Baked Onions With Thyme Recipes

Steps:

• Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.

Steps:

• Oil and Preheat dutch oven to 400°F (hot).
• Cut a slice from both ends of each onion, then halve onions crosswise.
• Discard outer layers from onions, leaving about a 2 1/2-inch diameter.
• Arrange onions, trimmed ends down in dutch oven.
• Drizzle with oil.
• Remove leaves from 2 thyme sprigs and sprinkle over onions.
• Season with sea salt and pepper, then scatter remaining 8 sprigs over onions.
• Pour wine over onions.
• Bake, with majority of coals on lid, basting with pan juices twice during baking, 40 minutes.
• Add water to oven and bake until onions are browned and tender, about 50 minutes more.
• Serve hot or at room temperature.
• Makes 6 (first course) servings.

Steps:

• Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, and make 2 cuts in a cross-shape in the top, cutting half way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little knob of butter. I prefer to cook the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven fat 200C/400 F/Gas 6 for 30-35 minutes.
• These onions are great with a roast, so tasty and sweet.

Steps:

• In a large skillet, saute onions in butter for 5 minutes. Add water and allspice; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Combine flour and evaporated milk until smooth; gradually stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sugar and salt., Transfer to a greased 1-qt. baking dish; sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
• Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
• Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
• Bake for 30 to 40 minutes or until onions are tender.

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Sprinkle with the minced garlic and drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.