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Prep Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:8Yield:4 cupsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:8Yield:4 cups
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8
Servings:
8
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largeonions (about 2 pounds), peeled2tablespoonsextra-virgin olive oil3sliceswhole-grain country bread, lightly toasted¼cupgrated Parmesan cheese½teaspoonground pepper½teaspoonsalt, divided¼teaspooncayenne pepper
Cook Mode(Keep screen awake)
Ingredients
2largeonions (about 2 pounds), peeled
2tablespoonsextra-virgin olive oil
3sliceswhole-grain country bread, lightly toasted
¼cupgrated Parmesan cheese
½teaspoonground pepper
½teaspoonsalt, divided
¼teaspooncayenne pepper
DirectionsPosition racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 large rimmed baking sheets with cooking spray.Using a vegetable spiralizer, cut onions into long thin strands. Place in a large bowl and toss with oil.Pulse bread in a food processor into crumbs. Add to the onions along with Parmesan, pepper, 1/4 teaspoon salt and cayenne; toss to coat. Divide between the prepared pans.Bake, stirring once halfway through and rotating the pans from top to bottom and back to front, until browned in spots, 25 to 30 minutes. Sprinkle with the remaining 1/4 teaspoon salt and serve hot.TipsEquipment: SpiralizerOriginally appeared: EatingWell Magazine, October 2019
Directions
Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 large rimmed baking sheets with cooking spray.Using a vegetable spiralizer, cut onions into long thin strands. Place in a large bowl and toss with oil.Pulse bread in a food processor into crumbs. Add to the onions along with Parmesan, pepper, 1/4 teaspoon salt and cayenne; toss to coat. Divide between the prepared pans.Bake, stirring once halfway through and rotating the pans from top to bottom and back to front, until browned in spots, 25 to 30 minutes. Sprinkle with the remaining 1/4 teaspoon salt and serve hot.TipsEquipment: Spiralizer
Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 large rimmed baking sheets with cooking spray.
Using a vegetable spiralizer, cut onions into long thin strands. Place in a large bowl and toss with oil.
Pulse bread in a food processor into crumbs. Add to the onions along with Parmesan, pepper, 1/4 teaspoon salt and cayenne; toss to coat. Divide between the prepared pans.
Bake, stirring once halfway through and rotating the pans from top to bottom and back to front, until browned in spots, 25 to 30 minutes. Sprinkle with the remaining 1/4 teaspoon salt and serve hot.
Tips
Equipment: Spiralizer
Originally appeared: EatingWell Magazine, October 2019
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Nutrition Facts(per serving)102Calories5gFat13gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
