Publisher Photo
Publisher Photo
"We had a big garden when our three sons were growing up, so I was always looking for new ways to serve vegetables," recalls Frances Thompson of Freeport, Maine. "These sweet-sour onions are similar to Harvard beets." The side dish is a budget-pleaser at 16 cents a serving.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 medium onions, cut into 1/2-inch slices
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cider vinegar
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon dried parsley flakes

Directions

Place onions and water in a saucepan. Cover and cook over medium heat until tender, about 12 minutes.
Meanwhile, in another saucepan, combine sugar, flour, salt and vinegar; stir until smooth. Bring to a boil; cook and stir for 2 minutes. Stir in butter until melted. Drain onions and add to the sauce; sprinkle with parsley. Heat through. Yield: 5 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Harvard Onions in Quick Cooking November/December 1999, p49

Nutritional Facts

3/4 cup: 180 calories, 5g fat (3g saturated fat), 12mg cholesterol, 287mg sodium, 35g carbohydrate (28g sugars, 2g fiber), 2g protein.

  • 4 medium onions, cut into 1/2-inch slices
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cider vinegar
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon dried parsley flakes
  1. Place onions and water in a saucepan. Cover and cook over medium heat until tender, about 12 minutes.
  2. Meanwhile, in another saucepan, combine sugar, flour, salt and vinegar; stir until smooth. Bring to a boil; cook and stir for 2 minutes. Stir in butter until melted. Drain onions and add to the sauce; sprinkle with parsley. Heat through. Yield: 5 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Harvard Onions in Quick Cooking November/December 1999, p49

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