Baked Sweet Onions are so simple to make and so mouth-watering good, plus these onions are low calorie! This is one of those very simple and easy recipes that after each time I make it, I wonder why I do not do it more often! Excellent side dish served with your steak dinner.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Baked Sweet Onions Recipes:
Baked Sweet Onions Recipe
4 large sweet onions (Vidalia, Walla Walla, Imperial, or Maui), peeled*
Coarse salt and coarsely-ground pepper to taste
4 teaspoons butter
Good quality aged Balsamic Vinegar, optional
* Some U.S. sweet and mild onion varieties (available in the spring/summer) have a similar sugar content (or sometimes even less sugar) than the storage varieties. Naturally, we don't always taste that difference due to both water and sulfur content present in a raw onion; however, we can often taste those differences when onions are cooked!
Look for sweet onions that are light golden-brown in color, with a shiny tissue-thin skin and firm, tight, dry necks. (Ordinary storage onions are darker and have a thicker skin.) When cut into, sweet onions should have a creamy white interior. Avoid onions that have soft spots or surface bruises.
Preheat oven to 250 degrees F.
Cut off a small portion (approximately 1/4-inch) off the bottom or root end of each onion. This is to steady the onions in the baking dish.
Place whole onions into a baking dish with approximately one inch of water. Bake, uncovered, approximately 2 hours or until onions are soft when you squeeze them.
Remove from oven and place onto a cutting board; pull back brown skins and cut them off at the roots. Transfer onto a serving platter and season each with salt, pepper and 1 teaspoon butter.
For an extra-special taste sensation, drizzle the tops (or use a dropper) of each baked onion serving with balsamic vinegar. So good!
Makes 4 servings.
Per Serving = 15 carbohydrate grams, 3.2 fat grams, 98 calories