Smokedsalmoncaramelizedonionomelet13 Recipes

SMOKED SALMON & CARAMELIZED ONION OMELET ( #13)

Smoked Salmon & Caramelized Onion Omelet ( #13) image

I am a little sad at the thought this is the final recipe to enter from my long-lost & newly found recipe treasure trove. BUT it does seem I have managed to end w/something I see as truly spec. (Times were estimated & prep time does include time to prepare ingredients) Enjoy!

Provided by twissis

Categories Breakfast

Time 27m

Yield 2 Omelet Servings, 2 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs
salt & pepper (to taste)
1 tablespoon olive oil
1 large white onion (chopped)
1 tablespoon unsalted butter
2 ounces smoked salmon (finely diced)
2 tablespoons sour cream
fresh chives (minced for garnish) (optional)

Steps:

In a med bowl, beat eggs w/salt & pepper till just blended.
In a 9-in skillet over med-heat, heat the oil & saute onion (stirring often) till soft & caramelized (10-12 min).
Turn out of the pan & set aside.
In the same skillet, melt butter over med-heat.
Pour eggs into the pan & cook, lifting from the edge to let the runny portion flow underneath.
When almost set, scatter the onion & salmon over it.
Roll over 1/3 of the omelet & tilt it onto a warm plate, making another fold.
Divide omelet into 2 servings.
Spoon sour cream over the top, sprinkle w/chives & serve immediately. (Serving w/toasted bagels was suggested).

Nutrition Facts : Calories 349.9, Fat 26.3, SaturatedFat 9.5, Cholesterol 450.5, Sodium 385.1, Carbohydrate 8.9, Fiber 1.1, Sugar 4, Protein 19.2

SMOKED ONION RECIPE

Smoked Onion Recipe image

Provided by Food Network

Time 1h35m

Yield 20 servings

Number Of Ingredients 10

Ingredients

5 cups hickory wood chips (or chips of your choice)
5 medium onions, or 4 cups smoked onions
4 cups mayonnaise
2 cups sour cream
1 cup milk
3 tablespoons Worcestershire sauce
2 tablespoons black pepper
1 tablespoon sugar
1 tablespoon salt, plus more for seasoning
1/2 teaspoon liquid smoke

Steps:

Soak the hickory chips in water for 30 minutes, and then drain. Place the soaked chips in a stovetop smoker or outdoor smoker over medium-high heat. Peel and quarter the onions and place in a perforated pan. Cover with tin foil, poke a few holes in it, place in the smoker, and smoke for 1 hour. Your onions should be soft and have a nice brown color. Tasting the onions for smoke flavor is the best way to check for doneness, not all smokers are the same. When the onions are smoked, transfer to a food processor and puree until smooth. Cool. Combine with the rest of the ingredients. Mix well and taste for salt.

SMASHED HAMBURGERS WITH CARAMELIZED ONIONS

Smashed Hamburgers with Caramelized Onions image

Provided by Ina Garten

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Canola or grapeseed oil
4 cups (1/4-inch) sliced red onions (2 medium)
1 teaspoon sugar
1 tablespoon good red wine vinegar
1 1/2 teaspoons dry mustard powder, such as Colman's
Kosher salt and freshly ground black pepper
1 1/4 pounds ground beef with 20% fat
1 1/4 cups grated Gruyère cheese (4 ounces)
4 sandwich potato rolls, such as Martin's
Ketchup, for serving

Steps:

Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.

SMOKED SALMON AND CARAMELIZED ONION STUFFED CELERY STALKS

Smoked Salmon and Caramelized Onion Stuffed Celery Stalks image

These crunchy hors d'oeuvres will be the hit of any holiday party.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 medium red onion, peeled, thinly sliced
2 teaspoons sugar
8 ounces whipped cream cheese
5 tablespoons white horseradish, squeezed of liquid
5 ounces smoked salmon
1 tablespoon finely snipped fresh dill, plus small tips for garnish
9 ribs celery, strings removed, cut into 2-inch lengths

Steps:

In a saute pan, heat olive oil over medium heat. Add onion slices; reduce heat to low. Cook, stirring occasionally, 15 minutes. Add sugar. Cook, stirring occasionally, until onions are caramelized, about 30 minutes. Remove from heat; set aside.
In a medium bowl combine cream cheese and horseradish; divide mixture between 2 bowls. Coarsely chop one-quarter of the salmon, add to half the cheese mixture; add dill, and mix. Cut remaining salmon into thin slivers; set aside. Fill half the celery with mixture. Garnish each with a sliver of salmon and a dill tip or two. Fill remaining celery with remaining cheese mixture, garnish with reserved caramelized onions, and serve.

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