Slow Cooked Onions with Tarragon Mustard Sauce
|White wine vinegar/Tarragon vinegar||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Olive oil||3 Fluid Ounce (1/3 Cup)|
|Chopped tarragon/1 teaspoon dried tarragon||2 Tablespoon|
|Ground pepper||1 Pinch|
|Olive oil||3 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the tarragon mustard sauce, in a small bowl, whisk together the vinegar and mustard.
Slowly add the olive oil, whisking constantly to form a smooth, creamy sauce.
Whisk in the tarragon, salt and pepper.
Cover and set aside.
To prepare the onions, peel them carefully; take care to keep their layers intact at the root ends, which will help hold them together during cooking.
Using a sharp knife and starting at the stem end, slice an X in each onion to within about 1 inch (2.5 cm) of the root end.
In a large bowl, toss the onions with the olive oil, salt and pepper.
Place the onions on the center of the rack, cover the grill and open the vents halfway.
Cook, turning the onions every 15-20 minutes, until they are tender when pierced with the tip of a sharp knife, 45-50 minutes total.
To serve, transfer the onions to a platter and drizzle some of the sauce over them.
Serve hot, warm or at room temperature.
Pass the remaining sauce at the table.