PAN-FRIED ONION DIP
Steps:
- Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
- Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
NIMAN RANCH BURGERS
Steps:
- Build a charcoal fire or heat a gas grill.
- Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
- When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
- Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
- Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).
HERB-ROASTED ONIONS
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.
CARAMELIZED ONIONS (INA GARTEN BAREFOOT CONTESSA)
I've made this recipe twice and enjoyed them both times. The thyme gives the onions a special flavor. I have not tried it with fresh thyme yet, only dried. I used Vidalia onions when they were in season and sliced them very thin using a mandolin. Ina recommends using a good quality olive oil, of course.
Provided by Marie Nixon
Categories Onions
Time 47m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large shallow pot, add onions and thyme and toss with the oil.
- Place the lid on top and cook over medium low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium low heat, stirring occasionally for 25 to 30 minutes, until t he onions are caramlized and golden brown. This could take much longer than 30 minutes, if your stove top is on a very low setting. If the onions are cooking too fast, lower the heat. Don't rush the process. It is worth the wait.
- Add the sherry wine vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste. They should be highly seasoned.
BAREFOOT CONTESSA'S CARAMELIZED ONIONS
Make and share this Barefoot Contessa's Caramelized Onions recipe from Food.com.
Provided by Juenessa
Categories Low Protein
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)
- Heat the butter and oil in a large saute pan over medium heat.
- Add the onions, cayenne, salt, and pepper and saute for 10 minutes.
- Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
SMASHED HAMBURGERS WITH CARAMELIZED ONIONS
Steps:
- Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
- Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
- Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.
FRENCH ONION SOUP (BAREFOOT CONTESSA) INA GARTEN
My cousin Susan and I agree that most good cooks tend to make a recipe their own. For example, when Susan and I make Applesauce cake with the whiskey icing, I leave out the raisins while Susan opts for mixed dried fruit. When I get in from work, I don't want to even THINK about having to concoct some chef-worthy meal. I just want it to taste like one using the ingredients I have on hand...haha!! This soup is tasty and great for a cold and rainy weekend. Go for it! And while you're going for it remember to make it your own. Do you prefer provolone or mozzarella to parmesano reggiano? Want a few more spices like a touch of celery seed or a dash of garlic? Experiment! I'd love to hear how it comes out for you and what you did to make it "your own"! Now for my notes on this one: I can't find veal stock in the grocery store...well not that I looked for it. I dislike veal intensely so I double up on the beef stock instead. Also, experiment with the onions for flavor variations. Honestly, Vadalia's have a different taste from reds and yellows. For your first time, try to select onions that you would feel comfortable putting on your tuna fish sandwich. Something with a slight sweetness to it but a bit of tang as well.
Provided by Adrienne in Reister
Categories < 4 Hours
Time 1h5m
Yield 1 pot of soup
Number Of Ingredients 11
Steps:
- In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.
- Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
- Add the white wine and simmer uncovered for 15 more minutes.
- Add the beef and veal stocks plus salt and pepper.
- Bring to a boil, then simmer uncovered for 20 minutes.
- Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
Nutrition Facts : Calories 2144.9, Fat 95.3, SaturatedFat 59.8, Cholesterol 244, Sodium 10635, Carbohydrate 132.7, Fiber 19.6, Sugar 60.8, Protein 25
SAUTEED ONIONS AND PEPPERS (BAREFOOT CONTESSA) INA GARTEN
This is wonderful! We used it as a side for steak and for chicken livers, but it can be used for sausages, chicken, pork, pasta and I could go on and on. Be creative and add mushrooms if you like. 11/01/06 update...we made this again and added the mushrooms and it was delicious!(1 lb of button mushrooms but am sure it will work beautifully with any type of mushrooms).
Provided by Manami
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the onions in half and then slice into 1/8 " thick half-rounds (About 10 cups of onions).
- Heat the olive oil in a large saute pan over medium heat.
- Add onions and mushrooms and saute for 15-20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
Nutrition Facts : Calories 142.8, Fat 7.2, SaturatedFat 1, Sodium 226.7, Carbohydrate 18.7, Fiber 3.3, Sugar 7.1, Protein 3.7
HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN
Make and share this Herb-Roasted Onions - Barefoot Contessa Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Onions
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
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.
People also searched
More about "caramelized onions ina garten barefoot contessa recipes"
BAREFOOT CONTESSA | SMASHED HAMBURGERS WITH …
From barefootcontessa.com
- Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
- Meanwhile, combine the dry mustard, 1½ teaspoons salt, and ½ teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
- Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1½ tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2½ to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1½ to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.
