GLAZED ONIONS
Provided by William Grimes
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a saucepan of water to a simmer, and add onions. Simmer for 5 minutes, drain, and rinse with cold water. Drain again. Peel off skins; set aside.
- Using a mortar and pestle or rolling pin, finely crush rosemary; set aside. Place a large skillet over medium-low heat, and add butter. When butter has melted, add rosemary, molasses, mustard and soy sauce. Mix well.
- Add onions, and reduce heat to low. Cook gently, stirring frequently, until glaze has thickened and onions are tender and golden brown, 10 to 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 9 grams, TransFat 0 grams
EASY, EASY GLAZED ONIONS
A standby of my mother's for Sunday dinners. She called them "Greek Onions" though I have my doubts that Greek cooks would recognize the recipe.
Provided by echo echo
Categories Onions
Time 17m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Put onions in a 1½ quart casserole.
- Mix honey with catsup and pour over onions.
- Bake at 350°F 15 minutes.
EASY CREAMED ONIONS
My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.
Provided by Erin Noel
Categories Side Dish Vegetables Onion
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
- Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 16.2 g, Cholesterol 26.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 117.7 mg, Sugar 5.2 g
ALMOND GLAZED ONIONS
Sweet vegetable side dish, suitable for the Christmas Feast!
Provided by DECAFinNW
Categories Side Dish Vegetables Onion
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.
- Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.
- Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 24.3 g, Cholesterol 10.2 mg, Fat 7 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 32.6 mg, Sugar 17.5 g
GLAZED ONIONS
Posted for Zaar World Tour 2005. Recipe is from Moosewood. My cookbook says this will go well as a side with Mushroom Pie
Provided by MsBindy
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blanch the peeled onions for 5 minutes in boiling salted water.
- Drain them, pat them dry and set aside.
- Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
- Add the onions and saute on low heat, occasionally basting the onions with the glaze.
- Turn the onions over at least once.
- After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
- Serve immediately.
GLAZED ONIONS
Steps:
- Place onions in a baking dish. Add honey, seasoning and butter. Bake in 450 degree oven for about 1 hour.
GLAZED ONIONS
Categories Onion Side Bake Sauté Low Sodium Fall Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F. Melt butter in large oven-proof skillet over medium heat. Add onions and sauté until golden, about 12 minutes. Stir in 1/3 cup water. Transfer skillet to oven and cook until onions are tender and glazed, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
BALSAMIC-GLAZED ONIONS
These roasted browned onions get an added kick from the balsamic vinegar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place onions on sheet; toss with oil, 2 tablespoons vinegar, and rosemary. Season with salt and pepper.
- With another piece of foil, cover baking sheet, and seal tightly. Roast until onions have begun to soften, about 30 minutes. Uncover, and continue to roast, tossing occasionally, until onions have softened and browned, about 30 minutes. Toss with remaining vinegar, and serve.
Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g
SHERRY VINEGAR-GLAZED ONIONS
Traditional creamed onions and buttery glazed onions are perfectly nice, but the sparky tang of vinegar makes this version of the classic much more appealing. The sweet-and-sour flavors are a great foil for the rich, starchy dishes on a Thanksgiving table. Any leftovers can be chopped up to make a lively addition to winter stews and chunky soups.
Provided by Julia Moskin
Categories side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a wide skillet with a lid, heat oil over medium heat until bubbling. Add onions and sauté over medium-low heat for about 10 minutes, gently rolling the onions about so they will brown as evenly as possible.
- Pour in vinegar and 1/4 cup water. Season with salt and a few grinds of pepper. Cover and simmer very gently until onions are perfectly tender but retain their shape. Start testing with a thin sharp knife after 15 minutes; depending on size, the onions may cook in 15 to 25 minutes. (Frozen onions will cook faster.) Taste one to make sure it is completely tender all the way through; do not undercook.
- Using a slotted spoon, transfer onions to a serving bowl. (Onions may be prepared up to this point 2 days ahead. Reserve onions and cooking liquid separately. Reheat onions in reserved liquid, adding water as needed, then transfer them to a bowl.)
- Raise heat and boil liquid to reduce it to a thick glaze. Taste and add salt, pepper and sweetener to taste. Stir in parsley and serve hot or warm.
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