Ingredients (6 servings)
12 baby brown onions, halved, peeled
¼ cup balsamic vinegar
1 garlic clove, crushed
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.