Ingredients:

2 large vidalias
¼ cup bottled balsamic vinaigrette dressing

Directions:

Peel your onions and slice them about ½ inch thick. Put your dressing in a small bowl, and haul everything out to the grill.

Now lay the onions slices in a grill basket or on a small-holed grill rack, over a medium heat. Grill them, basting frequently with the dressing, until they are limp, with brown spots; then serve.

Tips:

Before slicing your onions, pierce them with wooden or bamboo skewers (soak them in water for at least 30 minutes)  a half inch apart, then slice between the skewers. Your slices will come out neatly skewered across the rings, for easy turning.

Carbohydrates: 3 grams
Protein: a trace