Guest guest Posted July 18, 2001 Report Share Posted July 18, 2001 * Exported from MasterCook Mac * Roasted Onions on a Bed of Herbs Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 396 Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 tablespoons olive oil 3 large yellow onions halved and peeled salt and freshly milled pepper 4 sprigs sage several sprigs thyme 1 cup dry white wine A spectacular-looking dish for minimal effort -- perfect for the holidays. Look for onions with crisp, papery skins. They're fine without the herbs, too. Heat the butter and oil in a wide skillet, then add the onions, cut sides down. Cook over medium-high heat until well browned, about 15 minutes. Check their progress occasionally -- those on the outside of the pan usually take longer to cook, so partway through switch them with those in the middle. When browned, turn them over and cook on the curved side for a few minutes. Season well with salt and pepper. Preheat the oven to 375F. Line the bottom of a 10-inch earthenware dish such as a round Spanish casserole with the herbs. Place the onions, browned side up, on the herbs and pour in the wine. Cover with aluminum foil and bake until tender when pierced with a knife, 1 hour or slightly longer. Serve warm with or without the Quick Vinegar Sauce for Onions (see recipe). - - - - - - - - - - - - - - - - - - Per serving: 123 Calories; 9g Fat (75% calories from fat); 1g Protein; 5g Carbohydrate; 10mg Cholesterol; 42mg Sodium Food Exchanges: 1 Vegetable; 1 1/2 Fat _____ Quote Link to comment Share on other sites More sharing options...
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