Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions.

Serves: 8

• 1 cup homemade or canned vegetable stock
• 1/4 cup agave nectar or maple syrup
• 1 tablespoon nonhydrogenated margarine
• Generous pinch each: dried rosemary, dried thyme, and ground nutmeg
• 4 large Vidalia or pure white onions, cut in half
• Wheat germ for topping

Preheat the oven to 375 degrees.

Combine all the ingredients except the last 2 in a small sauce pan. Heat gently, stirring, until the margarine and agave nectar are smoothly blended. Remove from the heat.

Peel the outer skin from the onions and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they will stand steadily in a baking dish. Arrange the onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them.

Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions.

Sprinkle the onions with wheat germ and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.

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