Peel and dice the onions; you should have about 6 cups. (To save time, you
can cut the onions in chunks and then chop, in batches, in a food processor
fitted with the steel blade, using quick on/off pulses.)
In a large bowl, whisk together the Splenda, water, and vinegar. Add the
onions and toss to mix well. Cover and refrigerate for 1 to 2 days. While
marinating, the onions will reduce slightly in volume.
Once fully marinated, drain the onions using a fine mesh strainer. Add the
drained onions, mayonnaise, and celery salt to a large bowl and mix well.
Transfer to a serving bowl, cover, and refrigerate before serving. Serve
About 4 1/2 cups. Keeps for up to 1
week in the refrigerator (if it lasts that long).
calories per 1/2 cup serving, 14.6 g carbohydrate, 1.5 g fiber, 1 g protein,
4.5 g fat (0.7 g saturated), 5 mg cholesterol, 221 mg sodium, 161 mg
potassium, 0 mg iron, 24 mg calcium
as a side dish with fish, chicken, or meat. To use as an hors d’oeuvre,
serve with wholegrain crackers or Baked Tortilla Chips (page 59).
Vidalia and other sweet onions are not available in Israel, so Sue uses
regular or red onions.
More Tears: Sue’s eyes are very sensitive, so when she has a lot of onions
to peel and chop, she puts on the gas mask they issued to her family during
the first Gulf War. She’s armed and ready!
Onion Breath: Eat a couple of sprigs of fresh parsley, chew on citrus peel,
or rinse your mouth with lemon juice and water to eliminate onion breath.
(The odor comes from eating raw onions, not cooked ones.)
Aid: Lemon juice removes onion odors from your hands, knives, and cutting
Celery salt adds wonderful flavor to coleslaw and other marinated salads.
Chef’s Secrets on page 304 following the Caramelized Onions recipe.
Choice: Sue got the recipe from her friend Gloria Glusman, who makes it with
sugar and regular mayonnaise. Sue modified the recipe by using granular
Splenda and light mayonnaise to make it more carb-friendly. Gloria’s
version contains 220 calories, 33.0 g carbohydrate, 9.9 g fat (1.4 g
saturated) per serving.
onions have more health benefits than cooked ones—the sulphur compounds in
raw onions help combat heart disease by raising good hdl levels and thinning
the blood, which helps prevent blood clots—but any way you slice them,
onions are good for you.
onions contain anti-inflammatory flavonoids, which help prevent cancer, as
well as anti-bacterial flavonoids, which help protect against ulcers.