- 3 large purple onions, cut lengthwise
- 3 cups [750 mL] dry white wine
- 1/2 cup [115 g] butter or margarine, melted
- 3 or 4 sprigs fresh thyme or dill
- 1/4 teaspoon [1 mL] ground pepper
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- Place wooden skewer through each onion slice to hold onion layers together.
- Place onions in a shallow container.
- Add wine.
- Cover and refrigerate 8 hours or overnight - turn occasionally.
- Combine butter, thyme or dill and pepper in a saucepan.
- Keep warm.
- Drain onions.
- Grill onions, without grill lid on, over medium coals for 10 minutes.
- Turn often, basting each time with butter mixture.
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