Recipes Ingredients Meat & Poultry Pork Recipes Fire Roasted Vidalia Onion Halves Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 After a turn on the grill, these onions resemble savory roses. They provide an attractive side dish to any grilled meat or fish. Ingredients 8 Vidalia or other sweet onions, peeled and cut in half crosswise Olive oil Balsamic vinegar Salt and freshly ground black pepper 2 strips bacon, cut into 16 pieces Directions Place each onion half, cut side up, on a 10-inch square of heavy-duty aluminum foil. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Turn onions cut side down; pat a piece of bacon onto the side of each one. Fold foil into neat packets. Heat grill to medium hot. Place foil packets on grill; cook 20 to 30 minutes (if grill becomes too hot, move onions to a cooler area), until tender and slightly charred. Let onions cool in packets for 15 minutes. Remove foil, reserving juices; discard bacon. Serve onions warm or at room temperature; drizzle reserved juices over the tops. Rate it Print