Ooh, la la onions!

Oven-Roasted Onions

These delectable onions complement steak, roast beef or burgers equally well.

PREP: 15 minutes

ROAST: 1 hour 20 minutes

MAKES: 12 accompaniment servings

5 tablespoons olive or vegetable oil

5 jumbo red or white onions (1- 1/4 pounds each), cut into 3/4 -inch-thick rounds

1/2 teaspoon salt

2 tablespoons brown sugar

1 tablespoon cider vinegar

1. Preheat oven to 400 F. Grease two jelly-roll pans with 2 tablespoons oil.

2. Arrange onions in single layer in prepared pans. Brush with 2 tablespoons oil, then sprinkle with 1/4 teaspoon salt. Place pans on separate oven racks and roast 45 minutes.

3. Turn onions; brush with remaining 1 tablespoon oil, then sprinkle with remaining 1/4 teaspoon salt. Rotate pans between upper and lower racks and roast until tender and golden, about 30 minutes longer.

4. In cup, combine brown sugar and vinegar. Brush onions with vinegar mixture and roast 5 minutes longer.

• Each serving: About 93 calories, 1 g protein, 10 g carbohydrate, 6 g total fat (1 g saturated), 0 mg cholesterol, 106 mg sodium.

Crumb-Topped Onions

Prepare as directed but omit vinegar mixture. In small bowl, combine 1 cup fresh bread crumbs (about 2 slices bread), 1/4 cup chopped fresh parsley and 1 tablespoon vegetable oil. Top each onion slice with rounded tablespoon of crumb mixture. Roast until crisp, about 10 minutes longer.