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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Baked Onions with Feta

Check the ingredient label when purchasing feta. Look for feta packed in water; it has a more pronounced flavor and tastes fresher.

Cooking Light MAY 2002

  • Yield: 4 servings (serving size: 1 onion)

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).

Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 26%
  • Fat: 3.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.5g
  • Carbohydrate: 15.9g
  • Fiber: 3.1g
  • Cholesterol: 10mg
  • Iron: 0.5mg
  • Sodium: 306mg
  • Calcium: 64mg
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Baked Onions with Feta Recipe

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