Buffalo Potato Wedges - cooking recipe

Ingredients

1/3 c. margarine or butter, melted
1 tsp. cider or white vinegar
3 to 4 tsp. red pepper sauce
1/2 tsp. salt
4 unpeeled medium potatoes (about 1 1/4 lb.)
1 c. Blue cheese dressing
4 medium onions (each 4 to 5 oz.)
vegetable oil
1/4 c. balsamic or cider vinegar
1 Tbsp. chopped fresh or 1 tsp. dried oregano leaves
1 Tbsp. packed brown sugar
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. seasoned croutons, crushed

Preparation

Heat coals or gas grill. Peel onions; cut 1/2-inch slice from top of each onion and leave end. Cut each onion from top into 8 wedges to within 1/2-inch of root end. Gently pull wedge apart. Brush four 12-inch squares of heavy-duty aluminum foil with vegetable oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions. Cover and grill onions 4-inches from medium heat 50 to 60 minutes or until very tender.