3 pounds (about 75) cippolini onions, peeled and trimmed
1. Soak ten 10-inch wooden skewers in water. Set aside. Bring a large pot of salted water to a rolling boil. Add the onions and return to the boil. Cook until just tender, about 5 minutes. Remove the onions to a bowl of ice water to stop the cooking process.
2. Remove the skewers from the water. Skewer the onions horizontally (not through the root end), fitting about 8 onions on each skewer.
3. Place on the heated grill and cook over low heat until brown and caramelized, about 30 minutes.