Summer Salad With Baked Red Onions Insalata Di Cipolle Al Forno Recipes

SUMMER SALAD WITH BAKED RED ONIONS (INSALATA DI CIPOLLE AL FORNO)

Steps:

• 1. Preheat the oven to 400 °.
• 2. Put the unpeeled onions on a baking sheet and bake until the onions feel tender when pinched, about 1 hour. Remove from the oven and allow to cool.
• 3. Put the eggs and enough water to cover in a pot and place it over high heat. When the water begins to boil, reduce the heat to a simmer and cook the eggs for 10 minutes or less, depending on how dry you like the yolk. Place the pot under cold running water to cool the eggs and stop the cooking.
• 4. Peel the onions and cut into 1-inch chunks. Place them in a salad bowl.
• 5. Cut the tomatoes into wedges and add them to the onions
• 6. Put the anchovies, capers, vinegar, and salt in a food processor and pulse until almost creamy. Add the olive oil and run the processor just long enough to blend it into the dressing.
• 7. Peel the hard-boiled eggs, cut them into wedges, and add to the salad bowl.
• 8. Pour the dressing over the salad and toss gently. If adding the tuna, drain it and toss with the salad. Serve at room temperature.

ROASTED ONION SALAD

Steps:

• Place onions in a 15x10x1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions., Bake at 400° for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes., In a large salad bowl, combine the greens, cheese and walnuts; top with onions., For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad.

PERUVIAN RED ONION SALAD

Steps:

• Preparation:.
• 1.Soak the onions in salt water for 10 minutes. Drain and let dry.
• 2. Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
• 3. Store in refrigerator for up to 2 days.

ONION SALAD

Steps:

• Place the sliced onions in a ceramic bowl, sprinkle with the salt, toss and allow to sit for 5 minutes. Add the orange rind and the lemon and orange juices. Allow to sit for 10 more minutes and serve.

RED ONION SOUP OR ZUPPA DI CIPOLLE ROSSE

Steps:

• Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.
• Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally. You want the onions to melt into the oils, but not brown.
• Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic. Place the rest of the herbs across the strainer and clamp them down.
• Add the herb and garlic mixture and bay leaf to the cooked onions.
• Pour the stock over the onions and herbs.
• Season to taste with salt and pepper.
• Cover and simmer for 45 minutes.
• Discard the herbs and bay leaf.
• Line either a large serving bowl or individual bowls with slices of bread.
• Spoon on the soup. Sprinkle with the cheese.
• Enjoy!