Chef Matt's Grilled Balsamic-Glazed Onions

4 large red onions, sliced 1/4 inch thick
Salt and pepper to taste
1/2 cup fig-infused balsamic vinegar
4 sprigs fresh thyme, finely chopped

Grill the onions until softened,
turning only once to achieve grill marks.

Break the rings of the onions apart
and transfer to a sealable storage container.

Pour vinegar, thyme, salt and pepper over top and toss.

Marinate overnight, tossing from time to time if possible.

Serve over beef burgers topped with Maytag blue cheese.

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