Roasted Sweet Onion Confit - 1 pt

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Roasted Sweet Onion Confit - 1 pt

1 1/2 lb. Vidalia or other sweet onions (3 medium)

2 tsp. dried oregano

1/4 tsp. ground allspice

1/2 tsp. salt

1/8 tsp. ground pepper

4 tsp. balsamic vinegar

1 Tbsp. extra virgin olive oil

1/2 cup fat-free, reduced-sodium vegetable broth

1/2 tsp. sugar

 

 

 

 

Preheat the oven to 350 degrees. Coat an 8-inch x 8-inch square baking

dish with cooking spray and set aside.

 

Cut the onions so they are in bite-size, manageable lengths for eating

with a fork. Place them in a mixing bowl. Add the oregano, allspice,

salt, pepper and vinegar. Toss, using a fork or your fingers, until

the onions are evenly coated. Add the oil and toss again. Arrange the

onions in the prepared baking dish. Pour in the broth (add the dried

cherries here; see ChupaNote). Cover the pan with foil.

 

Bake the onions 60 minutes. Uncover and sprinkle with the sugar. Bake

30 minutes longer, or until the onions are soft and browned, and most

of the liquid has evaporated. Cool completely.

 

Serve with roasted or grilled meats and poultry, or with fish. These

onions keep, tightly covered in the refrigerator, for up to 5 days.

 

Makes 3 cups or 6 servings.

Per serving: 72 calories, 2 g. total fat (less than 1 g. saturated

fat), 12 g. carbohydrate, 1 g. protein, 2 g. dietary fiber, 243 mg.

sodium.

 

Source: AICR Something Different

Formatted by Chupa Babi in MC: 12.14.06

 

ChupaNote: as usual, I couldn't resist tampering with the recipe!

Replaced the oregano with mint, used 1 teaspoon red pepper flakes

instead of the pepper listed, and replaced the salt with 1 tablespoon

brown sugar. Added a handful of dried cherries (1/2 cup maybe?).

 

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