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Roasted Onions With Balsamic Vinegar

vegetables, low fat, side dish

4 medium sweet onions
1 teaspoon olive oil
2 tablespoons water
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
4 tablespoons butter
Freshly-cracked black pepper; to taste

Preheat oven to 350 degrees. Cut onions in half and peel away papery outer layers. Rub cut edges with olive oil. Spray a non-stick ovenproof pan with non-stick spray. Place onions, cut-side down, into pan. Bake until onions are soft -- about 45 minutes. Place onions onto serving dish, browned-side up. Add water, vinegar and brown sugar to the ovenproof pan. Scrape to remove the juices and bits of baked onion. Heat pan on the stovetop to reduce the juices slightly, then spoon over the onions. Serve with cracked pepper to taste. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 105; Fat (grams) 1; Percent calories from fat 8; Percent polyunsaturated 6; Percent saturated 0.5; Percent monounsaturated 1.5; Cholesterol (milligrams) 0; Sodium (milligrams) 10; Protein (grams) 2; Carbohydrate (grams) 22; Dietary fiber (grams) 3.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 174 Calories (kcal); 13g Total Fat; (63% calories from fat); 1g Protein; 15g Carbohydrate; 31mg Cholesterol; 123mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 4 vegetable servings. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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