CIPOLLINI ONIONS BRAISED IN RED WINE
Provided by Sunny Anderson
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.
Nutrition Facts : Calories 101 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 110 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 2 grams, Sugar 10 grams
BRAISED BEEF AND ONIONS
Categories Beef Onion Braise Quick & Easy Low/No Sugar Wheat/Gluten-Free Meat Fall Winter Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
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.
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.
BUTTERY WHISKEY-GLAZED PEARL ONIONS
I always have pearl onions on hand to add to stews and vegetable dishes-they're great pickled, too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place all ingredients in a large nonstick skillet; bring to a boil. Reduce heat to medium-low; cook, covered, until onions are tender, 6-8 minutes., Increase heat to medium-high; cook, uncovered, until liquid is almost evaporated and onions are glazed, 10-12 minutes, stirring occasionally. Remove from heat.
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 147mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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.
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
WHISKEY BUTTER ONIONS
I made up these sauteed onions one night to top a beef and Swiss sandwich; they're perfect on burgers, steaks and the like and a little swished around in some fried potatoes doesn't hurt, either. Please use a good whiskey, something like Maker's Mark is excellent, and don't be afraid to add more whiskey if you like! Also, this recipe doesn't make a large quantity; the onions are best when eaten immediately.
Provided by EdsGirlAngie
Categories Onions
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a small skillet saute onions in the butter until slightly softened (but not too limp).
- Add thyme, then stir in the whiskey and Worcestershire Sauce.
- Increase heat to brown onions a bit and cook to the doneness you like (I like them to still be a little on the crisp side; that's also why I slice them on the thicker side).
- Serve immediately.
BRAISED WHISKEY ONIONS
Adapted from Morey Amsterdam's Benny Cooker Crock Book. Although the title comes from a joke from Amsterdam's night club act, the recipes are all genuine. This dish goes well with lamb, beef or chicken. I prefer a bit less salt and a bit more pepper.
Provided by Chocolatl
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil and butter in a heavy saucepan.
- Heat together over high heat until butter is melted.
- Add onions and cook for about 2 minutes.
- Add salt, pepper, and broth.
- Cover, reduce heat, and simmer about 10 minutes.
- Add Bourbon and cook until the sauce is slightly reduced.
STEAK WITH BEER-BRAISED ONIONS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 580, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 159 milligrams, Sodium 537 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 39 grams, Sugar 4 grams
BRATS WITH WHISKEY GLAZED ONIONS
Make and share this Brats With Whiskey Glazed Onions recipe from Food.com.
Provided by tgobbi
Categories Veal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter.
- Add onions to pan& cook on medium high flame until tender& slightly browned at edges, about 8 minutes.
- Reserve.
- Prick brats all over with a fork.
- Brown in same skillet as onions.
- Discard excess oil.
- Return onions; cook 1 minute.
- Add bourbon first, then water, thyme, S& P.
- Cook partially covered until brats are done, 15- 20 minutes.
VINEGAR-BRAISED CHICKEN AND ONIONS
Provided by Melissa Hamilton
Categories Chicken Onion Braise Dinner Vinegar Raisin Winter Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook onions in a large pot of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel.
- Meanwhile, heat oil in a large heavy pot over medium heat. Add pancetta to pot and cook, stirring occasionally, until fat is rendered and pancetta is brown, 8-10 minutes. Using a slotted spoon, transfer pancetta to a large bowl.
- Add onions to same pot and cook, stirring occasionally, until beginning to brown, 8-10 minutes. Add garlic and cook, stirring often, until fragrant, about 3 minutes. Transfer onions and garlic to bowl with pancetta.
- Season chicken with salt and pepper. Working in batches, add chicken to pot skin side down and cook, turning, until browned on all sides, 10-15 minutes per batch; transfer to bowl with onions.
- Carefully drain fat from pot and return to medium-high heat. Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot. Add broth, raisins, bay leaves, and reserved chicken, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes.
- Using a slotted spoon, transfer chicken and onions to a large platter. Skim fat from cooking liquid and discard. Remove bay leaves, and season sauce with salt and pepper. Spoon sauce over chicken and onions.
BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR
Provided by Mark Bliss
Categories Citrus Onion Side Braise Wheat/Gluten-Free Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 side-dish servings
Number Of Ingredients 6
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.
BROWN BRAISED ONIONS (JULIA CHILD)
Julia Child's recipe for brown braised onions for use in Beef Bourguignon, Coq Au Vin or mixed with other veggies as a side dish. These onions are soooo sweet and flavorful.
Provided by jenpalombi
Categories Onions
Time 1h
Yield 1 recipe
Number Of Ingredients 8
Steps:
- When the butter and oil are bubbling in the skillet, add the onions andd saute over moderate heat for about 10 minutes, rolling the onions about so they will brown evenly. Be careful not to break the skins.
- Pour in the liquid and season to taste. Wrap the herbs in cheesecloth and add the herb bouquet.
- Cover and simmer slowly for 40 to 50 minutes until the liquid has evaporated. Remove herb bouquet and serve them as they are or in another recipe.
Nutrition Facts : Calories 343.1, Fat 38, SaturatedFat 13.7, Cholesterol 45.8, Sodium 516.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 1.7
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.
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