ONION HERB BREAD
I've been making this easy bread for years. It goes great with a casserole, soup or stew. I've taken it to many picnics and potluck suppers. Many people have asked for the recipe, and they're always surprised at how simple it is to make!
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 servings).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute. , Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. , Stir the batter down, about 25 strokes. Spread into a greased 8x4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes. , Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 108 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN
Make and share this Herb-Roasted Onions - Barefoot Contessa Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Onions
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact.
- Peel the onion.
- Stand each onion root end up on a cutting board and cut the onion in wedges through the root.
- Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl.
- Slowly whisk in the olive oil.
- Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl.
- Bake the onions for 30 to 45 minutes, until tender and browned.
- Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.
- Sprinkle with parsley, season to taste and serve warm or at room temperature.
ROASTED HERB TURKEY BREASTS WITH GLAZED ONIONS
Turkey breast is roasted with an herbed butter and served with balsamic-glazed cippolini onions.
Provided by Food Network Kitchen
Time 1h25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F, with a rack in the position third from the top and another just below it.
- Combine 4 tablespoons of the butter, 1 tablespoon of the parsley, the thyme and garlic in a small bowl. Season with salt and pepper.
- Place the turkey, skin-side up, on a rack set in a rimmed baking sheet. Rub the herb butter over the turkey and underneath the skin. Sprinkle liberally with salt and pepper.
- Toss together the cippolini, vinegar and oil in a 1-quart ovenproof baking dish. Season with salt and pepper.
- Place the turkey on the higher oven rack and the cippolini on the rack below. Roast until the cippolini are cooked through and tender and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 45 minutes to 1 hour. Stir the remaining 2 tablespoons butter into the cippolini. Let the turkey rest for 10 minutes before slicing.
- To serve, cut the turkey off the bone and slice thinly. Divide among plates and top with the cippolini. Garnish with the remaining 1 tablespoon parsley.
ROASTED GARLIC & PEARL ONIONS WITH HERBS
I've made anything from 1 bulb to a whole bag full at one time. When I make a bag full I squeeze all the garlic into a jar then cover with olive oil and refrigerate till I need it. Which is very soon! Use as a spread on bread, potatoes, roasts, Add to butter or olive oil. Put into dressings. Mashed potatoes just love them!!!In the picture is the roasted garlic and the Roasted Garlic Spread #92370 Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226006 of different versions of roasting garlic.
Provided by Rita1652
Categories Spreads
Time 1h15m
Yield 1 Big Jar full, 30 serving(s)
Number Of Ingredients 6
Steps:
- Cut pointed end off garlic bulb & pearl onions.
- Rub olive oil on garlic and onions sprinkle with remaining ingredients.
- Wrap in foil keeping top open (so they caramelize not steam) or place in a heavy bottom pan and bake 375 for 1 hour. Baste with oil from the bottom of pan 1/2 way through.
- Use freely with whatever you desire.
- Options --.
- I remove all the garlic and onions from the skin(which you can save the skin to make a stock with)then place the garlic and onions in a container and freeze or.
- In the pan you roasted it in pour olive oil in and simmer while loosening all the bits of goodness from the bottom of the pan. Cool the oil then top the garlic and onions. Refrigerate to use on everything.
- Mash and add to home made dressing.
- Toss into day old bread cubes for croutons.
- Spread on fresh crisp bread (My personal favorite).
- you really have to check out my recipe for roasted garlic mashed potatoes!
- Enjoy!
Nutrition Facts : Calories 75.5, Fat 2, SaturatedFat 0.3, Sodium 6.8, Carbohydrate 13.2, Fiber 0.8, Sugar 0.4, Protein 2.5
BUTTER- AND HERB-ROASTED RED ONIONS
Provided by Veronica Chambers
Categories Herb Onion Side Roast Vegetarian Quick & Easy Low Cal High Fiber Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6
Number Of Ingredients 5
Steps:
- Position rack in center of oven; preheat to 400°F. Place onions on rimmed baking sheet. Open onion wedges to resemble flowers but do not break off base. Melt butter in small saucepan over low heat. Whisk in rosemary, parsley, and lemon juice. Season herb butter with salt and pepper. Brush some butter over onions. Roast onions until tender and beginning to char, brushing occasionally with more herb butter, about 1 hour. Serve warm.
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HERB-ROASTED VIDALIA ONIONS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy One Pot Budget MealsCalories 82 per servingTotal Time 40 mins
- Heat butter in a 10-inch cast-iron or heavy-bottomed stainless-steel skillet over medium-high heat until lightly browned, 1 to 2 minutes. Add onions, cut-side down. Place bay leaves and thyme in the spaces between the onions so the herbs will flavor the butter. Cook until the onions are dark brown on the bottom, 3 to 5 minutes. Turn them over and season with salt and pepper. Add broth. Cover with foil and transfer the pan to the oven.
- Bake the onions until very tender, about 30 minutes. Serve immediately, with the pan sauce spooned on top. Garnish with more thyme, if desired.
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