Oregon baked onions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Yellow onions; skin removed |
| 4 | tablespoons | Balsamic vinegar |
| ½ | cup | White wine; broth or water |
| 2 | teaspoons | Dried oregano |
| ¼ | Salt fresh ground pepper | |
Directions
Place onions upright in baking dish sprayed with oil. Mix vin-egar, wine and seasonings; pour over onions.
Bake, covered, in 425-degree oven until onions are tender, about 45 minutes. Serves 4.
Per serving; 72 calories, 2g protein, O.8g fat 16g car-bohydrates, 2.7g fiber, l50 mg sodium.
Health PLUS: Onions, which have been linked to lower rates of heart disease and cancer, contain anticoagulant-like chemicals as well as antioxidants.
Oregano is a strong antioxidant.
Jean Carper writes each week on the medical ~ects offood. Nest week: High-protein Shrimp Cassoulet.
Recipe by: Jean Carper, USA Weekend, 12-6-98 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Dec 08, 1998, converted by MM_Buster v2.0l.