Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

For a sweeter-tasting simmered onion mixture, start with sweet onions such as Vidalia onions.

Source: Better Homes and Gardens

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Recipe Summary

marinate:
6 hrs
cook:
12 mins
total:
6 hrs 12 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

For Marinade:
  • In a small mixing bowl combine all marinade ingredients.

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To Prepare Meat:
  • Trim fat from meat. Thinly slice onions and separate into rings. Place meat and onions in a plastic bag set into a shallow dish. Pour marinade over meat in bag. Seal bag and turn meat to coat well. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Remove meat from bag, reserving marinade and onions. Chill marinade and onions while grilling meat. Insert meat thermometer near the center of the roast.

To Cook by Indirect Grill Method:
  • In a covered grill arrange preheated coals for indirect cooking. Test for medium-low heat where meat will cook. Place meat on a rack in a roasting pan on the grill rack. Cover and grill to desired doneness.

For Sauce:
  • Meanwhile, in a small mixing bowl stir together all sauce ingredients. Cover and chill till serving time.

To Serve:
  • In a large skillet bring reserved onions and marinade to boiling; reduce heat. Cover and simmer about 12 minutes or until onions are tender. Thinly slice the roast and serve hot with the simmered onion mixture and sauce. Makes 12 servings.

Nutrition Facts

297 calories; fat 20g; cholesterol 66mg; saturated fat 5g; carbohydrates 2g; protein 24g; sodium 263mg; potassium 380mg.
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