BAKED WHOLE ONIONS IN A CHEESE AND MUSTARD SAUCE
Serve up a tasty vegetable side-dish with this flavourful recipe for slow-baked onions in a cheese sauce.
Provided by English_Rose
Categories Onions
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Stud each onion with a clove. Put the onions into a lidded ovenware dish and add in the bay leaf. Pour over the milk and dot over the butter.
- Cover the onions and bake for 45 minutes or until the onions are tender, but not falling apart.
- Once cooked, remove the onions and keep warm. Keep the oven on at 350°F
- Transfer the milk to a saucepan and add the cream and flour. Stirring, gently bring to the boil and simmer until thickened.
- Add the cheese and mustard and season with salt and freshly ground pepper.
- Return the onions to the ovenware dish, pour over the sauce and place in the oven for 10 minutes. Serve.
Nutrition Facts : Calories 384.6, Fat 29.2, SaturatedFat 18.3, Cholesterol 98.9, Sodium 207.9, Carbohydrate 22.9, Fiber 2.2, Sugar 6.6, Protein 9.6
GRATINEED MUSTARD CREAMED ONIONS
Provided by Melissa Roberts
Categories Milk/Cream Mustard Onion Side Broil Thanksgiving Vegetarian Casserole/Gratin Parmesan Winter Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook onions in a large heavy pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, 25 to 30 minutes. Reserve 1 cup cooking water, then drain (reserve pot). Cool onions to warm, then peel.
- Melt butter in dry pot over medium heat. Add flour and cook, stirring, 2 minutes. Whisk in reserved cooking water, milk, and Sherry and cook, whisking frequently, until mixture is thickened, about 8 minutes. Whisk in mustards, nutmeg, and 1/2 teaspoon each of salt and pepper. Add onions to sauce and simmer 5 minutes.
- Preheat broiler.
- Transfer creamed onions to baking dish and sprinkle evenly with cheese. Broil 4 to 5 inches from heat until top is golden brown and bubbling, about 3 minutes.
MUSTARDY BAKED ONIONS
Simple oven-roasted red onions with punchy mustard and balsamic coating make a vibrant side that's really versatile
Provided by Good Food team
Categories Dinner, Side dish
Time 53m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Slice the root off each onion to create a flat bottom, then carefully peel, leaving the onion whole. Cut a deep cross in the top of each, then poke in a sprig of rosemary, dot with butter and place in a roasting tray. Pour a little of the balsamic vinegar over each one and season. Wrap the tray in foil and bake in the oven for 30 mins. Meanwhile, mix together the mustard and sugar and set aside.
- Remove the tray from the oven, take off the foil and spoon a little of the mustard mixture onto each onion. Return to the oven for 15 mins, uncovered, to caramelise.
Nutrition Facts : Calories 105 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
ROASTED ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
Steps:
- Adjust oven rack to lowest position; heat to 425 degrees.
- Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
- Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
ONION CHEESE SAUCE
This recipe makes enough to use as smooth, mild sauce on a side vegetable like cauliflower, broccoli or brussel sprouts.-Agnes Bucko, Kunkletown, Pennsylvania
Provided by Taste of Home
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 6
Steps:
- In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add the milk. , Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.
Nutrition Facts : Calories 69 calories, Fat 5g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BAKED ONIONS WITH CHEDDAR CHEESE
Make and share this Baked Onions With Cheddar Cheese recipe from Food.com.
Provided by MARIA MAC
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- In a saucepan, melt butter. Whisk in flour and cook, whisking constantly, until thick, smooth and golden. Continue whisking while gradually adding milk.
- Cook until thickened.
- Remove from heat and stir in salt, pepper and Worcestershire.
- Wilt onions in the microwave. Layer onions and cheese in greased 2-quart casserole dish. Pour sauce over.
- Bake until bubbly golden, about 30 minutes. Serve hot.
