Grilled Red Torpedo Onions
- Trim onion tops, remove the dry outer skin layer, and trim the stem end but do not remove it or the onion will fall apart. Combine the olive oil, vinegar, salt, and pepper, and set aside. Cut onions in halves or quarters lengthwise. Smaller ones can be left whole. Brush the onions generously with the olive oil mixture. Grill over a low, slow heat to allow the onions to caramelize (30-40 minutes), basting with the olive oil mixture a few times while cooking. Serve with steak, fish, chicken, or on burgers.