Spiced Onions Recipes

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INDIAN SPICED ONIONS



Indian Spiced Onions image

Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!

Provided by CELTICFANMAN

Categories     Appetizers and Snacks     Spicy

Time P1DT5m

Yield 4

Number Of Ingredients 8

1 onion, chopped
2 teaspoons ketchup
1 teaspoon lemon juice
1 tablespoon white sugar
1 pinch salt
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh fenugreek leaves
1 teaspoon chili powder

Steps:

  • In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.

Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.6 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 35.7 mg, Sugar 5.5 g

BAKED SKILLET PASTA WITH CHEDDAR AND SPICED ONIONS



Baked Skillet Pasta With Cheddar and Spiced Onions image

In this warming skillet pasta bake, onions - sautéed with cumin, coriander and allspice until golden and aromatic - do double duty. They form the base of the tomato sauce that's used to coat the pasta, and are mixed with grated Cheddar for the topping, where strands of onions mingle with the melted, gooey cheese. It's satisfying and easy, with the pasta baked in the same skillet as the sauce. Serve it as a meatless main course with a crisp salad alongside, or as a rich side to a lighter chicken or fish dish.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

6 tablespoons extra-virgin olive oil
3 large onions, thinly sliced
1 large bay leaf
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
Pinch of cayenne, plus more to taste
1 1/4 teaspoons fine sea salt, plus more as needed
3 fat garlic cloves, minced
1 teaspoon cumin seeds
1 teaspoon black pepper
1/8 teaspoon ground allspice
1 (15-ounce) can whole peeled plum tomatoes
1 pound small pasta, such as rotini or shells
3/4 cup chopped parsley or cilantro (or use a combination of cilantro and parsley), plus more for serving
8 ounces shredded Cheddar
1/2 cup grated Parmesan
Hot sauce, for serving (optional)

Steps:

  • Heat 1/4 cup oil in a 12-inch skillet over high heat. Add onions and bay leaf, and cook, stirring frequently, until softened and browned in spots, 12 to 20 minutes. (Reduce heat if the pan starts to scorch.) Lower heat to medium, and stir in coriander, ground cumin, cayenne and 1/4 teaspoon salt; cook 1 more minute. Transfer half the onions to a bowl and reserve (leave the bay leaf in the skillet).
  • Add garlic, cumin seeds, pepper and allspice to the skillet, and stir. Cook until fragrant, about 1 minute. Pour in the juice from the canned tomatoes. Use your hands or kitchen scissors to squish or cut the tomatoes into pieces and add to pan. Fill the empty tomato can with water, and pour into the skillet. Add remaining 2 tablespoons oil and remaining 1 teaspoon salt, and bring mixture to a simmer. Simmer until thickened, about 20 minutes. Taste, and add more salt and cayenne if you like. Remove bay leaf.
  • As mixture cooks, heat oven to 400 degrees and bring a large pot of salted water to a boil. Cook pasta until just about 2 minutes shy of al dente. Reserve 1 cup pasta water, and drain pasta.
  • Stir pasta, reserved pasta water, and parsley into skillet with tomato sauce. Top with reserved browned onions, Cheddar and Parmesan. Transfer to oven and bake until golden and bubbly, 20 to 25 minutes. If you like, you can run the pan under the broil to brown the top, or leave it as is. Let cool slightly, top with more parsley, if desired, and serve with hot sauce, if you like.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 17 grams, Carbohydrate 69 grams, Fat 30 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 682 milligrams, Sugar 7 grams, TransFat 0 grams

PICKLED ONIONS



Pickled Onions image

A tangy and easy little condiment to spice up any dish.

Provided by Bobi

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h

Yield 6

Number Of Ingredients 5

1 red onion, finely chopped
½ cup red wine vinegar
3 tablespoons distilled white vinegar
1 ½ tablespoons salt
2 teaspoons white sugar

Steps:

  • Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1744.8 mg, Sugar 2.2 g

SPICY ONION RINGS



Spicy Onion Rings image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 7

2 large yellow onions (Spanish)
Salt
Cayenne
1 12-ounce can beer
1 cup of flour, sifted
Tabasco
Oil

Steps:

  • Slice off ends of onions and peel off the skins. Slice into 1/2-inch rings. Place rings in a bowl of ice water and let sit. In separate bowl whisk together beer and flour. Season with salt, cayenne, and a dash of Tabasco. Whisk together. Dry onion rings on paper towels then dip into batter. Heat oil in a large kettle to 375 degrees. Dip dried onion rings in batter. Fry onion rings until brown and crispy. Serve.

SPICED ONIONS



Spiced Onions image

So tasty and perfect with Popadoms.

Provided by Anscook

Time 15m

Yield Makes 1 Large Bowl

Number Of Ingredients 0

Steps:

  • Finely chop the onions into a bowl. Add salt, chilli powder, tomato ketchup, mint sauce and mix together. Finally add the mango chutney and thoroughly mix together.
  • Cover bowl and place in the fridge for a couple of hours to allow the flavours to infuse.
  • Garnish with mint and serve with popadoms.

