Ingredients
2 large sweet onions
12 hickory-smoked bacon strips
1/2 cup packed brown sugar
1/2 cup balsamic vinegar
1/4 cup molasses
2 tablespoons barbecue sauce
Directions
Cut each onion into 12 wedges. Cut bacon strips in half widthwise; wrap a piece of bacon around each onion wedge and secure with toothpicks. Place in an ungreased 13-by-9-inch dish.
In a small bowl, combine the brown sugar, vinegar, molasses and barbecue sauce; pour ½ cup over onions. Cover and refrigerate for 1 hour, turning once. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill onions, covered, over medium heat for 10–15 minutes, turning and basting frequently with reserved marinade.
Recipe Courtesy Of
Taste of Home
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