Grilled Rosemary Onions



  • 2 large onions, sliced into 1/4-inch rings
  • 2 sprigs rosemary (or any other fresh herb, thyme is great here, too!)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper


  1. In a bowl, toss onions, rosemary, olive oil, and balsamic vinegar; season with salt and pepper.

  2. Transfer onions to hot wok, reserving bowl and marinade; cook onions, tossing frequently, until golden and caramelized, 20 to 40 minutes.

  3. Return onions to bowl; toss with reserved marinade.


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