Apricot Mustard Glaze:
2 cups apricot jelly (500ml)
2 tablespoons Dijon mustard (30ml)
Juice of 3 lemon
1 tablespoon rice wine vinegar (15ml)
1 shallot chopped fine
3 medium sweet Vidalia onions
1 tablespoon olive oil (15ml)
In a saucepan set over low heat combine apricot jelly, Dijon mustard, lemon juice, rice wine vinegar, and shallots stir to combine. Simmer on low heat for 5 minutes and then remove.
Peel and slice the Vidalia onion into approximately ¼” thick slices. Brush both sides with olive oil. Place them on to a baking sheet ready for the grill.
Preheat grill to medium heat. Oil grill and place onions on to cook for 3 minutes. Flip the onions over and baste with the apricot glaze and continue to cook a further 2-3 minutes.
Remove and serve with glaze as a dipping sauce.
Serves 6-8