STICKY ONION TART
Caramelised onions, sweet pops of garlic and buttery puff pastry, this one-pan tart is both impressive and incredibly easy to make. It's the perfect weekend treat.
Provided by Jamie Oliver
Categories Cheap & cheerful Vegetables Cheap & cheerful
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until - very importantly! - the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
- Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don't worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
- Delicious served with goat's cheese, a simple salad and a cold beer.
Nutrition Facts : Calories 352 calories, Fat 21.6 g fat, SaturatedFat 13.6 g saturated fat, Protein 4.4 g protein, Carbohydrate 35.3 g carbohydrate, Sugar 13.5 g sugar, Sodium 0.6 g salt, Fiber 3.5 g fibre
CRUNCHY ONION STICKS
Although I've been collecting recipes for more than 50 years, I never tire of tried-and-true ones like this.-Leora Muellerleile, Turtle Lake, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 32 appetizers.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first six ingredients. Place the onions in another shallow bowl. Separate crescent dough into four rectangles; seal perforations. Cut each rectangle into eight strips. Dip each strip in egg mixture, then roll in onions., Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Immediately remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY
Here's what you need: chicken drumsticks, garlic, ginger, red chili, honey, soy sauce, sesame seed, spring onion
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
- Mix in the chicken drumsticks.
- Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
- Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
- Remove from the pan and pour in the marinade.
- Bring to a boil and stir, until the marinade is thick and resembles a sauce.
- Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
- Garnish with sesame seeds and spring onions.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 0 grams, Protein 40 grams, Sugar 16 grams
STICKY ONION CRUNCH WINGS
Provided by Sunny Anderson
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.
- To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.
- In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees ¿ try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.
- Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.
GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
- For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
- Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
- (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)
STICKY BALSAMIC ROASTED ONIONS
Here balsamic vinegar is used to make a sweetish, sticky glaze for roast onions. Serve as an appetizer with lamb's lettuce or arugula, or for lunch with bread, crumbly cheese and cooked meats.
Provided by English_Rose
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F In a bowl, mix together half the balsamic vinegar, half the garlic flavoured oil, sugar, oregano and seasoning.
- Place the onion wedges and garlic in a roasting tin, and spoon the balsamic mixture over. Turn the onions in the vinegar mixture until they are thoroughly coated. Bake in the oven for 15 minutes.
- Turn the onions over, sprinkle with the sesame seeds and cook for a further 15 minutes or until the onions are soft and sticky and the seeds are golden. If the balsamic marinade begins to burn while the onions are roasting, add 1-2 tbsp hot water to the tin.
- Whisk the remaining balsamic vinegar and oil to make a dressing. Tip the arugula into a large serving dish and drizzle with the dressing. Add the onions and garlic, and serve with warmed crusty bread.
Nutrition Facts : Calories 175.7, Fat 14.1, SaturatedFat 2, Sodium 8.1, Carbohydrate 12.4, Fiber 1.6, Sugar 6.1, Protein 1.5
FESTIVE ONIONS
A simple to prepare, creamy onion dish. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine Johnson
Categories Side Dish Vegetables Onion
Yield 7
Number Of Ingredients 7
Steps:
- Saute onions in butter or margarine until transparent. Place in 2-quart baking dish.
- In a small bowl, beat eggs well. Stir in cream, and season with salt and pepper. Pour mixture over onions, and sprinkle cheese.
- Bake, uncovered, at 425 degrees F (220 degrees C) for 15 to 20 minutes.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 7.5 g, Cholesterol 128.2 mg, Fat 24.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 14.8 g, Sodium 210.5 mg, Sugar 3 g
STICKY ONION GRAVY
Really easy and simple to make. If you are making this to accompany steak or sausages use the pan you cooked the meat in for extra flavor. The recipe for sticky onions can be found at Recipe #181890 If you are vegetarian be careful to use veggie Worcestershire sauce.
Provided by PinkCherryBlossom
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat onions in a pan (ideally the one you have cooked you accompanying meat/quorn/tofu in)adding a splash of oil if you wish to a dry pan.
- Add flour and stir for 1 minute.
- Add the thyme and gradually add the stock. Bring to the boil and simmer for five minutes until smooth.
- Add Worcestershire sauce, season and serve.
Nutrition Facts : Calories 29.9, Fat 0.1, Sodium 1.7, Carbohydrate 7, Fiber 0.8, Sugar 2.4, Protein 0.7
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oil in a large deep frying pan over a low heat.
- Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
- Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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