When I was a kid in central Connecticut, our Boy Scout leader put on a Halloween camping party every year, and he filled it with scary stories. You know that one where you pass around squishy items under a blanket and someone tries to convince you it’s body parts? Well, after the bag of eyeballs (hard-boiled eggs), bag of intestines (pasta) and brains (cooked cauliflower) was the bag of internal organs…which was, in fact, was a bag of marinating onions.
Most of the props made it to the tasty barbecue afterwards. To this day, the bag of “internal organs” is one of my favorite grilling dishes. It’s one of the few veggie recipes that all the kids I have ever made if for love. The nickname “Offal Onions” is just a little inside joke on where I learned the recipe.
My son, Alec, is now the family expert on this dish, and he prepared some for us this summer. (O.k., I know it’s almost winter, but we just got around to posting this video.) Besides, grilling in the winter is even more fun!
Here’s what you’ll need:
2 – 4 large onions (spanish and red)
1/4 Cup Worchester sauce
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 large Ziploc bag
1 medium heat grill