Fall Onions with Gingery Cider Sauce
This side dish goes very well with baked ham, roast pork or turkey and is fancy enough for special occasions, yet simple enough for week night meals.
4 medium-large onions (about 2 pounds)
3 tablespoons apple jelly
2 tablespoons spicy mustard
1 tablespoon grated ginger root
1 tablespoon cider vinegar
1 tablespoon cornstarch
1 cup apple cider
Trim and peel onions; halve crosswise and place in 1-1/2 to 2-quart microwave safe baking dish. Add 1 inch of water, cover dish with lid or transparent wrap and cook at high power for 20 minutes, rotating dish once, or until fork-tender. Meanwhile, combine apple jelly, mustard, ginger root, vinegar and cornstarch in saucepan, stirring with wire whisk until blended. Stir in apple cider and cook, stirring over medium heat, until sauce is thickened and comes to boil. Drain onions and serve with sauce. Makes 4 servings.
Per serving: About 168 cal, 3 g pro, 39 g carb, 1 g fat, 5% cal from fat, 0 mg chol, 113 mg sod, 4 g fiber.
Recipe provided by the National Onion Association.