Baked Onions with Feta

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Check the ingredient label when purchasing feta. Look for feta packed in water; it has a more pronounced flavor and tastes fresher.

Yield:

4 servings (serving size: 1 onion)

Recipe from

Nutritional Information

Calories 106
Caloriesfromfat 26 %
Fat 3.1 g
Satfat 2.5 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 4.5 g
Carbohydrate 15.9 g
Fiber 3.1 g
Cholesterol 10 mg
Iron 0.5 mg
Sodium 306 mg
Calcium 64 mg

Ingredients

4 medium Vidalia or other sweet onions
Olive oil-flavored cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup dry breadcrumbs
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
Dash of black pepper

Preparation

Preheat oven to 450°.

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

Preheat broiler.

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).

Note:

May 2002