Stephen Ceideburg
3 md Red onions
1 tb Virgin olive oil
1/2 c Balsamic vinegar
1 ts Salt
1/4 ts Pepper
1 tb Capers
Preheat oven to 375 degrees F. Cut the onions in half,
peel off the outer layer of skin and slice thinly.
Toss in a medium-size pan with olive oil, balsamic
vinegar, salt and pepper. Cover the pan tightly and
bake for about 45 minutes, or until the onions are
tender. Stir in the capers and season to taste with
additional salt and pepper.
Yields about 2 cup
PER TABLESPOON: 15 calories, 0 g protein, 2 g
carbohydrate, 0 g fat, 0 mg cholesterol, 72 mg sodium,
0 g fiber.
From Woodward's Garden restaurant.
Robin Davis writing in the San Francisco Chronicle,
3/24/93.
