CREAMY EGGS AND CARAMELIZED ONIONS
Surprising and delicious and so inexpensive! I love this because it uses ingredients we always keep on hand. You can make the sauce rich with cream or skinny with skim milk. The recipe doubles well and makes a different brunch and even children seem to like it. I got it from a 24-year-old Sunset book on country French cooking, where it was called Oeufs a la Tripe, I think because all those onions in cream sauce look like creamed tripe. I changed the name, needless to say.
Provided by fluffernutter
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring the eggs to a boil in water to cover. Boil 5 minutes, remove from heat, and let stand 20 minutes. (This technique avoids the green ring around the yolk.) Drain and peel and cut into 1/2-inch slices.
- Slice the onions into rings. Melt the butter in a very large skillet over low heat and add the onions. Salt them lightly, stir to coat with butter, cover the pan and cook for about 10 miutes. Stir, cover, and cook for about 10 minutes longer, stirring occasionally. Uncover and let most of the liquid cook away. Onions should be very tender and browned.
- Sprinkle flour over the onions and stir until no dry flour is visible. Whisk in the milk and cook, stirring or whisking, until thickened, about 4 minutes. Salt and pepper to taste. Stir in the sliced eggs and heat through.
- TO SERVE TO GUESTS -- sprinkle with chopped fresh parsley and/or paprika, because this dish is a little bland-looking. ADVANCE PREP -- the eggs can be boiled and refrigerated up to 3 days in advance. The onions can be caramelized 3 days in advance and refrigerated.
Nutrition Facts : Calories 321.7, Fat 20.3, SaturatedFat 9.6, Cholesterol 455.4, Sodium 243, Carbohydrate 17, Fiber 1.2, Sugar 4, Protein 17.7
CRUSTLESS CARAMELIZED ONIONS AND CHEESE
Buttery and delicious! Mellow and creamy, this quiche is a wonderful addition to a nice green salad!
Provided by ReboobyQ
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
- Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 2 g, Cholesterol 113.1 mg, Fat 15.2 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 8.3 g, Sodium 149.1 mg, Sugar 0.7 g
DEVILED EGGS WITH CARAMELIZED ONIONS
This was an experiment that turned out well. I wanted something different for coffee hour at church, and got many compliments on this. (I will admit that I made an extra egg so I could taste the finished product and still have 24 appetizers to bring!) The prep and cook times are approximate since you can do some steps simultaneously or ahead of time.
Provided by cowpants13
Categories < 4 Hours
Time 1h15m
Yield 24 appetizers
Number Of Ingredients 9
Steps:
- Heat a medium skilllet over low heat. When hot, add the butter and oil. When the butter has melted, add the onions. Sprinkle with the sugar. Cook over low heat for 30 minutes or more, stirring occasionally, until dark and caramelized. Don't stir too much or they won't brown, but watch so they don't burn or stick to the pan. Once the onions are caramelized, remove from heat and drain on paper towels.
- Hard-cook the eggs; once they're cool, peel them. Cut each egg in half; place the yolks in a mixing bowl, and the whites on a serving platter.
- Prepare the filling. With a fork, mash the yolks. Add the onions and about 1/2 cup of yogurt; stir to combine. Stir in more yogurt (up to 1 cup total) until the mixture is a creamy consistency. Season lightly with salt and pepper.
- Fill the eggs. I find the easiest way to do this is with a ziptop bag. Open the bag and fold the top over the outside. Scrape the filling into the bag, pushing the filling well into a bottom corner of the bag. Close the bag, making sure to get out as much air as you can. Cut a small hole in the bottom corner and gently squeeze the filling into each egg white. Top each appetizer with a sprinkle of chopped chives. Refrigerate until ready to serve.
- TIPS: Everyone has their own methods of cooking and peeling eggs. I follow the steps on this site: http://whatscookingamerica.net/Eggs/BoiledEggs.htm It has all the info from the Incredible Edible Egg site, but all in one place. * Most people cut the eggs in half lengthwise. For a different presentation, cut them crosswise, then cut a tiny sliver off the bottom of each piece so it will sit without wobbling. (If a piece seems very shallow, you can hollow it out a bit more with a melon baller.) This is great if you don't have a serving platter specifically for deviled eggs. * I use a fork to make the filling because I like texture, and I want the little onion bits to show. If you prefer a perfectly smooth consistency, you can use a food processor. * If you're bringing the eggs somewhere, you can prepare the filling in advance, store it in the ziptop bag, then fill the eggs at the location. * Also, you can hard-cook the eggs ahead of time; hard-cooked eggs will keep in the fridge for several days.
- SUBSTITUTIONS: I use nonfat plain yogurt in an effort to use less fat, and Greek style because it's thicker. You could use mayonnaise, sour cream, or a combination. * The chives add a little flavor zing, and indicate that it's an onion-flavored dish. The measurement is approximate; I just put a pinch on each egg. Instead of chives you could use sliced green onion (scallion), and if you want to get fancy you could make green onion flowers.
Nutrition Facts : Calories 63.2, Fat 4.5, SaturatedFat 1.6, Cholesterol 95.8, Sodium 58.5, Carbohydrate 1.7, Fiber 0.1, Sugar 1.3, Protein 3.8
R-RATED ONIONS
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without having spent all that time.
