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Name: Roasted Sweet Onions and Garlic
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Balsamic vinegar; olive oil; salt and pepper to taste; 1 Garlic head; 6 Walla Walla; Vidalia or; 1/4 c Red wine vinegar

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INGREDIENTS

2 tb Balsamic vinegar
olive oil
salt and pepper ; to taste
1 Garlic head
6 Walla Walla; Vidalia or
1/4 c Red wine vinegar

Servings

INSTRUCTIONS

Heres one -- I dont know the name of where it came from, but heres the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American Lowfat Feast by Lou Seibert Pappas Preheat the oven to 375 degrees F. Leave the onions unpeeled and rub their surfaces with oil. Place the onions on a baking pan. Sprinkle with salt and pepper. Trim the papery skin from the top of the garlic head and rub the head with olive oil. Place in the pan with the onions. Bake in the oven for 45 minutes to 1 hour, or until the onions and garlic are tender. Remove to a platter. Halve onions horizontally leaving the skin in place. Deglaze the pan juices with vinegars by placing the pan on top of the range and heating and scraping well with a wooden spoon. Let the juices reduce and use a brush to brush the sauce over the cut surfaces of the onions. Serve the garlic to squeeze over the turkey. Makes 8 servings. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998

NOTES

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Roasted Sweet Onions and Garlic

2 tb Balsamic vinegar
 olive oil
 salt and pepper to taste
1 Garlic head
6 Walla Walla; Vidalia or
1/4 c Red wine vinegar

Heres one -- I dont know the name of where it came from, but heres the  URL http://bpe.com/food/recipes/ferrary/index.html    Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American  Lowfat Feast by Lou Seibert Pappas    Preheat the oven to 375 degrees F. Leave the onions unpeeled and rub their  surfaces with oil. Place the onions on a baking pan. Sprinkle with salt and  pepper. Trim the papery skin from the top of the garlic head and rub the  head with olive oil. Place in the pan with the onions. Bake in the oven for  45 minutes to 1 hour, or until the onions and garlic are tender. Remove to  a platter. Halve onions horizontally leaving the skin in place. Deglaze the  pan juices with vinegars by placing the pan on top of the range and heating  and scraping well with a wooden spoon. Let the juices reduce and use a  brush to brush the sauce over the cut surfaces of the onions. Serve the  garlic to squeeze over the turkey.    Makes 8 servings.    Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998

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Nutrition

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Serving Size: 1 Serving (166g)
Recipe Makes: 1 Servings

Calories: 281
Calories from Fat: 243 (86%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 169.4mg		6 %
Potassium 79.5mg		2 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 4.2g
Protein 0.4g		1 %
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: 281

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