I wonder who was the first person to have onion breath, to be brave enough to first taste these indispensable vegetables? Why don’t they teach such things in history class? Surely the person who made onions part of our diet deserves a holiday named after them. They are certainly a hero to me.
- Fresh spring onions (or all-season red onions if you don’t have the fresh spring variety) olive oil
Cut onions in half. Remove the skin. Brush the surface with olive oil. Grill at 450 degrees until the onions are nicely browned.