Onion Compote Recipes

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ALE HOUSE BURGERS WITH RED ONION COMPOTE



Ale House Burgers with Red Onion Compote image

Provided by Sandra Lee

Categories     main-dish

Time 1h18m

Yield 4 servings

Number Of Ingredients 11

1/2 cup water
1 1/4 cups beer
1/2 cup brown sugar
2 red onions, sliced
Salt and freshly ground black pepper
3 pounds ground beef
1/4 cup beer
2 tablespoons grill seasoning
1/2 cup shredded Cheddar
Romaine lettuce
4 hamburger rolls, toasted

Steps:

  • For Red Onion Compote:
  • In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
  • For Burgers:
  • In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
  • Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Ale and Onion Meatloaf.)

TOMATO-ONION COMPOTE



Tomato-Onion Compote image

Provided by Jane Sigal

Categories     condiments, dips and spreads

Time 4h15m

Yield About 1 1/2 cups

Number Of Ingredients 10

4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded
1/4 teaspoon sugar
Salt
freshly ground white pepper
3 thyme sprigs
2 garlic cloves, thinly sliced
1 tablespoon extra virgin olive oil
1 Spanish onion (about 3/4 pound), quartered lengthwise and thinly sliced
1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons chopped basil

Steps:

  • Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.
  • Meanwhile, in a medium sauté pan, heat olive oil. Add onion, season with salt, and cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.
  • Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote, and add salt and pepper if needed.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 6 grams

ROASTED ONION AND CHERRY-TOMATO COMPOTE



Roasted Onion and Cherry-Tomato Compote image

Drizzle these vegetables with our Serrano Vinaigrette before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1 tablespoon olive oil
2 large sweet onions, peeled and cut into 1/2-inch dice
4 to 5 cloves garlic, peeled
Salt and freshly ground pepper, to taste
1/2 cup golden raisins
2 cups red cherry tomatoes
2 cups yellow cherry tomatoes
1 tablespoon light-brown sugar
2 tablespoons Marsala wine

Steps:

  • Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
  • Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.

ONION COMPOTE WITH WINE



Onion Compote with Wine image

This goes wonderfully with grilled meats, and even with cooked pastas. You can make it as sweet as you like depending on the sweetness of the onions, taste as you go along!

Provided by Mirj2338

Categories     Sauces

Time 25m

Yield 10 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil or 2 tablespoons vegetable oil
1 kg onion, halved and sliced thin
salt
fresh ground pepper
2 -3 tablespoons brown sugar
3 tablespoons red wine vinegar
2/3 cup dry red wine
1/4 cup water

Steps:

  • Heat oil in a large saute pan or stew pan.
  • Add onions.
  • Saute over medium heat, stirring often, 5 minutes.
  • Sprinkle with salt and pepper.
  • Cover and cook over medium-low heat, stirring often, 5 minutes or until onions are golden brown; reduce heat if they are browning too fast.
  • Add 2 Tablespoons sugar to onions, stir and cook 1 minute to dissolve sugar.
  • Add vinegar and bring to a boil, stirring.
  • Add wine and bring to a boil.
  • Add water.
  • Cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender.
  • Taste and adjust seasoning.
  • If you like, add remaining sugar and cook another minute, stirring.
  • Serve hot or cold.

ONION COMPOTE



Onion Compote image

Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.

Provided by Sharon123

Categories     Weeknight

Time 1h10m

Yield 1 batch

Number Of Ingredients 6

1 lb Spanish onion, peeled and thinly sliced
2 tablespoons honey
1/4 cup red wine vinegar
1/2 cup water, more if needed
2 tablespoons butter
salt & freshly ground black pepper

Steps:

  • In a saucepan over medium heat combine onions and honey.
  • Cook slowly until caramelized, about 45 minutes.
  • Add vinegar and stir.
  • Add water and reduce to low heat.
  • Cook uncovered until liquid has been absorbed.
  • Onions are done when they are tender, have melted together,and are moist but not wet.
  • (More liquid and cooking time may be needed.) Whisk in butter.
  • Season.
  • Let cool and store in a mason jar.
  • When ready to use, reheat the compote over low heat and adjust seasoning.
  • Onion compote will keep refrigerated for at least a month.
  • Enjoy!

