Beef Crostini With Caramelized Onion Marmalade Recipe 55

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BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE



Beef Crostini With Caramelized Onion Marmalade image

Time 45m

Yield 4

Number Of Ingredients 8

1 loaf rosemary focaccia bread, thinly sliced
2 tablespoons olive oil
3 red or sweet onions, thinly sliced
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 cup light brown sugar
1/4 cup honey
24 ounces beef tenderloin

Steps:

  • Preheat oven to 350 degrees F. Preheat a grill to medium-high heat. Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside. In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade. Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE RECIPE - (5/5)



Beef Crostini with Caramelized Onion Marmalade Recipe - (5/5) image

Provided by CheeseDiva

Number Of Ingredients 8

1 loaf rosemary focaccia bread, thinly sliced
2 tablespoons olive oil
3 red or sweet onions, thinly sliced
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 cup packed light brown sugar
1/4 cup honey
1 (24-ounce) piece beef tenderloin

Steps:

  • Preheat oven to 350 degrees F. Preheat a grill to medium-high heat. Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside. In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade. Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

CARAMELIZED ONION CROSTINI



Caramelized Onion Crostini image

Provided by Tyler Florence

Categories     appetizer

Number Of Ingredients 0

Steps:

  • Melt 4 tablespoons butter in a large skillet over medium heat. Add 3 sliced onions, 3 chopped anchovies and 2 teaspoons chopped thyme; season with salt and pepper and cook until the onions are golden brown, 20 minutes. Slice 1 baguette in half lengthwise. Butter the bread; top with the onions, pitted nicoise olives and a drizzle of olive oil. Bake in a 400 degrees F oven until the bread is crisp, 15 minutes. Cut into pieces; top with shaved parmesan.

BEEFMAN BURGUNDY POT ROAST RECIPE - (5/5)



BEEFMAN BURGUNDY POT ROAST Recipe - (5/5) image

Provided by Beefman-2

Number Of Ingredients 15

4 LB ROAST
1 TSP SALT
1/2 TBSP PEPPER
2 TBSP PAPRIKA
2 TBSP GROUND MUSTARD
2 TBSP BROWN SUGAR
1/4 TBSP ONION POWDER
1/4 TBSP GARLIC POWDER
1/4 TSP GROUND THYME
1/4 TSP GROUND MARJORAM
1/4 TSP GROUND OREGANO
1 MED RED ONION DICED
4 LARGE CARROTS PEELED AND CUT 1/2 INCH
4 MET TO LARGE RED POTATOES PEELED AND CUBED
2 CUP BURGUNDY WINE

Steps:

  • TRIM ROAST OF EXCESSIVE FAT, MIX SEASONINGS TOGETHER APPLY TO ROAST, PLACE IN CROCK POT, ADD IN REMAINING INGREDIENTS COOK ON LOW FOR 6 TO 8 HOUR TILL MEAT IS TENDER

STEAK CROSTINI WITH CARROT-HORSERADISH MARMALADE



Steak Crostini with Carrot-Horseradish Marmalade image

I've been making little tweaks to this family favorite for years. Prep everything ahead, then layer up the crostini right before party time. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield 3-1/2 dozen.

Number Of Ingredients 13

1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
1/4 cup olive oil, divided
1 pound medium carrots, grated
2 cups water
1-1/2 cups sugar
1 to 2 tablespoons prepared horseradish
1 tablespoon butter
1 cup chopped onion
2 cups shredded Swiss cheese
1 carton (8 ounces) mascarpone cheese
2 tablespoons mayonnaise
1 tablespoon sour cream
1 boneless beef top loin steak (12 to 14 ounces)

Steps:

  • Preheat oven to 350°. Place baguette slices on baking sheets; brush with 2 tablespoons olive oil. Bake until toasted, about 10 minutes., Place carrots and water in a large saucepan; bring to a boil over medium-high heat. Cook, uncovered, 10 minutes. Add sugar; cook on medium heat until thickened, about 15 minutes, stirring occasionally. Remove from heat; add desired amount of horseradish and mix well. Cool., Meanwhile, in a small saucepan over medium-low heat, melt butter. Cook and stir onions until golden brown and tender, 10-12 minutes; cool. Stir in cheeses, mayonnaise and sour cream., In a large cast-iron or other heavy skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let stand 5 minutes; cut into thin slices., To serve, spread cheese mixture on each baguette slice. Add a piece of steak; top with carrot mixture.

Nutrition Facts : Calories 125 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 76mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

CARAMELIZED ONION MARMALADE



Caramelized Onion Marmalade image

A small condiment that goes well with pork or beef ... would also make a great topping for pizza, or would be good on sandwiches.

Provided by KLHquilts

Categories     Onions

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon butter
4 tablespoons brown sugar
10 cups onions, thinly sliced (see note)
4 garlic cloves, minced
2 tablespoons vinegar (red wine vinegar)
3/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • NOTE: About those onions -- 10 cups is somewhere between 3 and 4 very large onions. The recipe I took this from called for sweet onions. First time I made it, I used Vidalia -- and thought they made it a little bland. Next time I tried spicier brown onions, and thought it had a lot more flavor.
  • In a LARGE skillet, melt butter. Add brown sugar and stir until it dissolves.
  • Add onion and garlic to skillet. Stir to coat with butter/sugar mixture. Cover and cook over medium heat for at least 30 minutes; you can cook them much longer and it will only make it sweeter.
  • Uncover and add vinegar to onion mixture. Cook, uncovered for at least 10 minutes. (I found I cooked it nearly 45 minutes, to try to reduce some of the liquid.).
  • Add salt and pepper.
  • Serve at room temperature or even chilled.

