Cooked Onion Salad Recipes
CUCUMBER ONION SALAD
Make and share this Cucumber Onion Salad recipe from Food.com.
Provided by anme7039
Categories Salad Dressings
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients, except feta, and let marinate in the fridge for as long as you can wait! Then top with cheese and enjoy.
- For vegan omit the Feta.
SLOW-COOKED ONION SALAD
Categories Salad Onion Side Roast Thanksgiving Vegetarian Leek Spinach Healthy Chive Endive Shallot Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make onion mixture:
- Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil, allowing 2 inches to hang over each end of pan.
- Wash leek pieces well in a bowl of cold water, then lift out and drain well.
- Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to coat. Spread onion mixture in an even layer in baking pan. Scatter thyme on top, then cover with another large sheet of foil and crimp edges all around to seal, forming a package.
- Roast until very tender, about 1 hour. Carefully remove top sheet of foil (steam will emerge) and turn on broiler. Broil onion mixture 5 to 6 inches from heat until tops of onions are browned and caramelized, 2 to 5 minutes. (Check frequently, removing pieces as they brown.) Discard thyme.
- Make salad while onion mixture roasts:
- Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.
- Trim endives and halve lengthwise. Cut in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
- Just before serving, add endives to dressing along with spinach and chives and toss until lightly coated. Season with salt and pepper. 3Divide salad among 6 plates and top with warm onion mixture.
COOKED ONION SALAD
Number Of Ingredients 0
Steps:
- In the old days people used to set onions in their skins to cook very slowly in the ashes of a fire. They acquired a sweet, mellow taste, which an hour in a low oven will also give them. Put a few in a 325°F oven for an hour or longer, until they are very soft. Let them cool, then peel and cut them into slices or pieces and dress with an oil-and-vinegar dressing. Garnish, if you like, with capers or bits of parsley, and serve cold.
ONION SALAD
Provided by Molly O'Neill
Categories easy, quick, condiments, salads and dressings
Time 15m
Yield Six servings
Number Of Ingredients 5
Steps:
- Place the sliced onions in a ceramic bowl, sprinkle with the salt, toss and allow to sit for 5 minutes. Add the orange rind and the lemon and orange juices. Allow to sit for 10 more minutes and serve.
Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 2 grams
TOMATO ONION SALAD
"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 119 calories, Fat 90g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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