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.
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
CARAMELIZED ONION TART
Provided by Food Network
Time 1h5m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
- Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
- Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
- Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.
CARAMELIZED ONION POTATO TART
Provided by Tyler Florence
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
- Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
- Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
- Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
- Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
- Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
- Place the pan into the oven on the top rack and bake for about 45 minutes.
- When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.
CARAMELIZED ONION TART
Have the recipe for this Caramelized Onion Tart ready when you bring it to potlucks. People will want to make their own Caramelized Onion Tart!
Provided by My Food and Family
Categories Home
Time 47m
Yield Makes 24 servings.
Number Of Ingredients 8
Steps:
- Cook onions in oil in large skillet on medium heat 15 min. or until golden brown, stirring frequently. Add garlic, thyme and salt; cook and stir 2 min.
- Heat oven to 400°F. Unroll pizza dough onto baking sheet, stirring frequently; press into 14x12-inch rectangle. Bake 5 min.; sprinkle with half the cheese. Top with onions, olives and remaining cheese.
- Bake 10 to 12 min. or until edges of crust are golden brown.
Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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 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 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
CARAMELISED ONION TART
This tart is luscious and tasty, there's very little shopping involved and everyone seems to love it
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
- Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
- Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown.
- Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.
Nutrition Facts : Calories 730 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.92 milligram of sodium
CARAMELIZED ONION & GARLIC PASTA
This full-flavored recipe is the result of my mom's love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken. -Lacy Jo Matheson, Sault Ste. Marie, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.
Nutrition Facts : Calories 587 calories, Fat 25g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 496mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein.
CARAMELIZED ONIONS
Learning how to properly caramelize onions is key. Once you've mastered the basic technique, you'll use them for everything from French onion soup to onion dip to topping burgers.
Provided by Claire Saffitz
Categories Bon Appétit Condiment Onion
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it (this will ensure that all slices separate when you cut the onion).
- Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending at the root end). You're going for slices that are 1/4"-1/8" thick.
- Repeat same slicing procedure for remaining onion halves. It's a lot of onion! But it will cook down quite a bit, so it's best to start with a large quantity.
- Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove. Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.
- Instead of dumping in all of the onions at once, which would fill the pot and make it hard to stir (which would then cause the ones on the bottom to cook faster), start by adding just a couple of large handfuls to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1-2 minutes. Stir in a few more handfuls of onion and repeat cooking and stirring process until you've added all the onions. Season with a pinch of salt.
- Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15-20 minutes. This is the point of doneness for French onion soup! If you feel like onions are getting too brown around the edges or they're sticking, reduce your heat a bit.
- If you're going for onions that are both softer and more caramelized (say for a patty melt or onion dip), keep cooking, stirring on the regular, until onions are unmistakably golden brown, another 15-20 minutes. Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.
- For extra-dark onions, the kind that make a great burger topping, cook until they start to almost blacken around the edges and go slightly crisp, another 10-15 minutes. This requires constant attention so they don't burn. No one said caramelized onions were quick!
- Let onions cool in the saucepan, then use or transfer to an airtight container and chill. They will keep up to 1 week.
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