ROASTED RED ONIONS
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.
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
ROASTED RED ONIONS WITH POMEGRANATE, ORANGE, AND PARSLEY GREMOLATA
**The technique:** When cooked at a high heat, some vegetables take on a deep, nutty flavor and golden brown color. In this recipe, the sugars in the pomegranate molasses enhance the caramelization process. **The payoff:** Caramelized vegetables have that addictive sweet-savory taste and a lovely sheen.
Provided by Diane Morgan
Time 1h35m
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer. Remove from oven. DO AHEAD: Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired.
- Mix pomegranate seeds, parsley, and orange peel in small bowl.
- Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.
ROASTED RED ONIONS/POMEGRANATE, ORANGE, PARSLEY GREMOLATA
Steps:
- the technique: caramelized When cooked at a high heat, some vegetables take on a deep, nutty flavor and golden brown color. In this recipe, the sugars in the pomegranate molasses enhance the caramelization process. The payoff: Caramelized vegetables have that addictive sweet-savory taste and a lovely sheen. onions Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer. Remove from oven. DO AHEAD Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired. gremolata Mix pomegranate seeds, parsley, and orange peel in small bowl. Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.
ROASTED RED ONIONS WITH POMEGRANATE, ORANGE, AND PARSLEY GREMOLA
Make and share this Roasted Red Onions With Pomegranate, Orange, and Parsley Gremola recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 2h14m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Onions: Position rack in center of oven and preheat to 425°F Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer. Remove from oven. (DO AHEAD Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired.).
- Gremolata: Mix pomegranate seeds, parsley, and orange peel in small bowl.
- Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.
Nutrition Facts : Calories 116.1, Fat 8.7, SaturatedFat 1.2, Sodium 440, Carbohydrate 9.4, Fiber 1.9, Sugar 4.9, Protein 1
ROASTED ONION SALAD
"Try this impressive salad at your next dinner party or during the holidays. Roasting the onions and garlic creates a depth of flavor you just can't get with any other cooking method!" Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place onions in a 15x10x1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions., Bake at 400° for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes., In a large salad bowl, combine the greens, cheese and walnuts; top with onions., For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad.
Nutrition Facts : Calories 369 calories, Fat 34g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 255mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
RED ONION AND POMEGRANATE RELISH
I saw the idea on a cooking show but could not locate it anywhere online so I decided to experiment and came up with this recipe. It is so simple that I probably shouldn't post it but it is a nice accompaniment to many dishes. With the Pomegranate Arils the dish just sparkles and is very festive looking.
Provided by HuldaW
Categories Onions
Time 50m
Yield 1 salad, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine pomegranate and lemon juices with balsamic vinegar and honey and stir to combine.
- Slice onion in half then in thin slices.
- Grind salt and pepper to taste
- Toss all together.
- Cover and refrigerate at least an half hour stirring every ten to fifteen minutes.
- Add pomegranate arils before serving.
Nutrition Facts : Calories 32.4, Sodium 1.1, Carbohydrate 8.5, Fiber 0.4, Sugar 6.9, Protein 0.3
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