1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (168g) Recipe makes 6 servings |
||
| Calories 97 | ||
| Calories from Fat 19 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 73mg | 3% | |
| Potassium 240mg | 6% | |
| Total Carbohydrate 19.5g | 6% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 10.5g | ||
| Protein 1.6g | 3% | |
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Onions, Onions & More Onions
By: Bergy
Sep 21, 2001
I posted this recipe way back in 2001(this is 2008) since then my taste in the texture of veggies has changed . I like to have them crunchy. I didn't want to change the recipe because some folks like it as is. However this is how I make this recipe now - The sauce is the same. As you can see by my photos I use small (apprx 1 1/2" onions, leave them whole. Cook them for 5 mnutes and bake them in the sauce for only 25 minutes. They come out crunchy and just cooked enough. Enjoy them either way
SERVES 6 -8
Ingredients
- 2 lbs onions, thickly sliced
- 2 tablespoons ketchup
- 2 tablespoons water
- 1 tablespoon honey
- 1 tablespoon butter
- 1/2 teaspoon dry mustard
- salt and pepper
Directions
1
Cook onions for 10 minutes in lightly salted, boiling water, drain and put onions.2
in an oven proof casserole dish.3
Mix together ketchup, water, honey, butter, mustard salt& pepper.4
Pour over the onions.5
Bake in 350F degrees oven, uncovered, for 1 hour.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Everyday
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Ivana*
On May 31, 2005
I have to agree with another reviewer. I seemed only to get a "boiled" taste to this dish despite following the recipe. I ended up cooking it further on the stove top for another 20 minutes to caramelise it, which helped. I am glad others liked the recipe.
From: Evie*
On Mar 4, 2002
Very tasty, served with roast beef. Had enough left over to use as a 'relish' for my husbands work sandwiches. Thanks for posting! =)
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