Baked Onions

This recipe is from Silvana Nardone’s cookbook, “Cooking for Isaiah.”  Kind of like a healthy version of onion rings.  A little messy to eat, but they’re really good.

4 sweet onions such as Vidalia, stem and root trimmed, halved crosswise

1 cup rice cereal crumbs (I use Erehwhon)

2 cloves garlic, minced

1 ½ TB Dijon mustard (I use Organicville brand from Whole Foods)

1 tsp finely chopped fresh parsley

1 tsp salt, plus more for sprinkling

2 TB olive oil, plus more for drizzling

Preheat oven to 400 degrees.  Grease a baking sheet (I use olive oil).  In a small bowl, combine the cereal crumbs, garlic, mustard, 1 tsp salt, parsley, thyme, and olive oil.  Place the onions, cut side up on baking sheet.  Season with salt and pepper and then drizzle with olive oil. 
Top with the cereal mixture, then drizzle generously with oil again.  Cover loosely with foil and bake for 20 minutes.

Remove foil and bake an additional 30 minutes or until topping is toasted and crisp.

I double or triple the above recipe (minus the onions) and then keep stored in my freezer.  My daughter loves these.  I like to make these when we are coming down with a cold or flu because onions help kill germs in the air, and they are good for your immune system. 
Feingold Stage 1 if you use Organicville Dijon Mustard.

Written by Sheri Fortes - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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