INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 degrees F.  With a sharp knife trim root end of
each onion flat so that it is  still intact but will stand on end.
Standing each onion on its root  end, cut parallel vertical slices at
1/4-inch intervals into but not  through onion, stopping about 3/4-inch
above root end. Rotate each  onion 90 degrees and cut parallel vertical
slices in same manner to  form a crosshatch pattern, keeping onions
intact.  In a lightly buttered shallow baking dish large enough to let
onions  open, or "flower," put onions, root ends down, and sprinkle
with  sugar and salt to taste.  In a small saucepan heat broth and
butter over moderately high heat  until butter is melted and pour over
onions. Cover onions with foil  and roast in middle of oven 45 minutes,
or until tender. Remove foil  and roast onions, basting occasionally,
30 to 45 minutes more, or  until golden. Onions may be made 1 day ahead
and chilled, covered.  Reheat onions before serving.  Yield: 8 serving
NOTES : (Recipes courtesy of Gourmet Magazine  Posted to MC-Recipe
Digest V1 #324  Recipe by: COOKING LIVE SHOW #CL8767  From: "Angele and
Jon Freeman" <jfreeman@netusa1.net>  Date: Sun, 1 Dec 1996 14:39:49
-0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 307
Total Fat: 34.9g
Cholesterol: 91.6mg
Sodium: 188.3mg
Potassium: 61.9mg
Carbohydrates: 4.5g
Fiber: 0g
Sugar: 4.4g
Protein: 1.6g