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Name: Roasted Vidalia Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1/4 cup reduced-sodium chicken broth; 2 teaspoon Olive oil; 1 tablespoon sherry vinegar or red-wine vinegar; 1/2 teaspoon Dried rosemary; 1/4 teaspoon Freshly ground pepper; 4 large Vidalia onions, peeled

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INGREDIENTS

1/4 cup reduced-sodium chicken broth
2 teaspoon Olive oil
1 tablespoon sherry vinegar or red-wine vinegar
1/2 teaspoon Dried rosemary
1/4 teaspoon Freshly ground pepper
4 large Vidalia onions, peeled

INSTRUCTIONS

1. Preheat oven to 350. In a small bowl, combine broth, oil, vinegar, rosemary, and pepper. Mix well.

2. Place onions in a small shallow baking dish. Spoon chicken broth mixture over onions.

3. Roast onions, basting with pan juices every 15 minutes, until golden and tender, about 1 hour and 15 minutes. Place onions on a serving platter. Spoon pan juices over top. Serve Immediately.

Prepare in advance: These onions add an extra ordinary dimension to an everyday tomato and onion salad. Prepare the onions one day ahead, following recipe through Step 2. Wrap in plastic wrap and store overnight in the refrigerator.

When ready to use, allow onions to come to room temperature. Thinly slice into rings. in a medium bowl, combine onions with 2 cups sliced tomatoes (about 2 medium). Sprinkle with 1/8 teaspoon black pepper; let stand for 5 minutes. Serve over lettuce leaves.

To prepare onions for roasting, cut off a thin sliver at the root end so onions will stand upright in the baking dis. Remove the peel, and roast as directed.

Per serving: Cal 80, Carb 13 g, Pro 2 g, Sodium 53 mg, Fat 3 g, Chol 0 mg

NOTES

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Roasted Vidalia Onions

1/4 cup reduced-sodium chicken broth
2 teaspoon Olive oil
1 tablespoon sherry vinegar or red-wine vinegar
1/2 teaspoon Dried rosemary
1/4 teaspoon Freshly ground pepper
4 large Vidalia onions, peeled

1. Preheat oven to 350.  In a small bowl, combine broth, oil, vinegar, rosemary, and pepper.  Mix well.
2. Place onions in a small shallow baking dish.  Spoon chicken broth mixture over onions.
3. Roast onions, basting with pan juices every 15 minutes, until golden and tender, about 1 hour and 15 minutes.  Place onions on a serving platter.  Spoon pan juices over top.  Serve Immediately.

Prepare in advance:  These onions add an extra ordinary dimension to an everyday tomato and onion salad.  Prepare the onions one day ahead, following recipe through Step 2. Wrap in plastic wrap and store overnight in the refrigerator.

When ready to use, allow onions to come to room temperature. Thinly slice into rings.  in a medium bowl, combine onions with 2 cups sliced tomatoes (about 2 medium).  Sprinkle with 1/8 teaspoon black pepper; let stand for 5 minutes.  Serve over lettuce leaves.

To prepare onions for roasting, cut off a thin sliver at the root end so onions will stand upright in the baking dis.  Remove the peel, and roast as directed.

Per serving:  Cal 80, Carb 13 g, Pro 2 g, Sodium 53 mg, Fat 3 g, Chol 0 mg

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Nutrition

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Serving Size: 1 Serving (16g)
Recipe Makes: 4 Servings

Calories: 7
Calories from Fat: 5 (71%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 34.8mg		1 %
Potassium 15.8mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0.2g		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: 7

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