orange glazed grilled onions

  • ¾ cup juice and 2 teaspoons zest from 2 to 3 oranges
  • 1 ½ tablespoons fresh lime juice
  • 2 tablespoons honey
  • 5 medium onions, peeled, cut into ¾ inch thick slices and threaded onto skewers
  • ¼ cup olive oil
  • Kosher salt and pepper

In a medium saucepan over medium-high heat, bring orange juice and zest, lime juice, honey and pinch of salt to a simmer. Stir to dissolve the honey and simmer until slightly thickened and reduced to a scant ½ cup, about 8 minutes, swirling the pan occasionally. Remove from heat and set aside to cool and thicken, about 30 minutes.

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using gas, adjust burners to medium-high and keep the cover closed while grilling.) Grill the onions for 7 minutes per side, then brush 1 side with half of the glaze mixture, turn, and grill until deep brown, 1½ to 2½ minutes longer. Brush the other side with remaining glaze, turn, and grill until mostly tender and the second side is deep brown, 1½ to 2½ minutes longer. Plate and serve.