| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Kooknet, Side dishes, Vegetables | 8 | Servings | |
INGREDIENTS
| 5 | Walla Walla Onions, peeled | |
| And halved | ||
| 1/4 | c | Extra Virgin Olive Oil |
| 1/4 | c | Basalmic Vinegar |
| 2 | T | Butter, melted |
| Salt and White Pepper |
INSTRUCTIONS
Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminimum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place. Lay the onions in the pan, cut-side up. Combine the olive oil, vinegar and butter and pour over the onions, Bank hot coals on two sides of the bottom of a barbecue. Place the foil pan of onions on the grill, centered between the banks of coals below. Cover the grill and bake, gently turning the onions and basting them with the pan juices about ever 15-20 minutes, until they are deep-golden and very soft when pressed. This will take about 1-1 1/2 hours. Ultimately, they will break apart somewhat, so don't be too concerned about keeping them whole. Serve hot or at room temperature, as an accompaniment to grilled or oven-roasted fish, poultry or beef. Calories: 149, Protein: 2g, Fat: 10g, Carbohydrate: 14g, Cholesterol: 7.75mg, Sodium: 34.2mg. Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 7.6mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g