Makes 8 servings at 0 points each

8 small Vidalia onions                               2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme                       1/2 tsp salt
1/4 cup balsamic vinegar                          ground black pepper to taste

Ask Dad to prepare the grill for indirect heat by heating only one side of the grill.  Use 16 (12 inch) squares of foil.  Peel the onions.  Trim a thin slice from the root end so that the onions can stand upright, but leave the root intact.  Place 1 onion root-end down, on a cutting board.  Make 3 or 4 horizontal cuts across the onion, but do not cut all the way through.  Stack 2 square foil.  Transfer onio to the center.  Repeat with remaining onions and foil.  Combine the rosemary, thyme, salt, and pepper in a cup.  Sprinkle evenly over the onions.  Press the foil up against the side of each onion to form a pouch, leaving the top of the onion exposed.  Pour 1 1/2 tsp vinegar into each pouch.  Have Dad place the onions over the indirect heat section (the unheated side) of the grill.  Grill the onions until very tender, about 1 hour.  Remove the foil from each onion, reserving the juice from each pouch.  Arrange the onion on a plate and drizzle with reserved juices.