| 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 SuzyWert@aol.com on Feb 19, 1998
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