CARAMELIZED ONION, ROASTED PEPPER AND CINNAMON CHEESE SPREAD
The naturally sweet flavors of caramelized onions and cinnamon come together in these cream cheese topped crackers.
Provided by Food Network Kitchen
Time 1h10m
Yield 24 crackers
Number Of Ingredients 9
Steps:
- 1. In large skillet cook onion in oil, uncovered, over medium-high heat for 15 to 20 minutes or until golden brown, stirring occasionally.
- 2. Stir in bell peppers, parsley, salt and black pepper. Cook over medium heat for 4 minutes more, stirring occasionally.
- 3. Meanwhile, in small bowl stir together cream cheese and cinnamon. Spread on KEEBLER TOWN HOUSE Original crackers. Top with onion mixture. Serve warm or at room temperature.
- Entwine Pairing: Chardonnay (sweet onions and tangy red peppers bring out the wine's apricot fruit)
- Nutrition Information:
- Serving Size: 2 crackers, 1.5 tsp cream cheese mixture plus 1 tbs onion mixture; Calories 90, Calories From Fat 70, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 10mg, Sodium 115mg, Total Carbohydrates 5g, Sugars 1g, Dietary Fiber 1g, Protein 1g, Vitamin A 4%, Vitamin C 4%, Calcium 2%, Iron 2%
RATATOUILLE TART WITH CARAMELIZED ONION-TOMATO JAM
Provided by Kelsey Nixon
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more.
- Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes.
- Yield: 3 cups
- Preheat the oven to 400 degrees F.
- Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
- Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano.
- Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.
CARAMELIZED ONION TART
Provided by Food Network
Time 1h5m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
- Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
- Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
- Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.
CARAMELIZED ONION AND ROASTED RED PEPPER LINGUINE
Categories Onion Pasta Pepper Side Sauté Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in rema ining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.
CARAMELIZED ONION TARTLETS
Sweet caramelized onion tarts, bite-sized with superior taste.
Provided by Jaimie
Categories Appetizers and Snacks Pastries
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
- Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
- Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
- Spoon onion mixture evenly on top of the tart crusts.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 18.6 g, Cholesterol 25.1 mg, Fat 18.7 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 231.2 mg, Sugar 2.7 g
RED PEPPER AND CARAMELIZED ONION SAUCE
Make and share this Red Pepper and Caramelized Onion Sauce recipe from Food.com.
Provided by dicentra
Categories Onions
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large heavy skillet over low heat; stir in onion.
- Saute onion over low heat until very soft and golden, about 7 minutes.
- Stir in peppers; turn heat to medium and saute until peppers wilt and edges begin to brown, about 5 minutes.
- Stir in garlic; saute 1 minute.
- Add parsley and sprinkle with salt and pepper. Toss with the hot pasta.
Nutrition Facts : Calories 448.9, Fat 28.3, SaturatedFat 3.9, Sodium 9.6, Carbohydrate 47.4, Fiber 9.2, Sugar 8.3, Protein 5.2
GRUYERE & CARAMELIZED ONION TARTS
Garlic and onion is a match made in heaven in my opinion, so I love creating new recipes to showcase the pair. Gruyere cheese adds impeccable flavor to the eye-catching starter. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
MUSHROOM AND CARAMELIZED ONION TART
Try pairing this elegant appetizer with a nice Chardonnay. This recipe was created by Chef Erin Maffit.
Provided by Docs Mom
Categories Savory
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place the flour, butter and salt in the bowl of a food processor. Pulse a few times to break up butter into little pieces... mixture should resemble coarse corn meal. With the machine running, add the water a tablespoon at a time until the dough holds together when squeezed. Gather the dough together and form into a rectangle. Wrap in plastic wrap and refrigerate for one half an hour.
- In the mean time, heat the butter and olive oil in a large sauté pan. Add the mushrooms, stir to coat, spread out in the pan and allow to cook, undisturbed for a couple of minutes. Stir once and redistribute, continue cooking in this same manor until mushrooms are golden brown. Remove from pan and set aside.
