2 large Vidalia onions
1/4 cup soy sauce
1 clove garlic, crushed
2 tsp. Splenda

Peel your onions and slice them pretty thickly – about 1/2-inch or a little thicker. Mix together everything else. Lay your onion slices in a grill basket, or on a small-holed grill rack over a medium fire. Baste them with the soy sauce mixture, and grill them until they’re limp, with brown spots; then serve.

Yield: If you can bring yourself to share these between 6 people, each of you will get 4 grams of carbohydrate and 1 gram of fibre, for a usable carb count of 3 grams; 1 gram protein.

Note: You may find that your slices fall apart into individual rings when you turn them. If this bothers you, here’s a trick: before slicing your onions, pierce them with wooden or bamboo skewers (soak them in water for at least 1/2 hour first) a half-inch apart, then slice between the skewers. Your slices will come out neatly skewered across the rings, for easy turning.

This recipe is featured in these books & articles

The Low-Carb Barbecue Book

The Low-Carb Barbecue Book

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