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Onions, Roasted Vidalia




Source of Recipe


Healthy Meals in Minutes, 1995


Recipe Introduction


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Recipe Link: http://communities.msn.com/recipesfornoncooks/vegetables.msnw

List of Ingredients




1/4 cup reduced-sodium chicken broth

2 teaspoons olive oil

1 tablespoon sherry vinegar or red-wine vinegar

1/2 teaspoon dried rosemary

1/4 teaspoon freshly ground black pepper

4 large Vidalia onions, thin sliver cut off root end, peeled


Recipe



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

2. Place the onions, standing upright, in a small shallow baking dish. Spoon chicken broth mixture over onions. Roast onions, basting with pan juices every 15 minutes, until golden and tender, about 1 hour and 15 minutes.

3. Place onions on a serving platter. Spoon pan juices over top. Serve immediately.

Serves 4
Calories 80
Fat 3 g
Cholesterol 0 mg
Sodium 53 mg