Lots Of Onions Recipes

SAUTEED ONIONS (& MORE ONION RECIPES!)

Sauteed Onions (& More Onion Recipes!) image

This sauteed onions recipe comes out golden brown and tender every time! Here's how to saute onions for a side dish, sandwich topping, and more.

Provided by Sonja Overhiser

Time 15m

Number Of Ingredients 5

Ingredients

3 medium yellow onions (or sweet onions)
2 tablespoons olive oil or butter (or 1 tablespoon of each)
1/2 teaspoon kosher salt
Fresh ground black pepper
Optional adder: Add 1 tablespoon balsamic vinegar with the kosher salt

Steps:

Slice the onions.
In a large sauté pan or skillet, heat the olive oil or butter over medium high heat. Add the onion and cook for 4 minutes, stirring occasionally.
Add the kosher salt and fresh ground black pepper and cook another 4 to 5 minutes, stirring occasionally. Taste to assess doneness and add a few pinches or salt until the flavor pops.

LOTS OF ONIONS

Lots of Onions image

This is marvellous with roast beef, pork and barbecued meats. The long oven braising brings out the sweetness and intensity of the onion flavor. Canadian Living

Provided by Olha7397

Categories Oven

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs onions, thickly sliced (about 12)
2 tablespoons ketchup
2 tablespoons water
1 tablespoon liquid honey
1 tablespoon butter
1/2 teaspoon dry mustard
1 pinch salt
1 pinch white pepper

Steps:

In saucepan of lightly salted boiling water, cook onions for 10 minutes.
Drain and transfer to 6-cup casserole.
Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions.
Bake in 350 degrees F.
oven for 1 hour or until onions are tender and glazed.

Nutrition Facts : Calories 97.3, Fat 2.1, SaturatedFat 1.3, Cholesterol 5.1, Sodium 98.9, Carbohydrate 19.5, Fiber 2.2, Sugar 10.5, Protein 1.6

JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS

Jamie Oliver's World's Best Baked Onions image

I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.

Provided by bluemoon downunder

Categories Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 white onions, tennis-ball-sized, peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
grated parmesan cheese
sea salt
fresh ground black pepper
4 slices pancetta or 4 slices bacon

Steps:

Boil the onions in plenty of water for 15 minutes or until slightly tender.
Remove the onions from the pan and allow to cool.
With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
Finely chop these removed sections of the onion and add to the rest of the chopped onion.
Preheat the oven to 400°F.
Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
Stir in the Parmesan and season.
Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
I presume he is suggesting topping the baked onions with cheese.
When the onions are cooked right through, remove and serve.

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