Onion Marmalade

4 medium red onions, halved and thinly sliced (1)
3 sprigs rosemary, leaves chopped (about 1 tablespoon) (1/4 t)
1/2 cup balsamic vinegar (2 T)
1/3 cup extra-virgin olive oil (1/4 C + 1 T)
3 tablespoons dark brown sugar (1T)
2 teaspoons kosher salt (1/2 t)
1/2 teaspoon freshly ground black pepper (1/8 t)
[measurements for one onion in ( )]
{1 T of fresh herbs = 1 t of dried}

On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients.

Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes. (I used a stovetop grill)

(from Food Network)

London Broil Marinade

5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 1/2 pounds top-round London broil

Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.

In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.