| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Appetizers, Lowfat, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | Thin-slices multi-grain | |
| bread or white bread | ||
| 4 | oz | Pearl onions, shallots or |
| cippoline onions | ||
| 1/3 | c | Vegetable broth |
| 1 1/2 | t | Dry white wine |
| Turkey bacon rashers, cut | ||
| into thin strips or | ||
| alternatives optional | ||
| 1 | t | Worcestershire sauce |
| 1/2 | t | Tomato paste |
| 1/8 | t | Prepared mustard |
| Salt and black pepper | ||
| Parsley sprigs, for garnish |
INSTRUCTIONS
Preheat oven: 400F. Stamp out the bread into rounds with a 3-inch cookie cutter (Fluted if you have one) and line sections of a cupcake pan. Cover each bread "basket" with non-stick baking paper, and fill with "baking beans" or rice. Bake for 5 minutes in the preheated oven. Remove the paper and beans and continue to bake for a further 5 minutes until lightly browned and crisp. Meanwhile put the pearl onions in a bowl and cover with boiling water. Leave for 3 minutes, then drain and rinse under cold water. Trim off their top and root ends and clip them out of their skins. Simmer the onions and stock in a covered saucepan for 5 minutes. Uncover and cook stirring occasionally until the stock has reduced entirely. Add all the remaining ingredients, except the parsley. Cook for 2 to 3 minutes. Fill the toast cups with the onions: about 3 onions per cup. Arrange strips of the "bacon" between the onions (in the "seams") and garnish with parsley leaves or fresh herbs. OPTIONS: 1) Double the sauce and thicken with a cornstarch slurry. 2) Instead of bacon, use lean ham. 3) Vegetarian version: instead of bacon use crusted tempeh strips or long strips of zucchini, carrot, or thinly sliced yam. PER CUP without bacon rasher strips: 120 cals, 2g fat (14% cff). NOTES : Fill oven-toasted bread cups with pearl onions tossed in a mustardy glaze. You'll need about 3 onions per cup. Cooks Tip: Make a small spray bottle of vegetable broth mixed with a few drops of soy sauce for color. Lightly spray the bread and then weight. Keep unused portion in the refrigerator. Recipe by: FAST & HEALTHY RECIPES (Lorenz Books:1995) Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 04, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 103.7mg
Potassium: 44.1mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: <1g
Protein: 1.5g