Baked Foil Wrapped Marinated Red Onion Recipes

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FOIL-WRAPPED ONIONS



Foil-Wrapped Onions image

Provided by Marcela Valladolid

Time 1h5m

Yield 6 servings

Number Of Ingredients 5

1/2 cup soy sauce
1/2 cup Worcestershire sauce
6 tablespoons fresh lime juice
3 large white onions
12 yellow chiles (guero chiles)

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix together the soy sauce, Worcestershire sauce and lime juice in a large bowl. Peel and quarter the onions, leaving the root- end intact so the onions don't fall apart while cooking.
  • Cut six 6-inch squares of aluminum foil. Put 1 piece of foil on a medium bowl and top with another piece of foil for double-wrapping. Place 2 chiles in the center of each piece of foil and top each chile with the cut onion. Fold up the foil of each packet to form a cup. Pour 1/3 of marinade on top of onions and chiles. Enclose the onions tightly with foil and transfer to a rimmed baking sheet, making sure the opening is on the top. Repeat with the remaining onions, chiles and marinade.
  • Roast until the onions are caramelized and the chiles are tender, 45 minutes to 1 hour. Let cool for 10 minutes. Open the packages slightly before serving.

GRILLED ONION BLOSSOMS (FOIL WRAPPED)



Grilled Onion Blossoms (Foil Wrapped) image

Sweet onions such as Vidalia and Walla Walla are mellow enough to eat raw, but they are excellent "baked" on the grill and served with grilled steaks or burgers. Try them in the oven too.

Provided by Karen From Colorado

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium sweet onions (such as Vidalia)
1 tablespoon butter or 1 tablespoon margarine, melted
1 teaspoon dijon-style mustard
1/8 teaspoon bottled hot pepper sauce
1 tablespoon brown sugar
pepper

Steps:

  • Peel onions.
  • Cut almost through each onion forming 8 wedges.
  • Place each onion in a 24x18 inch piece of foil.
  • Stir together the melted butter, mustard and hot sauce.
  • Drizzle over onions.
  • Sprinkle with brown sugar.
  • Seal each onion in the foil packet using a double fold leaving head space for steam to build.
  • Grill on a covered grill for about 25 minutes or until onions are nearly tender.
  • Make a 2 inch opening in the top of each packet.
  • Cover and grill for 10 minutes more or until onions are slightly browned.
  • Remove onion blossoms from foil packets and sprinkle with pepper.

FOIL WRAPPED CHICKEN - BAKED OR FRIED



Foil Wrapped Chicken - Baked or Fried image

The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.

Provided by Sandi From CA

Categories     Chicken Breast

Time 35m

Yield 24 packets

Number Of Ingredients 13

2 lbs boneless skinless chicken breasts
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 slice gingerroot, shredded
1 tablespoon sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon five-spice powder
3 -4 dried Chinese mushrooms, softened and thinly sliced (24 slices, 1 for each packet)
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet)
24 sprigs cilantro
24 squares parchment paper (6-inch squares) or 24 aluminum foil (6-inch squares)
peanut oil, for deep-frying

Steps:

  • Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
  • Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
  • Cut paper or foil pieces into 6-inch squares.
  • Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
  • Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
  • If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
  • DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
  • When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
  • Drain on paper towels. Continue deep-frying the rest of the packets.
  • Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
  • OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.

Nutrition Facts : Calories 55.6, Fat 1.1, SaturatedFat 0.2, Cholesterol 21.9, Sodium 213.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 9.1

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