Crustless Caramelized Onions And Cheese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
• Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.

Steps:

• Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
• Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
• Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

Steps:

• For caramelized onions:.
• Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
• For candied walnuts:
• Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• For croutons:
• Preheat oven to 350°F Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
• For salad:.
• Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
• Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

Steps:

• Add all ingredients to 5-qt. slow cooker. Cover, cook on high, stirring occasionally, until onions are browned and tender, about 5 hours. Uncover and cook 1 additional hour, or until most of the liquid has evaporated. Serve as desired. Refrigerate in airtight container., Freeze option: Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator.

Steps:

• Preheat oven to 375 degrees.
• With a little canola oil in a frying pan over medium high heat caramelize the onions, stirring occasionally. This takes about 15-20 minutes.
• Squeeze the moisture out of the thawed spinach by wrapping it in a dish towel and squeezing.
• Beat the eggs and add the milk and whisk well.
• Season the egg mixture with salt and pepper and a few grinds of fresh nutmeg.
• Spray or wipe oil all over a deep pie dish.
• When the onions are well caramelized, place evenly over bottom of pie dish then evenly spread the spinach over the onions and follow up with the cheese.
• Pour the egg mixture over the top and pop into the oven.
• Bake until firm in the middle, about 40-45 minutes.
• Serve with fresh fruit and popovers hot from the oven!