Creamyonioncanapes Recipes

Steps:

• Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
• Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

Steps:

• Scrub lemon. Grate zest. Combine in bowl with butter and honey and whip with wooden spoon until pale and fluffy. Halve lemon and squeeze 1 tablespoon juice. Whip into butter, a teaspoon at a time.
• With sharp bread knife, slice crust from all sides of the loaf, trimming to make a neat rectangle. Cut lengthwise into slices about 1/4 inch thick (8 long rectangles). Lay 4 slices side by side on each of two cutting boards. Scoop a tablespoon of butter onto each slice. With flexible spatula, spread evenly to edges. Chill.
• Quarter onion, cutting through "poles." Cut lengthwise into thin slices. Arrange 4 slices on each long bread slice to nearly cover, leaving a little space between onions. Sprinkle a stripe of dill down the center of each long slice. Press bread rectangles tightly together to make a single-layer rectangle (about 16 by 7 inches). Cover each with wax paper. Press down with a rolling pin to flatter slightly. Chill until serving time.
• To serve, grind over pepper and sprinkle with salt. Cut each long slice into 4 sections, cutting between onion for tidiness. Halve each if you like small canapes. Serve at once, so the salt remains crunchy.

Steps:

• Preheat the oven to 400°F.
• Caramelize the onions by sautéing them in oil until they are brown and slightly sticky -- about 20 to 25 minutes. Remove from heat and set aside.
• Cut the bread into 2" rounds, using a drinking glass or biscuit cutter.
• Toast one side of the bread.
• Season the cream cheese with Worcestershire Sauce, seasoned salt, black pepper, red pepper flakes, and paprika.
• Spread the cream cheese mixture on the toasted side of the bread rounds.
• Top the center with caramelized onions. Frost with mayonnaise and sprinkle lightly with paprika.
• Bake until toasted and bubbly -- about 15 to 20 minutes.
• Enjoy!

Steps:

• Cut each slice of bread diagonally in two. Spread butter thinly over each triangle, place, buttered side up, on a cookie sheet and lightly brown in the oven or broil very briefly.
• Mix together cream cheese, mayonnaise, Tabasco, green onion and cayenne into a paste. Pile about 1 tablespoon on each triangle of bread on the unbuttered side. Sprinkle with Parmesan, about 1 teaspoon on each. Top each canape with 1/4 of a sun-dried tomato. Freeze.
• Bake, frozen, at 375ºF for 10 minutes. Serve hot.

Steps:

• In a large skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended., Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Return onions to the pan; heat through.

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.