Crusty Onion Bruschetta
Contributed by: NAPSA
Chef's Tip: Onions Add Natural Flavor, Nutrition
(NAPSA) - To add more flavor and an extra serving of vegetables to your meals-chefs recommend adding storage onions.
Found in the produce section from August through April, storage onions are available in yellow, red and white. Storage onions have multiple layers of thick, dark, papery skin that make them great for dishes that require longer cooking times. And their strong, rich flavor makes them a wonderful way to add a savory twist to meals.
But onions don't just taste good; they're good for you, too. Onions contain quercetin, a flavonoid that helps eliminate disease-causing free radicals in the body and plays a role in heart health.
The following recipe from the National Onion Association is sure to please even the most picky eater-and is a great way to bring out the delicious qualities of storage onions:
- 1 French bread baguette (about 8 ounces)
- 4 ounces light cream cheese
- 1/2 cup nonfat or low-fat ricotta cheese
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 cup prepared pizza sauce
- 1 medium onion, cut into paper-thin wedges
- 1/4 cup Parmesan cheese, grated
- Parsley flakes (optional)
Split bread in half lengthwise. Pull out some bread from center of each half, leaving a 1/2-inch shell. Beat cheeses and herbs with fork and spread mixture along length of both bread halves.
Place a ribbon of pizza sauce and a single layer of onions over cheese mixture. Sprinkle with Parmesan and bake on baking sheet at 400 degrees for 30 minutes or until onion is tender and tips are slightly blackened, but crust is not too dark.
Sprinkle with parsley flakes if desired. Cut crosswise into narrow strips.
For more recipes and information, visit www.onions-usa.org or send a SASE to National Onion Association, Dept. 2007, 822 7th Street, Suite 510, Greeley, CO 80631.
Recipe and image provided by the National Onion Association.
Serving Size: Makes 8 Servings
Nutritional Information: Per Serving: About 161 calories, 8 g protein, 21 g carbohydrates, 5 g fat, 26 percent calories from fat, 8 mg cholesterol, 469 mg sodium, 2 g fiber.