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2 large sweet onions
12 hickory smoked bacon strips
1/2 cup brown sugar
1/2 cup balsamic vinegar
1/4 cup molasses
2 TBSP barbecue sauce
Cut each onion into twelve wedges
Cut bacon strips in half, width wise
Wrap a piece of bacon around each onion wedge and secure with toothpicks
Place in un-greased 13x9" dish
In a small bowl combine:brown sugar, vinegar, molasses, and barbecue sauce; pour 1/2 cup over onions
Cover and put in fridge for one hour, turning once
Cover and refrigerate remaining marinade for basting
Drain and discard marinade, grill onions covered over medium heat for 10-15 minutes
Baste and turn onions frequently with reserved marinade