Grilled Onion Lyonnaise

Ingredients

• 6 (5-ounce) torpedo onions (see Note), halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt , plus more to taste
• 1/2 teaspoon black pepper , plus more to taste
• 6 ounces slab bacon , cut into 1/2-inch cubes
• 1/4 cup sherry vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons distilled white vinegar
• 4 large eggs
• 2 cups loosely packed torn escarole (from 1 [10-ounce] head)
• 2 cups loosely packed frisée (from 1 [6-ounce] head)

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