1/4 cup olive oil
2 tablespoons butter or ghee, melted
1/4 cup Dijon mustard
2 tablespoons local honey
1 tablespoon chopped fresh rosemary
2 tablespoons balsamic vinegar
2 large sweet onions, peeled
Dash of sea salt
1. Heat grill on medium-high heat. Whisk oil and butter (or ghee) in small bowl and set aside. In a separate bowl, whisk together mustard, honey, rosemary, and balsamic vinegar and stir until well combined.
2. Slice onions horizontally in 1/2" thick circles while keeping the shape in tact. Place onions on skewers through the center from side to side while trying not to puncture the top or bottom of the onion. Place 3 onions close together on each skewer.
3. Brush the onions on the skewers with olive oil on both sides. Place them on the heated grill and cook until marks are formed and turn over. Generously brush with Dijon balsamic dressing on both sides as you turn a few times so the flavor sticks. Cook until both sides are browned to your liking and remove from grill. Sprinkle sea salt as desired and serve.