Ingredients
2 large sweet onions12 hickory-smoked bacon strips1/2 cup packed brown sugar1/2 cup balsamic vinegar1/4 cup molasses2 tablespoons barbecue sauce
Preparation
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-in. x 9-in. dish.
In a small bowl, combine the brown sugar, vinegar, molasses and barbecue sauce; pour 1/2 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.
