INGREDIENTS

INSTRUCTIONS

Create a 10x14" roasting pan with at least 2 layers of heavy-duty
aluminimum foil by bending the edges up into 2" high sides and crimping the
corners to hold them in place. Lay the onions in the pan, cut-side up.
Combine the olive oil, vinegar and butter and pour over the onions, Bank
hot coals on two sides of the bottom of a barbecue. Place the foil pan of
onions on the grill, centered between the banks of coals below. Cover the
grill and bake, gently turning the onions and basting them with the pan
juices about ever 15-20 minutes, until they are deep-golden and very soft
when pressed. This will take about 1-1 1/2 hours. Ultimately, they will
break apart somewhat, so don't be too concerned about keeping them whole.
Serve hot or at room temperature, as an accompaniment to grilled or
oven-roasted fish, poultry or beef.
Calories: 149, Protein: 2g, Fat: 10g, Carbohydrate: 14g, Cholesterol:
7.75mg, Sodium: 34.2mg.
Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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