POTATOES AND ONIONS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.
BRAISED BABY ONIONS WITH ORANGE JUICE AND BALSAMIC VINEGAR
Categories Onion Side Braise Vegetarian Vinegar Orange Spring Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.
- Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)
ITALIAN SAUSAGE, PEPPERS, AND ONIONS
My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!
Provided by GIGI9801
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
- Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
- Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g
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.
SWEET AND SOUR BALSAMIC BABY ONIONS
I make this with fresh small onions from my garden but this can be made also with frozen small onions, this is soooooo good! This will serve about 3-4 people, but can easily be doubled.
Provided by Kittencalrecipezazz
Categories Onions
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the unpeeled onions in boiling water to cover for about 10 minutes; drain.
- Plunge into ice water to stop the cooking process; drain well.
- Peel the skin off of the onions.
- Cook the butter with brown sugar in a saucepan or skillet until butter melts, whisking often.
- Add in balsamic vinegar; mix to combine, then add in peeled onions; season with salt and pepper (if using) simmer for about 15 minutes or until thickened.
- Delicious!
Nutrition Facts : Calories 264.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 70.8, Carbohydrate 48.5, Fiber 4.2, Sugar 30.6, Protein 2.9
GRILLED BABY ONIONS
If you love onions, you will love this, I can make a meal just on these onions alone lol! Make sure that you purchase small sweet baby onions for this. Plan ahead the onions need to marinade for about 1 hour. You can double the recipe if desired.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h7m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large glass bowl, mix/whisk all the marinade together until well combined (or process in a processor).
- Pour the marinade in a large resealable plastic bag.
- Add in the peeled onions.
- Seal bag and marinade at room temperature for about 1 hour (turning the bag occasionally to coat the onions in marinade).
- Meanwhile soak the wooden skewers in cool water while the onions are marinating.
- Preheat grill to 400°F.
- Remove the onions from marinade and thread about 3-4 onions per skewer (depending on the size of your onions).
- Place the onions on the grill and turn every minute to prevent them from burning (cook the onions for about 5-7 minutes).
Nutrition Facts : Calories 386.4, Fat 27.4, SaturatedFat 3.8, Sodium 1215.1, Carbohydrate 35.9, Fiber 4, Sugar 20, Protein 2.7
ITALIAN BABY ONIONS
This is a recipe Huey made today serving it with a grilled steak and a wedge of lemon - looked delicious but could be served as a side to any meat.
Provided by ImPat
Categories Onions
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C fan forced (200C normal/conventional).
- Put the onions in a gratin (or baking) dish that is just large enough to hold them in one layer.
- Pour over the stock and sprinkle with seasonings, sugar, balsamic and oil.
- Cook in the oven for about 1 hour or until tender, tossing every now and then.
- Serve the onions with a sprinkling of parsley.
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