PEPPERED BEEF AND CARAMELIZED ONION CROSTINI WITH A HORSERADISH



Peppered Beef and Caramelized Onion Crostini With a Horseradish image

An easy elegant appetizer which can all be made ahead of time. The onions, garlic oil, and horseradish cream can all be made and refrigerator until you are ready to put them all together. Then, just a few minutes to grill the bread ... add your toppings and serve. Serve these with along with a few dips/spreads or other appetizers and a big pot of soup to friends, and you have a great easy party.

Provided by SarasotaCook

Categories     Onions

Time 40m

Yield 36 crostinis, 8-10 serving(s)

Number Of Ingredients 16

1 1/2 lbs roast beef, peppered (right from your grocers deli - 1/4-inch thick slices)
1/4 cup marsala wine
3/4 cup beef broth
3 cups onions, cut in quarters and thin sliced (2 large)
1 teaspoon butter
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 head garlic, peeled
1 cup olive oil
2/3 cup sour cream
2 1/2 tablespoons prepared horseradish (more or less according to taste)
1/2 teaspoon white wine vinegar
salt
pepper
1 tablespoon fresh chives, fine chopped

Steps:

  • Lets start with all the components and make them one at a time.
  • Horseradish Cream -- Just mix the sour cream, prepared horseradish (not creamy), vinegar, and season with a little salt and pepper to taste. Refrigerate until ready to use. The chives should be added right before serving.
  • Onions -- To a medium to large sauce pan, add the butter and olive oil and bring to medium heat. Add the onions and slowly begin to caramelize them - don't rush this. It will take a good thirty minutes, but it isn't hard. After 5 minutes add a pinch of salt and sugar and continue to stir now and then. After 15 minutes the moisture (water) from the onions will start to evaporate and the onions begin to caramelize. Once they get golden brown, remove, let cool and refrigerate until you are ready to use them. They can be reheated in the microwave in just a minute when you are ready to make the crostini.
  • Garlic Oil -- In a small sauce pan on medium heat, add the oil and garlic. Cook for just a minute on medium and then reduce to medium low and simmer for about 20 minutes until the garlic is golden brown. Remove the garlic and you have wonderful garlic oil. You can always buy a bottle which is expensive, and not nearly as good.
  • Beef -- Add the beef broth and marsala to a small bowl to a small pan and heat until warm. Add in the beef slices and cook just a minute or two until the beef is warm. You don't want to over cook it, it doesn't take long.
  • Crostini -- Slice and grill or broil just until golden brown on each side. Remove and brush each slice with some of the garlic oil.
  • Onions -- As the bread is toasting and the beef warming up - heat up your onions for just 1 minute in the microwave, they are all done you just want them warm.
  • Horseradish Cream -- Don't forget to stir in the chives right before you are ready to serve.
  • Toppings -- Top each garlic crostini with some of the warmed caramelized onions, then a slice or two of beef, then a little of the horseradish cream.
  • ENJOY!

CARAMELIZED ONION AND GOAT CHEESE CROSTINI



Caramelized Onion and Goat Cheese Crostini image

Caramelized onions topped with cheese and served on French bread! Relish a crispy appetizer ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 24

Number Of Ingredients 10

2 tablespoons olive or vegetable oil
2 medium sweet onions, thinly sliced (about 2 cups)
1 teaspoon salt
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
24 slices (1/4-inch thick) French bread baguette
Nonstick cooking spray
1 package (4 oz) chèvre (goat) cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon chopped fresh thyme or oregano leaves

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
  • Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
  • Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
  • Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
  • Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

Nutrition Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 2 g, TransFat 0 g

CARAMELIZED-ONION BRUSCHETTA



Caramelized-Onion Bruschetta image

Looking for a new appetizer? Try an easy bruschetta where you can cook the carmelized onions ahead.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 24

Number Of Ingredients 7

1/2 cup butter or margarine
3 large red onions, cut in half and thinly sliced
1/4 cup sugar
3 tablespoons raspberry or balsamic vinegar
1 loaf (1 pound) baguette bread, cut into 1/2-inch slices
1 tub (8 ounces) soft cream cheese with herbs or vegetables
2 tablespoons chopped fresh parsley

Steps:

  • In 12-inch heavy skillet, melt butter over medium-high heat until sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently, until onions are softened. Stir in sugar and vinegar. Cook 9 to 10 minutes, stirring frequently, until onions are very soft and light golden brown. Cool onion mixture slightly, about 10 minutes.
  • Set oven control to broil. Place bread slices on cookie sheet. Broil with tops 4 inches from heat 1 to 2 minutes or until lightly browned. Turn bread; broil 1 to 2 minutes longer or until lightly browned.
  • Spread about 2 teaspoons cream cheese on each bread slice. Top each with 1 tablespoon onion mixture; sprinkle with small amount parsley.

Nutrition Facts : Calories 270, Carbohydrate 27 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg

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