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May 5, 2006, Newsletter Issue #15: Grilled onions

1

Tip of the Week

Cut red onions in half, rub them with salt and cracked black pepper to taste, add rosemary and balsamic vinegar, wrap in foil and toss them on the coals to cook while you´re grilling other foods. -- Chris Schlesinger and John Willoughby, The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (1990)



2

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