In Kansas City, Kansas, Phyllis Schmalz stirs up a light creamy sauce to complement sweet grilled onions. She says the side dish is a special treat in spring, when Vidalia onions are in season.
- 2 large sweet onions, cut into 1/2-inch slices
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup plain yogurt
- 1 tablespoon mayonnaise
- 1/4 cup chopped radishes
- 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
- Brush both sides of onion slices with oil; sprinkle with salt and pepper. Place the onions directly on grill rack. grill, covered, over indirect heat for 8 minutes on each side or until crisp-tender. In a small bowl, combine the yogurt, mayonnaise, radishes and dill. Serve with the onions. Yield: 4 servings.
Originally published as Sweet Onions with Radish Sauce in Quick Cooking March/April 1999, p22
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