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

Salty strips of bacon and a tart Champagne vinaigrette play against the layered richness of sweet char-grilled onions and creamy goat cheese. Feel free to mix and match the stacks, maybe even slip in a sliced peach or two.

Recipe by Southern Living May 2013

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett

Recipe Summary test

hands-on:
1 hr 15 mins
total:
1 hr 30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to 300° to 350° (medium) heat. Cook first 3 ingredients in a 2-qt. heavy saucepan over medium heat, stirring constantly, 2 minutes.

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  • Cut each onion crosswise into 3 slices. Grill onion slices, covered with grill lid, 32 minutes, turning every 4 minutes and basting with bourbon mixture with each turn during last half of grill time. Remove from grill, wrap in aluminum foil, and let stand 10 minutes.

  • Meanwhile, whisk together vinegar and next 5 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk before serving.

  • Sprinkle tomato slices with salt and pepper to taste. Place 1 tomato slice (or stack 2) on each of 4 plates. Top each with 1 onion slice, and spread with 1 1/2 tsp. goat cheese. Top each stack with 2 basil leaves and 1 bacon piece. Repeat layers once. Top with remaining onions. Spoon 1 Tbsp. vinaigrette over each stack.

  • Toss greens with 3 Tbsp. vinaigrette, and serve immediately with Sweet Onion Stacks and remaining vinaigrette.

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