Caramelized Onion Rolls With Herb Butter Recipes

Steps:

• Herb Butter.
• Combine in a small bowl, softened butter with 1 tbsp each of finely chopped, fresh parsley and thyme.
• Mix well, cover and refrigerate until needed.
• Dough.
• Combine milk, 1/4 cup butter, oil and salt in pot over medium heat.
• Bring to a boil then remove from heat and cool.
• Pour warm water into small bowl.
• Sprinkle yeast over warm water and let stand 5 minutes, until foamy.
• Add remaining 2 tsps of butter to frying pan and melt over medium low heat.
• Add onions and cook 20 minutes until browned.
• Take pan off heat and cool onions.
• Once the onions are cooled chop and set aside.
• In large bowl whisk together 1 egg, 3 tsps parsley, thyme, milk and yeast mixtures.
• Stir in 3 cups flour until just combined.
• Stir in remaining flour slowly until dough is no longer sticky.
• Knead dough 3-5 minutes on a floured surface.
• Form dough into disk.
• Add half of the chopped onions ontop of the disk.
• Fold disk in half and knead in onions.
• Place in a greased bowl, cover and let rise until doubled.
• (45- 60 minutes).
• Punch down the dough.
• Cut dough in half with knife.
• Cut each piece into four pieces.
• Now cut each piece into thirds.
• You should have 24 pieces when finished cutting.
• Roll each piece into 7" long rope.
• Spiral each rope, pinching the end into the roll to seal.
• (should look like a small danish).
• Place on baking sheet, cover and let rise until almost double in size.
• (20-30 minutes).
• Preheat oven to 375 degrees.
• Lightly beat remaining egg and brush over rolls.
• Top with remaining onion and parsley.
• Bake 18-20 minutes.
• Serve with herb butter and enjoy.

Steps:

• For gravy base:
• Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
• For turkey:
• Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
• Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Serve turkey with gravy.

Steps:

• Make turkey:
• Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
• Meanwhile, prepare gravy:
• Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.
• Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.
• Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.