FALL ONIONS WITH GINGERY CIDER SAUCE
4 medium-large onions (about 8 oz. each)
3 tablespoons apple jelly
2 tablespoons spicy mustard
1 tablespoon grated ginger root
1 tablespoon cider vinegar
1 tablespoon cornstarch
1 cup apple cider
Trim and peel onions; halve crosswise and place in 1 1/2 to 2-quart round
baking dish. Add 1 inch of water, cover dish with lid or transparent wrap
and cook at high power for 20 minutes, rotating dish once, or until
fork-tender. Meanwhile, combine apple jelly, mustard, ginger root, vinegar
and cornstarch in saucepan, stirring with wire whip until blended. Stir in
apple cider and cook, stirring over medium heat, until sauce is thickened
and comes to a boil. Drain onions and serve with sauce .