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Creamy Baked 1015 Onions
4 large Texas 1015 onions 2 t. margarine 2 garlic cloves, minced 1 cup chicken broth 1 packet Lipton Cream of Chicken Soup Mix 1/4 cup grated Parmesan cheese 2 t. sodium reduced soy sauce 1/2 t. black pepper 1/2 cup seasoned bread crumbs
Peel and slice the onions. Separate some of the slices into rings. Reserve 1 T. of margarine for the topping. Place 1 T. of margarine, the garlic, the chicken broth and the contents of the packet of soup mix in a large pan. Stir. Add the onion rings and simmer until tender. Transfer the onion rings to a 2 quart casserole, leaving some of the broth mixture in the pan. Mix the Parmesan cheese, soy sauce, and pepper with the broth mixture and pour over the onions. Melt the reserved margarine and mix with the bread crumbs. Sprinkle the bread crumb mixture over the top of the onion mixture and bake at 350 for 30 minutes. 4.2 grams of fat per serving Serves 6 Source: New Tastes of Texas Notes from the Cookbook: Texas 1015 onions are wonderfully mild, sweet onions grown in the Rio Grande Valley. Their name comes from the date the onions are plated, October 15th. Because the days are short during the growing season, the onions have less acidity than those grown in the long, hot days of summer. In taste tests of the Texas 1015, the Vidalia onion of Georgia and the Walla Walla of Washington, the Texas onion wins again and again. Onions are usually used to enhance other flavors, but this dish makes the onion the culinary star.