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Baked Whole Onions


Course : Onions
Serves: six 1/2-pint jars
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Ingredients:


6 medium Onions (with skins)

1/4 cup Margarine or butter

2 Cloves garlic finely chopped

1/4 cup Dry white wine or -- Chicken broth

1/4 cup Grated parmesan cheese

2 tablespoons Chopped fresh parsley
 

Preparation / Directions:


Prepare onions - except do not peel and bake onions as directed. Cut each onion into fourths about halfway through; separate slightly. Heat margarine in 1-quart saucepan over medium-high heat. Saute garlic in margarine until golden brown; remove from heat. Stir in wine. Stir in cheese and parsley. Pour over onions.

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