Sage Onion Compote Recipes

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ALE HOUSE BURGERS WITH RED ONION COMPOTE



Ale House Burgers with Red Onion Compote image

Provided by Sandra Lee

Categories     main-dish

Time 1h18m

Yield 4 servings

Number Of Ingredients 11

1/2 cup water
1 1/4 cups beer
1/2 cup brown sugar
2 red onions, sliced
Salt and freshly ground black pepper
3 pounds ground beef
1/4 cup beer
2 tablespoons grill seasoning
1/2 cup shredded Cheddar
Romaine lettuce
4 hamburger rolls, toasted

Steps:

  • For Red Onion Compote:
  • In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
  • For Burgers:
  • In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
  • Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Ale and Onion Meatloaf.)

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 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

ROASTED ONION AND CHERRY-TOMATO COMPOTE



Roasted Onion and Cherry-Tomato Compote image

Drizzle these vegetables with our Serrano Vinaigrette before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1 tablespoon olive oil
2 large sweet onions, peeled and cut into 1/2-inch dice
4 to 5 cloves garlic, peeled
Salt and freshly ground pepper, to taste
1/2 cup golden raisins
2 cups red cherry tomatoes
2 cups yellow cherry tomatoes
1 tablespoon light-brown sugar
2 tablespoons Marsala wine

Steps:

  • Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
  • Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.

GIDDY-UP STEAK WITH ONION-DATE COMPOTE



Giddy-Up Steak with Onion-Date Compote image

Skirt and flank steak are perfect for Mother's Day because they're quick-cooking, full of flavor and hard to mess up, even for someone who isn't a seasoned cook.

Provided by Aarti Sequeira

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons chili powder
1 tablespoon ground coffee
1 1/2 tablespoons packed brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon garam masala
Kosher salt and coarsely ground pepper
1 2-pound flank steak
Vegetable or canola oil, for the grill
2 tablespoons extra-virgin olive oil
4 large onions, sliced very thinly
Kosher salt
4 dates, pitted and minced
1 tablespoon balsamic vinegar

Steps:

  • Prepare the steak: In a small bowl, stir together the chili powder, ground coffee, brown sugar, coriander, garam masala and 1/2 teaspoon each salt and pepper, making sure to smooth out any brown sugar nuggets. Pour half of the spice rub over one side of the steak and massage into the meat. Turn the steak over, pour the other half of the rub over the meat and massage in. Let marinate 2 hours or up to overnight in the fridge.
  • Make the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions and a pinch of salt, then stir to coat. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, 45 minutes to 1 hour.
  • Preheat a grill or grill pan to medium heat.
  • When the onions are caramelized, add the dates, vinegar and 1/2 cup water. Stir and cook, covered, for 15 minutes. Season with salt.
  • Using an oiled folded paper towel, oil your grill or grill pan. Once the grill is nice and hot, throw on your rubbed-down meat. It should sizzle upon contact - if it doesn't, your grill or pan wasn't hot enough. This is how you ensure a nice crust on the steak! Cook 5 minutes, then flip the steak and cook another 4 to 5 minutes. Check the temperature; I like my flank steak done medium rare, so I pull it off as soon as the thermometer registers 125˚ F. Pull onto a chopping board and tent with foil; allow your meat to rest for 5 to 10 minutes.
  • Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and will be deeply unsatisfying! Sprinkle with salt and serve with the onion compote.

ONION COMPOTE



Onion Compote image

Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.

Provided by Sharon123

Categories     Weeknight

Time 1h10m

Yield 1 batch

Number Of Ingredients 6

1 lb Spanish onion, peeled and thinly sliced
2 tablespoons honey
1/4 cup red wine vinegar
1/2 cup water, more if needed
2 tablespoons butter
salt & freshly ground black pepper

Steps:

  • In a saucepan over medium heat combine onions and honey.
  • Cook slowly until caramelized, about 45 minutes.
  • Add vinegar and stir.
  • Add water and reduce to low heat.
  • Cook uncovered until liquid has been absorbed.
  • Onions are done when they are tender, have melted together,and are moist but not wet.
  • (More liquid and cooking time may be needed.) Whisk in butter.
  • Season.
  • Let cool and store in a mason jar.
  • When ready to use, reheat the compote over low heat and adjust seasoning.
  • Onion compote will keep refrigerated for at least a month.
  • Enjoy!

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.

PORK CHOPS WITH ONION COMPOTE



Pork Chops with Onion Compote image

Warmupcoolnightswithheartyporkchopssmotheredinonions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

5 tablespoons extra-virgin olive oil
2 small onions, cut into 1/4-inch-thick slices
4 bone-in pork chops (1 inch thick, about 9 ounces each)
Coarse salt and freshly ground pepper, to taste
1/4 cup dry white wine
1 lemon, cut into wedges

Steps:

  • Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add onions, and cook until golden brown, about 25 minutes.
  • Meanwhile, season chops generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Sear chops until golden brown, about 3 minutes per side. Transfer skillet to the oven, and cook to desired doneness. (Cook until a meat thermometer registers 140 degrees for medium-rare, about 5 minutes.) Transfer to a serving plate. Let stand for 10 minutes.
  • Add wine to onions, and simmer until almost all the liquid has evaporated, about 3 minutes. Season with salt and pepper. Spoon over pork chops. Serve with lemon wedges.

TOMATO AND RED ONION COMPOTE



Tomato and Red Onion Compote image

Categories     Condiment/Spread     Sauce     Herb     Onion     Tomato     Sauté     Quick & Easy     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped red onion
3 tablespoons chopped fresh oregano

Steps:

  • Heat oil in large skillet over medium-high heat. Add remaining ingredients and sauté just until heated through, about 2 minutes. Season with salt and pepper.

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.

ONION, RAISIN, AND GARLIC COMPOTE



Onion, Raisin, and Garlic Compote image

Categories     Condiment/Spread     Sauce     Garlic     Onion     Sauté     Raisin     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 10

1 pound pearl onions
1/4 cup (1/2 stick) butter
24 garlic cloves, peeled
1 bay leaf
1 1/2 cups tawny Port
1/4 cup white wine vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/2 cup raisins
1 1/2 teaspoons chopped fresh thyme

Steps:

  • Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact.
  • Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serve warm.

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