Post by chief_cook2 on Jun 5, 2003 12:06:22 GMT -6
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) Dijon-style mustard
1 Tbs (15 ml) balsamic or red wine vinegar
1 Tbs (15 ml) chopped parsley
1 Tbs (15 ml) fresh or 1 tsp (5 ml) dried tarragon
Salt and freshly ground pepper to taste
3 - 4 large sweet onions such as Bermuda, Vidalia,
or Walla Walla, peeled and sliced 1/2 inch (1 cm) thick
Leaf lettuce for garnish
Combine the olive oil, mustard, vinegar, parsley, tarragon, salt, and
pepper in a small bowl. Place the onion slices on a grill over a
moderate fire and baste with the oil mixture. Cook until golden and
tender, about 10 minutes, turning and basting several times. Serve on
a bed of lettuce dressed with some of the oil mixture. Serves 4 to 6.