Baking Onions In The Oven Recipes
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
BAKED ONIONS
Make and share this Baked Onions recipe from Food.com.
Provided by Chef Dudo
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Peel onions, leaving bases intact and place in a baking dish.
- Combine butter and oil in a bowl.
- Brush onions liberally with mixture.
- Season with salt and pepper to taste.
- Bake 30 minutes or until golden brown.
JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS
I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.
Provided by bluemoon downunder
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the onions in plenty of water for 15 minutes or until slightly tender.
- Remove the onions from the pan and allow to cool.
- With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
- Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
- Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
- Finely chop these removed sections of the onion and add to the rest of the chopped onion.
- Preheat the oven to 400°F.
- Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
- Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
- Stir in the Parmesan and season.
- Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
- Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
- Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
- How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
- I presume he is suggesting topping the baked onions with cheese.
- When the onions are cooked right through, remove and serve.
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- Cut the onions into wide strips (French cut). Toss them with olive oil, balsamic vinegar, kosher salt and pepper.
- Line a baking sheet with parchment paper. Place the onions on the baking sheet and roast 30 minutes. Remove from oven, stir and add the thyme.
- Continue cooking 15 to 25 or so minutes, until tender. Taste and add another 1/8 teaspoon salt, plus more as necessary. Serve immediately or store leftovers refrigerated for up to 4 days.
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- Peel the onion and slice it into 1/4-inch-thick slices, as shown in the video below. You will probably end up with five slices.
- Arrange the slices in a single layer in the prepared baking dish. Melt the butter and pour it all over the onions. Sprinkle with Kosher salt.
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