MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Balsamic Marinated Onions
Categories: Sauces
Yield: 6 Servings
Stephen Ceideburg
3 md Red onions
1 tb Virgin olive oil
1/2 c Balsamic vinegar
1 ts Salt
1/4 ts Pepper
1 tb Capers
Preheat oven to 375 degrees F. Cut the onions in half, peel off the
outer layer of skin and slice thinly. Toss in a medium-size pan with
olive oil, balsamic vinegar, salt and pepper. Cover the pan tightly
and bake for about 45 minutes, or until the onions are tender. Stir
in the capers and season to taste with additional salt and pepper.
Yields about 2 cup
PER TABLESPOON: 15 calories, 0 g protein, 2 g carbohydrate, 0 g fat,
0 mg cholesterol, 72 mg sodium, 0 g fiber.
From Woodward's Garden restaurant.
Robin Davis writing in the San Francisco Chronicle, 3/24/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
--
Carol, From Virginia Beach
Title: Balsamic Marinated Onions
Categories: Sauces
Yield: 6 Servings
Stephen Ceideburg
3 md Red onions
1 tb Virgin olive oil
1/2 c Balsamic vinegar
1 ts Salt
1/4 ts Pepper
1 tb Capers
Preheat oven to 375 degrees F. Cut the onions in half, peel off the
outer layer of skin and slice thinly. Toss in a medium-size pan with
olive oil, balsamic vinegar, salt and pepper. Cover the pan tightly
and bake for about 45 minutes, or until the onions are tender. Stir
in the capers and season to taste with additional salt and pepper.
Yields about 2 cup
PER TABLESPOON: 15 calories, 0 g protein, 2 g carbohydrate, 0 g fat,
0 mg cholesterol, 72 mg sodium, 0 g fiber.
From Woodward's Garden restaurant.
Robin Davis writing in the San Francisco Chronicle, 3/24/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
--
Carol, From Virginia Beach
