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Tangy Onion Flowers

 Tangy Onion Flowers
"These flavorful baked onions are a great accompaniment to grilled meat," writes field editor Karen Owen of Rising Sun, Indiana. "They aren't crisp like the deep-fried 'blooming onions' served in restaurants, but we think they are equally delicious."
8 ServingsPrep: 25 min. Bake: 30 min.


  • 4 large sweet onions, peeled
  • 1/4 cup red wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup coarsely crushed fat-free salad croutons


  • Place the onions root end up on a microwave-safe plate. Microwave,
  • uncovered, on high for 7-9 minutes or until crisp-tender. Invert
  • onto a cutting board. Slice each onion into eight wedges to within
  • 1/2 in. of bottom; fan out. Place each onion on a 12-in. square
  • piece of foil coated with cooking spray.
  • In a small bowl, combine vinegar, brown sugar, oregano, salt and
  • pepper. Brush some over onions; set remaining mixture aside. Fold
  • foil around onions; seal tightly.
  • Place on a baking sheet. Bake at 425° for 30-35 minutes or until
  • tender. Open foil carefully. Place onions on a serving platter.
  • Drizzle with remaining vinegar mixture; sprinkle with croutons.
  • Yield: 4 onions (8 servings).
Nutritional Facts: One serving (half of an onion) equals 48 calories, trace fat (trace saturated fat), 0 cholesterol, 203 mg sodium,

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Tangy Onion Flowers (continued)

Nutritional Facts: 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable.