If you've tried to grill onions only to have the rings separate and end up in the fire, then we have a solution. Insert a skewer through an onion slice to hold the rings together.
12 (8-inch) wooden skewers
3 medium red or sweet onions
1 1/2 cups dry white wine
2 to 4 tablespoons butter or margarine, melted
1 teaspoon chopped fresh thyme
1/8 teaspoon pepper
How to Make It
Insert 4 wooden skewers (1 at a time) through each onion about 1/2 inch apart to create horizontal segments. Cut onions into slices between skewers. (Leave skewers in place to hold onion slices together during marinating and cooking.)
Place slices in a shallow container; add wine. Cover and chill 8 hours, turning occasionally. Drain.
Melt butter in small saucepan; stir in thyme and pepper. Brush onion slices with butter mixture, reserving some for basting.
Grill onions, covered with grill lid, over medium-high heat (350° to 400°) 6 to 10 minutes, turning and basting often with reserved butter mixture.