Onionbakedpotato Recipes

POTATO AND ONION BAKE RECIPE

Steps:

• Preheat the oven to 350°F /180°C. (see note 5)
• Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2litre baking dish. Place this on a baking tray for easy.
• Peel and finely slice the onions.
• Use a mandolin, food processor or sharp knife to cut the potatoes into 1/8 inch (3-4mm) thick disks.
• Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
• Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes, ensuring that it just covers the top layer.
• Dot the remaining 2 tbsp of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
• Cook for 60 minutes then remove the foil and cook for a further 15-20 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&6)

CANDIE'S EASY POTATO AND ONION DISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
• Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

THE BAKED POTATO

Steps:

• Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

ONION-ROASTED POTATOES

Steps:

• Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.

TRIPLE-ONION BAKED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute red and yellow onions until tender; set aside. , When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving an 1/8-in. shell. In a bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells., Place on a baking sheet. Bake at 400° for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted.

ONION ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Add onion soup mix, potatoes, and olive oil or vegetable oil, in a large bowl.
• Stir to coat.
• Put potatoes on a large baking sheet.
• Bake for 40 to 50 minutes, stirring occasionally, until potatoes are tender and golden brown.

ONION BAKED POTATO

Steps:

• Slice potato(s) into 1/2 inch thick slices (vertically, not lengthwise), and slice onions also in 1/2 inch thick slices.
• Place the end potato slice on a piece of heavy duty tin foil that's big enough to roll around the newly expanded entire potato a couple times. Then, layer side by side as you reassemble the potato first a piece of potato, then a pat of butter, then and onion, then a pat of butter, then a potato again -- until it is back in a potato shape.
• Then, place some slices of butter on top of the potato and sprinkle about 1-2 tablespoons of the Lipton's Onion Soup Mix over the butter.
• Roll the whole thing up in the tin foil making sure that you seal it tightly and cook it, turning once when it is half way cooked (you may want to put a pan lined with more tin foil below it to catch any butter that may squeek out if you are oven cooking it).
• You may bake it in a 350°F preheated oven for an hour and a half, but my favorite way to cook this is to place the tin foil wrapped rolls directly on the coals of a bar-b-que for at least an hour (this will char it just a tad and add a great smokiness).

CRUNCHY ONION POTATO BAKE

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart glass baking dish with cooking spray. In 2-quart saucepan, heat milk, water and butter to boiling. Stir in potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
• Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
• Bake 10 to 15 minutes or until cheese is melted and onions are golden.

SAUTEED POTATOES WITH ONION

Steps:

• Place potatoes in a saucepan, add cold water to cover and salt to taste. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain thoroughly and let cool.
• Cut the potatoes, with skins on, into 1/4-inch slices.
• Heat the oil in a large nonstick skillet and when quite hot add the potatoes, salt and pepper to taste. Cook until they start to brown on one side, about 3 minutes. Add the onions; shake the skillet to toss and redistribute the potatoes. Brown evenly, about 4 minutes more.
• Add butter and parsley, toss well and stir gently. Serve immediately.

BAKED POTATOES WITH ONION SOUR CREAM

Steps:

• Preheat oven to 400 degrees. Prick potatoes in several places with a fork. Place on a baking sheet, and bake until easily pierced with the tip of a knife, 50 to 60 minutes.
• Meanwhile, make onion sour cream: In a 10-inch skillet, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until translucent, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature.
• Add sour cream to onion; mix to combine. Season with salt and pepper.
• Cut a deep cross in the top of each potato; push ends together to open. Season with salt and pepper. Spoon some onion sour cream over each potato, and sprinkle with chives. Serve.

POTATOES WITH ONION

Steps:

• Preheat oven to 350 degrees.
• Saute onions in olive oil over medium heat for 20 minutes. Spread across a baking pan, and cover with potatoes; then, pour in chicken broth, which should barely cover the onions and potatoes. Put some olive oil or butter on top. Sprinkle thyme over potatoes and onions. Bake for one hour.