Ingredients
2 large Vidalia onions, peeled and cut into wedges
8 rashers bacon, cut in half, thick hickory-smoked
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp molasses
Preparation
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.
