Printer Friendly

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.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:May 1, 1985
Previous Article:Jicama-pea salad.
Next Article:Cider-baked apples.

Related Articles
Eight ways to cook sweet peppers.
Low calorie party appetizers.
Turnips in a whole new light?
Talking turkey.
Roasting vegetables? It's a way to intensify their flavors ... and provide some surprises.
What are you doing with fall pistachios?
Roast and trimmings.
Roasting for flavor & sweetness.
Dish of the day.
Take your pick of warming winter birds.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters