Method:
Preheat outdoor grill or broiler. Place Vidalia Onion slices on a grill or broiler pan. Grill until slightly softened and golden brown, about 3 minutes; turn and cook until tender, about 3 minutes longer. To prepare dressing, combine in a small bowl orange juice, oil, vinegar, honey, salt and black pepper; spoon over grilled onions. Serve, if desired, on a bed of spinach leaves topped with chopped tomatoes and drizzled with dressing.
* 2 large (about 1 and one-half pounds) Vidalia Onions cut in 8 (one-half inch) slices
* One-fourth cup orange juice
* 1 tablespoon olive oil
* 2 teaspoons red wine vinegar
* One and one-half teaspoons honey or brown sugar
* One-half teaspoon salt
* A pinch of ground black pepper
This article appears in October 2024.