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Ingredients
- 2 wooden skewers, or as needed
- 12 cipollini onions, peeled
- 1/2 cup coarsely chopped fresh basil
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt (such as LAWRY'S(R))
Method
- Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
- Place onions, basil, oil, and salt in a bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread onions onto prepared skewers, weaving basil between onions.
- Cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.
