Written by Laura Klein
6 - 8 torpedo onions, stems trimmed, skins removed and halved
1/4 cup olive oil
- Cut stems of torpedo onions down to about 1/2" from the onion bulb. Halve the onion and remove skins.
- Lay onions out on a cutting board and drizzle front and back with olive oil. Use a brush to spread around the olive oil if need be. Generously salt and pepper to taste.
- Grill onions over low heat on a covered grill for about 7-10 minutes until softened and marked. Turn onions and grill until marked and tender about another 7-10 minutes.
- Remove from heat and drizzle with balsamic vinegar and serve.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.