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
Directions :
1. Stud onions with cloves.
2. Place in crockpot and sprinkle with salt, peppercorns, thyme and orange zest.
3. 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.
4. Keep onions warm. In a saucepan over medium heat, reduce cooking liquid by half.
5. When ready to serve, cut onions into quarters.
6. Place on a deep platter and cover with sauce.
7. Sprinkle with parsley, if desired, and pass the hot pepper sauce, if desired.
Nutritional Information (Per Serving) :
Calories: 20
Protein: 1 g
Sodium: 188 mg
Cholesterol: 0 mg
Dietary Fiber: 1 g
Carbohydrates: 4 g
Fat: 0 g
Exchanges : 1 Vegetable
Source : America's Everyday Diabetes Cookbook
