Sage And Onion Sauce Recipes

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ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE



One-Pan Sage-and-Onion Chicken and Sausage image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 13h30m

Yield 6 servings

Number Of Ingredients 10

1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

Steps:

  • Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
  • Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
  • Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
  • Arrange the chicken and sausages on a large platter.

SAGE AND ONION SAUCE



Sage and Onion Sauce image

A great accompaniment to roast duck that can be made in advance

Provided by Ruth Watson

Categories     Condiment, Dinner, Side dish

Time 4h

Number Of Ingredients 14

all the innards, wings and bones from the ducks
100ml marsala
1 medium onion , peeled and chopped
1 large leek , trimmed, washed and chopped
1 bay leaf , fresh or dried
1 sprig fresh thyme
large sprigs fresh parsley
25g butter
1 tbsp olive oil
2 medium onions , peeled and finely diced
100g marsala
300ml dry white wine
6 large fresh sage leaves, finely chopped
142ml carton double cream

Steps:

  • Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.
  • Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.
  • Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.
  • Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.
  • Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)
  • To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.

ENGLISH ONION SOUP WITH SAGE AND CHEDDAR



English Onion Soup with Sage and Cheddar image

There's something so incredibly humble about onion soup. It's absolutely one of my favorites but unfortunately I only ever get to make it in the restaurant or for myself as the missus thinks she's allergic to onions. (She's not, because I whiz them up into loads of dishes without her knowing!) If you have the opportunity, get hold of as many different types of onion for this soup as you can - you need about 2 pounds in total. Sweat them gently and you'll be amazed at all the flavors going on.

Provided by Jamie Oliver

Time 1h35m

Yield 8 servings

Number Of Ingredients 13

Good knob of butter
Olive oil
Handful fresh sage leaves, 8 leaves reserved for garnish
6 cloves garlic, peeled and crushed
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots, peeled and sliced
11 ounces leeks, trimmed, washed and sliced
Sea salt and freshly ground black pepper
8 cups good-quality hot beef, chicken or vegetable stock
8 slices good-quality stale bread, 3/4-inch thick
7 ounces freshly grated Cheddar
Worcestershire sauce

Steps:

  • Put the butter, 2 glugs of olive oil, the sage and garlic into a heavy bottomed, nonstick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and freshly ground black pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much. Remove the lid for the last 20 minutes, the onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don't be tempted to speed this up.
  • When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.
  • Preheat the oven or broiler to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking sheet. Tear toasted bread over each bowl to t like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
  • Dress your reserved sage leaves with some olive oil and place 1 on top of each slice of bread. Put the baking sheet into the preheated oven or under the broiler to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the baking sheet and carry it to the table. Enjoy.

SAGE AND ONION SAUCE FOR PORK



Sage and Onion Sauce for Pork image

Make and share this Sage and Onion Sauce for Pork recipe from Food.com.

Provided by Cecily Parsley

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon chopped fresh sage
2 tablespoons finely choped onions
4 tablespoons water
salt & pepper
2 tablespoons fresh breadcrumbs, toasted
1/2 cup stock (any)

Steps:

  • Simmer sage and onions in water for 10 minutes. Add salt, pepper and toasted breadcrumbs. Stir well and add stock. Bring to a boil and simmer; covered, for 3 minutes before serving.

Nutrition Facts : Calories 16.1, Fat 0.2, SaturatedFat 0.1, Sodium 23.6, Carbohydrate 3.1, Fiber 0.4, Sugar 0.4, Protein 0.5

NIGELLA'S SAGE AND ONION CHICKEN AND SAUSAGE BAKE



Nigella's Sage and Onion Chicken and Sausage Bake image

This is slimming world friendly when the oils specified in Nigellas recipe are replaced by low fat cooking spray, adapted from Nigella feast. Serves 6

Provided by cakeinmyface

Categories     One Dish Meal

Time P1DT1h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 chicken legs (thigh and drumstick, skin removed)
12 sausages (low fat if possible)
2 onions (peeled and chopped into chunky segments)
1 teaspoon mustard powder
1 lemon
1 tablespoon dried sage
1 teaspoon Worcestershire sauce
low-fat cooking spray

Steps:

  • Mix the herbs, Worcestershire, mustard, juice and husks of lemon and onions. Add this mix to a freezer bag adding the chicken. Leave to marinate for an hour or preferably overnight.
  • Preheat oven to gas mark 7, tip contents of freezer bag into a large roasting tin and tuck the sausages around the chicken pieces. Spray liberally with low fat cooking spray.
  • Bake in the oven for 1hr and 15 minutes turning the sausage half way through to ensure even browning.

Nutrition Facts : Calories 676, Fat 50.2, SaturatedFat 15.6, Cholesterol 219.2, Sodium 855.2, Carbohydrate 6.2, Fiber 1.6, Sugar 1.7, Protein 47.9

CREAMED ONIONS AND SAGE



Creamed Onions and Sage image

Tender, sweet, creamy onions fragrant with the scent and taste of sage.

