1 large Vidalia onion
6 bamboo skewers (soaked in water 30 min.)
3 tbsp light brown sugar
1/4 cup Marsala wine or bourbon
1 tbsp olive oil
Cut ends off onion & remove the outer skin. Cut onion into 1/2 inch slices. Push a skewer through an onion slice to resemble a lollipop. Add another slice or two to the skewer & set aside. Continue with the remaining onion slices & skewers. Mix the sugar, salt & wine or bourbon in a small bowl until the sugar has dissolved. Gently oil each round & place on a medium hot grill. After about a minute, flip the onions & baste with the mixture. Flip the onions several times basting between flips. Cook 7-10 minutes. Be careful - the alcohol can flare up.