Onionsmotheredhamsandwich Recipes

HONEY HAM SANDWICH

Steps:

• For the biscuits: Preheat the oven to 475 degrees F.
• Sift together the flour and salt into a large bowl. Add the butter and shortening and cut together with a pastry cutter. Gently stir in the buttermilk using a fork. Knead the mixture a few times with your hands until the dough comes together.
• Tip the dough onto a floured surface and roll out to about 1/2 inch thick. Using a 3-inch round cutter, cut out 12 biscuits and transfer to a baking sheet.
• For the topping: Brush the biscuit tops with 2 tablespoons of the melted butter and bake until golden, 13 to 15 minutes. Allow the biscuits to cool slightly, 4 to 5 minutes.
• Meanwhile, whisk together the honey, Dijon, parsley and remaining 8 tablespoons melted butter in a small saucepan over medium heat. Bring to a simmer and remove from the heat.
• For the sandwiches: Preheat the broiler.
• Split the biscuits in half and return to the baking sheet cut-side up. Brush the cut sides with the honey butter. Place 2 halved ham pieces on the bottom of each biscuit and top each with a slice of cheese. Broil until the cheese is melted, 1 to 2 minutes. Carefully remove from the oven and pour over the remaining honey butter. Place the tops on the biscuits and serve.

ONION JAM

Steps:

• Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch-thick pieces.
• Coat a 13-inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.
• Add sugar; re-cover. Cook, stirring occasionally, until onions are deep golden, 20 to 30 minutes. Add 1/4 cup water; stir with a wooden spoon to dislodge any brown bits.
• Cover, and cook until dark brown, 20 to 30 minutes. Add balsamic vinegar and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store, refrigerated, in an airtight container up to 1 week.

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

ONION SANDWICH

Steps:

• Slice onion into med slices, spread mayonnaise or miracle whip onto both slices of bread add the salt and the pepper to the mayonnaise add onions and enjoy.

ONION SANDWICH

Steps:

• Spread butter on one slice of bread. Layer with onion slices, and season with salt and pepper. Top with remaining slice of bread. Cut in either halves or quarters, and serve.

ONION-SMOTHERED HAM SANDWICH

Steps:

• Melt butter in medium skillet on medium heat. Add onions and sugar; cook 12 min. or until onions are tender and golden brown, stirring frequently.
• Add ham; toss to evenly coat. Cook 2 min. or until heated through, stirring frequently.
• Spread cut sides of rolls with mustard. Fill with ham mixture and cheese.

CHICKEN SMOTHERED WITH ONIONS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Sprinkle both sides of chicken with salt, pepper and generous amount of paprika. Add to skillet and cook until beginning to color, turning occasionally, about 10 minutes. Transfer chicken to plate. Add onions to skillet, stir to coat with butter and scrape up any browned bits. Reduce heat, cover and cook until tender, stirring occasionally, about 15 minutes.
• Set chicken atop onions. Add wine and bay leaves to skillet. Increase heat and boil until most of wine evaporates and mixture is syrupy, about 8 minutes. Add broth; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Using tongs, transfer chicken to platter. Tent with foil.
• Mix flour and 3 tablespoons water in small bowl until smooth. Add to broth in skillet and mix until smooth. Add cream and mace. Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes. Return chicken and simmer until heated through. Taste sauce and adjust seasonings.
• Spoon potatoes onto plates. Place chicken on plates. Spoon sauce over; sprinkle with parsley and serve.

ONION SANDWICHES

Steps:

• Butter half the bread slices on one side and spread mayonnaise thinly on one side of remaining slices.
• Place one layer of onion slices on the slices of bread with mayonnaise; top onions with additional mayonnaise; season with salt and pepper. Top with buttered bread.
• Cut off crusts and cut each sandwich in half lengthwise. Cover tightly and chill well.

ONION-SMOTHERED HAM SANDWICH

Steps:

• Melt butter in medium skillet on medium heat. Add onion and sugar, and cook about 15 minutes or until onions are tender and golden brown, stirring frequently.
• Add ham and toss to coat. Cook 2 minutes or until heated through, stirring frequently.
• Spread cut sides of rolls with mustard. Fill with ham mixture and cheese.
• Serve with your favorite pickle and chips, or french fries and cole slaw for a complete meal.