Try this Baked Vidalia Onions recipe, or contribute your own.
Suggest a better descriptionCut onion down to the root end in 8 wedges. Do not cut through the root so onion stays together. Divide butter in 4 pats and place one on top of each onion. Wrap each onion separately in foil. Sprinkle with crumbs and salt and lots of freshly ground pepper to taste. Bake at 350 degrees for 45 minutes or until onions are soft. Randy Rigg Food Exchange per serving: 1 VEGETABLES EXCHANGE + 1 FAT EXCHANGE (The fat exchange could and should be cut back even more) NO! NOTES: MAKE IT WORK!!! File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 4 | ||
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Calories: 311 | ||
Calories from Fat: 163 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 15.4mg | 5 % | |
Sodium 445.6mg | 15 % | |
Potassium 430.5mg | 11 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 31g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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