Grilled Onions

A two-level fire in a charcoal grill allows you to cook an entrée over the hotter side while grilling the onions over the cooler side. Serve unadorned or use in one of the recipes that follow. You will need four 12-inch metal skewers for this recipe.

1. Thread onion rounds, from side to side, onto 4 metal skewers. Brush onions with oil and season with salt and pepper to taste.
   2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
2. Place onions on grill (cooler side if using charcoal), cover, and cook until deep golden brown and just tender, 15 to 20 minutes, flipping and rotating skewers as needed. Transfer onions to platter and remove skewers; discard any charred outer rings. Serve hot, warm, or room temperature.

GRILLED ONION RELISH WITH ROQUEFORT AND WALNUTS
Serve this relish with grilled beef.
Cut cooled grilled onions into 1⁄2-inch pieces and toss with 6 ounces Roquefort cheese, crumbled (1-1⁄2 cups), 3⁄4 cup chopped toasted walnuts, 1⁄4 cup chopped fresh chives, 1 tablespoon balsamic vinegar, and 1 tablespoon extra-virgin olive oil. Season with salt and pepper to taste.

SWEET AND SOUR GRILLED ONION RELISH WITH PARSLEY AND OLIVES
This relish makes a great accompaniment to grilled tuna.
Cut cooled grilled onions in 1⁄2-inch pieces and toss with 1 cup chopped pitted kalamata olives, 1⁄2 cup raisins, 1⁄2 cup chopped fresh parsley, 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil, and 1 teaspoon sugar. Season with salt and pepper to taste.

SKEWERING ONIONS
Using long metal skewers, thread the onion rounds, from side to side, onto skewers.