Glazed Baked Onions

8 servings

1 cup homemade or canned vegetable stock
1/4 cup honey or maple syrup
1 tablespoon nonhydrogenated margarine
Pinch each: dried rosemary and thyme, and ground nutmeg
4 large Vidalia or pure white onions
Wheat germ for topping

Preheat the oven to 375 F. Combine all the ingredients except the last
2 in a small sauce pan. Heat gently, stirring, until the margarine and
honey are smoothly blended. Remove from the heat. Peel the outer skin
from the onions and cut them in half crosswise. Cut a thin sliver
from the bottom of each onion half, so that they will stand steadily in a
baking dish. Arrange the onions halves in a shallow baking dish and pour
the mixture from the saucepan evenly over them.
Cover and bake for 45 minutes to 1 hour, or until the onions are tender
when pierced with a fork. Once or twice during this time, spoon some of
the liquid from the bottom of the baking dish over the onions. Sprinkle
the onions with wheat germ and bake, uncovered, for an additional 10 to
15 minutes, or until most of the liquid has been absorbed. Serve at once
or keep warm until needed.

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