Grilled Red Torpedo Onions

Ingredients:
  • 1 bunch Italian Red Torpedo Onions
  • 1/4 cup olive oil
  • 1 Tbl. balsamic vinegar
  • sea salt
  • fresh ground pepper
  1. Cut green tops from onions and discard. Remove outer skin layer of the onion if it is dry or damaged. Trim the stem end, but do not remove it entirely or the onion will peel apart.
  2. If your torpedo onions are large, cut them in half lengthwise.
  3. Mix the olive oil, vinegar and a sprinkling of salt and fresh ground pepper. Place the onions on a tray or platter and brush liberally with this mixture.
  4. Grill over a low, slow heat so that the torpedo onions have a chance to caramelize. Brush with more oil and vinegar mixture once or twice during the grilling process. It will take about 30 to 40 minutes to completely cook the onions.


Did you know?

Organic farmers and experts in India organized to address the agriculture crisis facing the nation's 700 million farmers. Poor yields, degraded soils, and expensive chemical inputs arising from the cultivation of pesticide intensive crops, including genetically engineered cotton, have devastated India's rural economy. Crop failures and crushing debt led over 300 Indian farmers to commit suicide between May and July. To address this crisis, farmers from all over the country joined together August 2, 2006 to create the "Organic Vision 2020," a long term strategy to shift the country's farming focus back to ecological and traditional organic practices.

Quotes

"I believe that the great Creator has put ores and oil on this earth to give us a breathing spell. As we exhaust them, we must be prepared to fall back on our farms, which is God's true storehouse and can never be exhausted. We can learn to synthesize material for every human need from things that grow."
~George Washington Carver
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