Baked Foil Wrapped Marinated Red Onion Recipes

Steps:

• 1. Preheat oven to 350 degrees Lay a layer of aluminum foil in the bottom of roasting pan. Cook your bacon until lightly crisped. Place bacon on paper to drain excess grease while preparing the remainder.
• 2. Using bacon grease from pan and using paper towel, lightly coat the aluminum foil with the grease to help prevent sticking.
• 3. Put in the foil your sliced potatoes, diced onion, parsley and garlic. Add 1/2 of the bacon and gently toss to mix well. Salt and pepper to taste and sprinkle the paprika.. gently toss to mix well again. Top with remaining bacon. Top with slices of butter.
• 4. Take the additional piece(s) of aluminum foil placing on the top of the mixture and sealing edges to bottom layer.
• 5. Bake in oven at 350 Degrees for 35 minutes. Remove foil to brown lightly for about 20 minutes. Let stand 10 minutes before serving. Chef's Note: If cooking on the grill, bake for 20 to 30 minutes or until done. Can top with green onion, cheese, or mix grated sharp cheese into it during the cooking process.

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the soy sauce, Worcestershire sauce and lime juice in a large bowl. Peel and quarter the onions, leaving the root- end intact so the onions don't fall apart while cooking.
• Cut six 6-inch squares of aluminum foil. Put 1 piece of foil on a medium bowl and top with another piece of foil for double-wrapping. Place 2 chiles in the center of each piece of foil and top each chile with the cut onion. Fold up the foil of each packet to form a cup. Pour 1/3 of marinade on top of onions and chiles. Enclose the onions tightly with foil and transfer to a rimmed baking sheet, making sure the opening is on the top. Repeat with the remaining onions, chiles and marinade.
• Roast until the onions are caramelized and the chiles are tender, 45 minutes to 1 hour. Let cool for 10 minutes. Open the packages slightly before serving.

Steps:

• Preheat the oven to 400 degrees.
• In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat. When the butter foams, add the onions, stirring to coat, and season with salt and pepper. Cook for 8 to 12 minutes, stirring occasionally, until golden. Let cool.
• Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another. Fold up the sides of the foil so that it resembles a little boat. Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom. Lay the potatoes in the boat in one layer, and season with salt and pepper.
• With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the mojo verde on top of the fish. Lay the tomatoes on top of it and spoon the rest of the mojo on them. Spoon on the caramelized onions. Pour the wine around the fish.
• Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet.
• Roast the fish for about 1 hour, or until cooked through (carefully open the foil to check: the fish should flake easily when tested with a fork); cooking times can vary significantly depending on the thickness and type of fish. (The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped.)
• Serve with lemon wedges and, if you like, extra mojo verde on the side.
• Recommended wine: A wine with soft acidity and sweetness, such as a Vouvray or an American Pinot Blanc.

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice the root off each onion to create a flat bottom, then carefully peel, leaving the onion whole. Cut a deep cross in the top of each, then poke in a sprig of rosemary, dot with butter and place in a roasting tray. Pour a little of the balsamic vinegar over each one and season. Wrap the tray in foil and bake in the oven for 30 mins. Meanwhile, mix together the mustard and sugar and set aside.
• Remove the tray from the oven, take off the foil and spoon a little of the mustard mixture onto each onion. Return to the oven for 15 mins, uncovered, to caramelise.