CARAMELISED ONION TORTILLA
Serve this vegetarian baked Spanish omelette with potato slices and sweet onion in thick wedges
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 55m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a large frying pan, soften the onions with 1 tbsp olive oil and some seasoning. Cook over a low heat for 20 mins or until golden and caramelised.
- Place the potato slices, 3 tbsp olive oil and seasoning onto a large baking tray or 2 small ones and toss them around. Bake for 15 mins until potatoes are soft, but not brown.
- Mix the eggs in a large bowl with more seasoning. When the potatoes and onions are done, toss them in and mix well. Add the remaining 1 tbsp oil to a 20cm frying pan, warm it and pour in the egg mixture. Allow to cook slowly over a low heat for 20-25 mins.
- When nearly all the liquid egg is gone, you will need to flip it over. Place a plate on top of the pan and invert the tortilla, holding the plate firmly while doing so. Slide the tortilla back into the pan and cook for another 3-4 mins. Alternatively, if you aren't too confident about flipping and your pan is ovenproof, place the pan under the grill for a few mins until the top is done. Serve cut into wedges, warm or at room temperature.
Nutrition Facts : Calories 215 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
CARAMELIZED ONION TORTILLA
Although Americans think of the tortilla as the wrapper for a taco or for a burrito, Spaniards use the term to refer to flavorful egg dishes like this one, which is a cousin to the Italian Frittata, serve it hot or make it up to a day ahead(wrap it in plastic wrap and refrigerate), then serve at room temperature. Here the onions are caramelized and become sweet as they cook. You can add other vegetables such as thinly sliced potatoes. The recipe is courtesy of Paulette Mitchell, author of 10 cookbooks.
Provided by Barb G.
Categories Lunch/Snacks
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat; add onions; cover and cook for about 15 minutes, stirring once half way through.
- Reduce heat to low; cook, covered, stirring occasionally, until the onions are very soft and golden, about 45 minutes, let cool for 10 minutes.
- Whisk together the eggs, salt and pepper in a medium bowl; Stir into onions.
- Heat the remaining 2 tablespoons oil in a 10-inch skillet over medium heat; add the egg-onion mixture.
- Cook undisturbed for 3 minutes, then occasionally loosen the edges with a spatula to allow the uncooked portion to flow to the bottom of the pan until eggs are almost set, about 10 minutes.
- Place a plate over the top of the skillet; holding firmly together, invert the plate and the skillet so the tortilla falls onto the plate.
- Slide the tortilla back into the skillet, browned side side up; Cook until the bottom is browned and the inside is cooked through BUT still moist, about 5 minutes.
- Slide the tortilla onto a serving plate and cut into wedges, Serve hot, warm, or at room temperature, garnish with sage leaves.
Nutrition Facts : Calories 277.3, Fat 21.1, SaturatedFat 4.2, Cholesterol 317.2, Sodium 108.7, Carbohydrate 12.1, Fiber 1.6, Sugar 5.4, Protein 10.5
GARLIC ONION TORTILLA CAKE
Provided by Guy Fieri
Categories appetizer
Time P1DT5h30m
Yield 16 portions
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring to caramelize but not over brown. Add butter and sugar and cook until onions have nicely caramelized, about 15 minutes. Remove from heat and cool.
- Once cooled mix together the remaining ingredients except for the tortillas and vinegar; refrigerate for at least 4 hours.
- After mixture has had time to meld, set aside 1/3 of the mixture for the dipping sauce and evenly spread the remaining mixture on the top of 11 tortillas. Stack the tortillas on top of one another, with the last tortilla on top having no mixture spread on it. Wrap tortilla stack in plastic wrap and let set up for 12 to 24 hours in refrigerator.
- Heat a grill heat. Cut the stack into 16 wedges. Grill each wedge on each side until warmed and grill marks appear. Mix reserved mixture with balsamic vinegar for dipping sauce. Serve tortilla wedges with dipping sauce.
GARLIC-ONION TORTILLA STACK
Provided by Guy Fieri
Categories side-dish
Time 16h50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
- Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
- Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
- Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
- Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
- Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.
CARAMELIZED ONION AND JALAPENO QUESADILLAS
This is great for an appetizer or meal. You can add meat if you like, but I made a vegetarian option for meatless Monday! Top each quesadilla with sour cream, salsa, lettuce, and guacamole.
Provided by ALICIA26
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
- Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 40.9 g, Cholesterol 40 mg, Fat 26 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 11.8 g, Sodium 725.8 mg, Sugar 3.2 g
CARAMELIZED ONION TARTLETS
Jerri Hansen of Council Bluffs, Iowa, fills crunchy phyllo shells with a sweet onion mixture. "I enjoy experimenting with novel flavors and ingredients," she writes. "I've used this recipe for open houses and potlucks."
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 247 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 521mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.
SLOW-COOKER CARAMELIZED ONIONS
Slow-cooker caramelized onions will make any meal taste better. Toss them on a burger or sandwich, or in scrambled eggs or omelets. These also make an amazing onion dip. -Heather Ingersoll, Seattle, Washington
Provided by Taste of Home
Time 6h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Add all ingredients to 5-qt. slow cooker. Cover, cook on high, stirring occasionally, until onions are browned and tender, about 5 hours. Uncover and cook 1 additional hour, or until most of the liquid has evaporated. Serve as desired. Refrigerate in airtight container., Freeze option: Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator.
Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.
CARAMELIZED ONION QUESADILLAS
I love caramelized onions and this is a great way to use them. It's a little different in that the onions are chopped instead of sliced into rings. The recipe comes from a community cookbook.
Provided by Lvs2Cook
Categories Onions
Time 35m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat.
- Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil.
- Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used.
- Cut each quesadilla into 4 wedges.
- Serve hot.
Nutrition Facts : Calories 109.8, Fat 6.5, SaturatedFat 2.9, Cholesterol 11.9, Sodium 176.7, Carbohydrate 8.7, Fiber 0.6, Sugar 1, Protein 4.1
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