GIDDY-UP STEAK WITH ONION-DATE COMPOTE



Giddy-Up Steak with Onion-Date Compote image

Skirt and flank steak are perfect for Mother's Day because they're quick-cooking, full of flavor and hard to mess up, even for someone who isn't a seasoned cook.

Provided by Aarti Sequeira

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons chili powder
1 tablespoon ground coffee
1 1/2 tablespoons packed brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon garam masala
Kosher salt and coarsely ground pepper
1 2-pound flank steak
Vegetable or canola oil, for the grill
2 tablespoons extra-virgin olive oil
4 large onions, sliced very thinly
Kosher salt
4 dates, pitted and minced
1 tablespoon balsamic vinegar

Steps:

  • Prepare the steak: In a small bowl, stir together the chili powder, ground coffee, brown sugar, coriander, garam masala and 1/2 teaspoon each salt and pepper, making sure to smooth out any brown sugar nuggets. Pour half of the spice rub over one side of the steak and massage into the meat. Turn the steak over, pour the other half of the rub over the meat and massage in. Let marinate 2 hours or up to overnight in the fridge.
  • Make the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions and a pinch of salt, then stir to coat. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, 45 minutes to 1 hour.
  • Preheat a grill or grill pan to medium heat.
  • When the onions are caramelized, add the dates, vinegar and 1/2 cup water. Stir and cook, covered, for 15 minutes. Season with salt.
  • Using an oiled folded paper towel, oil your grill or grill pan. Once the grill is nice and hot, throw on your rubbed-down meat. It should sizzle upon contact - if it doesn't, your grill or pan wasn't hot enough. This is how you ensure a nice crust on the steak! Cook 5 minutes, then flip the steak and cook another 4 to 5 minutes. Check the temperature; I like my flank steak done medium rare, so I pull it off as soon as the thermometer registers 125˚ F. Pull onto a chopping board and tent with foil; allow your meat to rest for 5 to 10 minutes.
  • Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and will be deeply unsatisfying! Sprinkle with salt and serve with the onion compote.

PORK CHOPS WITH ONION COMPOTE



Pork Chops with Onion Compote image

Warmupcoolnightswithheartyporkchopssmotheredinonions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

5 tablespoons extra-virgin olive oil
2 small onions, cut into 1/4-inch-thick slices
4 bone-in pork chops (1 inch thick, about 9 ounces each)
Coarse salt and freshly ground pepper, to taste
1/4 cup dry white wine
1 lemon, cut into wedges

Steps:

  • Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add onions, and cook until golden brown, about 25 minutes.
  • Meanwhile, season chops generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Sear chops until golden brown, about 3 minutes per side. Transfer skillet to the oven, and cook to desired doneness. (Cook until a meat thermometer registers 140 degrees for medium-rare, about 5 minutes.) Transfer to a serving plate. Let stand for 10 minutes.
  • Add wine to onions, and simmer until almost all the liquid has evaporated, about 3 minutes. Season with salt and pepper. Spoon over pork chops. Serve with lemon wedges.

TOMATO AND RED ONION COMPOTE



Tomato and Red Onion Compote image

Categories     Condiment/Spread     Sauce     Herb     Onion     Tomato     Sauté     Quick & Easy     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped red onion
3 tablespoons chopped fresh oregano

Steps:

  • Heat oil in large skillet over medium-high heat. Add remaining ingredients and sauté just until heated through, about 2 minutes. Season with salt and pepper.

ONION, RAISIN, AND GARLIC COMPOTE



Onion, Raisin, and Garlic Compote image

Categories     Condiment/Spread     Sauce     Garlic     Onion     Sauté     Raisin     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 10

1 pound pearl onions
1/4 cup (1/2 stick) butter
24 garlic cloves, peeled
1 bay leaf
1 1/2 cups tawny Port
1/4 cup white wine vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/2 cup raisins
1 1/2 teaspoons chopped fresh thyme

Steps:

  • Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact.
  • Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serve warm.

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