Stewed Onions Recipes

ONION STEW

Steps:

• In a large soup kettle, saute onions in the butter for five minutes or until transparent.
• Remove kettle from the burner.
• Sprinkle flour over the onions and stir in with a wire whisk.
• Slowly add water stirring with the whisk continuously to avoid lumps.
• Return to burner and simmer on medium low for about 30 minutes, stirring frequently.
• Blend small quantities at a time in a food processor or blender and return to soup kettle.
• Slowly add milk, stirring with the whisk.
• Beat the egg yolk briefly with the whisk.
• Slowly add about 1/2 cup of the soup to the egg and blend well.
• Add to soup kettle and heat through.
• Avoid boiling.
• Add salt and cayenne pepper to taste.
• Grate Edam cheese over soup and serve.

STEWED ONIONS

Steps:

• Heat oil in large skillet over med to med-low. Add onion, cook 10 min or til soft and browned. Add sugar, barbecue sauce, and vinegar.
• Cook 30 seconds or til liquid evaporates. Sprinkle with salt and pepper.

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
• Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

TOMATO ONION STEW

Steps:

• Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
• Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.

STEWED CABBAGE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
• Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.