Serves: 4
Ingredients
3 tablespoons TAO Black Mission Fig Balsamic Vinegar
Kosher salt and pepper
4 onions, all about the same size, approximately 3” in diameter(13 by 9-inch)
Disposable aluminum roasting pan
1 tablespoon minced fresh chives
Directions
Whisk 6 tablespoons oil, vinegar, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside.
Trim stem end of onions and halve onions from root end to stem end, leaving skin intact. (Root end can be trimmed, but don’t remove it.) Brush cut sides of onions with remaining 2 tablespoons oil and sprinkle each half with 1/8 teaspoon salt.
Arrange onions cut side down on grill over medium heat and cook (covered if using gas) until well charred,10 to 15 minutes, moving onions as needed to ensure even cooking. Flip onions and cook cut side up until light charring develops on skin side, about 5 minutes.
Transfer onions cut side up to disposable pan and cover tightly with aluminum foil. Return disposable pan to grill and cook over medium heat (covered if using gas) until onions are tender and easily pierced with paring knife, 10 to 15 minutes.
When onions are cool enough to handle, remove and discard charred outer skin; arrange onions cut side up on large platter. Rewhisk vinaigrette and drizzle evenly over onions. Sprinkle with chives, season with salt and pepper to taste, and serve hot, warm or at room temperature.