ROASTED ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
Steps:
- Adjust oven rack to lowest position; heat to 425 degrees.
- Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
- Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
TRADITIONAL ENGLISH PICKLED ONIONS
Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
Provided by AUSSIEMUM1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT35m
Yield 32
Number Of Ingredients 7
Steps:
- Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
- Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
- Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Protein 0.4 g, Sodium 12.8 mg, Sugar 1.8 g
CLOVED ONIONS
"A welcome chage from the traditional creamed onions, these are spicy, with a delicate caramel glaze. Have them with your next festive dinner." From Betty Crocker's Cookbook, 1974.
Provided by NELady
Categories Onions
Time 45m
Yield 1 Side Dish, 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil onions by heating several inches of salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add onions. Cover and heat to boiling. Cook until tender - 15 to 20 minutes for small onions (30 - 35 for large onions). Drain.
- In medium skillet, melt butter with cloves over medium heat, stirring occasionally. Add onions; stir gently until coated.
- Sprinkle brown sugar over onions. Cook, turning frequently, about 5 minutes or until golden and glazed.
Nutrition Facts : Calories 217.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 73.8, Carbohydrate 35.1, Fiber 2.4, Sugar 24.9, Protein 1.7
BAKED STUFFED ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 8 side dish servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
- Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
- Lower the oven heat to 350 degrees F.
- Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.
CREAMED ONIONS
Steps:
- Cut off tip and root ends of onions. Peel, quarter, then separate onion layers. Cook onions in boiling salted water to cover in a 2-quart saucepan until tender, 15 to 20 minutes, and drain in a colander. Melt butter in saucepan over moderate heat. Add flour and cook, whisking, 1 minute. Add cream in a slow stream, whisking, and simmer, whisking, until thickened, about 2 minutes. Add onions, cloves, and salt and pepper to taste and gently simmer 5 minutes. Stir in parsley.
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