Roasted Red Onions With Blue Cheese Nut Butter Recipes

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ROASTED RED ONIONS



Roasted Red Onions image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 0

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 RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR



Roasted Red Onions with Butter, Honey, and Balsamic Vinegar image

Provided by Tyler Florence

Categories     side-dish

Time 54m

Yield 6 servings

Number Of Ingredients 6

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

ROASTED RED ONIONS



Roasted red onions image

Provided by Jamie Oliver

Yield 6

Number Of Ingredients 7

5 red onions
1 knob of unsalted butter
olive oil
4 cloves of garlic
½ a bunch of thyme, (10g)
1 tablespoon of runny honey
2 tablespoons of red wine vinegar

Steps:

  • This recipe works great as a stand-alone dish, but also as a component in Jamie's Steak night from Together - see the full collection of menus here.
  • ON THE DAY Preheat the oven to 200°C/400°F/gas 6. Peel the onions, cut into 1cm-thick rounds and place in a large roasting tray. Dot over the butter and drizzle with 1 tablespoon of olive oil, then peel, slice and scatter in the garlic, as well as the sprigs of thyme. Add a pinch of sea salt and black pepper, toss together, then arrange in a single layer. Roast for 30 minutes on the middle shelf, giving the tray a jiggle halfway through. Remove, drizzle with the honey and red wine vinegar, mix well and shake flat. Cover with tin foil until needed.
  • TO SERVE When the steak is resting, return the onions to the oven, covered, for 15 minutes, or until sticky and sweet. Before serving, season to perfection, tasting and tweaking.

Nutrition Facts : Calories 94 calories, Fat 3.8 g fat, SaturatedFat 1.2 g saturated fat, Protein 1.6 g protein, Carbohydrate 14.2 g carbohydrate, Sugar 11.2 g sugar, Sodium 0.3 g salt, Fiber 3 g fibre

ROASTED BUTTERNUT SQUASH AND RED ONIONS



Roasted Butternut Squash and Red Onions image

Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)

Provided by Julia Moskin

Categories     dinner, side dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 9

About 1/2 cup olive oil, plus extra for pans
4 large red onions
Coarse salt and black pepper
4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled
1/3 cup pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish
1/4 cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed

Steps:

  • Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
  • Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
  • Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
  • Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
  • If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
  • To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
  • When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
  • To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 6 grams

ROASTED RED ONIONS WITH THYME AND BUTTER



Roasted Red Onions With Thyme and Butter image

I love onions! Red onions are some of my favorite because they have such a wonderful taste when roasted. I got this recipe from Jaime Oliver. I hope you will agree it's a wonderful recipe

Provided by TishT

Categories     Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

8 medium red onions (equal size, med-large)
3 1/2 ounces butter
1/2 ounce packed thyme, rinsed and picked
sea salt, to taste
pepper, fresh ground to taste

Steps:

  • Preheat oven to 400°F.
  • Remove the 1st layer of skin from the onions. With a knife take off the bottom core end of the onion to give it a flat base.
  • Make two cuts in the top in a cross shape cutting 1/2 way through the onion (Do not cut through into quarters!).
  • Mush the butter and thyme together, and then push into the gaps of the onions. Season with a good pinch of salt and pepper.
  • Cook the onions tightly packed in a earthen ware dish on a light bed of sea salt.
  • Place in the preheated oven for about 30-35 minutes.

Nutrition Facts : Calories 136.9, Fat 10.2, SaturatedFat 6.4, Cholesterol 26.7, Sodium 74.9, Carbohydrate 11.6, Fiber 1.8, Sugar 4.7, Protein 1.2

ROASTED RED ONIONS



Roasted Red Onions image

Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish -- or they can be mixed into a salad or added to a sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 3

2 red onions, cut crosswise into 1/2-inch rounds
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Arrange onions on a baking sheet. Drizzle evenly with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.

BLUE CHEESE ONIONS



Blue Cheese Onions image

When the tangy cheese softens and melds with baked onions and butter, you have a side dish fit for company. It's wonderful, straight from the oven, served with any meat. -Norma Reynolds, York, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 cups.

Number Of Ingredients 6

1-1/2 cups (6 ounces) crumbled blue cheese
2 tablespoons Worcestershire sauce
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 large onions, thinly sliced
6 tablespoons butter, melted

Steps:

  • In a food processor, combine the blue cheese, Worcestershire sauce, dill and pepper; cover and process until blended. , Place onions in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter; top with tablespoonfuls of blue cheese mixture., Bake, uncovered, at 425° for 20-25 minutes or until golden brown. Serve immediately.

Nutrition Facts : Calories 183 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 457mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

ROASTED PEPPER AND ONION SALAD WITH BLUE CHEESE



Roasted Pepper and Onion Salad with Blue Cheese image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Cheese     Onion     Side     Roast     Vegetarian     Quick & Easy     Low Cal     Blue Cheese     Bell Pepper     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

2 medium red onions, quartered through stem end
6 roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
6 garlic cloves
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 tablespoon (or more) Sherry vinegar or red wine vinegar
8 cups (loosely packed) frisée
1/3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeón; optional)

Steps:

  • Preheat oven to 450°F. Combine first 4 ingredients in a shallow 2-quart baking dish; toss to coat. Season with salt and pepper.
  • Roast vegetables, stirring occasionally, until onions are caramelized and softened, about 40 minutes. Stir in 1 tablespoon Sherry vinegar. Season to taste with salt, pepper, and more vinegar, if desired.
  • Arrange frisée on plates, dividing evenly. Spoon vegetables over frisée. Drizzle juices in baking dish over. Top with cheese, if desired.

BLUE CHEESE AND ONION



Blue Cheese and Onion image

A delicious blue cheese party spread made with red onion, and marinated in vinaigrette dressing.

Provided by DOLLI24

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 1h5m

Yield 4

Number Of Ingredients 9

8 ounces blue cheese, crumbled
1 red onion, halved and thinly sliced
⅓ cup olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, chopped
½ teaspoon mustard powder
¼ teaspoon black pepper
1 (1 pound) loaf cocktail rye bread

Steps:

  • In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.

Nutrition Facts : Calories 684.3 calories, Carbohydrate 61.9 g, Cholesterol 42.5 mg, Fat 38 g, Fiber 7.7 g, Protein 24.5 g, SaturatedFat 13.1 g, Sodium 1478.5 mg, Sugar 6.3 g

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