Roasted Onion Mayonnaise Recipes

ROASTED RED ONIONS

Steps:

• Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.

ROASTED ONIONS

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

ROASTED RED ONION MAYO

Steps:

• Preheat oven to 375*F.
• Spread roughly chopped onions out on a small rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and freshly ground black pepper. Toss all together to coat and spread evenly on the pan. Roast for 25-30 minutes, checking at 20 and again at 25. Onions should be soft and starting to brown. Remove from oven and let cool completely.
• Once onions are cooled, put them into a food processor and pulse until the onions are finely chopped. Add mayo and pulse until the spread becomes incorporated. Taste for desired seasoning, adding more if desired. (If the spread sits in the fridge overnight while flavors meld, the flavor will change, so use caution on the seasonings). I recommended that you make this at least 8 hours before using for best taste.
• Enjoy on anything that you like mayo spread on.

ROASTED GARLIC MAYONNAISE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
• Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
• Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
• Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.

ROASTED GARLIC MAYONNAISE

Steps:

• To roast the garlic, preheat the oven to 450 degrees. Remove the skin from the garlic, place the cloves in a baking dish and cover with foil. Bake the garlic for about 20 minutes, until the cloves are tender when pierced with the tip of a knife. Mash the cloves and set aside.
• Make a mayonnaise by whisking the egg yolks well in a mixing bowl. Add half the olive oil, drop by drop, whisking constantly. Add the remaining olive oil in a slow, steady stream, whisking constantly.
• Add one teaspoon of the lemon juice and the mashed garlic cloves to the mayonnaise and whisk to combine. Add kosher salt and cayenne pepper to taste. Add remaining lemon juice according to taste.

BEST BEEFY BURGERS WITH ROASTED ONION & PEPPERCORN MAYO

Steps:

• Place onion on a greased baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon salt; toss to coat. Bake at 400° for 8-12 minutes or until tender. Cool slightly. In a small bowl, combine the mayonnaise, crushed peppercorns and onion mixture; set aside., Sprinkle beef with remaining salt; gently mix. Shape into four patties. In a large skillet, cook patties over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on rolls with mayonnaise mixture and, if desired, tomato and lettuce.

GARLIC ONION MAYO MAYONNAISE

Steps:

• Mix mayonnaise, garlic, green onion and fresh ground pepper together.
• Let rest for a few minutes.
• Refrigerate whatever you don't use right away.

ROASTED ROSEMARY POTATOES WITH MAYONNAISE

Steps:

• In a large bowl, combine all ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring occasionally.