Fall onions with gingery cider sauce

Yield: 1 servings

Measure Ingredient
4 Medium-large onions; (about 8 oz. each)
3 tablespoons Apple jelly
2 tablespoons Spicy mustard
1 tablespoon Grated ginger root
1 tablespoon Cider vinegar
1 tablespoon Cornstarch
1 cup Apple cider

Trim and peel onions; halve crosswise and place in 1½ to 2-quart round baking dish. Add 1 inch of water, cover dish with lid or transparent wrap and cook at high power for 20 minutes, rotating dish once, or until fork-tender. Meanwhile, combine apple jelly, mustard, ginger root, vinegar and cornstarch in saucepan, stirring with wire whip until blended. Stir in apple cider and cook, stirring over medium heat, until sauce is thickened and comes to a boil. Drain onions and serve with sauce .

Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@...> on Mar 2, 1999, converted by MM_Buster v2.0l.

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