Ingredients:

1/4 cup extra-virgin olive oil
2 Tbsp butter, melted
Urban Accents Santa Fe BBQ Dryglaze
1-1/2 tsp Worcestershire sauce
2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices

Directions:

Preheat barbecue grill to medium-high heat.  In small bowl, whisk together oil and butter.  In another bowl, whisk together Santa Fe BBQ Dryglaze and Worcestershire.

Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1-1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with dryglaze mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with drygalze mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate.