Boozy Onions Recipes
FRENCH ONION SOUP
Provided by Ina Garten
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
- Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
BOOZY ONIONS
Make and share this Boozy Onions recipe from Food.com.
Provided by _Pixie_
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place onions, wine, salt, corn syrup and cloves in a saucepan.
- Simmer at a low heat until tender (about 20 minutes).
- Blend flour and butter and then mix into onions to thicken.
- Remove cloves before serving.
Nutrition Facts : Calories 166.3, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 172.5, Carbohydrate 29.8, Fiber 2.4, Sugar 11.1, Protein 1.8
BOOZY ONION OMELETTE
Make and share this Boozy Onion Omelette recipe from Food.com.
Provided by yogiclarebear
Categories Onions
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Add salt, pepper. Chinese wine/ brandy and soy sauce to the eggs. Mix.
- Lightly coat a non-stick frying pan with oil. Heat.
- Stir-fry onion slices until translucent and fragrant.
- Add in egg mixture and leave to set.
- Flip over to cook the other side.
- Serve hot when omelette is cooked to a golden brown on both sides.
Nutrition Facts : Calories 294.6, Fat 15.1, SaturatedFat 4.7, Cholesterol 634.5, Sodium 1375.1, Carbohydrate 17.4, Fiber 2.3, Sugar 7.9, Protein 22.1
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5/5 (3)Total Time 50 minsCategory MainCalories 216 per serving
- Melt the butter in a heavy pan and cook the onion for 10 minutes until soft, then turn the heat down low, cover the pan and cook until the onions are brown; about 20 minutes.
- Stir in the flour and cook for a minute then add the wine, stock, Worcestershire sauce and mustard. Whisk any lumps in the flour out.
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