| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 1 | Servings | ||
INGREDIENTS
| 6 | Walla Walla; Vidalia or other sweet onions, about 3-inch diameter, unpeeled, (up to 8) | |
| Olive oil | ||
| Salt and pepper to taste | ||
| 1 | Garlic head | |
| 1/4 | c | Red wine vinegar |
| 2 | tb | Balsamic vinegar |
INSTRUCTIONS
Here's one -- I don't know the name of where it came from, but here's the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American Lowfat Feast by Lou Seibert Pappas Preheat the oven to 375 degrees F. Leave the onions unpeeled and rub their surfaces with oil. Place the onions on a baking pan. Sprinkle with salt and pepper. Trim the papery skin from the top of the garlic head and rub the head with olive oil. Place in the pan with the onions. Bake in the oven for 45 minutes to 1 hour, or until the onions and garlic are tender. Remove to a platter. Halve onions horizontally leaving the skin in place. Deglaze the pan juices with vinegars by placing the pan on top of the range and heating and scraping well with a wooden spoon. Let the juices reduce and use a brush to brush the sauce over the cut surfaces of the onions. Serve the garlic to squeeze over the turkey. Makes 8 servings. Posted to recipelu-digest by [email protected] on Feb 19, 1998
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