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.
CHEESY BAKED ONIONS
I FOUND this recipe in the newspaper many years ago. It has been a family favorite ever since. Since it goes well with any meat, it's a good "dish to pass" for family gatherings or potluck suppers. Someone will always ask "Who brought the onions?" -Louise Elliott, Gallipolis, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.
Nutrition Facts : Calories 198 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESE-STUFFED SWEET ONIONS
These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It's all delicious! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.
Nutrition Facts : Calories 137 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
ROASTED ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
Steps:
- Adjust oven rack to lowest position; heat to 425 degrees.
- Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
- Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
SLOW-ROASTED ONIONS WITH MELTED CHEESE
Steps:
- Peel onions, cut a cross down from the top of each to the root. Place them in a roasting pan and drizzle with olive oil. Cover with foil and bake at 350 degrees for about 45 minutes. Remove foil, spoon some of the oil over the onions and return to oven, uncovered, for another 15 minutes until soft and golden. Slice cheese thinly. Place on top of onions and return to oven until cheese starts to melt. Serve with side salad for a light dinner.
Nutrition Facts : Calories 80 calories, Fat 7.476075 g, Carbohydrate 0.1584 g, Cholesterol 12.99375 mg, Fiber 0 g, Protein 3.081375 g, SaturatedFat 3.076155 g, ServingSize 1 1 Serving (16g), Sodium 76.91625 mg, Sugar 0.1584 g, TransFat 0.303626250000001 g
MARYELLEN'S BAKED ONIONS
This is a great onion bake for holidays or summer parties. This recipe is best prepared if the onions are roasted in a clay cooker, however a casserole dish can be used.
Provided by BERTRADA1
Categories Side Dish Vegetables Onion
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
- Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
- Bake for 30 to 40 minutes or until onions are tender.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 34.4 g, Fat 0.2 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 12.2 mg, Sugar 22.7 g
BAKED ONIONS WITH CHEDDAR CHEESE
Make and share this Baked Onions With Cheddar Cheese recipe from Food.com.
Provided by MARIA MAC
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- In a saucepan, melt butter. Whisk in flour and cook, whisking constantly, until thick, smooth and golden. Continue whisking while gradually adding milk.
- Cook until thickened.
- Remove from heat and stir in salt, pepper and Worcestershire.
- Wilt onions in the microwave. Layer onions and cheese in greased 2-quart casserole dish. Pour sauce over.
- Bake until bubbly golden, about 30 minutes. Serve hot.
BAKED WHOLE ONIONS IN A CHEESE AND MUSTARD SAUCE
Serve up a tasty vegetable side-dish with this flavourful recipe for slow-baked onions in a cheese sauce.
Provided by English_Rose
Categories Onions
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Stud each onion with a clove. Put the onions into a lidded ovenware dish and add in the bay leaf. Pour over the milk and dot over the butter.
- Cover the onions and bake for 45 minutes or until the onions are tender, but not falling apart.
- Once cooked, remove the onions and keep warm. Keep the oven on at 350°F
- Transfer the milk to a saucepan and add the cream and flour. Stirring, gently bring to the boil and simmer until thickened.
- Add the cheese and mustard and season with salt and freshly ground pepper.
- Return the onions to the ovenware dish, pour over the sauce and place in the oven for 10 minutes. Serve.
Nutrition Facts : Calories 384.6, Fat 29.2, SaturatedFat 18.3, Cholesterol 98.9, Sodium 207.9, Carbohydrate 22.9, Fiber 2.2, Sugar 6.6, Protein 9.6
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
HOT SLOW-ROASTED PORK, ONION, AND MOZZARELLA SANDWICHES
Provided by Rick Rodgers
Categories Sandwich Onion Pork Roast Sauté Super Bowl Mozzarella Spice Bell Pepper Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 21
Steps:
- For pork:
- Chop garlic on work surface. Sprinkle with 1 1/2 teaspoons kosher salt and mince until paste forms. Transfer paste to small bowl; mix in parsley and next 7 ingredients. Using small sharp knife, make 20 evenly spaced 1-inch-long, 2-inch-deep slits in pork. Stuff seasoning mixture into slits. Sprinkle outside of pork with salt and pepper. Let stand 1 hour for seasonings to penetrate.
- Position rack in bottom third of oven and preheat to 325°F. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, about 4 1/2 hours. Let pork rest 30 minutes. Transfer to work surface. Maintain oven temperature; reserve roasting pan.
- Thickly slice pork off bone. Coarsely chop or tear slices and place in large baking dish; cover with foil. Pour juices from roasting pan into 4-cup measuring cup. Spoon off fat. If necessary, add enough water to degreased juices to measure 2 cups. Stir 2 tablespoons juices and cornstarch in small saucepan until cornstarch dissolves; whisk in remaining juices and vinegar. Whisk over medium heat until sauce boils and thickens, about 2 minutes. Season to taste with salt and pepper.
- For vegetables:
- Heat oil in heavy large skillet over medium-high heat. Add onions and all peppers; sauté until vegetables are tender and brown, stirring occasionally, about 30 minutes. Sprinkle with salt and pepper.
- Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops. Serve warm.
SLOW ROASTED ONIONS WITH CHEESE
This is cited as a lazy supper from Cooking Light Nov '11---maybe if your dieting : ) I think of it more as an fancy appetizer. I also add whatever kind of spices I have on hand (Orengo, Basil, Thyme, Red Pepper) But that is my own addition.
Provided by Tylers Cook
Categories Onions
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre Heat oven to 350 Degrees.
- Peel the Onions.
- Cut a cross down from the top of the onion to the root, think thick Bloomin Onion.
- Place Onions in roasting tin/casserole dish etc.
- Drizzle each with Olive Oil, a fruity oil is best if you have it.
- Sprinkle lightly with spices (optional).
- Place Onions, covered with foil, in Oven for 45 minutes.
- Remove Foil, spoon juices over the onions and return to oven without the foil for another 15 minutes or until golden and soft.
- Remove Onions, Place Cheese slices on top, then return to the oven until the cheese melts.
- Eat Immediately.
Nutrition Facts : Calories 44, Fat 0.1, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 10.3, Fiber 1.9, Sugar 4.7, Protein 1.2
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- Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8x8" baking pan or round 12" baking stone (pictured) depending on size of onion.
- Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator.
- Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary.
- Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve (See Note 2).
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