Place the whole green or purple onions on a preheated medium hot grill. Grill on all sides until the onions are completely charred. Remove the blackened onions from the grill and wrap them up in the wet newspaper. Place them in a roasting pan and cover to let them steam.
Peeled the charred part away from the onion and enjoy the charred flavor bite for bite with each bite of perfectly cooked London Broil.
In every recipe I cook or share I try hard to use as many local ingredients as possible.
I love the coarse Pink Himalayan sea salt I find at Savory Spice and the peppercorns in Heidi's Hot Pepper Blend ( a blend I grind myself made from black lampong, black malabar and pink reunion peppercorns ) comes from the Savory Spice Shop as well.
I also love using North Carolina's own Outerbanks SeaSalt and I mix and match my salts as I please, and suggest that you do the same.
The blood orange infused extra virgin olive oil in the recipe and the raspberry white balsamic vinegar both are available in Charlotte at Pour Olive on East Blvd.