4 large sweet onion, about 3/4lb each
1/4 cup balsamic vinegar
1 Tbsp brown sugar
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 cup fat-free seasoned croutons, crushed
Oregano sprigs, optional

Heat oven to 425 degrees F. Coat four (12") aluminum foil squares with nonstick cooking spray. Peel conion; place root end up on microwave-safe plate. Cook on High 10-12 minutes; cool. Invert onion on cutting board. Cut each onion into eights, almost but not all the way, through the root end. Place each onion on a piece of prepared foil. In bowl combine vinegar , sugar, oregano, salt and pepper. With pastry brush, coat onions with vinegar mixture. Bring corners of each piece of foil square together to seal. Place pouches on baking sheet. Bake until onions are tender, 30-40 minutes. Carefully remove onions from pouches; place on serving platter. Drizzle with any remaining juices; sprinkle with croutons. Garnish with oregano, if desired.

Yield: 4 servings

Nutritional Facts:
Calories: 110
Fat: 0g
Protein: 3g
Carbs: 25g
Fiber: 3g
Cholesterol: 0g
Sodium:323mg