8 fresh onions (can be substituted by scallions. In this case, choose the thinnest ones)
1 tablespoon mustard
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper
8 fresh onions (can be substituted by scallions. In this case, choose the thinnest ones)
1 tablespoon mustard
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper
Whisk together mustard, balsamic vinegar, and olive oil with a fork
Set aside
Wash and scrub the onions, removing outer layers and roots
Cook in boiling salted water for 4 minutes
Drain and pat dry with paper towels
Brush with some of the vinaigrette and arrange on a greased grill rack
Grill until caramelized and lightly toasted, flipping halfway through
Transfer to a plate, drizzle with vinaigrette, and sprinkle with black pepper
