|Julian's Grilled Knob Onions with Balsamic Reduction|
Simply grill them until tender and drizzle with a balsamic glaze or reduction. I purchase my glaze pre-made at the store most of the time. If you want to make a balsamic reduction do the following.
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Select about one onion per person. Clean them by removing any root end that exists and tear off any outer loose skin or damaged/dry stems. Cut the onions in half leaving on the leafy stem top. Coat with olive oil, salt and pepper and place on a hot grill with the cut side down and the tender green leaves over a cooler section of the grill. Alternatively, you can wrape the tops in foil to prevent burning. Cook until tender, only 3-5 minutes, turning once halfway through. Drizzle with balsamic reduction and serve.