Ingredients (6 servings):
- 12 baby brown onions, halved, peeled
- ¼ cup balsamic vinegar
- 1 garlic clove, crushed
Method:
- Combine onions, vinegar and garlic in a bowl. Stand for 30 minutes.
- Drain onions, reserving liquid. Heat a greased chargrill over medium-high heat. Cook onions, turning once, for 15 minutes or until tender.
- Transfer to a bowl. Add reserved liquid. Toss to coat.
- Serve.