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Roasted onion spread.

This low-fat spread has only a fraction of calories of mayonnaise. The surprisingly sweet flavor comes from the slowly browned onions. Serve as a spread, dip, or a sauce for vegetables, meats, or fish. 4 large onions, chopped 3 large cloves garlic, minced or pressed, optional 1 tablespoon olive or salad oil 1 cup small-curd regular or low-fat cottage cheese 1/2 teaspoon fresh ground pepper 3/4 teaspoon salt, or to taste Whole-wheat or rye toast, bagels, or crisp rye cracker bread

In a 9- by 13-inch baking pan, mix onions, garlic (if used), and oil. Cover pan tightly with foil. Bake in a 450 degrees oven for 40 minutes. Uncover and stir onions; continue roasting, uncovered, stirring once, until onions are browned, about 30 minutes.

In a food processor or blender, whirl cooked onion mixture, cottage cheese, and pepper until pureed; add salt to taste. Use spread warm or cool; if made ahead, let cool, cover, and chill up to 1 week. Spread generously on toast or crackers, or use as suggested preceding. Makes 2 to 3 cups.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:May 1, 1985
Words:180
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