ONIONS · OLIVE OIL · HERBS
Grill — medium-low
Don’t worry about dragon breath; low and slow grilling makes onions sweet, not scary. Peel and slice the bulbs through the equator into half inch thick circles. Dip in olive oil and sprinkle with salt and pepper. Grill over low heat for about 20-30 minutes; a little char is okay. When they’re falling apart, they may not look as pretty but they’ll taste even sweeter.
(When in doubt, add butter and/or salt.)
~9g net carbs per cup of raw onion