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Thick-Sliced Onions With Lemon Thyme

Posted by Sarah Wolf, June 11, 2008 at 6:15 PM

- serves 6 -
Adapted from Mario Batali Italian Grill by Mario Batali.

If you can only find regular thyme, whisk in some grated lemon zest along with the olive oil before drizzling the mixture over the onions.

Ingredients

1/4 cup balsamic vinegar
2 garlic cloves, finely minced
3 tablespoons chopped fresh lemon thyme
2 pounds medium to large red onions
About 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Procedure

1. Preheat a gas grill or prepare a fire in a charcoal grill.

2. Combine the vinegar, garlic, and thyme in a small saucepan and heat until fragrant and just beginning to steam (the mixture will register about 150°F on an instant-read thermometer); don't let it boil. Remove from the heat and let stand for 20 minutes.

3. Meanwhile, cut the onions into 1/2-inch-thick slices and lay out on a baking sheet. (To make it easier to turn the onions on the grill, and to avoid losing any onion rings in the fire, insert a toothpick into the side of each slice, pushing it halfway through; or put a wire cooling rack on the grill so the onions won't slip through.)
Brush on both sides with 3 to 4 tablespoons of the olive oil and season with salt and pepper.

4. Place the onions on the hottest part of the grill and cook, unmoved, for 4 to 5 minutes, until just charred on the first side. Turn and cook for 3 to 4 minutes more, or until softened and lightly charred on the second side. Transfer to a baking sheet or platter and remove the toothpicks if you used them, then carefully stack the onion slices—like pancakes—on a serving platter.

5. Whisk the remaining 1/4 cup olive oil into the vinegar mixture and drizzle it over the onions. Serve warm or at room temperature.

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