New Orleans Braised Onions

Yield: 10 servings
Source: "America's Everyday Diabetes Cookbook"

2 to 3 large Spanish onions
6 to 9 whole cloves
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
Pinch ground thyme
Grated zest and juice of 1 orange
1/2 cup condensed beef broth, undiluted
Finely chopped fresh parsley, optional
Hot pepper sauce, optional

Get out your slow cooker.
Stud onions with cloves. Place in slow cooker stoneware and sprinkle with
salt, peppercorns, thyme and orange zest. Pour
orange juice and beef broth over onions, cover and cook on Low for 8 hours
or on High for 4 hours, until onions are tender.
Keep onions warm. In a saucepan over medium heat, reduce cooking liquid by
half.
When ready to serve, cut onions into quarters. Place on a deep platter and
cover with sauce. Sprinkle with parsley, if desired, and pass the hot
pepper sauce, if desired.

Nutritional Information Per Serving (1/10 of recipe): Calories: 20,
Carbohydrate: 4 g, Fiber: 1 g, Protein: 1 g, Fat: 0 g, Sodium: 188 mg,
Cholesterol: 0 mg Diabetic Exchanges: 1 Vegetable


Jenn B In SWMO



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