Grilled Onions with Spiced Summer Apricot Mustard Glaze

Apricot Mustard Glaze:
2 cups apricot jelly (500ml)
2 tablespoons Dijon mustard (30ml)
Juice of 3 lemon
1 tablespoon rice wine 10410i823k 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.