2 large or 4 small onions cut into thick slices2 Tbsp. oil 1 tsp. wine vinegar ½ tsp. paprika ¼ tsp. dried or 1 tsp fresh oregano leaves celery salt

Combine the oil, vinegar, paprika, oregano and celery salt to taste. Marinate the onion slices for about 1 hour. Barbecue them over a slow charcoal fire for five minutes on each side. Serves 4.

The Good Cook – Outdoor Cooking by the editors at Time-Life; 1983