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Title: Chef Seeger's Braised Vidalia Onions
Categories: Vegetable
Yield: 1 Servings
| PHILIP MORRIS MAG; SPRING 92 | ||
| 1 | lg | Onions, sweet |
| 1 | tb | Brown sugar |
| 1/4 | c | Stock, beef; defatted |
| 1/2 | tb | Parsley; optional |
Use Vidalias, Walla-Wallas, Imperial Sweets, Texas 1015's, Kulas, or another sweet onion.
Preheat oven to 350. Peel onions and place in Pam-sprayed casserole. Salt and pepper to taste. Sprinkle with brown sugar. Pour beef stock over onions, cover, and bake 1-1/2 hours.
To serve, spoon pan juices over each onion and garnish with julienned parsley.
Sylvia's comments: this is so rich-tasting you won't believe it's virtually fat-free. I was afraid there wouldn't be enough juices, but there was plenty. And I see no reason why vegetarians and/or McDougallers couldn't use vegetable stock instead of beef stock.
Posted on GEnie by LADY.LUCK [Nadine], Thu Apr 16, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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