- 1/4 cup apple cider vinegar 1/4 cup Splenda
- 1/2 cup canola oil
- 1 tsp. chopped fresh thyme
Peel the onions, then slice in half lengthwise from the root to the top. Slice each half into pieces. The number of pieces will depend upon how large the onion is. It may be sufficient to end up with quarters, or you may need to slice it into even more pieces. Remember, you don’t want big honking pieces because the outside will get charred and the inside will be screaming “What about me?!?”
Spritz the onion pieces with olive oil. Sprinkle on a little kosher salt. Place them on a hot grill and grill 3 to 5 minutes per side. I started them off right on the grill rack by themselves, as if they needed no adult supervision. I ended up tonging the pieces over to a grill pan so I didn’t have to keep playing hide and seek with them.
When the onions have sweet little black marks and appear to be tender, remove them from the heat, throw them into a plastic bag or a bowl and coat them immediately, while still warm, with your dressing. Breathe deeply. My, that smells good!