1. peel onions, leaving stem ends intact. 2. Cut shallow cross in root ends. 3. In large bowl, stir together oil, lemon juice, vinegar and cayenne. 4. Add onions, rolling to coat well. 5. Let stand for 30 minutes, rolling onions, in mixture occasionally. 6. With slotted spoon, remove onions, stir sugar, salt and plack pepper into marinade and set aside. 7. Cook onions on greased grill over medium hot coals or on medium setting, turning every 5 minutes, for about 30 minutes or just until lightly charred all over and tender when pierced with knife. 8. Let cool slightly, remove stems and charred outer layers. 9. In food processor fitted with thin slicing blade or using very sharp knife, cut onions into very thin slices. 10. Toss with reserved marinade. 11. Cover and refrigerate for at least 4 hours or overnight. 12. Just before serving, arrange onions on individual salad plates. 13. Garnish with parsley, if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
