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Add a photoServings: 4
Ingredients
- 2 c. baby red pearl onion
- 1 Tbsp. white wine vinegar
- 1 Tbsp. extra virgin olive oil
- 1 tsp chopped garlic
- 1/4 tsp chopped fresh ginger
- 1/4 tsp chili, flakes
- 1 x salt and pepper wooden skewers, soaked in water
Directions
- Cook onions in large pot of boiling salted water 2 min; drain. Trim root ends, leaving base intact. Peel.
- In a resealable plastic bag, place oil, vinegar, garlic, ginger, chili flakes and salt and pepper to taste. Seal bag and turn several times to combine marinade ingredients. Place peeled onions in bag, reseal, and chill for 4 hrs or possibly overnight.
- Thread onions on bamboo skewers.
- Prepare grill. Preheat to medium high. Oil rack. Grill onions for 4 min or possibly till golden brown and crisp tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 4 servings | |
| Calories 61 | |
| Calories from Fat 31 | 51% |
| Total Fat 3.47g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 111mg | 3% |
| Total Carbs 7.0g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.06g | 2% |
| Protein 0.85g | 1% |
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