Cipollini Onion Kabobs
- Yield: Makes 10 kabobs
- 3 pounds cipollini onions, peeled and trimmed
Soak ten 10-inch wooden skewers in water. Set aside. Bring a large pot of salted water to a rolling boil. Add onions, and return to the boil. Cook until just tender, about 5 minutes. Remove onions to a bowl of ice water to stop the cooking process.
Remove skewers from the water. Skewer onions horizontally (not through the root end), fitting about 8 onions on each skewer.
Place on the heated grill, and cook over low heat until brown and caramelized, about 30 minutes.