Microwavebakedonions Recipes

MARYELLEN'S BAKED ONIONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
• Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
• Bake for 30 to 40 minutes or until onions are tender.

MICROWAVE BAKED ONIONS

Steps:

• Peel onions and cut in half horizontally. Place in a 1-quart casserole dish.
• Top each onion half with salt and pepper to taste. Add a pat of butter, using 1/2 teaspoon to 1/2 tablespoon per onion.
• Cover and cook at 100% power (HIGH) for 8 to 10 minutes, or until onions are soft.
• Uncover and top each half with shredded cheese to taste.
• Pop back in microwave and zap just long enough to melt the cheese.
• If you prefer, bake the onions one hour in a conventional 350-degree oven, topping with cheese when baking has finished.
• An alternate topping: Prepare onions as above, but top each half with 1/2 tablespoon EACH butter and brown sugar.

BAKED ONIONS

Steps:

• Peel the onions, but leave the root end intact. Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out. Either way they're delicious!) Set aside to cool.
• Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops.
• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes. Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar. Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes. Stir in the cream and remove from the heat. Remove and discard the herb sprigs. Stir in the cheese and mustard.
• Lightly butter a baking dish. Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top. Set the onions in the dish.
• Heat the butter in the skillet. Add the breadcrumbs and stir until they absorb the butter. Spoon the buttered breadcrumbs on top of each onion.
• Roast the onions until well browned and heated through, about 40 minutes. Serve warm or at room temperature.

MICROWAVE "BAKED" BEANS

Steps:

• In a shallow 2-quart microwave-safe dish with a lid, stir together bacon and onion. Microwave on high, uncovered, until onion is tender and bacon has rendered some fat, 5 to 7 minutes. Stir in beans, ketchup, molasses, mustard powder, and 1/3 cup water. Cover and microwave until beans are tender and liquid has thickened, 10 to 12 minutes. Stir in vinegar, and serve alongside hot dogs or burgers.

MICROWAVE 'FRIED' ONIONS (FAT FREE)

Steps:

• Slice the onion/s just as you would for frying them for burgers or hot-dogs and place on a microwaveable plate (or in a microwaveable bowl if doing lots of onions to feed several people).
• Add oil or a knob of butter if desired.
• Microwave for 2 - 3 minutes or until done, gently stir/mix halfway through cooking time.
• Microwaves vary greatly in strength, but as a guide, for one medium onion - enough for a good sized hot dog, in my 1000W machine I microwave on high for 1 minute 30 seconds then loosely mix with my fingers. I then set the microwave for another 1 minute 30 seconds but I don't press start until the sausages/burgers etc are almost finished being grilled then press start just before serving so that the onion is piping hot.
• They have a bit more 'kick' to them than pan-fried onions if you do them without the fat. If using oil or butter do go easy as very little is required.
• It's a viable and very handy way of 'frying' onions whether you're a healthy-eating fanatic like me or not!

WORLD'S BEST BAKED ONIONS

Steps:

• Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.
• While onions are cooking, remove leaves from lower 3 inches of each rosemary sprig and chop enough leaves to measure 1/2 teaspoon. Cut sprig ends at an angle to form a point so they can act as skewers.
• Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (keeping outside intact) and finely chop, adding to rest of chopped onion. Transfer hollowed onions to an oiled 8-inch square baking dish.
• Preheat oven to 400°F.
• Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.
• Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.
• Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.
• Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.