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Roasted And Smoked Sweet Onions

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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)
----------------------------------------------
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


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