BAREFOOT CONTESSA | PAN-FRIED ONION DIP | RECIPES
From barefootcontessa.com
10 BEST INA GARTEN BAREFOOT CONTESSA RECIPES | YUMMLY
From yummly.com
BAREFOOT CONTESSA | NIMAN RANCH BURGERS | RECIPES
From barefootcontessa.com
MAKE IT AHEAD ( A BAREFOOT CONTESSA COOKBOOK) …
From target.com
INA GARTEN'S SMASHED BURGERS WITH CARAMELIZED ONIONS …
From people.com
INA GARTEN'S CARAMELIZED SHALLOTS RECIPE | LEITE'S …
From leitesculinaria.com
BAREFOOT CONTESSA PICKLED RED ONIONS BEST RECIPES
From findrecipes.info
'BAREFOOT CONTESSA' INA GARTEN HAS GOT YOUR BACK WITH HER EASY …
From limoa.tibet.org
CARAMELIZED ONION RECIPE INA GARTEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
INA GARTEN'S SMASHED HAMBURGERS WITH CARAMELIZED ONIONS
From foodiebadge.com
BAREFOOT CONTESSA PARTIES! - BY INA GARTEN (HARDCOVER) : TARGET
From target.com
THE BAREFOOT CONTESSA COOKBOOK VON GARTEN, INA (BUCH) - BUCH24.DE
From buch24.de
BAREFOOT CONTESSA: INA GARTEN'S 3 HIGHEST-RATED RECIPES, …
From limoa.tibet.org
CARAMELIZED ONIONS (INA GARTEN BAREFOOT CONTESSA)
From worldbestbutterrecipe.blogspot.com
MODERN COMFORT FOOD - BY INA GARTEN (HARDCOVER) : TARGET
From target.com
INA GARTEN CARAMELIZED ONION BURGERS : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
INA GARTENS CARAMELIZED ONION TART BEST RECIPES
From findrecipes.info
BAREFOOT CONTESSA: MODERN COMFORT FOOD - FOOD NETWORK
From foodnetwork.com
BAREFOOT CONTESSA CARAMELIZED ONION TART : OPTIMAL RESOLUTION …
From recipeschoice.com
CARAMELIZED ONIONS (INA GARTEN BAREFOOT CONTESSA) | FOOD.COM
From pinterest.com
CARAMELIZED ONIONS INA GARTEN BAREFOOT CONTESSA - WEBETUTORIAL
From webetutorial.com
THE BAREFOOT CONTESSA COOKBOOK - BY INA GARTEN (HARDCOVER)
From target.com
CARAMELIZED ONIONS INA GARTEN BAREFOOT CONTESSA FOOD
From wikifoodhub.com
BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
CARAMELIZED ONION DIP INA GARTEN BEST RECIPES
From findrecipes.info
10 BEST INA GARTEN BAREFOOT CONTESSA RECIPES - YUMMLY
From yummly.com
CARAMELIZED ONIONS (INA GARTEN BAREFOOT CONTESSA) RECIPE
From pinterest.co.uk
CARAMELIZED ONION GALETTE INA GARTEN : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
THE BEST RECIPES FROM INA GARTEN'S "BAREFOOT CONTESSA AT HOME"
From thekitchn.com
BAREFOOT CONTESSA CARAMELIZED ONIONS BEST RECIPES
From findrecipes.info
BAREFOOT CONTESSA CARAMELIZED ONION DIP : OPTIMAL RESOLUTION …
From recipeschoice.com
INA GARTEN'S SMASHED HAMBURGERS WITH CARAMELIZED ONIONS
From youtube.com
BAREFOOT CONTESSA | SMASHED HAMBURGERS WITH CARAMELIZED ONIONS
From barefootcontessa.com
I MADE INA GARTEN'S CARAMELIZED-ONION BURGERS, AND THE EASY …
From yahoo.com
'BAREFOOT CONTESSA' INA GARTEN'S KITCHEN IS ALWAYS STOCKED WITH …
From limoa.tibet.org
BAREFOOT CONTESSA CARAMELIZED SHALLOTS RECIPES ALL YOU …
From stevehacks.com
COOKING FOR JEFFREY: A BAREFOOT CONTESSA COOKBOOK (HARDCOVER) …
From target.com
You'll also love