Course : Vegetables
Serves: 6
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6 medium Onions (with skins)
1/4 cup Margarine or butter
2 Cloves garlic finely chopped
1/4 cup Dry white wine or -- Chicken broth
1/4 cup Grated parmesan cheese
2 tablespoons Chopped fresh parsley

Preparation / Directions:

Prepare onions - except do not peel and bake onions as directed. Cut each onion into fourths about halfway through; separate slightly. Heat margarine in 1-quart saucepan over medium-high heat. Saute garlic in margarine until golden brown; remove from heat. Stir in wine. Stir in cheese and parsley. Pour over onions.

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