Chef seeger's braised vidalia onions
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]ks۶\ m E3I4=M$g$JESd> `Y"<ߑLbc⸞qyOΟO_'O)kuC3ry٬6kD6^xXECHFNg_Upi~%t648,uȔe9遳.C"8PUn(RR,Rd*=sODT,ʄ*kdYW .[P$5RhRKWA7[u{1Kh%a%&%OZ+q MxJ<%hD&TtOCαn0wȲ%f#f9]xT)Per~.l%w)E{ z~a pdXHC:p[\ؐ#3]ktOyv*@,S9U,F[J*_s IH#Bi~)r-a;&P(_\fCwG(FEYB?QO5Uk"NZiD4d?$ǧA}m]OД~a^яÀM//l6ҷ/?ȣgWg{'t~iт&SCvxxxf283yRtG_\g>{Ə]篘ϟz7g,7_zXmT*v|HbH7C(4g(ҫjtSS~eićnE2OKվX`;KrITuHmK>|?<11_|uuӷ? *{ͳϛݷGO?.s@;%+ zH y}scy ro˖<΀5cgy9 k^=XUx )ԍ )8:b+y6Ѥ*&+zt] 0Ȅ{o4dJ.idXCj\nI*-}2RT!g}@ӟ7M[3"gܔ'Vbb@MH*r6C)DH/0!́ ˻sNhʖU鋭!{_Z2}LQ7Ol"g|ށo/#d<"x2 rO݇=gRf`vi!\|4(zmu-CAmpDWn3cp̻1EտK< 5<"H9bL~dF`mxev8UM04%e拎R)Y&(1E<)t<b^it.,5U2CM] BNiVA}3C HumkHZ{4]Yz?ȯ=M|hePnUھ@d]7/ݞsvNPEmÇ:׹yD~CrEl`}ZAWսj${suCoMG'e td1N{.\SG:_)8g n}ʁ +г^Z韏QZj]$@[x7lāoe,6 Gʺbcxm.)ET8TϺA6ˡXҥq9Elb&TܪE-bUr ]y|Yڒ-}`E `h60m"rpI})vMU8PG&]:oϟ]VU 5mV⎃[87U#'.tDq1>rq*fLOݛ!:`cp?f,TAP$XIqN?8߁7ԜV33_Kh5iM^e9 ]g)4. ĥ#4!Y:c ΚteުojUw\+qAVҕK B^ Zu2-{5[+ẓ%aAGBU)$5NN'yc~2G}{2iZRW4eƐ$Cx*?#Sm'JnzٕlU2R}(Q#68+ʨm R[dR\^64}K)HSc端t CrsUγCXBw3C4e{jt8YXÁ2ZHէBKVU1U/hz^TX/PKMTHz=ũ\7SZAKXv؏ѝ9ԅ/Υ d^cWxXL<*SX{T6&)"Qق- f6[=kwF=nk:kmȷaw( 12)ZvfB+@~\DQj3] )rV8l!Jj%;Q"{^䍠U+te9 HN%ҁ/~c]Plqy4vAbL vO} [G _) >HҡWY2(2XϑӂG̷*l 8nUUϷkգN{Z! :g:/oشR#sU._j4ىeբ<ϯ;}lr*oZ!@ :31jqfg2Φ3:-8 JHMHmT9WĞ#P|d G-Rt.&Zh Wb rL-Zj X Si!T Y̌>Vb1DK.M |Y!ˈN!\_#G - 'b3%BZ CD<iT':>ٰl6\a7,2Ç xq61Olc2Al1B xhkцfb\G {qfm< 9OG&η@t+M` 4@<@hB\3;iu1fz6miόh[FMAa9WL്4|(r#ii@?3R,1cu9C832""71ֲ4n&Mϖo㘍L2l0 02 Zĸmm\ Qd,@:t*'&PZ] K3+:-dTGm&AtWcF0-p <16*`b/3 L J8hKxddvmc3LP# l#4#w`ñ%]˦]ZC &q~ҵ ll)m.4r|٧zKF6 "5~qLIF*ֳ1A4о99ɱ tֱ`rlw=J4n;< 'B}O& ZF[@e'#l-&Ffq{MM` pRg HP&Z^zmHFgۄK #,riC8Љm2m3F'Hm#3MwQ1϶ٗv ,26Al 2L mT !L`K@?-$Zs/vHNsx9sZ~7ۭʆF6ϩlv͝j%ܱi}G`[2-Fa͞< ~[}mdܶ}6*so݃K[R~: 3|4tc1W!!emDj1ys`=qS%y%$Y^[v\뭡Wv4D[7La֖V<jkoAW
Chef seeger's braised vidalia onions
  Vegetables    Low Fat  
Last updated 10/4/2011 7:49:57 PM. Recipe ID 9108. Report a problem with this recipe.
