Instructions: Cut onion into 1/2-inch slices. Place slices in a shallow container; add wine. Cover and chill 8 hours, turning occasionally. Drain; set aside.

Combine butter, thyme, and pepper in a small saucepan. Grill onions, without grill lid, over medium-high heat (350 to 400 ) 10 minutes, turning and basting often with butter mixture.

COOKING SCHOOL: Insert long wooden skewers about 1/2 inch apart horizontally through onion; cut between each skewer into slices. Leave skewers in place to hold onion slices together during marinating and cooking.

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