SPICY ONION RINGS



Spicy Onion Rings image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Canola or peanut oil, for frying
1 tablespoon ground cayenne pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 cup all-purpose flour
1/2 cup cornmeal
3 large yellow onions, thinly sliced in rounds

Steps:

  • In a high-sided saucepan, heat the oil over medium heat until it reaches 350 degrees F.
  • Mix together the cayenne, paprika, garlic powder, basil, oregano, black pepper and sea salt in a small bowl.
  • Whisk together the flour and cornmeal in a medium bowl. Toss the onion rings in the flour mixture to coat. Deep-fry the onion rings in 2 batches until crispy and lightly golden, 3 to 5 minutes. Drain on a paper towel for 1 minute, and then transfer to a large bowl. Add a large pinch of the spice mixture, and toss the onion rings to evenly distribute the seasoning.
  • Season with more salt if desired, and serve immediately.

SPICED ONION MARMALADE



Spiced Onion Marmalade image

Categories     Condiment/Spread     Ginger     Onion     Tomato     Side     Sauté     Vinegar     Spring     Nutmeg     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes About 1 1/2 cups

Number Of Ingredients 9

1/4 cup olive oil
1 pound Maui onions, diced
3 garlic cloves, chopped
1/4 cup balsamic vinegar
1/4 cup (packed) golden brown sugar
2 tablespoons tomato paste
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes. Add vinegar and sugar and cook 5 minutes, stirring often. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Rewarm before serving.)

SPICED ROASTED CARROTS AND ONION



Spiced Roasted Carrots and Onion image

After being tossed in a mixture of extra-virgin olive oil, honey, salt, and pepper, carrots and onions are roasted in a hot oven until they're slightly soft and caramelized. They shine in a salad like this Carrot, Avocado, and Feta with Spring Greens, or can be enjoyed as a simple side dish for roasted chicken.

Provided by Lauryn Tyrell

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 6

1/2 teaspoon ras el hanout
1 teaspoon honey
2 tablespoons extra-virgin olive oil
1 pound large carrots (about 4 total), peeled
1 small red onion (5 ounces)
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 450°F. In a large bowl, whisk together ras el hanout, honey, and oil. Cut carrots in half lengthwise, then again crosswise. (If there are extra-thick pieces, halve them again lengthwise, so all are about the same size.) Cut onion in half through its root, thencut each half lengthwise into thirds, making sure to keep root intact. Toss carrots and onion with oil mixture; season with salt and pepper.
  • Spread vegetables in an even layer on a rimmed baking sheet, cut-sides down. Roast, undisturbed, until cut sides are golden brown and vegetables are tender, 20 to 22 minutes. Let cool completely, then serve, or refrigerate in an airtight container up to 5 days. (Return to room temperature or gently rewarm before serving.)

CHILLI SAUSAGES WITH ROAST BUTTERNUT MASH AND SPICED ONIONS



Chilli Sausages With Roast Butternut Mash and Spiced Onions image

This sweetly spiced mash is the perfect foil for these delectable sausages. It also goes great with roast lamb, grilled gammon or rare roast beef.

Provided by MarieRynr

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 butternut squash
40 g butter
8 large thick herby sausages
peanut oil or other flavourless oil
3 tablespoons sweet chili sauce
salt & freshly ground black pepper
2 medium onions
50 g butter
1/2 teaspoon cumin seed
1 teaspoon crushed dried chili pepper flakes

Steps:

  • Preheat oven to 200*C (400*F).Cut squash in half and scrape out the seeds and fibres, discarding them. Cut into four or six large pieces, depending on the size of the squash. Place them snugly, cut side down on a rimmed baking sheet. Slice the butter thinly and dot over the squash. Grind over some salt and pepper. Cover lightly with a sheet of foil and bake for 60 to 75 minutes until the flesh is tender, removing as soon as they are ready.
  • while the squash is roasting, peel onions and slice finely. Melt the butter for the onions in a shallow nonstick frying pan. Add the onions and cook until deep gold. Stir in the cumin seeds and crushed chilli flakes, cooking until the onions are spicily fragrant, about 20 minutes.
  • Put the sausages in a baking dish with a little oil and bake for 20 minutes, turning once, until golden brown. Add the chilli sauce, tossing the sausages to coat. Bake a further 10 minutes.
  • Scrape out the flesh of the roasted squash into a warm bowl. Mash with a fork, seasoning with salt and pepper as you go. Tip the onions on top of the mashed squash, sprinkle with the spiced onions. Serve with the hot sausages.

Nutrition Facts : Calories 793.9, Fat 49, SaturatedFat 21.7, Cholesterol 129.6, Sodium 940.9, Carbohydrate 73.9, Fiber 12.5, Sugar 15.1, Protein 23.8

SPICED POTATOES AND ONIONS



Spiced Potatoes and Onions image

This side dish packs heat and pairs nicely with our Tandoori-Style Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1 1/2 pounds Yukon Gold potatoes, diced medium
2 tablespoons vegetable oil
1 large yellow onion, sliced into 1/4-inch rings
Coarse salt and ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
6 sprigs cilantro

Steps:

  • Set a steamer basket in a pot with 2 inches simmering water. Add potatoes, cover, and steam until tender when pierced with a knife, 12 minutes. Transfer potatoes to a paper-towel-lined plate.
  • In a large nonstick skillet, heat oil over medium-high. Add onion and season with salt and pepper. Cook, stirring frequently, until browned, 12 to 15 minutes. Add cumin, red-pepper flakes, and potatoes and cook, stirring frequently, until potatoes are lightly golden, 5 minutes. Transfer to a serving platter and top with cilantro.

Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 5 g, Protein 4 g, SaturatedFat 1 g

PICKLED RED ONIONS



Pickled Red Onions image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Steps:

  • In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

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