Grilled Red Onions

The following is a recipe from one of our favorite cookbooks but reminds me of Grandpa's onions on the grill. I know his recipe is much easier. I have made just a plain onion cut flat on one side so it sits still and dished out on the top side. In the dished out side sprinkle seasoning salt, garlic salt, Italian seasoning or any other spices that sound good. Add some butter on top of this and grill. The butter melts through the layers of onion. The longer you grill the softer the onion gets and the less potent the onion taste is. The center of the onion almost always stays really strong. Here's the recipe from the book:

Direct - Medium Heat

4 medium red or sweet onions
1 1/2 cups dry white wine
2 or 4 tablespoons butter
1 teaspoon fresh chopped thyme
1/8 teaspoon pepper

1. Cut onions crosswise into 1/2 inch slices. Place slices in a shallow container; add wine. Cover and chill 8 hours. Turning occasionally. Drain. (We never let them sit 8 hours. Who has time for this???)

2. Melt butter in small saucepan. stir in thyme and pepper. Brush onion slices with butter mixture, reserving some for basting.

3. Grill onions over direct medium heat for 8 to10 minutes turning and basting often with butter reserve.