Instructions: Soak ten 10-inch wooden skewers in water. Set aside.

Bring a large pot of salted water to a rolling boil. Add the onions and return to the boil. Cook until just tender, about 5 minutes. Remove the onions to a bowl of ice water to stop the cooking process.

Remove the skewers from the water. Skewer the 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.

Makes 10 kebabs.

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