• Cooking Time: 30-35
• Servings: 6
• 1 large sweet onion
• 1 tbsp minched thyme or oregano
• 2 tsp minced rosemary
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tbsp olive oil

1. With a sharp knife, slice 1/2" off the top of the onion; peel onion. Cut into 12-16 wedges to within 1/2" of root end.
2. Place onion on a double thickness of heavy duty foil. Open wedges slightly; sprinkle with thyme, rosemary, salt and pepper.
3. Drizzle with olive oil.
4. Fold foil around onion and seal tightly.
5. Grill, covered, over medium heat for 30-35 minutes or until tender.

A healthier and tastier version than the deep-fried one.