MARINATED AND GRILLED VIDALIA ONIONS

For nearly four decades, the University of Tennessee’s Pat Head Summitt has kept the Lady Vol basketball program among the nation’s elite and in the process has changed the way women’s collegiate hoops is perceived across the country. The 59-year-old Summitt has won eight national titles, 1,071 games with the Vols and coached an Olympic gold medal team. Today she announced she has early onset of dementia.  My heart is breaking for her, for her fans, and for all of those she has left an indelible mark on under her extremely successful coaching.  Today my prayers are with her.

I am also remembering our dear neighbors Kathy and Kevin who lost Kevin’s brother, Wayne, in an auto accident yesterday.  Whether it is loss of a loved one, or loss of a life as you know it, loss can come upon you suddenly and overwhelm you with grief. Giving yourself time and space to heal, and being real with the Lord about your pain can help.  On my Home page I will include some of my favorite scriptures when I need courage or when I need comfort.

Last night I grilled some hamburgers for our dinner.  We try not to eat too much bread and so I don’t want to waste “bread calories” on hamburger buns.  However, I don’t want to just eat a plain hamburger either!  But our hamburgers were down right awesome because we had marinated and grilled vidalia onions on the side.  I only wish you could smell these sweet grilled onions, they were soooo good!  And the best part — the house stayed smelling nice because I cooked this all outside!

P.S.  I meant to sprinkle with Parmesan just before serving and I got so excited about taking a picture I forgot the cheese 🙂

**Marinated and Grilled Vidalia Onions
**

(Makes 2-3 side dish servings)2 medium-sized Vidalia onions or other types of sweet onions
2 Tablespoons balsamic vinegar
1 teaspoon favorite seasoning – I used a garlic pepper mix
1/4 teaspoon dried thyme
1/4 cup olive oil
Salt and fresh ground black pepper to tastePeel onions, cut in to slices about 1/2 inch thick, and separate into rings.Put onion rings into a large Ziploc bag.

In a small bowl, stir together balsamic vinegar, your favorite seasoning, and dried thyme. Whisk in olive oil.

Pour marinade into plastic bag and let onions marinate in the refrigerator 4 hours or longer, turning a few times if you’re home.   (Can be shorter time if you are in a hurry, the added time just enhances the flavor)

Preheat grill to medium high.  Arrange onions in a cast iron skillet or any grilling grate you may have.  I like the cast iron because it allows the onions to get brown and crispy.

Grill onions about 25 minutes or while your meat is cooking.
Stir occasionally.

Onions are done when they are nicely browned, especially on the edges.

Remove onions to serving dish, season to taste with salt and fresh ground black pepper and serve hot.

Noteworthy:

• These can be done in the oven: Preheat oven to 400 F.
  While oven preheats, spray non-stick baking sheet with olive oil or non-stick spray. Arrange marinated onions on baking sheet, putting them in a single layer as much as you can.Roast onions 30-40 minutes, turning about every 10 minutes. Onions are done when they are nicely browned, especially on the edges. Remove onions to serving dish, season to taste with salt and fresh ground black pepper and serve hot.
• Sprinkle with Parmesan cheese for an added richness and flavor just prior to serving!