Preheat the oven to 375 F. Remove the outermost layer of onion skin, spray the onions with cooking spray, and sprinkle them with salt and pepper. Place the onions close together in a baking dish and roast, uncovered, about 1 1/2 hours, until tender when pricked with a fork. (The onions will release their juices while roasting and should be soft but not mushy.) Remove the onions from the pan and set aside. Add the water to the baking dish and stir to loosen and collect the pan juices; transfer to a small saucepan. Add the vinegar and cook over medium heat for 2 to 3 minutes, reducing the mixture to about 1/4 cup syrup. Cut the onions in half lengthwise and brush the cut surface generously with the syrup, allowing it to sink down into the layers. Sprinkle with salt and pepper to taste and serve. Recipe By : Annie Somerville in "Fields of Greens" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 60.7mg||2 %|
|Potassium 304.5mg||8 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 17.9g|
|Protein 2g||3 %|
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Calories per serving: 86
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