INGREDIENTS

INSTRUCTIONS

Makes 8 servings
Most of this recipe can be prepared ahead of time, making it ideal to
bring to a potluck where the finishing touches can be done in just a
few minutes. An old cast-iron skillet seems to produce the best
results with this dish; if you don't have one, a regular fly pan will
work fine.
1. Set a large pan of water on to boil. Trim ends of onions and cut a
shallow X on the stem end. Blanch onions in boiling water for 1
minute. Remove with a slotted spoon to a bowl or colander. When cool
enough to handle, remove skins.
2. Blanch almonds in boiling water for 30 seconds. Drain and set aside
until cool enough to handle, then slip off skins. (You can also buy
almonds already blanched and skip this step.)
3. Preheat oven to 350 F. Place almonds on a baking sheet and toast
until lightly browned, 10 to 20 minutes. Watch them carefully, as
most nuts can burn quickly and often unexpectedly.
4. Heat oil in a large skillet over medium heat. Add whole peeled
onions and salt Saute 20 to 25 minutes, stirring frequently, until
golden to dark brown. (Take care that the pan is not too hot or the
onions may burn. Remember caramelizing is simply using the onions'
own natural sugars to brown it. The onions will become sweet and soft
to the touch.)
5. When the onions are tender, reduce heat to low and add maple
syrup. Stir to coat onions with syrup and cook for about 30 seconds.
Turn off heat, add almonds, toss, and serve.
6. If making ahead, store onions and almonds separately. Reheat
onions in oven or microwave and toss together with almonds just
before serving.
VEGAN
FER SERVING: 88 CAL (52% from fat). 2g PROT. 5g FAT. 9g CARB. 2l6mg
SOD. Omg CHOL, 1.5g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page
Converted by MM_Buster v2.0l.

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