Sunday, December 5, 2010

Baked Onions with Feta

I'm going to let you in on a little secret.  Sometimes the best recipes are those found in magazines, and then converted to gluten free.  

**found in an old issue of Cooking Light

4 medium Vidalia or other sweet onions
Olive oil-flavored cooking spray (make sure it is gluten-free like PAM)
1/2 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) crumbled feta cheese **make sure that the feta is packed with water
1/4 cup dry Gluten-Free bread crumbs (try Gillian's or Schar)
1/2 tsp chopped fresh or 1/8 tsp dried thyme
Dash of black pepper

1. Preheat oven to 450 degrees

2. Peel onions, leaving root ends intact.  Trim top third of each onion, reserve for another use.  Arrange onions, cut sides down, in a 8-inch square baking pan coated with cooking spray; add chicken broth.  Cover pan with foil, bake at 450 degrees for 30 minutes.  Uncover and bake an additional 30 minutes.  Cafefully turn onions over with a spatula; bake an additional 30 minutes or until onions are soft and liquid has almost evaporated.  Remove from oven.

3.  Preheat broiler

4.  Combine feta, breadcrumbs, thyme, and pepper; stir with a fork until well blended.  Gently pat cheese mixture evenly onto cut sides of onions.  Broil onions until cheese mixture begins to brown (about 1 minute).  Yield: 4 Servings (serving size: 1 onion).

Only 106 calories!


xoxo Julie

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