Texas Trophy 1015 onions are softball-size, very sweet and very juicy. They are a designer onion in season from mid-April through June.

2 Texas Trophy 1015 onions, peeled
2 tablespoons white wine
1 tablespoon butter, melted
1 tablespoon balsamic vinegar (no substitute)
1 teaspoon chopped fresh parsley or 1/4 teaspoon desired dried
    herbs such as thyme, basil, marjoram or Fine Herbes
Salt, to taste
Freshly-ground pepper, to taste

Cut tops and bottoms off the onions and place in the bottom of a 2-quart covered casserole. Combine wine, butter, vinegar and desired seasonings in a small bowl; pour over onions. Sprinkle with salt and pepper. Cover dish and bake at 375 degrees F for 45 to 50 minutes or until onions are very soft, basting with liquid halfway through cooking time. Halve onions. Pour liquid over onions before serving. Makes 4 servings.

To grill the onions, cut tops and bottoms off onions and cut into 1-inch thick slices. Place in shallow pan or zip-type bag. Combine 1 tablespoon olive oil (in place of butter) with wine, vinegar and desired seasonings; pour over onions and let marinate several hours.

Layer onions in a grill basket over medium-hot coals or carefully place slices directly onto grill. Grill approximately 5 to 7 minutes or until streaked with brown, basting with marinade occasionally. Carefully turn and cook until other side is browned and onion is soft. Season with salt and pepper to taste.