Grilled Balsamic-Glazed Onions

Prepare a charcoal or gas grill for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3 to 4 seconds).

While grill heats, peel onions and cut crosswise into 1/3-in.-thick slices.

In a large bowl, stir together 1 1/2 tablespoons oil, vinegar, brown sugar, salt, and pepper. Add onion slices and mix well to coat.

If cooking over charcoal, use a grill skillet or basket; if cooking over gas, use a grill sheet or basket (lightly brush sheet with oil, or spray with cooking-oil spray). Transfer onions to grill skillet, sheet, or basket, reserving oil mixture in bowl.

Place skillet or basket on grill (close lid if using gas) and cook, gently shaking once or twice to turn onions, until brown and limp, about 20 minutes.

Return onions to bowl and mix to coat with reserved oil mixture. Fig. B. Serve warm or at room temperature.