Baking Onions In The Oven Recipes

Steps:

• Preheat oven to 350°F.
• Peel onions, leaving bases intact and place in a baking dish.
• Combine butter and oil in a bowl.
• Brush onions liberally with mixture.
• Season with salt and pepper to taste.
• Bake 30 minutes or until golden brown.

Steps:

• Peel the onions, but leave the root end intact. Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out. Either way they're delicious!) Set aside to cool.
• Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops.
• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes. Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar. Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes. Stir in the cream and remove from the heat. Remove and discard the herb sprigs. Stir in the cheese and mustard.
• Lightly butter a baking dish. Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top. Set the onions in the dish.
• Heat the butter in the skillet. Add the breadcrumbs and stir until they absorb the butter. Spoon the buttered breadcrumbs on top of each onion.
• Roast the onions until well browned and heated through, about 40 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350.
• Cut stem and root off onions and place stem side up in center of aluminum foil. Place one tablespoon of butter or margerine on top of each onion, then wrap up so that the foil has a point on top. Make sure it is wrapped good.
• Place onions on a baking sheet and bake for 1-2 hours, depending on how soft you want them.
• When finished, open up the top of the tin foil and pour the Italian dressing on top to taste. I like to use a lot.

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:

• 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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice the root off each onion to create a flat bottom, then carefully peel, leaving the onion whole. Cut a deep cross in the top of each, then poke in a sprig of rosemary, dot with butter and place in a roasting tray. Pour a little of the balsamic vinegar over each one and season. Wrap the tray in foil and bake in the oven for 30 mins. Meanwhile, mix together the mustard and sugar and set aside.
• Remove the tray from the oven, take off the foil and spoon a little of the mustard mixture onto each onion. Return to the oven for 15 mins, uncovered, to caramelise.

Steps:

• Preheat oven to 400°F.
• Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter.
• Arrange onions, trimmed ends down, in an oiled 13- by 9-inch baking pan. Drizzle with oil.
• Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions.
• Bake, uncovered, in middle of oven, basting with pan juices twice during baking, 40 minutes. Add water to pan and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water.
• Season the cream and mix in 2 tbsp of the onion water. When the onions are cool enough to handle, slice each in half through the root. Lay the onion halves, cut side down, in a large baking dish with the bay leaves. Pour over the cream, scatter with the Parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
• Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
• Bake for 30 to 40 minutes or until onions are tender.

Steps:

• Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.
• While onions are cooking, remove leaves from lower 3 inches of each rosemary sprig and chop enough leaves to measure 1/2 teaspoon. Cut sprig ends at an angle to form a point so they can act as skewers.
• Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (keeping outside intact) and finely chop, adding to rest of chopped onion. Transfer hollowed onions to an oiled 8-inch square baking dish.
• Preheat oven to 400°F.
• Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.
• Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.
• Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.
• Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.