CHEESY BAKED ONIONS
I FOUND this recipe in the newspaper many years ago. It has been a family favorite ever since. Since it goes well with any meat, it's a good "dish to pass" for family gatherings or potluck suppers. Someone will always ask "Who brought the onions?" -Louise Elliott, Gallipolis, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.
Nutrition Facts : Calories 198 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein.
CHICKEN IN ONION AND MUSTARD SAUCE
Surprisingly mild and easy to make, this dish takes to substitutions well depending on what you have in the house. Despite the name, even my young children enjoy this chicken! It's quick, easy, and something different for dinner. Apple juice may be substituted for the applesauce and wine. Grainy, spicier mustards will create a spicier sauce; mild or sweet mustards will create a milder sauce.
Provided by sonnet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
- Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 12.3 g, Cholesterol 89.5 mg, Fat 23.1 g, Fiber 2.8 g, Protein 31 g, SaturatedFat 6.1 g, Sodium 220 mg, Sugar 6 g
CHEESY BAKED ONIONS
Add a Mediterranean twist to your Sunday lunch - serve these alongside roast chicken or lamb, or with salad as a light veggie lunch
Provided by Good Food team
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Halve each onion through the middle. Microwave in pairs for 4 mins on High until soft. Remove the middles of the onions, leaving about 3 outer layers in place, like little bowls.
- Whizz the onion middles in a food processor until pulpy. Mix with the mozzarella, half the cheddar, the olives, peppers, garlic, crumbs and most of the thyme, then season well. Spoon the filling into the onion cases and transfer to a baking dish. Sprinkle with the remaining cheddar and thyme, then roast for 15 mins until hot through and golden.
Nutrition Facts : Calories 255 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Protein 13 grams protein, Sodium 1.16 milligram of sodium
BAKED SKILLET PASTA WITH CHEDDAR AND SPICED ONIONS
In this warming skillet pasta bake, onions - sautéed with cumin, coriander and allspice until golden and aromatic - do double duty. They form the base of the tomato sauce that's used to coat the pasta, and are mixed with grated Cheddar for the topping, where strands of onions mingle with the melted, gooey cheese. It's satisfying and easy, with the pasta baked in the same skillet as the sauce. Serve it as a meatless main course with a crisp salad alongside, or as a rich side to a lighter chicken or fish dish.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup oil in a 12-inch skillet over high heat. Add onions and bay leaf, and cook, stirring frequently, until softened and browned in spots, 12 to 20 minutes. (Reduce heat if the pan starts to scorch.) Lower heat to medium, and stir in coriander, ground cumin, cayenne and 1/4 teaspoon salt; cook 1 more minute. Transfer half the onions to a bowl and reserve (leave the bay leaf in the skillet).
- Add garlic, cumin seeds, pepper and allspice to the skillet, and stir. Cook until fragrant, about 1 minute. Pour in the juice from the canned tomatoes. Use your hands or kitchen scissors to squish or cut the tomatoes into pieces and add to pan. Fill the empty tomato can with water, and pour into the skillet. Add remaining 2 tablespoons oil and remaining 1 teaspoon salt, and bring mixture to a simmer. Simmer until thickened, about 20 minutes. Taste, and add more salt and cayenne if you like. Remove bay leaf.
- As mixture cooks, heat oven to 400 degrees and bring a large pot of salted water to a boil. Cook pasta until just about 2 minutes shy of al dente. Reserve 1 cup pasta water, and drain pasta.
- Stir pasta, reserved pasta water, and parsley into skillet with tomato sauce. Top with reserved browned onions, Cheddar and Parmesan. Transfer to oven and bake until golden and bubbly, 20 to 25 minutes. If you like, you can run the pan under the broil to brown the top, or leave it as is. Let cool slightly, top with more parsley, if desired, and serve with hot sauce, if you like.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 17 grams, Carbohydrate 69 grams, Fat 30 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 682 milligrams, Sugar 7 grams, TransFat 0 grams
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