• 2 large Vidalia onions, peeled and cut into wedges
• 8 thick hickory-smoked bacon slices, cut in half
• 2 Tbs. brown sugar
• 2 Tbs. balsamic vinegar
• 1 Tbs. molasses

Wrap onion wedges with bacon; secure with long wooden picks. Place in a large shallow dish. Combine sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour. Remove onion wedges from marinade, reserving marinade. Grill bacon-wrapped onions, covered, over medium-high heat 20 minutes. Turn and baste occasionally with reserved marinade.

Makes 4 servings.