ROASTED RED ONION FLOWERS
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Provided by Laurie David
Categories Onion Appetizer Side Vegetarian Fall Spring Summer Winter Healthy Oscars Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end.
- Drizzle a little of the olive oil into a baking dish, then arrange onions root end down.
- Spoon remaining olive oil into and around onions. Sprinkle generously with salt, getting some into the center of the onions. Toss in herbs.
- Roast for 40 minutes. Rearrange onions so that their petals open, and drizzle with a few spoonfuls of the caramelized onion juices from the pan. Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer. Season with pepper and more salt to taste. Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad.
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.
FRIED "CHRYSANTHEMUM" ONIONS
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Trim root end of 1 onion flush and cut 1/2-inch slice from opposite end. Repeat procedure with remaining onion. Stand 1 onion on cutting board, root end up, and with tip of a paring knife inserted just outside of root base, make vertical cuts through onion at 1/4-inch intervals, rotating through onion as you go and leaving root end intact. Repeat procedure with remaining onion. Turn onions root end down and gently open cuts to form chrysanthemum shape.
- In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375°F.
- Put milk and flour in 2 separate small bowls and season flour with salt. Put bread crumbs in a bowl. Working with 1 onion at a time, dip onions into milk, spooning milk over centers to moisten and letting excess drip off. Dip onions into flour, spooning flour into centers to coat and gently shaking off excess.
- To remaining milk in bowl add egg, beating with a fork until combined well. Working with 1 onion at a time, dip onion into egg mixture, spooning egg mixture into centers to coat. Roll onions into bread crumbs, sprinkling bread crumbs into centers an gently shaking off excess.
- Fry onions, 1 at a time, in oil until golden brown, about 5 minutes, returning oil to 375°F between onions. Transfer onions as fried to brown paper to drain.
ROAST "CHRYSANTHEMUM" ONIONS
Categories Onion Side Roast Fall Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- With a sharp knife trim root end of each onion flat so that it is still intact but will stand on end. Standing each onion on its root end, cut parallel vertical slices at 1/4-inch intervals into but not through onion, stopping about 3/4 inch above root end. Rotate each onion 90 degrees and cut parallel vertical slices in same manner to form a crosshatch pattern, keeping onions intact.
- In a lightly buttered shallow baking dish large enough to let onion open, or "flower," put onions, root ends down, and sprinkle with sugar and salt to taste.
- In a small saucepan heat broth and butter over moderately high heat until butter is melted and pour over onions. Cover onions with foil and roast in middle of oven 45 minutes, or until tender. Remove foil and roast onions, basting occasionally, 30 to 45 minutes more, on until golden. Onions may be made 1 day ahead and chilled, covered. Reheat onions before serving.
SWEET ROASTED ONIONS
This vegetarian side dish works well with a Sunday roast. Sweeten the whole onions with balsamic vinegar and maple syrup
Provided by James Martin
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
- Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.
Nutrition Facts : Calories 89 calories, Fat 3 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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