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Red Wine and Rosemary Glazed Sweet Onions
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 65 minutes
Difficulty: Easy

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
1/2 Fat , 1 Vegetables , 1/2 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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1 cup  red wine
2 tbsp  sugar
1 tbsp  fresh rosemary
1 tbsp  fresh lemon juice
0.125 tsp  ground cloves
0.125 tsp  black pepper
2 each  medium onions
1 each  olive oil cooking spray
2 tsp  olive oil
  1. Preheat oven to 400 degrees F.
  2. In a small pot, mix the wine, sugar, rosemary, lemon juice, cloves, and black pepper, bring to a boil over high heat.
  3. Lower heat to medium, and cook, uncovered until reduced to about 1/2 cup, set aside.
  4. 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.
  5. 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.

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