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Name: Roasted and Smoked Sweet Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: And halved; Salt and White Pepper; 2 tb Butter melted; 5 lg Walla Walla Onions, peeled; 1/4 c Extra Virgin Olive Oil; 1/4 c Basalmic Vinegar

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INGREDIENTS

And halved
Salt and White Pepper
2 tb Butter ; melted
5 lg Walla Walla Onions, peeled
1/4 c Extra Virgin Olive Oil
1/4 c Basalmic Vinegar

Servings

INSTRUCTIONS

Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminimum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place. Lay the onions in the pan, cut-side up. Combine the olive oil, vinegar and butter and pour over the onions, Bank hot coals on two sides of the bottom of a barbecue. Place the foil pan of onions on the grill, centered between the banks of coals below. Cover the grill and bake, gently turning the onions and basting them with the pan juices about ever 15-20 minutes, until they are deep-golden and very soft when pressed. This will take about 1-1 1/2 hours. Ultimately, they will break apart somewhat, so dont be too concerned about keeping them whole. Serve hot or at room temperature, as an accompaniment to grilled or oven-roasted fish, poultry or beef. Calories: 149, Protein: 2g, Fat: 10g, Carbohydrate: 14g, Cholesterol: 7.75mg, Sodium: 34.2mg. Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith

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Roasted and Smoked Sweet Onions

And halved
 Salt and White Pepper
2 tb Butter melted
5 lg Walla Walla Onions, peeled
1/4 c Extra Virgin Olive Oil
1/4 c Basalmic Vinegar

Create a 10x14" roasting pan with at least 2 layers of heavy-duty  aluminimum foil by bending the edges up into 2" high sides and crimping the  corners to hold them in place. Lay the onions in the pan, cut-side up.  Combine the olive oil, vinegar and butter and pour over the onions, Bank  hot coals on two sides of the bottom of a barbecue. Place the foil pan of  onions on the grill, centered between the banks of coals below. Cover the  grill and bake, gently turning the onions and basting them with the pan  juices about ever 15-20 minutes, until they are deep-golden and very soft  when pressed. This will take about 1-1 1/2 hours. Ultimately, they will  break apart somewhat, so dont be too concerned about keeping them whole.  Serve hot or at room temperature, as an accompaniment to grilled or  oven-roasted fish, poultry or beef.    Calories: 149, Protein: 2g, Fat: 10g, Carbohydrate: 14g, Cholesterol:  7.75mg, Sodium: 34.2mg.    Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith

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Nutrition

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Serving Size: 1 Serving (18g)
Recipe Makes: 8 Servings

Calories: 92
Calories from Fat: 87 (95%)

Amt Per Serving		% DV

	Total Fat 9.6g	13 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 0.8g
Cholesterol 7.6mg		2 %
Sodium 41.8mg		1 %
Potassium 9.8mg		0 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.4g
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.

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Calories per serving: 92

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