Baked Sweet Onions

Categories:
vegetables, low fat, accompaniment, dips/spreads

2 medium sweet onions - (to large)
(Bermuda or sweet Vidalia onions ar
the most tasty)
2 teaspoons margarine

Preheat oven to 375 degrees. Line a small baking pan with aluminum foil and spray with nonstick spray. Trim the root ends of the onions but leave the skins intact. Place upright in the prepared pan and bake for 1 1/2 to 2 hours or until tender. Remove from oven. Discard skins. Top each onion with margarine. Serve immediately. Excellent spread onto crusty bread or as a "sauce" for meats. This recipe yields 2 servings. Nutritional Analysis Per Serving: Calories 100; Fat (grams) 4; Percent calories from fat 36; Percent polyunsaturated 18; Percent saturated 0.5; Percent monounsaturated 13; Cholesterol (milligrams) 0; Sodium (milligrams) 48; Protein (grams) 2; Carbohydrate (grams) 14; Fiber (grams) 2.5.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "12-11-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 34 Calories (kcal); 4g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those following calorie-controlled diets may count one portion as: 3 vegetable servings. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0

Contributor: n/a

Yield: 2 servings

Preparation Time: 0:00

[an error occurred while processing this directive]since Jan 15, 2009