Directions:
- Peel onions, leaving stem ends intact.
- Cut shallow cross in root ends.
- In large bowl, stir together oil, lemon juice, vinegar and cayenne.
- Add onions, rolling to coat well.
- Let stand for 30 minutes, rolling onions, in mixture occasionally.
- With slotted spoon, remove onions, stir sugar, salt and plack pepper into marinade and set aside.
- Cook onions on greased grill over medium hot coals or on medium setting, turning every 5 minutes, for about 30 minutes or just until lightly charred all over and tender when pierced with knife.
- Let cool slightly, remove stems and charred outer layers.
- In food processor fitted with thin slicing blade or using very sharp knife, cut onions into very thin slices.
- Toss with reserved marinade.
- Cover and refrigerate for at least 4 hours or overnight.
- Just before serving, arrange onions on individual salad plates.
- Garnish with parsley, if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.54 Kcal (375 kJ) | ||
| Calories from fat | 63.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 147.92mg | 6% | |
| Potassium | 87.31mg | 2% | |
| Total Carbs | 6.28g | 2% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 0.56g | 1% | |
| Vitamin C | 5.4mg | 9% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 126.1 Kcal (528 kJ) | ||
| Calories from fat | 88.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.86g | 11% | |
|---|---|---|---|
| Sodium | 208.31mg | 6% | |
| Potassium | 122.96mg | 2% | |
| Total Carbs | 8.84g | 2% | |
| Sugars | 4.64g | 13% | |
| Dietary Fiber | 1.59g | 5% | |
| Protein | 0.79g | 1% | |
| Vitamin C | 7.6mg | 9% | |
| Calcium | 19.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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