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STEAM BAKED VIDALIA ONIONS

 

Healthiest Meals on Earth
by Jonny Bowden
Cancer-fighter on the side
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4 servings

 

Ingredients
• 2 tablespoons (28 g) butter
• 3 cloves garlic, finely minced or pushed through a garlic press
• 2 medium Vidalia onions, peeled, ends removed, and cut in half across the middle
• 2 tablespoons (28 ml) water
 

Directions
Preheat the oven to 375°F (190°C, gas mark 5).

In a small sauté pan over medium heat, warm the butter until melted. Add the garlic and stir to combine and warm, about 1 minute.

Place the onions, cut side up, and the water in a small glass baking dish with a cover. Gently spoon the garlic butter onto each onion half in equal measures. Cover with the baking dish lid or an aluminum foil tent, taking care to seal edges without touching any part of the onions. Bake until the onion is soft to the fork and the garlic is lightly caramelized, about 30 minutes. Gently lift the onion out of the pan and serve.
 

Notes from the Kitchen
• These onions are an easy, low-glycemic, sweet-tasting, and sulfur-rich delight!

• When choosing onions, be aware that different types of onions have different health-promoting chemicals. The stronger-tasting ones have superior properties.

• Onion tips: Peel it under water for ease. If the onions make you cry when cutting, stick your head in the freezer for a few moments and the irritation will diminish.

• The preparation of garlic is key to its health benefits. The garlic clove has to be crushed or chopped, the more finely the better, in order for the compounds in it to interact and form allicin, which is the substance responsible for most of the good stuff garlic does.

• Allicin begins to degrade shortly after it's produced, so the fresher it is when you use it, the better. Adding chopped garlic to dishes as the last ingredient while cooking is always a good idea. Garlic experts advise crushing a little raw garlic and combining it with the cooked food shortly before serving. Allicin-the health-giving compound in garlic-is completely destroyed by microwaving. Sorry!

 

 

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