Originally Posted by goofy8275Pickled onions are great, especially those great big ones that bring tears to your eyes as you crunch down on them, but here's my suggestion for red onions.Originally Posted by Richard Brown
Cut two up into rings, and then a white one too. Chop up a couple of garlic bulbs. Put the whole lot into aluminum foil, soak it in olive oil and wrap it up tightly so that no steam can escape. Throw it on the barbecue for about half an hour. They taste great, and the white onion will release a lot of liquor, so you end up with a kind of onion soup. Works for me.