Cut each onion into 12 wedges.

Cut bacon strips in half lengthwise.

Wrap a piece of bacon around each onion wedge and secure with toothpicks.

Place in an ungreased 13 X 9 inch dish.

In a small bowl, combine the brown sugar, vinegar, molasses and barbecue sauce.

Pour 1/2 cup over the onions.

Cover and refrigerate for 1 hour, turning once.

Cover and refrigerate remaining marinade for basting.

Drain and discard marinade from the onions.

Grill onions, covered, over medium heat for 10 to 15 minutes, turning and basting frequently with reserved marinade.