Roasted French Onion Onion Recipes

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.

Steps:

• In a large soup pot, heat vegetable oil. Add onions and garlic and sautee until lightly browned, 8-10 minutes Add all ingredients up to and including cloves, cover, bring to a boil. Lower heat and simmer for about 50 minutes, until vegetables are very soft. Strain through colander or sieve.
• Preheat oven to 375°F
• In two shallow nonreactive baking pans large enough to accommodate all of the onions, combine onions, garlic, salt, olive oil, bay leaves, and thyme. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned (cover with foil if getting too brown). Remove from oven, add wine to the baking pans, and stir well to deglaze.
• Add the onions and soy sauce to the stock. Cover and bring to a boil; lower heat and simmer for 30-50 minutes. Discard bay leaves and add salt and pepper to taste.

Steps:

• Cut the ends off the onion, just enough that it will rest flat on its root end.
• Peel off outer dry layers.
• Cut into wedges leaving the root end intact.
• Place on a square of heavy foil.
• Top with boullion and butter.
• Wrap securely, be sure that you do not poke holes in the foil-- you want the juices to stay in there with the onion.
• Bake at 350 for 45 min to 1 hour.
• Remove from foil into a serving bowl and top with cheese while HOT.
• Enjoy with a piece of crusty french bread.

Steps:

• Preheat the oven to 400 degrees F.
• Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
• In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.