QUICK-BRAISED GREENS WITH BACON AND SWEET ONIONS
Provided by Aida Mollenkamp
Categories side-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
- Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.
BRAISED ONIONS
These onions are braised withbutter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
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.
BRAISED & CREAMY VIDALIA ONIONS
In Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. - Elaine Opitz, Marietta, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242 calories, Fat 11g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 283mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 5g fiber), Protein 3g protein.
BRAISED SWEET ONIONS
Braising sweet onions -- here in a bit of chicken stock flavored with thyme and rosemary -- only intensifies their flavor.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 7
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.
BRAISED WILD GREENS AND SWEET ONION PITA (HORTOPITA)
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Place a saute pan over medium heat. Add olive oil. Add onions and saute until lightly translucent (about 8 to 10 minutes). Add leeks and pinch of salt. Cook 8 to 10 minutes or until onion mixture is soft and translucent. Turn heat to medium-high and add the chopped dandelion greens and kale. Reseason with salt and pepper. Add Herb Tea. Lower heat to medium. Cook 5 minutes until all liquid is evaporated. Remove mix from stove. Add herbs and cool. Season with salt and pepper.
- To Assemble: Defrost phyllo in refrigerator overnight. Lay one sheet of pyhllo out on a clean surface and brush lightly with olive oil. Cover the first sheet with a second sheet of phyllo and brush again with olive oil. Repeat one more time so you have a total of 3 sheets of phyllo (this will line 2 molds). Using a sharp paring knife, cut the phyllo down the center so you have 2 equal sheets. Cut each sheet in 2 equal parts again so you have 4 equal sheets. Repeat one more time so you have 8 equal strips, each approximately 1-inch wide. Using a 3-ounce souffle dish as a mold, lay one strip of phyllo over the mold and press it down to line the mold. Leave excess phyllo hanging over on each side of the mold. Lay a second strip of phyllo across the mold, slightly overlapping the first, and press it down as before. Repeat this procedure until you have a total of 4 strips completely lining the mold with phyllo. Spoon the horta and onion filling into the mold, gently packing down to fill the mold 3/4 full. Enclose the filling in the phyllo by folding the overhanging strips into the center of the mold (cover one at a time). Trim any excess phyllo. Make small slits in the phyllo and brush with olive oil. Fill all 6 molds and bake for 15 to 20 minutes, or until golden brown. Let cool 2 to 3 minutes. Invert mold to remove pita. Serve as meze or with baby greens
- In a heavy gauge sauce pot combine all ingredients. Bring to a boil. Turn heat down and simmer for 20 minutes. Strain and reserve liquid. Herb tea can be stored in a covered jar and refrigerated for 4 to 5 days.
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CIPOLLINI ONIONS WITH BALSAMIC GLAZE (CIPOLLINI AGRODOLCE)
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- Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.
- Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.
- Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.
- Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.
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