1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (206g) Recipe makes 1 servings |
||
| Calories 366 | ||
| Calories from Fat 276 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.7g | 47% | |
| Saturated Fat 19.5g | 97% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 80mg | 26% | |
| Sodium 423mg | 17% | |
| Potassium 262mg | 7% | |
| Total Carbohydrate 15.8g | 5% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 6.6g | ||
| Protein 8.9g | 17% | |
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By: ratherbeswimmin'
Clock Watchers Chicken Skillet
By: ugogirl
Ingredients
- 1 large fresh onion
- 2-3 teaspoons beef bouillon granules
- 2 tablespoons butter or margarine
- 1 ounce of shredded provolone cheese or mozzarella cheese or swiss cheese
Directions
1
Cut the ends off the onion, just enough that it will rest flat on its root end.2
Peel off outer dry layers.3
Cut into wedges leaving the root end intact.4
Place on a square of heavy foil.5
Top with boullion and butter.6
Wrap securely, be sure that you do not poke holes in the foil-- you want the juices to stay in there with the onion.7
Bake at 350 for 45 min to 1 hour.8
Remove from foil into a serving bowl and top with cheese while HOT.9
Enjoy with a piece of crusty french bread.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Occasion > Novelty
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Sunny Yukon
On Oct 20, 2008
Delicious! I had a small onion, so I halfed the recipe and had it as a snack. I will try this at work for lunch by cooking it in the microwave.
From: Axe
On Jul 29, 2008
We liked it, just didn't love it. A very neat way to do onions, however we found the taste a little too 'chemically' for us due to the large amount of beef granules. Thanks for posting!
From: sue
On Oct 27, 2005
I must share an idea, as I loved the recipe, but I need an onion soup for a class - Changec to "French Onion Flower Soup": prepared onions, place in the crockpot. Topped each with 1 teaspoon packaged dry au jus mixture, 2 teaspoons olive oil and 1 tablespoon butter. Crockpot on high for 4 hours, low for 3 hours. During the last hour added 4 cups beef stock. Scooped into soup bowls and garnished with strips of swiss cheese (grated cheese would be fine too). Thanks, SueYoung/LA
From: Countrywife
On Sep 12, 2005
We had these with grilled steaks. I used big aweet red onions and topped them with mozzarella. This is a real company dish! Fantastic! — Sep 5, 2005 I forgot to add; be sure to serve with lots of crusty bread to soak up the juice. We've had these several rimes now and the bread's a necessity!
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