Try this Onions in Toast Cups recipe, or contribute your own.
Suggest a better descriptionPreheat oven: 400F. 1) Stamp out the bread into rounds with a 3-inch cookie cutter (Fluted if you have one) and line sections of a cupcake pan. 2) Cover each bread "basket" with non-stick baking paper, and fill with "baking beans" or rice. Bake for 5 minutes in the preheated oven. Remove the paper and beans and continue to bake for a further 5 minutes until lightly browned and crisp. 3) Meanwhile put the pearl onions in a bowl and cover with boiling water. Leave for 3 minutes, then drain and rinse under cold water. Trim off their top and root ends and clip them out of their skins. 4) Simmer the onions and stock in a covered saucepan for 5 minutes. Uncover and cook stirring occasionally until the stock has reduced entirely. Add all the remaining ingredients, except the parsley. Cook for 2 to 3 minutes. 5) Fill the toast cups with the onions: about 3 onions per cup. Arrange strips of the "bacon" between the onions (in the "seams") and garnish with parsley leaves or fresh herbs. OPTIONS: 1) Double the sauce and thicken with a cornstarch slurry. 2) Instead of bacon, use lean ham. 3) Vegetarian version: instead of bacon use crusted tempeh strips or long strips of zucchini, carrot, or thinly sliced yam. PER CUP without bacon rasher strips: 120 cals, 2g fat (14% cff). NOTES : Fill oven-toasted bread cups with pearl onions tossed in a mustardy glaze. Youll need about 3 onions per cup. Cooks Tip: Make a small spray bottle of vegetable broth mixed with a few drops of soy sauce for color. Lightly spray the bread and then weight. Keep unused portion in the refrigerator. Recipe by: FAST & HEALTHY RECIPES (Lorenz Books:1995) Posted to EAT-LF Digest by PatHanneman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (170g) | ||
Recipe Makes: 6 servings | ||
|
||
Calories: 10 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 642.9mg | 22 % | |
Potassium 21.9mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.3g | ||
Protein 0.1g | 0 % | |
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: 10
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.