ROASTED RED ONIONS
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 0
Steps:
- Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.
HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS
The secret to pork loin is that it's as simple as it is exceptionally flavorful. We up the impressive presentation by rolling the loin in a buttery herbed breadcrumb mixture. Served with roasted pears, onions and garlic, it's a dish that feels special, despite its simplicity.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
- Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
- Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.
LAN PHAM'S HERBED-ROASTED ONIONS
Lan Pham was 2 years old when she immigrated to the United States from Vietnam with her family. Her father became a State Department official assigned to various posts in Asia and Africa and she lived in the Philippines during an earthquake and during a political uprising that closed her school. During civil unrest in Ethiopia, U.S. Marines escorted her to class. Yearly monsoons punctuated the relative calm of her high school years in Thailand. When she serves these herb-roasted allium, she tells her guests: "to taste, just one taste, and they are surprised by the sweet flavor and rich aroma. I tell them everybody knows that slow-cooked onions don't give bad breath."
Provided by Molly O'Neill
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 400°F. Cut each onion into quarters, keeping the root end still intact so wedges hold together.
- 2. In a large bowl, combine the lemon juice, mustard, garlic, thyme, salt, and pepper. Slowly whisk in the olive oil.
- 3. Add the onions to the bowl and mix well. Transfer the onions to a baking dish or sheet in a single layer. Bake for 30 to 45 minutes, until tender and browned at the edges. Toss the onions as necessary during cooking to ensure even browning.
- 4. Remove onions from the oven and transfer to a serving platter. Sprinkle with the cilantro.
HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN
Make and share this Herb-Roasted Onions - Barefoot Contessa Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Onions
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact.
- Peel the onion.
- Stand each onion root end up on a cutting board and cut the onion in wedges through the root.
- Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl.
- Slowly whisk in the olive oil.
- Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl.
- Bake the onions for 30 to 45 minutes, until tender and browned.
- Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.
- Sprinkle with parsley, season to taste and serve warm or at room temperature.
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
ONION-TOPPED HERBED PORK ROAST
The herb rub and sliced onion add loads of flavor to this pork roast. I like to serve it with a side of parslied potatoes and a green salad for a well-rounded dinner. - Shelia Letchworth, Versailles, Missouri
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half. Place pork and water in a 4-qt. slow cooker. Spread butter over meat. Combine the sage, parsley, pepper, garlic, oregano and salt; sprinkle over meat. Top with onion. Cover and cook on low for 8-10 hours or until meat is tender. If desired, thicken cooking juices. Stir in browning sauce if desired. Let meat stand 10 minutes before slicing.
Nutrition Facts : Calories 227 calories, Fat 11g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 171mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SWEET ROASTED ONIONS
This vegetarian side dish works well with a Sunday roast. Sweeten the whole onions with balsamic vinegar and maple syrup
Provided by James Martin
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
- Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.
Nutrition Facts : Calories 89 calories, Fat 3 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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