Provided by Erika Michael

Categories     Side Dish     Vegetables     Onion

Yield 6

Number Of Ingredients 11

24 small onions
10 fresh mushrooms, sliced
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon salt
2 teaspoons dried sage
2 teaspoons lemon zest
2 teaspoons lemon juice
4 tablespoons chopped fresh parsley
2 pinches paprika

Steps:

  • Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
  • Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
  • Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
  • Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
  • Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 34 g, Cholesterol 28.5 mg, Fat 10.8 g, Fiber 5.8 g, Protein 6.8 g, SaturatedFat 6.5 g, Sodium 551.8 mg, Sugar 16.2 g

SAGE ONION QUICHE



Sage Onion Quiche image

I reach for this recipe often because it's so versatile-you can serve it for brunch, as a side dish or as a meatless entree. The fresh sage adds great flavor to the onions.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

2 large onions, thinly sliced
2 tablespoons butter
2 tablespoons minced fresh sage
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 unbaked pastry shell (9 inches)
1 cup shredded cheddar cheese
4 large eggs
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a large skillet, saute onions in butter until tender; drain. Stir in sage and thyme. Spoon into pastry shell. Sprinkle with cheese. In a bowl, whisk the eggs, milk, salt, pepper and nutmeg. Pour over cheese., Bake at 425° for 15 minutes. Reduce heat to 375°; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 302 calories, Fat 19g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 435mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 10g protein.

CREAMED ONIONS WITH SAGE



Creamed Onions with Sage image

You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight. Heat the onions and sauce together over low heat before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

8 cups water
2 3/4 tablespoons coarse salt, divided
2 bags (10 ounces each) pearl onions, unpeeled
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon freshly grated nutmeg
4 sprigs fresh sage (with about 16 leaves)

Steps:

  • Bring water to a boil in a large saucepan, then add 2 tablespoons salt. Add onions, and cook until just tender, about 12 minutes. Drain. When cool enough to handle, trim root ends with a paring knife, and pop onions out of their skins. Let dry on a paper-towel-lined baking sheet.
  • Melt butter in a small saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly but has not started to brown, about 1 1/2 minutes. Slowly whisk in milk. Raise heat to medium-high, and bring to a boil, whisking frequently. Stir in remaining 3/4 tablespoon salt, the nutmeg, and sage. Reduce heat to low, and cook, stirring occasionally, until thickened, 12 to 15 minutes.
  • Stir in onions, and cook over low heat until heated through, 5 to 10 minutes. Discard sage, retaining a few leaves for garnish if desired.

CREAMY SAGE BUTTER SAUCE



Creamy Sage Butter Sauce image

A rich and creamy white sauce, served best over angel hair pasta.

Provided by favrelvr04

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 5

1 stick unsalted butter
10 fresh sage leaves
1 cup heavy cream
½ cup chicken broth
1 pinch salt and ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

Nutrition Facts : Calories 410 calories, Carbohydrate 1.9 g, Cholesterol 142.5 mg, Fat 45.1 g, Protein 1.5 g, SaturatedFat 28.3 g, Sodium 25.8 mg, Sugar 0.1 g

APPLE, ONION, SAGE AND SOUR CREAM DRESSING



Apple, Onion, Sage and Sour Cream Dressing image

Provided by Robert Farrar Capon

Categories     casseroles, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 9

Heart and gizzard from the turkey (optional)
4 medium onions, chopped coarse
4 tablespoons butter or chicken fat
2 tart apples, cored, peeled and chopped coarse
1 teaspoon sugar (or to taste)
3 to 4 cups cubed day-old white bread (preferably Italian)
1 to 2 tablespoons ground sage (or to taste)
2 cups sour cream
Salt and pepper to taste

Steps:

  • Boil the heart and gizzard in lightly salted water for 30 minutes or until tender. Drain, chop fine and reserve.
  • Saute the onions in the butter until slightly softened. Add the apple to the onion and saute briefly, adding sugar to taste.
  • Put the apple-onion mixture and the reserved giblets into a large bowl, add the bread, sage, sour cream and salt and pepper and toss to mix thoroughly. Check the seasoning, spoon the dressing into an oven-proof dish and bake at 325-350 degrees for 1 to 1 1/2 hours, basting occasionally with juices from the turkey pan.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 422 milligrams, Sugar 10 grams, TransFat 0 grams

SAGE AND ONION STUFFING



Sage and onion stuffing image

Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls

Provided by Esther Clark

Categories     Side dish

Time 55m

Yield Makes 12 balls (serves 4)

Number Of Ingredients 8

1 tbsp butter
1 tbsp oil
1 large onion , finely chopped
1 bay leaf
1 garlic clove , crushed
1½ tbsp dried or fresh sage , finely chopped
180g fresh breadcrumbs
1 large egg , lightly beaten

Steps:

  • Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
  • Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.

Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

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