GLAZED ONIONS
Posted for Zaar World Tour 2005. Recipe is from Moosewood. My cookbook says this will go well as a side with Mushroom Pie
Provided by MsBindy
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blanch the peeled onions for 5 minutes in boiling salted water.
- Drain them, pat them dry and set aside.
- Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
- Add the onions and saute on low heat, occasionally basting the onions with the glaze.
- Turn the onions over at least once.
- After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
- Serve immediately.
POTATO BAGELS WITH BUTTER-GLAZED ONIONS
Provided by Ted Allen
Time 2h15m
Yield 12 bagels
Number Of Ingredients 9
Steps:
- Mash the potato. Bring 2 1/2 quarts water to a boil in a large pot. Add the potato and cook until tender, 20 to 25 minutes. Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water, if needed.
- Make the dough. Stir the olive oil and honey into the mashed potato. Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.
- Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water.)
- Knead the dough. Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.
- Let it rest. Drizzle a little olive oil into a large bowl. Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size, 1 1/2 to 2 hours.
- Cook the onion. While the dough rises, melt the butter in a large skillet over low heat; add the onion and cook until transparent and soft but not browned, 20 to 30 minutes. Season with 1/2 teaspoon salt and set aside.
- Form the bagels. Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450 degrees F.
- Boil the bagels. Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time, and cook 30 seconds. Flip the bagels with a slotted spoon and cook 30 more seconds. Set the bagels on a rack to drain, then return to the parchment-lined baking sheet.
- Bake the bagels. Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water; brush the mixture on the bagels and top with the sauteed onion. Continue baking until golden, 10 to 15 more minutes. Let cool 15 minutes before serving.
GLAZED ONIONS
Steps:
- Place onions in a baking dish. Add honey, seasoning and butter. Bake in 450 degree oven for about 1 hour.
BALSAMIC GLAZED BABY ONIONS
Make and share this Balsamic Glazed Baby Onions recipe from Food.com.
Provided by Dreamer in Ontario
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine vinegar, mustard and honey in small saucepan.
- Bring to a boil and reduce heat.
- Simmer, uncovered, for 5 minutes or until glaze thickens.
- Heat oil in large skillet and cook onion, brushing constantly with glaze, stirring, until browned and cooked to desired doneness.
Nutrition Facts : Calories 87.6, Fat 3.6, SaturatedFat 0.3, Sodium 3.1, Carbohydrate 14.4, Fiber 1, Sugar 11.4, Protein 0.7
GLAZED ONIONS
Provided by William Grimes
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a saucepan of water to a simmer, and add onions. Simmer for 5 minutes, drain, and rinse with cold water. Drain again. Peel off skins; set aside.
- Using a mortar and pestle or rolling pin, finely crush rosemary; set aside. Place a large skillet over medium-low heat, and add butter. When butter has melted, add rosemary, molasses, mustard and soy sauce. Mix well.
- Add onions, and reduce heat to low. Cook gently, stirring frequently, until glaze has thickened and onions are tender and golden brown, 10 to 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 9 grams, TransFat 0 grams
BALSAMIC-GLAZED ONIONS
These roasted browned onions get an added kick from the balsamic vinegar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place onions on sheet; toss with oil, 2 tablespoons vinegar, and rosemary. Season with salt and pepper.
- With another piece of foil, cover baking sheet, and seal tightly. Roast until onions have begun to soften, about 30 minutes. Uncover, and continue to roast, tossing occasionally, until onions have softened and browned, about 30 minutes. Toss with remaining vinegar, and serve.
Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g
GLAZED ONIONS
Categories Onion Side Bake Sauté Low Sodium Fall Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F. Melt butter in large oven-proof skillet over medium heat. Add onions and sauté until golden, about 12 minutes. Stir in 1/3 cup water. Transfer skillet to oven and cook until onions are tender and glazed, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
BALSAMIC GLAZED ONIONS
Make and share this Balsamic Glazed Onions recipe from Food.com.
Provided by mermaidmagic
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees.
- Cut the onions in half lengthwise, leaving the skins on.
- In a 12 inch oven proof skillet, heat the oil until smoking.
- Place 4 onion halves cut side down in the skillet.
- Cook without moving them, over medium heat, until dark golden brown, 7 to 8 minutes.
- Add the vinegar and place the skillet in the oven.
- Bake until the onions are soft, 15 to 20 minutes.
- Remove the onions from the pan immediately.
- Place cut side up on a cool plate.
- Pour the syrup that has formed in the pan over the onions and cool to room temperature.
Nutrition Facts : Calories 161.6, Fat 10.2, SaturatedFat 1.4, Sodium 14.2, Carbohydrate 15.2, Fiber 1.3, Sugar 10.3, Protein 1.1
BALSAMIC-GLAZED BABY ONIONS
Here is another alternative to the traditional creamed onions on your holiday table that is much quicker and easier to make. From Good Food Magazine November 1988.
Provided by JackieOhNo
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place onions in large heavy saucepan and add water to cover. Heat to boiling. Reduce heat and simmer uncovered until barely tender, 7-10 minutes. Drain and let cool slightly. Slip off skins and trim root ends.
- Melt butter in same saucepan over medium heat. Stir in sugar and increase heat to medium-high. Add onions and cook, stirring occasionally, until onions are glazed and golden brown, 5-8 minutes. Stir in vinegar and thyme; cook 1 minute longer. Serve hot.
BAZ'S GLAZED ONIONS
Make and share this Baz's Glazed Onions recipe from Food.com.
Provided by Nyteglori
Categories Onions
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cut a cross 1/2 inch deep in the top of each onion, spreading it open slightly.
- Combine butter, honey, mustard and vinegar, blending until smooth.
- Add spices and mix well.
- Place onions close together in ovenproof dish.
- Pour the water around them and spoon about 2 T glaze over each onion.
- Bake for one hour, basting with the remaining sauce every 10 minutes.
Nutrition Facts : Calories 109.6, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 73.8, Carbohydrate 23.2, Fiber 1.8, Sugar 16.4, Protein 1.3
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