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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Red Wine and Rosemary Glazed Sweet Onions

Source: dLife

Sweet Vidalia onions baked with red wine and rosemary make no ordinary side dish.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	110.0

Total Carbs	12.6 g

Dietary Fiber	1.6 g

Sugars	9.5 g

Total Fat	2.4 g

Saturated Fat	0.3 g

Unsaturated Fat	0.2 g

Potassium	193.9 mg

Protein	0.6 g

Sodium	5.2 mg

Dietary Exchanges 2.4 Fat, 0.9 Vegetables, 0.0 Fruits, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup red wine 2.0
2 tbsp sugar 1.0
1 tbsp fresh rosemary 1.0
1 tbsp fresh lemon juice 0.125
0.125 tsp ground cloves 0.125
0.125 tsp black pepper 2.0
2 each medium onions 1.0
1 each olive oil cooking spray 2.0
2 tsp olive oil

Directions

Preheat oven to 400 degrees F.
In a small pot, mix the wine, sugar, rosemary, lemon juice, cloves, and black pepper, bring to a boil over high heat.
Lower heat to medium, and cook, uncovered until reduced to about 1/2 cup, set aside.
Peel outer skin of onion and cut in half lengthwise, place cut side down in cooking spray coated baking dish. Drizzle with olive oil, cover, and bake for 25 minutes. Remove cover and bake an additional 20 minutes.
Using an oven safe mitt, remove pan from oven, turn onions over and pour wine mixture from step 3 on top. Place back in oven and bake until onions are soft, about 20 minutes. Baste onions with wine mixture from pan every 5 minutes. Serve 1 onion half with 1 tablespoon of wine glaze.