Grilled Musso’s Onions Agro-Dolce Print Email

Musso’s Vidalia-seed Onions
The Fresh Olive Co. Balsamico of Modena
Extra Virgin Olive Oil
Fine sea salt and black pepper

Cut off the ends of the onion, skin, and split in half horizontally, so you can see the rings. Place in a wide bowl or casserole and drizzle generously with Balsamico, allowing about 1 tsp per onion half; toss onions to coat well. Marinate for at least one hour, turning onions regularly. Prepare an indirect medium-high grill.

Brush onions with olive oil and place facedown on a preheated, cleaned and oiled cooking grate - over direct heat. Cook just long enough to create nice grill marks, 3-6 minutes, and transfer to a metal pan.

Drizzle with olive oil and the remaining balsamico, as well as sea salt flakes and cracked pepper. Cover with foil and cook with indirect heat until the onions are tender – about 20 minutes. Serve with grilled or roasted meats, on a burger, or sliced on a leftover steak or chicken sandwich. – Chef Michaelangelo (mick) Rosacci

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