TANGY ONION FLOWERS

Serves: 8

4 large sweet onions, peeled,Do Not slice Off Root End
1/4 c. red wine vinegar or cider vinegar
1 T. brown sugar
1 tsp. dried oregano
1/4 tsp. pepper
1/2 c. coarsely crushed fat-free salad croutons

Place onions root end up on a microwave-safe plate. Microwave, uncovered on high for 10-12 minutes or until crisp tender. Invert onto a cutting board. Slice each onion into 8 wedges to within 1/2-inch of bottom; fat out. Place each onion on a 12-in. square piece of foil coated with nonstick cooking spray. In a small bowl, combine the next 4 ingredients. Brush some over onions; set remaining mixture aside. Fold foil around onions; seal tightly. Place on baking
sheet. Bake ate 425-F for 30-35 minutes or until tender. Open foil carefully. Place onions on a serving plate. Drizzle with remaining vinegar mixture; sprinkle with croutons.

One serving (half an onion) equals: 48 calories,
trace fat, 0 cholesterol, 92 mg sodium, 11 gm carbohydrate, 1 gm fiber, 1 gm protein

Exchanges: 2 vegetable