Fire-Roasted Vidalia Onion Halves
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INGREDIENTS
INSTRUCTIONS
Place each onion half, cut side up, on a 10-inch square of heavy-duty foil. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Turn onions cut side down; pat a piece of bacon onto the side of each one. Fold foil into neat packets. Heat grill to medium hot. Place foil packets on grill; cook for 20 to 30 minutes (if grill becomes too hot, move onions to a cooler part), until tender and slightly charred. Let onions cool in packets for 15 minutes. Remove foil, reserving juices; discard bacon. Serve onions warm or at room temperature on a platter with Spice-Rubbed salmon; drizzle remaining juices over top. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 30 | ||
| Calories from Fat: 30 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.4g | 4 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 19.4mg | 1 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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. |
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Calories per serving: 30
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