INGREDIENTS

INSTRUCTIONS

Preheat oven: 400F.
1) Stamp out the bread into rounds with a 3-inch cookie cutter (Fluted if
you have one) and line sections of a cupcake pan.
2) 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.
3) 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.
4) 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.
5) 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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