Grilled Vidalia Onions
Ingredients:
2 Vidalia, Walla Walla, or yellow onions, peeled and cut into 1/4-inch (6 mm) thick rings
2 tablespoons (28 ml) olive oil
Kosher salt and fresh cracked black pepper, to taste
1 cup (235 ml) dry sherry
1 teaspoon (1.2 g) red pepper flakes
1 teaspoon (0.7 g) minced fresh rosemary leaves
1 cup (235 ml) aged sherry vinegar
1 cup (225 g) packed brown sugar
1/2 cup (160 g) Garlic Confit Jam, strained (recipe follows)
Method:
Light the grill and bring the heat to medium low (you should be able to hold your hand over it for 10 to 15 seconds).
Brush the onion rings with 2 tablespoons (28 ml) olive oil and season with salt and pepper, keeping the rings intact. Grill the rings for 3 to 5 minutes until they are golden brown. Turn them over and grill for another 3 to 5 minutes until golden brown.
In a saucepan over medium-high heat, place the onions, sherry, red pepper flakes, and rosemary and bring to a boil. Continue to cook, stirring occasionally, until almost all of the liquid is gone. Add the vinegar and sugar, adjust heat, and boil, stirring frequently, until the bubbles get large and there is about 1/3 cup (80 ml) of liquid left.
Remove from the heat. Fold in the Garlic Confit Jam and season with salt and pepper. Let cool. Transfer to a bowl. Store, covered, in the refrigerator for up to 1 month. YIELD: 1 1/2 cups (315 g)
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