ONION CUPS
Red and white onions are scooped out, roasted and stuffed with a cornbread stuffing.
Provided by weckle
Categories Side Dish
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. It is easier than it sounds to scoop out the inside of the onion. You only need the sharp edge to get it started in the center and then a small spoon or scoop will easily go through the layers. Set aside the scooped out onion (to be used for stuffing). Set the onion cups in a small baking pan. Add 1/3 cup water to the bottom of pan and cover with foil. Roast the onions about 30 minutes or until softened but not totally collapsed. Discard the water and set the onion cups aside. Reduce oven temperature to 375 degrees. Meanwhile make the stuffing. Put the scooped insides of onions in a food processor or chop by hand. You will need about 2 cups, set aside. Chop the celery and add to the onion. In a large skillet heat the butter and oil. Add the onion/celery mixture and cook over medium heat about 12-15 minutes until softened and lightly browned. Add the apple, currants and pignoli nuts. Continue cooking and stirring for another 5-8 minutes. Add the broth to the skillet and bring to a boil. Adjust seasoning of salt and pepper. In a large bowl place the cornbread crumbs and sprinkle the poultry seasoning over them. Stir the spinach leaves into the breadcrumb mixture. Pour the boiling onion/celery flavored broth over the breadcrumb/spinach mixture in the bowl and stir well until all the crumbs are moistened. Taste the stuffing and make sure it is well seasoned. Fill each onion cup with the stuffing, heaping it in the center. Place the filled onions in a greased shallow roasting pan and bake uncovered in 375 degree oven for 25 to 30 minutes.
Nutrition Facts : Calories 324 calories, Fat 16.83195375 g, Carbohydrate 40.19421625 g, Cholesterol 15.265 mg, Fiber 5.87118760108948 g, Protein 5.05288125 g, SaturatedFat 5.63684675 g, ServingSize 1 1 Serving (378g), Sodium 489.881625 mg, Sugar 34.3230286489105 g, TransFat 1.08453675000001 g
ONION-BEEF MUFFIN CUPS
"A tube of refrigerated biscuits makes these delicious bites so quick and easy! They're one of my tried-and-true, great lunch recipes and always bring raves.," says Brabara Carlucci of Orange Park, Florida. "In fact, I usually double the recipe just to be sure I have leftovers."-Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink. , Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened., Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture. , Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese. , Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. , ,
Nutrition Facts :
GRANDMA'S ONION SQUARES
My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. -Janet Eddy, Stockton, California
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and the pepper., Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions., Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.
Nutrition Facts : Calories 256 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 447mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
ONION JAM
A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks.
Provided by WENDYMARIE37
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 32
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a heavy skillet over medium heat.
- Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
- Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
- Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 5.4 g, Fat 1.7 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 19 mg, Sugar 4 g
ONION BEEF MUFFIN CUPS
Make and share this Onion Beef Muffin Cups recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 40m
Yield 8 biscuits, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm.
- In same skillet, cook steak for 2 or 3 minutes or until no longer pink.
- Return onions to pan; stir in flour, brown sugar, and salt until blended.
- Gradually add beef broth and bring to a boil.
- Cook and stir 4 to 6 minutes or until well thickened.
- Separate biscuits; split each horizontally into 3 portions.
- Press onto the bottom and up the sides of 8 ungreased muffin cups, overlapping the sides and tops.
- Fill each with 2 tablespoons beef mixture.
- Combine mozzerella cheese, and 1/4 cup parmesan, and sprinkle over filling.
- Fold dough completely to enclose filling, and sprinkle with remaining parmesan cheese.
- Bake at 375 degrees Fahrenheit for 12 to 15 minutes or until golden brown. Let stand 2 minutes before removing from pan.
- Serve warm.
Nutrition Facts : Calories 668.7, Fat 29.7, SaturatedFat 15.6, Cholesterol 99.1, Sodium 1566.3, Carbohydrate 66.2, Fiber 1.4, Sugar 5.2, Protein 34.6
PHYLLO CUPS WITH CARAMELIZED ONION HORS D'OEUVRES
We made these tarts, filled with a savory and onion saute, from various different recipes here on zaar and the testing and tasting was the good part! These were served at the Inauguration of our new North Wing, on May 11, here at the home and now we are going to serve them at the opening of 3 extra dining rooms -- what fun and how nice!
Provided by Manami
Categories Onions
Time 50m
Yield 1 tray of hors d'oeuvres
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid.
- Set aside. Allow to cool at least 10 minutes.
- Butter the insides of phyllo cups.
- Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese.
- Repeat the process with remaining phyllo cups.
- Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!).
- Serve warm.
- *Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.
NEGIMA (GRILLED CHICKEN SKEWERS WITH GREEN ONION)
Negima-chicken grilled on a skewer with green onion or scallion-is one of the most popular yakitori dishes in Japan and beyond.
Provided by Hiroko Shimbo
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook's treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses.
- Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning.
- Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare.
- Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again.
- Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.
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- Preheat the oven to 375°F. Grease the cavities of a 12-cup muffin tin with nonstick cooking spray.
- Add the onion and sauté until tender and caramelized, 25 to 30 minutes. Season with salt, pepper and thyme.
- Add the beef broth and bring the mixture to a simmer. Simmer until the liquid has reduced almost entirely. Stir in the heavy cream.
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