you can find so that they don't soften too
quickly when grilling. You may substitute baby leeks.
About 45 minutes before serving, light a charcoal fire and let it
burn down to medium-hot. Carefully trim the root ends off the onion,
trim 1/2-inch from the top, and cut away any withered outer leaves.
Position the grill 4 to 6 inches above the coals and lay a double
folded square of aluminum foil on one side of the grill. Brush the
onions lightly with the oil and season to taste. Lay the white part
of the onion on the grill over the fire and the green part on the
foil. Lay a heavy cast-iron skillet over them to press the onions
down onto the grill, so they will have nice grill marks. Grill them,
turning occasionally, for 7 to 13 minutes, depending on the size of
the onions. They are done when the white bulb is browned and well
marked, and the green tops are soft. Remove to a warm serving platter
and squeeze a little lime juice over the top. Serve warm, accompanied
by the remaining lime wedges. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6235 broadcast
04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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