Rosemary-Glazed Vidalia Onions

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<mx2 source= " MasterCook 5.0 " date= " April 28, 2000 " >

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Rosemary-Glazed Vidalia Onions

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<RcpE name= " Rosemary-Glazed Vidalia Onions " author= " Cooking Light 2000 " >

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<![CDATA[

* Exported from MasterCook *

 

Rosemary-Glazed Vidalia Onions

 

Recipe By :Cooking Light 2000

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry red wine

2 tablespoons sugar

1 tablespoon fresh rosemary -- chopped, or 1 teaspo

1 tablespoon lemon juice

1/8 teaspoon ground cloves

1/8 teaspoon ground black pepper

2 medium Vidalia onions -- or other sweet onion

cooking spray

2 teaspoons olive oil

 

Preheat oven to 400º.

 

Combine first 6 ingredients in a small saucepan, bring to a boil. Reduce heat

to medium, cook, uncovered, until reduced to 1/2 cup (about 1 minutes). Set

aside.

 

Cut the onions lengthwise in half. Place the onions, cut sides down, in a small

baking dish coated with cooking spray. Drizzle olive oil over onions. Cover

onions and bake at 400º for 25 minutes. Uncover and bake 20 minutes. Remove

onions from oven. Turn the onions over, and pour the wine mixture over the

onions. Bake for an additional 20 minutes or until the onions are tender,

basting every 5 minutes. Serve onions with wine mixture.

 

Serving size: 1 onion half and about 1 tablespoon glaze). Calories 105 (23%

from fat); fat 2.7g (sat 0.4g, mono 1.7g, poly 0.4g); protein 1.8g;

carbohydrates 19.9; fiber 2.8g; cholesterol 0mg;

 

Source:

" Cooking Light May 2000 "

S(Formatted by):

" Lindell Martin on April 28, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 109 Calories (kcal); 2g Total Fat; (28% calories from fat); 1g

Protein; 12g Carbohydrate; 0mg Cholesterol; 40mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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<CatS>

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Vegetables

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<IngR name= " dry red wine " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " sugar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " fresh rosemary " unit= " tablespoon " qty= " 1 " >

<IPrp>

chopped, or 1 teaspoon dried rosemary

</IPrp>

</IngR>

<IngR name= " lemon juice " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " ground cloves " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " ground black pepper " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " Vidalia onions " unit= " medium " qty= " 2 " >

<IPrp>

or other sweet onion, unpeeled (about 1 1/4 pounds)

</IPrp>

</IngR>

<IngR name= " cooking spray " ></IngR>

<IngR name= " olive oil " unit= " teaspoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

Preheat oven to 400º.

</DirT>

<DirT>

Combine first 6 ingredients in a small saucepan, bring to a boil. Reduce heat

to medium, cook, uncovered, until reduced to 1/2 cup (about 1 minutes). Set

aside.

</DirT>

<DirT>

Cut the onions lengthwise in half. Place the onions, cut sides down, in a small

baking dish coated with cooking spray. Drizzle olive oil over onions. Cover

onions and bake at 400º for 25 minutes. Uncover and bake 20 minutes. Remove

onions from oven. Turn the onions over, and pour the wine mixture over the

onions. Bake for an additional 20 minutes or until the onions are tender,

basting every 5 minutes. Serve onions with wine mixture.

</DirT>

<DirT>

Serving size: 1 onion half and about 1 tablespoon glaze). Calories 105 (23%

from fat); fat 2.7g (sat 0.4g, mono 1.7g, poly 0.4g); protein 1.8g;

carbohydrates 19.9; fiber 2.8g; cholesterol 0mg;

</DirT>

</DirS>

<Srce>

Cooking Light May 2000

</Srce>

<AltS label= " Formatted by " source= " Lindell Martin on April 28, 2000 " />

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