Grilled onions with herb sauce


Serves 4


In a mixing bowl or food processor, make the herb sauce by combining:

¼ cup olive oil

2 garlic cloves or 4 garlic scapes, finely chopped

4 tablespoons fresh herbs, chopped (such as: parsley, basil, oregano, summer savory, chives, thyme, or sage)

Salt and black pepper, to taste

Mix together.

Set aside.

Clean and lightly rub with olive oil:

4 small sweet onions with green stalks attached

Over a bed of hot coals, on a preheated and lightly oiled grill, cook the onions on all sides until nicely browned, about 5–10 minutes.

Check as needed to keep them from burning.

Remove the onions from the fire when they are tender.

Peel away the charred exterior skin and slice.

Baste with herb and oil mixture.

Sprinkle with more sea salt if desired.


Serve warm.