HERB-ROASTED ONIONS
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 ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
Steps:
- Adjust oven rack to lowest position; heat to 425 degrees.
- Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
- Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
RUTABAGAS WITH CARAMELIZED ONIONS
Categories Onion Vegetable Side Sauté Christmas Thanksgiving Vegetarian Root Vegetable Fall Winter Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
- Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)
ONION PUREE
This recipe is served in the Michelin-starred Fat Duck restaurant along with meat dishes. You might wonder about the addition of meat in this recipe, but as the chef Heston Blumenthal says: "You need meat in this dish because the onions cook while the liquid is reducing, and end up coated in a thick, syrupy liquid, which would not happen without the meaty content. This also guarantees that the puree is not too wet."
Provided by Sackville
Categories Chicken
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice the onions into very thin rings.
- Place the rings in a pan and pour in cold water to cover.
- Bring to a boil and simmer for two minutes.
- Then drain and refresh under cold water.
- Place half the butter, the star anise and the blanched onions in a large pot over medium heat.
- Sweat for 10-15 minutes, stirring frequently.
- Add the two liters of water and chicken wings, then bring to a boil, turn down the heat and simmer.
- After about three hours, the liquid should have reduced down to a syrup.
- If it is reducing too quickly, add some more cold water and lower the heat.
- After three hours, if you are still left with some excess liquid, increase the heat and reduce until only a little remains.
- Leave to cool, then remove the star anise and the chicken and liquidise.
- Pass the resulting purée through a fine-mesh sieve or, for a more rustic finish, leave it as is.
- To serve, stir in cream to taste, whisk in the remaining butter and season with salt.
- It will take a lot of salt, but this is important because it balances out any bitter flavours.
Nutrition Facts : Calories 783.3, Fat 64.7, SaturatedFat 33.7, Cholesterol 229.3, Sodium 127.3, Carbohydrate 26.4, Fiber 3.5, Sugar 10.8, Protein 26.3
PUREED ROASTED ONIONS
Pureed roasted onions pep up steaks and sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees. Cut onions into wedges, leaving root ends intact, and peel. Toss in olive oil in a baking pan. Roast until caramelized, about 50 minutes, turning occasionally. Puree in a food processor.
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