Instructions: Roast and smoke up a huge batch of Walla Walla Sweets early in the season, then pack into small freezer bags so youve got that decadent smoky-sweet onion flavor all summer and fall. Theyre a fabulous accompaniment to simple dinners of oven-roasted chicken, fish or steak. For the ultimate experience, the onions must achieve a deep golden hue, which translates to about an hour of grill time.

However, they can be prepared on any evening when you already have the coals stoked, then stored in the refrigerator for later in the week, or frozen for several months.

6 large Walla Walla onions, peeled and halved 1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons butter, melted
Salt and white pepper to taste

Create a 10- by 14 inch roasting pan with at least 2 layers of heavy-duty aluminum foil by bending the edges up into 2 inch-high sides and crimping the corners to hold them in place. Lay the onions cut-side up in the pan. Combine the olive oil, vinegar and butter and pour over the onions. Salt and pepper to taste.

Bank hot coals on 2 sides of the bottom of a barbecue. Place the foil pan of onions on the grill, centered between the banks of coals below. Cover the grill and bake, gently turning the onions and basting them with the pan juices about every 15 or 20 minutes, until they are deep golden and very soft when pressed.

This will take about 1 to 1 1/2 hours. Ultimately, then will break apart somewhat, so dont be too concerned with keeping them whole.

Serve them hot or at room temperature, as an accompaniment to grilled or oven-roasted fish, poultry or beef. For long-term storage, pack into smaller portions in freezer bags, seal and freeze up to 3 months.

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