GARLIC AND ONION CHALLAH BREAD
Steps:
- In a medium bowl, combine the yeast, warm water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
- Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the flour, kosher salt and remaining 1/4 cup sugar. In a separate medium bowl, whisk together the oil and 4 of the eggs.
- When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, adding more white flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough, 7 to 10 minutes.
- Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. It will take slightly longer if you're using whole wheat flour. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping.
- Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll out each piece into a large strip, 1/2 to 1/4 inch thick and about 3 inches wide. Brush down each center with melted butter. Down the center, add the chopped onions and garlic. Roll each piece to seal in the onion mixture. Braid 3 of the pieces together, tucking the ends underneath to seal. Repeat with the remaining 3 pieces to make a second loaf. Place on the lined baking sheet and cover loosely with plastic wrap. Allow to rest for 30 minutes.
- Preheat the oven to 350 degrees F.
- Whisk together the honey and remaining egg in a small bowl. Brush the bread top with the mixture and sprinkle with flaky salt.
- Bake until golden brown and not doughy in the center, about 35 minutes, but start checking at 28 minutes. Allow to cool slightly before serving.
CARAMELIZED ONION CHALLAH
In a quest for a great challah, I found this interesting recipe at http://www.jewishfood-list.com. The original source is by Jan Weimer in The Los Angeles Times Sunday Magazine. Haven't made it yet. Although it uses schmaltz, you could use butter or oil; and instead of a big round loaf make any shape you like. Braiding challah is not difficult and you can Google many sources for instructions. Also I've never seen challah baked on a stone, so I wouldn't worry about that; you are going for a tender bread, not a crusty French-type loaf. The addition of the onions sounds fantastic. It's supposed to taste like a bread served at Morton's of Chicago.
Provided by firefly68
Categories Yeast Breads
Time 6h50m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons chicken fat (schmaltz) in a large nonstick skillet over medium-low heat. Add onions, cover and cook until very soft, about 30 minutes, stirring occasionally. Uncover and cook until brown, about 25 to 30 minutes, stirring frequently. Cool completely.
- Melt 8 tablespoons schmaltz and cool to 110°F.
- Place yeast and sugar in bowl of mixer fitted with paddle attachment. Add 1/2 cup water and mix until yeast is dissolved. Gently mix in remaining 1-1/2 cups water, salt and cooled schmaltz. Mix in eggs 1 at a time. Add flour, 1 cup at a time, beating well after each addition and scraping down sides.
- Change to dough hook and knead 20 minutes or until very smooth. Turn dough out onto lightly floured work surface; knead 1 to 2 minutes. Place in large oiled bowl, turning to coat. Cover with plastic wrap and set aside in cool place to rise until doubled, about 2 to 2-1/2 hours.
- Punch dough down, turn out on lightly floured work surface and knead in onions. Return to bowl, cover with plastic, and let rise 1 hour. Transfer to large plastic bag, leaving room for dough to expand, and refrigerate overnight.
- Grease a 12" springform pan and line with parchment. Heavily flour work surface.
- Using floured hands, divide dough into 3 equal-size pieces. Flatten each piece into a rectangle and roll each into a 4-foot long cylinder. Take breaks during rolling so dough can rest. Pinch cylinders together at one end and braid loosely, pinching ends together. Starting at finished end, coil braid into circle, brush end with egg mixture and press into braid. Transfer to prepared pan. Cover with bath towel. Let rise until doubled and very light, about 2 to 2-1/2 hours.
- Place baking stone in oven. Preheat oven to 375°F Brush bread with egg mixture. Place bread in pan on top of baking stone. Bake 20 minutes. Gently remove bread from pan and transfer to the stone. Brush again with egg wash. Bake 50 to 55 more minutes, or until challah is well browned. Cool on wire rack.
Nutrition Facts : Calories 232, Fat 6.6, SaturatedFat 1.9, Cholesterol 35.5, Sodium 596.3, Carbohydrate 36.4, Fiber 1.9, Sugar 2.9, Protein 6.1
CARAMELIZED ONION JAM
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.
RED CHARD AND CARAMELIZED ONIONS
This dish is good hot or at room temperature. I serve it as a side when the kids want mac and cheese for dinner. They do not eat it, but it makes me feel grown-up. It is very tasty.
Provided by Syd
Categories Side Dish Vegetables Onion
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
- When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.
Nutrition Facts : Calories 118 calories, Carbohydrate 8.9 g, Fat 9.2 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 608 mg, Sugar 3.6 g
CARAMELIZED ONION AND POPPY SEED HAMANTASCHEN
Traditionally filled with apricot, prune or poppy seed jam, triangular hamantaschen cookies are a prized treat for the Jewish holiday of Purim. This dessert serves as a reminder of the Jewish people's deliverance from Haman, who sought to exterminate Persia's Jews in the fifth century B.C. This recipe is fully savory, tucking crumbled feta under thyme-scented caramelized onions, but you could just as easily fill the buttery dough with sweet jam to please traditionalists. When forming hamantaschen pastries, make sure to leave an opening wide enough for the filling to be visible but small enough to retain moisture.
Provided by Joan Nathan
Categories snack, finger foods, pastries, side dish
Time 1h15m
Yield About 36 hamantaschen
Number Of Ingredients 16
Steps:
- Mix the flour, sugar, baking powder and 1 teaspoon salt in the bowl of a food processor. Add 9 tablespoons butter and pulse until coarse crumbs form. Add 1/2 teaspoon balsamic vinegar and the egg yolk and pulse, adding 2 to 3 tablespoons or so of ice water if needed to form a soft dough. Wrap the dough in waxed paper or plastic wrap and refrigerate, about 30 minutes.
- Meanwhile, heat the oil and the remaining 1 tablespoon butter in a medium nonstick pan over medium-low. Add the onion, thyme, bay leaf and honey, season with salt and pepper and cook, stirring occasionally, until caramelized, about 20 minutes. Discard the thyme sprigs and bay leaf. Stir in the poppy seeds and the remaining 1 teaspoon balsamic vinegar and season to taste. Let cool.
- Remove the dough from the fridge, heat the oven to 375 degrees and cover 2 large baking sheets with parchment paper.
- Roll out the dough onto a floured surface until 1/8 inch thick. Using a 2 1/2-inch round mold or glass, cut the dough into rounds. Top each round with a hefty pinch of cheese in the center, then a heaping teaspoon of the cooled onion mixture. Working with one round at a time, dip a pastry brush or your finger into the egg white and moisten the edges of the excess dough surrounding the filling. Fold up 3 sides of the round to form a triangle, partly covering the filling with the dough, and pinch the dough firmly at all 3 tips of the triangle. Transfer to the parchment-lined baking sheets and repeat to make about 36 hamantaschen.
- Bake until golden, rotating midway through baking, 15 to 20 minutes, then serve warm.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 1 gram, TransFat 0 grams
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