Roasted Sweet Onion Comfit Recipes
ROASTED SWEET ONIONS JULIA CHILD
"... a very simple one [recipe] that I (Julia Child) use a great deal, which is just roasting a whole onion. It's such an easy way to do them and they're so delicious." I "Rita" tweaked by adding herbs and a compound butter making this just so yummy! Thanks Julia! Must say love your kitchen!
Provided by Rita1652
Categories Onions
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick.
- Put it as is either in a 450 degree oven for 45 minutes (this method will caramelize)or in the microwave oven for 5 on high( this method is steamed but so quick).
- Remove from oven; cut it in half or open it up.
- Sprinkle it with grated cheese and olive oil or butter, herbs, salt and pepper.
Nutrition Facts : Calories 83.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.5, Sodium 73.3, Carbohydrate 14.7, Fiber 2.6, Sugar 6.4, Protein 3
ROASTED SWEET POTATOES & ONIONS
This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.
Provided by Jean Carper
Categories Sweet Potato Side Dishes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F.
- Toss first 6 ingredients in a shallow medium-sized baking dish.
- Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds
Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g
HOT AND SWEET ONION CONFIT
Make and share this Hot and Sweet Onion Confit recipe from Food.com.
Provided by evelynathens
Categories Chutneys
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Soak prunes in water while preparing other ingredients. Lightly film the bottom of a 12-inch saute pan with oil. Heat over high and add onions, salt and pepper. Saute fast until onions start to color but are still crisp.
- Lower heat to medium low, stir in garlic and drained prunes and cook about 3 minutes. Off the heat, blend in capers and horse radish to taste. Sample for seasoning. Serve at room temperature.
Nutrition Facts : Calories 77.6, Fat 0.2, SaturatedFat 0.1, Sodium 132.4, Carbohydrate 19.6, Fiber 2.5, Sugar 10, Protein 1.3
ROASTED SWEET ONION AND GARLIC SPREAD
For all you garlic lovers out there! This could be served with a salad or use it as a spread on sandwiches.
Provided by Sharon123
Categories Southwestern U.S.
Time 40m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Peel and quarter onions.
- In a large bowl stir together oil and honey.
- Add onions and garlic, stirring to coat.
- Transfer mixture to a greased 2-quart square baking dish.
- Bake, uncovered, in a 350* oven for 30 to 40 minutes, stirring occasionally.
- Remove from oven; cool.
- Place in food processor bowl or blender container.
- Add salt; cover and process or blend till smooth.
- Serve on toast points or crusty French bread.
- Store any leftovers, covered, in the refrigerator for up to one week.
- Makes about 1/2 cup.
- Enjoy!
OVEN-ROASTED SWEET ONIONS
This is from an old newspaper clipping. It says it's adapted from Bradley Ogden's "Breakfast, Lunch & Dinner". Sounds flavorful.
Provided by Engrossed
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F.
- Place onion wedges in a single layer in a shallow baking dish.
- Sprinkle with garlic and herbs.
- Season with salt and pepper; drizzle evenly with vinegar and olive oil.
- Roast until onions are lightly caramelized and barely tender, 12 - 15 minutes.
- Remove from oven and let cool.
- Serve at room temperature.
Nutrition Facts : Calories 172.1, Fat 13.6, SaturatedFat 1.9, Sodium 223.3, Carbohydrate 12.6, Fiber 1.8, Sugar 4.9, Protein 1.3
DAVID TANIS'S ONION CONFIT
The French word "confit" usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically duck, goose or pork. When stored and cooled in earthenware crocks, a layer of fat on top kept the food from spoiling by sealing out air. Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect. Sometimes called onion marmalade, a spoonful or two makes a perfect accompaniment to roasted meats. It may also be used to make onion tarts or pizzas, or as a "bed" for baked fish. The mixture will last for a week or so, refrigerated. To use, reheat gently over low heat.
Provided by David Tanis
Categories condiments, appetizer
Time 1h
Yield 4 cups
Number Of Ingredients 9
Steps:
- Cut onions in half from top to bottom (not crosswise). With a paring knife, peel each onion half. Lay each onion half flat side down. Holding the knife at a slight angle, cut away and discard the hard root end. Using a sharp knife, cut into 1/4-inch half-moons.
- Put a large heavy-bottomed pot, preferably enameled cast iron, over medium-high heat. Melt butter, then add all the sliced onions and stir to coat. Sprinkle with sugar and season generously with salt and pepper. Continue stirring until onions begin to wilt and soften, without browning, about 5 to 8 minutes.
- Add bay leaves, thyme, cayenne, vinegar and wine. Reduce heat to medium and continue to cook, stirring occasionally, until onion mixture is quite soft and most of the liquid has evaporated, about 30 minutes. Taste and adjust seasoning. Remove and discard bay leaves and thyme. Serve warm.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 623 milligrams, Sugar 11 grams, TransFat 0 grams
SWEET ROASTED ONIONS
This vegetarian side dish works well with a Sunday roast. Sweeten the whole onions with balsamic vinegar and maple syrup
Provided by James Martin
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
- Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.
Nutrition Facts : Calories 89 calories, Fat 3 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
ROASTED SWEET ONION COMFIT
My mouth is watering just thinking about this. I can't wait to serve this over a nice grilled NY Strip! Serve with roasted or grilled meats and poultry, or with fish.
Provided by Mitch G.
Categories Onions
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Coat an 8- by 8-inch square baking dish with cooking spray and set aside.
- Cut the onions so they are in bite-size, manageable lengths for eating with a fork. Place them in a mixing bowl.
- Add the oregano, allspice, salt, pepper and vinegar. Toss, using a fork or your fingers, until the onions are evenly coated. Add the oil and toss again.
- Arrange the onions in the prepared baking dish. Pour in the broth. Cover the pan with foil.
- Bake the onions 60 minutes. Uncover and sprinkle with sugar. Bake 30 minutes longer, or until the onions are soft and browned, and most of the liquid has evaporated. Cool completely.
- Serve with roasted or grilled meats and poultry, or with fish. These onions keep tightly covered in the refrigerator for up to five days.
Nutrition Facts : Calories 78.2, Fat 2.7, SaturatedFat 0.4, Sodium 212.4, Carbohydrate 12.7, Fiber 1.8, Sugar 5.3, Protein 2.1
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