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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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 48.6mg
Potassium: 1.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g