2 large Vidalia onions, peeled and cut into wedges
8 thick hickory-smoked bacon slices, cut in half
2 T brown sugar
2 T balsamic vinegar
1 T molasses
Wrap onion wedges with bacon; secure with long wooden picks. Place
in
a large shallow dish.
Combine sugar, vinegar, and molasses; drizzle over onion wedges.
Cover and chill 1 hour.
Remove onion wedges from marinade, reserving marinade.
Grill bacon-wrapped onions, covered, over medium-high heat 20 minutes.
Turn and baste occasionally with reserved marinade.
Makes 4 servings.