]ks۶\ m E3I4=M$g$JESd> `Y"<ߑLbc⸞qyOΟO_'O)kuC3ry٬6kD6^xXECHFNg_Upi~%t648,uȔe9遳.C"8PUn(RR,Rd*=sODT,ʄ*kdYW .[P$5RhRKWA7[u{1Kh%a%&%OZ+q MxJ<%hD&TtOCαn0wȲ%f#f9]xT)Per~.l%w)E{ z~a pdXHC:p[\ؐ#3]ktOyv*@,S9U,F[J*_s IH#Bi~)r-a;&P(_\fCwG(FEYB?QO5Uk"NZiD4d?$ǧA}m]OД~a^яÀM//l6ҷ/?ȣgWg{'t~iт&SCvxxxf283yRtG_\g>{Ə]篘ϟz7g,7_zXmT*v|HbH7C(4g(ҫjtSS~eićnE2OKվX`;KrITuHmK>|?<11_|uuӷ? *{ͳϛݷGO?.s@;%+ zH y}scy ro˖<΀5cgy9 k^=XUx )ԍ )8:b+y6Ѥ*&+zt] 0Ȅ{o4dJ.idXCj\nI*-}2RT!g}@ӟ7M[3"gܔ'Vbb@MH*r6C)DH/0!́ ˻sNhʖU鋭!{_Z2}LQ7Ol"g|ށo/#d<"x2 rO݇=gRf`vi!\|4(zmu-CAmpDWn3cp̻1EտK< 5<"H9bL~dF`mxev8UM04%e拎R)Y&(1E<)t<b^it.,5U2CM] BNiVA}3C HumkHZ{4]Yz?ȯ=M|hePnUھ@d]7/ݞsvNPEmÇ:׹yD~CrEl`}ZAWսj${suCoMG'e td1N{.\SG:_)8g n}ʁ +г^Z韏QZj]$@[x7lāoe,6 Gʺbcxm.)ET8TϺA6ˡXҥq9Elb&TܪE-bUr ]y|Yڒ-}`E `h60m"rpI})vMU8PG&]:oϟ]VU 5mV⎃[87U#'.tDq1>rq*fLOݛ!:`cp?f,TAP$XIqN?8߁7ԜV33_Kh5iM^e9 ]g)4. ĥ#4!Y:c ΚteުojUw\+qAVҕK B^ Zu2-{5[+ẓ%aAGBU)$5NN'yc~2G}{2iZRW4eƐ$Cx*?#Sm'JnzٕlU2R}(Q#68+ʨm R[dR\^64}K)HSc端t CrsUγCXBw3C4e{jt8YXÁ2ZHէBKVU1U/hz^TX/PKMTHz=ũ\7SZAKXv؏ѝ9ԅ/Υ d^cWxXL<*SX{T6&)"Qق- f6[=kwF=nk:kmȷaw( 12)ZvfB+@~\DQj3] )rV8l!Jj%;Q"{^䍠U+te9 HN%ҁ/~c]Plqy4vAbL vO} [G _) >HҡWY2(2XϑӂG̷*l 8nUUϷkգN{Z! :g:/oشR#sU._j4ىeբ<ϯ;}lr*oZ!@ :31jqfg2Φ3:-8 JHMHmT9WĞ#P|d G-Rt.&Zh Wb rL-Zj X Si!T Y̌>Vb1DK.M |Y!ˈN!\_#G - 'b3%BZ CD<iT':>ٰl6\a7,2Ç xq61Olc2Al1B xhkцfb\G {qfm< 9OG&η@t+M` 4@<@hB\3;iu1fz6miόh[FMAa9WL്4|(r#ii@?3R,1cu9C832""71ֲ4n&Mϖo㘍L2l0 02 Zĸmm\ Qd,@:t*'&PZ] K3+:-dTGm&AtWcF0-p <16*`b/3 L J8hKxddvmc3LP# l#4#w`ñ%]˦]ZC &q~ҵ ll)m.4r|٧zKF6 "5~qLIF*ֳ1A4о99ɱ tֱ`rlw=J4n;< 'B}O& ZF[@e'#l-&Ffq{MM` pRg HP&Z^zmHFgۄK #,riC8Љm2m3F'Hm#3MwQ1϶ٗv ,26Al 2L mT !L`K@?-$Zs/vHNsx9sZ~7ۭʆF6ϩlv͝j%ܱi}G`[2-Fa͞< ~[}mdܶ}6*so݃K[R~: 3|4tc1W!!emDj1ys`=qS%y%$Y^[v\뭡Wv4D[7La֖V<jkoAW



 
      Title: Chef seeger's braised vidalia onions
 Categories: Vegetables, Low-fat
      Yield: 1 Servings
 
      1 lg Onions, sweet
      1 tb Brown sugar
    1/4 c  Stock, beef; defatted
    1/2 tb Parsley; optional
 
  Use Vidalias, Walla-Wallas, Imperial Sweets, Texas 1015's, Kulas, or
  another sweet onion. Preheat oven to 350. Peel onions and place in
  Pam-sprayed casserole. Salt and pepper to taste. Sprinkle with brown
  sugar. Pour beef stock over onions, cover, and bake 1-1/2 hours. To
  serve, spoon pan juices over each onion and garnish with julienned
  parsley.
 




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Recipe ID 9108 (Apr 03, 2005)

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