- Add onions to the same sauté pan; add additional olive oil is necessary. Sauté until caramelized well, season with thyme, salt and pepper.
- Divide pastry in half. Roll each piece of pastry into long strips, about 4 inches by 8 inches. Place on a parchment lined baking sheet and crimp the edge of the dough to create a rim. Cover the tart with parchment and fill with beans. Bake 15 minutes, remove the parchment and beans and bake another 5 minutes. Remove and allow to cool.
- Reduce the oven to 350 degrees F.
- Spread half of the cheese and half of the onions and half of the mushrooms on each tart. Bake for 15 minutes. Allow to cool 5 minutes.
- To serve, cut each tart in half length wise and then into 6 equal pieces. Arrange on a serving plate.
Nutrition Facts : Calories 344.6, Fat 22.6, SaturatedFat 13.5, Cholesterol 52.9, Sodium 227.9, Carbohydrate 25.9, Fiber 2, Sugar 4.8, Protein 11.4
CARAMELIZED RED BELL PEPPERS AND ONIONS
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
Provided by CROW
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
- If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g
COURGETTE, CARROT AND RED PEPPER TART
I'm not sure whether to call this a tart or a quiche, but either way it's lovely. It's great served hot with potatoes and salad, but I'm sure it'd be very tasty cold too.
Provided by Kitzy
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour and paprika in a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs. Add enough cold water to form a firm dough (just a couple of tablespoons). Turn out the dough onto a lightly floured surface and knead briefly. Chill for 30 minutes.
- Preheat the oven to 200C/400F/gas mark 6. Roll out the pastry and line a 23cm pie dish. Chill the case for 30 minutes, then bake blind for 15 minutes. Remove from the oven and lower temperature to 180C/350F/gas mark 4.
- Chop the peppers into small pieces and layer them over the bottom of the pie case. Cut the courgettes and carrots into ribbons and boil them for 2 minutes. Pat dry and lay over the peppers.
- Beat the eggs, cheese and milk together and pour this over the vegetables. Bake for 35-40 minutes until the filling is set and golden brown.
Nutrition Facts : Calories 344.1, Fat 16.9, SaturatedFat 9.9, Cholesterol 112.8, Sodium 205.2, Carbohydrate 37.9, Fiber 3.4, Sugar 4.1, Protein 10.9
CARAMELIZED FRENCH ONION TART
I love onions! I like them roasted, grilled, breaded, battered, fried, raw, but there is something extra special about caramelized onions. Good enough to eat alone. When onions are slowly cooked, the natural sugars begin to caramelize and bring out a delicious richness that is so savory. Add in a little pastry and creamy base and voila, we have a french onion tart. Serve as an appetizer or perfect for lunch with a simple salad. The perfect new addition to my Easter table. Elegant yet so simple!
Provided by Everything Tasty Ki
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a large sauce pan, melt the butter on medium heat.
- Add the onions, white wine, sugar, thyme, salt and pepper and cook the onions until softened and golden brown.
- While the onions are caramelizing, combine the Ricotta cheese and egg in a small bowl and set aide.
- Unfold puff pastry sheets on a a large cookie sheet making sure both sheets connect in the middle of the pan. Gently fold in each side of the puff pastry sheets approximately 1 inch.
- Spread the Ricotta cheese mixture evenly over the puff pastry and lightly sprinkle most of the Parmesan cheese on top. Reserve some to sprinkle on top of the onions.
- Add the caramelized onions evenly over the cheese mixture and top the tart off by sprinkling any remaining Parmesan cheese.
- Bake for 30 minutes until puff pastry is golden brown and cooked through.
- Cut into small pieces for appetizers or bigger pieces to eat as a main dish.
- Enjoy!
Nutrition Facts : Calories 226.2, Fat 15.9, SaturatedFat 7, Cholesterol 39.8, Sodium 269.5, Carbohydrate 14.1, Fiber 0.7, Sugar 3.2, Protein 6.2
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- To prepare crust, dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until bubbly. Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
- To prepare the topping, heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently. Remove from heat. Discard thyme sprigs and bay leaves.
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