Provided by Vivian Howard
Categories The Way We're Cooking Now Condiment Onion Vegetable Soy Free Peanut Free Dairy Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Peel your onions and cut them in half through their stem ends-longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
- Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don't have to stand over it like risotto, but don't go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that's good. Just scrape them up and stir them in. A little color building as you go is okay, but don't rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized
- About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten over all onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you're smiling over a soft, creamy, fragrant pile of mahogany onions, you're done.
- Note: R-Rated Onions will keep in the fridge for a week and in the freezer for 3 months.
More about "creamy eggs and caramelized onions recipes"
ONION AND RICE RECIPE - THERESCIPES.INFO
From therecipes.info
CARAMELIZED ONION AND HAM QUICHE - SEMIREFINEDPALATE.COM
From semirefinedpalate.com
CARAMELIZED EGGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY CARAMELIZED ONIONS WITH SAGE - RECIPE - FINECOOKING
From finecooking.com
CREAMY EGGS AND CARAMELIZED ONIONS RECIPE - WEBETUTORIAL
From webetutorial.com
CARAMELIZED ONION AND HERB DEVILED EGGS - SPOON FORK BACON
From spoonforkbacon.com
FRIED EGG ON CARAMELIZED ONIONS — SHOCKINGLY DELICIOUS
From shockinglydelicious.com
SCRAMBLED EGGS WITH CARAMELIZED ONIONS AND CHèVRE …
From bonappetit.com
CARAMELIZED ONIONS & SCRAMBLED EGGS TARTINE - DISH BY …
From dishbydish.net
BAKED EGGS ON CHEESY CARAMELIZED ONIONS - RACHAEL RAY IN SEASON
From rachaelraymag.com
CREAMY EGGS WITH CARAMELIZED ONION CONFIT - THE TWO BANANAS
From thetwobananas.com
WORLD BEST EUROPEAN COOKING RECIPES : CREAMY EGGS AND …
From worldbesteuropeanrecipes.blogspot.com
SLAB QUICHE WITH SPINACH, GOAT CHEESE, AND CARAMELIZED ONIONS …
From myrecipes.com
EASY POACHED EGGS WITH CARAMELIZED ONIONS - SIMPLY HOME COOKED
From simplyhomecooked.com
SOUR CREAM AND ONION STUFFED EGGS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CARAMELIZED ONION SCRAMBLED EGGS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
PASTA WITH FRIED EGGS CARAMELIZED ONIONS AND BACON FROM ... RECIPE
From crecipe.com
YOU SHOULD BE COOKING YOUR FRIED EGGS IN CREAM (YES, REALLY)
From thekitchn.com
OVERNIGHT CARAMELIZED ONION AND SPINACH EGG CASSEROLE
From smells-like-home.com
CARAMELIZED ONION QUICHE - EVERYDAY PIE
From everydaypie.com
25+ CARAMELIZED ONION RECIPES | EATINGWELL
From eatingwell.com
EGG AND CARAMELIZED ONION SANDWICHES - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
CARAMELIZED ONION CARBONARA RECIPE | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
EGG SALAD WITH CARAMELIZED ONIONS RECIPE | COOKSHIDEOUT
From cookshideout.com
PERSIAN EGGPLANT DIP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SOFT EGGS W/CARAMELIZED ONION & SEEDS | RECIPE | KITCHEN STORIES
From kitchenstories.com
PORT AUSTIN IGA - RECIPE: CARAMELIZED VIDALIA ONION AND SOUR …
From portaustin.iga.com
EGG SANDWICH WITH CARAMELIZED RED ONIONS AND HERBED …
From canyonglutenfree.com
FRIED EGGS WITH CHARRED TOMATOES AND CARAMELIZED ONIONS
From honestandtasty.com
CREAMY FRENCH ONION DEVILED EGGS - TASTYDONE
From tastydone.com
CREAMY CARAMELIZED ONION MEATLOAVES RECIPE | HELLOFRESH
From hellofresh.com
POACHED EGGS WITH CREAMY GRITS, CARAMELIZED ONIONS AND BACON
From ydelicacies.com
CARAMELIZED ONION AND MUSHROOM CREAMY SCRAMBLED EGGS
From pinterest.com
THERE IS NOTHING FINER THAN CAGE FREE ORGANIC EGGS FROM THE …
From pinterest.ca
HEALTHY CARAMELIZED ONION 'N SPINACH EGG BAKE + MORE EGG BAKE …
From hungry-girl.com
CREAMY CARAMELIZED ONION CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
CARAMELIZED ONIONS RECIPE - SERIOUS EATS
From seriouseats.com
CARAMELIZED FRENCH ONION TART | THE RECIPE CRITIC
From therecipecritic.com
CREAMY SAFFRON SHRIMP WITH GNOCCHI AND CARAMELIZED ONION
From worldrecipes.org
CARAMELIZED ONION & POTATO SCRAMBLE RECIPE | GET CRACKING
From eggs.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #very-low-carbs #breakfast #main-dish #eggs-dairy #french #easy #european #kosher #vegetarian #eggs #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #inexpensive #low-in-something #brunch #3-steps-or-less
You'll also love