Butter And Herb Roasted Red Onions Recipes

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ROASTED RED ONIONS

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 0



Roasted Red Onions image

Steps:

  • Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.

HERB-ROASTED ONIONS

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 3 servings

Number Of Ingredients 10



Herb-Roasted Onions image

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.

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

ROASTED RED ONION WITH THYME AND BUTTER

Provided by Jamie Oliver

Number Of Ingredients 0



Roasted Red Onion with Thyme and Butter image

Steps:

  • Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, and make 2 cuts in a cross-shape in the top, cutting half way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little knob of butter. I prefer to cook the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven fat 200C/400 F/Gas 6 for 30-35 minutes.
  • These onions are great with a roast, so tasty and sweet.

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR

Provided by Tyler Florence

Categories     side-dish

Time 54m

Yield 6 servings

Number Of Ingredients 6



Roasted Red Onions with Butter, Honey, and Balsamic Vinegar image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved

BUTTER- AND HERB-ROASTED RED ONIONS

Provided by Veronica Chambers

Categories     Herb     Onion     Side     Roast     Vegetarian     Quick & Easy     Low Cal     High Fiber     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6

Number Of Ingredients 5



Butter- and Herb-Roasted Red Onions image

Steps:

  • Position rack in center of oven; preheat to 400°F. Place onions on rimmed baking sheet. Open onion wedges to resemble flowers but do not break off base. Melt butter in small saucepan over low heat. Whisk in rosemary, parsley, and lemon juice. Season herb butter with salt and pepper. Brush some butter over onions. Roast onions until tender and beginning to char, brushing occasionally with more herb butter, about 1 hour. Serve warm.

6 medium red onions (about 7 ounces each), peeled, cut vertically into 6 wedges to within 1/2 inch of bottom
1/2 cup (1 stick) butter, room temperature
4 teaspoons minced fresh rosemary
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lemon juice

ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC

Categories     Chicken     Garlic     Herb     Onion     Poultry     Roast     Kid-Friendly     Back to School     Dinner     Fall     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12



Roast Chicken with Herb Butter, Onions and Garlic image

Steps:

  • Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
  • Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
  • Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 71/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY

Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey!

Provided by Cook4_6

Categories     Whole Turkey

Time 5h

Yield 14 serving(s)

Number Of Ingredients 17



Roast Turkey With Herb Butter and Caramelized-Onion Gravy image

Steps:

  • For gravy base:.
  • Melt butter in large pot over medium-high heat.
  • Add onions and sauté until deep brown, about 40 minutes.
  • Mix in rosemary and thyme, then flour; stir 1 minute.
  • Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
  • For turkey:.
  • Mix butter and herbs in small bowl.
  • Rinse turkey inside and out; pat dry.
  • Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
  • Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
  • Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
  • Set rack at lowest position in oven and preheat to 350°F.
  • If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
  • Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
  • Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
  • Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
  • ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
  • Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • Strain pan juices into 8-cup measuring cup; spoon fat off top.
  • Heat gravy base over medium heat.
  • Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 963.7, Fat 52, SaturatedFat 18.7, Cholesterol 369.1, Sodium 452.8, Carbohydrate 13.2, Fiber 1.1, Sugar 7.4, Protein 104.3

1/2 cup butter
4 large onions, thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all-purpose flour
1/2 cup balsamic vinegar
3 tablespoons honey
6 tablespoons butter, room temperature
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 (21 -22 lb) whole turkey, neck, heart, and gizzard reserved
1 large onion, quartered
4 1/2 cups about low sodium chicken broth
2 large fresh rosemary sprigs
2 large fresh thyme sprigs
1 bay leaf
3 tablespoons all-purpose flour

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC

Courtesy of Food Network's Tyler Florence. This is one of my favorite holiday dishes. It goes with everything, it's enjoyed by everyone, and it's super easy!

Provided by Penny Stettinius

Categories     Onions

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6



Roasted Red Onions With Butter, Honey, and Balsamic image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
  • Bring to a simmer and cook for 1 minute to reduce slightly.
  • Place the onions, cut sides up, in a single layer on a baking pan.
  • Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

Nutrition Facts : Calories 163.9, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.8, Carbohydrate 23, Fiber 0.8, Sugar 19.8, Protein 0.7

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
salt & freshly ground black pepper
4 red onions, peeled and halved

ROASTED RED ONIONS WITH THYME AND BUTTER

I love onions! Red onions are some of my favorite because they have such a wonderful taste when roasted. I got this recipe from Jaime Oliver. I hope you will agree it's a wonderful recipe

Provided by TishT

Categories     Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5



Roasted Red Onions With Thyme and Butter image

Steps:

  • Preheat oven to 400°F.
  • Remove the 1st layer of skin from the onions. With a knife take off the bottom core end of the onion to give it a flat base.
  • Make two cuts in the top in a cross shape cutting 1/2 way through the onion (Do not cut through into quarters!).
  • Mush the butter and thyme together, and then push into the gaps of the onions. Season with a good pinch of salt and pepper.
  • Cook the onions tightly packed in a earthen ware dish on a light bed of sea salt.
  • Place in the preheated oven for about 30-35 minutes.

Nutrition Facts : Calories 136.9, Fat 10.2, SaturatedFat 6.4, Cholesterol 26.7, Sodium 74.9, Carbohydrate 11.6, Fiber 1.8, Sugar 4.7, Protein 1.2

8 medium red onions (equal size, med-large)
3 1/2 ounces butter
1/2 ounce packed thyme, rinsed and picked
sea salt, to taste
pepper, fresh ground to taste

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