Braised Onion Slices Recipes

Steps:

• Peel the onions, and trim roots, leaving enough to keep onion intact. Cut them lengthwise in halves or quarters, depending on their size.
• Place in a large skillet with butter, sugar, salt, pepper, and enough water to come halfway up sides of onions. Bring to a boil over medium-high heat, reduce to medium-low, and cook, covered, until the onions are tender, about 20 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally until caramelized, 30 to 40 minutes.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

Steps:

• Preheat oven to 350 degrees. Peel onions, trim root end, and cut each in half vertically; cut each half into three wedges. In a 10-inch cast-iron skillet, heat olive oil over medium heat. Add onion wedges, and season with salt and pepper; saute until golden brown, about 5 minutes on each side.
• Add chicken stock, thyme, and rosemary; transfer pan to oven. Cook, basting onions periodically with the cooking liquid, until onions are tender and stock has reduced and thickened, 55 to 60 minutes. Remove from oven, and serve.

Steps:

• Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
• Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Steps:

• Melt butter and oil in a heavy saucepan.
• Add onions and sear over high heat for 2 minutes.
• Add salt, pepper, and broth; reduce heat.
• Cover and simmer for 10 minutes or until just tender.
• Add whisky and let the sauce cook down slightly.
• Serve with beef, lamb, or chicken.

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
• Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
• Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.

Steps:

• Peel and slice the onion into rings, as thinly as possible.
• Take a big pot and bring 500ml of water and the vinegar to a boil.
• Once boiling, drop in the onion rings and let the water return to a boil.
• Cook for two minutes, then drain and refresh under cold water.
• Spread out on paper towel and leave to dry.
• After an hour, pre-heat the oven to 60 C or 140 degrees F.
• Lay out the onions on a sheet of wax paper, spread over a baking sheet.
• Make sure they don't overlap and that they are lying flat.
• Sieve the icing sugar over the onions, then transfer the tray to the oven to continue the drying process.
• The length of time it takes to dry them will vary.
• Allow a couple hours, but keep an eye on them.
• When the onions are ready they will still be slightly soft but will crisp up when removed from the oven.

Steps:

• In a large heavy skillet cook the onions in the oil, covered, over moderately low heat, stirring occasionally, for 45 minutes. Season the onions with salt and pepper and cook them, uncovered, over moderately high heat, stirring occasionally, for 30 minutes, or until they are tender and beginning to turn golden. Add the celery and cook the mixture, stirring, for 5 minutes, or until the celery is crisp-tender. Serves 6.

Steps:

• Heat butter and oil in a large heavy-bottomed sauté pan.
• Add onions and sear on high for 2 minutes.
• Add salt, pepper and broth.
• Reduce heat and simmer 10-12 minutes.
• Add bourbon and cook down for 3 minutes.
• Add sugar, if using.
• Delish!

Steps:

• In a Dutch oven, melt butter over medium heat; stir in honey until blended. Add onions, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 15-18 minutes or until onions are tender., Cook, uncovered, over medium-high heat 15-20 minutes or until liquid is almost evaporated, stirring occasionally. Stir in cream; cook 3-5 minutes longer or until sauce is thickened.

Steps:

• In a small bowl, combine mustard, oil, honey, sage, pepper and salt.
• Slice onions crosswise into 1/2 inch thick slices.
• Place in single layer in greased 13x9 inch baking dish.
• Brush generously with mustard mixture.
• Cover with foil, bake 425F (220C) oven for 15 minutes.
• Remove foil and bake 10-15 minutes longer or until tender.

Steps:

• Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
• Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.