MARYELLEN'S BAKED ONIONS
This is a great onion bake for holidays or summer parties. This recipe is best prepared if the onions are roasted in a clay cooker, however a casserole dish can be used.
Provided by BERTRADA1
Categories Side Dish Vegetables Onion
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
- Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
- Bake for 30 to 40 minutes or until onions are tender.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 34.4 g, Fat 0.2 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 12.2 mg, Sugar 22.7 g
MUSTARDY BAKED ONIONS
Simple oven-roasted red onions with punchy mustard and balsamic coating make a vibrant side that's really versatile
Provided by Good Food team
Categories Dinner, Side dish
Time 53m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Slice the root off each onion to create a flat bottom, then carefully peel, leaving the onion whole. Cut a deep cross in the top of each, then poke in a sprig of rosemary, dot with butter and place in a roasting tray. Pour a little of the balsamic vinegar over each one and season. Wrap the tray in foil and bake in the oven for 30 mins. Meanwhile, mix together the mustard and sugar and set aside.
- Remove the tray from the oven, take off the foil and spoon a little of the mustard mixture onto each onion. Return to the oven for 15 mins, uncovered, to caramelise.
Nutrition Facts : Calories 105 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
MOLASSES-BAKED ONIONS
Categories Condiment/Spread Onion Side Bake Molasses Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 side-dish servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Peel and trim onions, keeping root ends intact, then halve each lengthwise. Arrange, cut sides up, in 1 layer in a 13- by 9- by 2-inch glass baking dish or other 2 1/2-quart shallow baking dish.
- Bring tomato juice, water, butter, molasses, and salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then pour over onions. Bake onions, uncovered, basting with juices every 30 minutes, until tender, about 2 hours.
- Lay 2 pieces of bacon side by side over each onion half and continue to bake onions, basting once with juices halfway through baking, until onions are very tender, bacon is browned, and juices are thickened, about 1 hour more.
BAKED VIDALIA ONIONS
Make and share this Baked Vidalia Onions recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- With a sharp knife, cut out a 1 inch in diameter by ¾ inch deep cavity in top of onions, reserving scraps.
- Season each onion.
- Combine butter, Worcestershire Sauce, cumin and sugar.
- Fill cavities of onion with the butter mixture.
- Arrange onions in baking dish, add broth, wine and scraps to dish and bake, basting occasionally, for 45 minutes to 1 hour, or until very tender.
- Serve as a first course.
JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS
I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.
Provided by bluemoon downunder
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the onions in plenty of water for 15 minutes or until slightly tender.
- Remove the onions from the pan and allow to cool.
- With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
- Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
- Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
- Finely chop these removed sections of the onion and add to the rest of the chopped onion.
- Preheat the oven to 400°F.
- Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
- Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
- Stir in the Parmesan and season.
- Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
- Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
- Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
- How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
- I presume he is suggesting topping the baked onions with cheese.
- When the onions are cooked right through, remove and serve.
BAKED WHOLE ONIONS
Make and share this Baked Whole Onions recipe from Food.com.
Provided by Papa D 1946-2012
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 375°F.
- Skin the onions, and in a medium sauce pan simmer them in enough chicken broth to cover for 30 minutes.
- Remove, and place in a buttered baking pan.
- Mix melted butter with a little paprika, and brush the onions with this mixture. Sprinkle the tops of the onions with bread crumbs, and add the remaining butter mixture to the backing pan.
- Bake at 375°F for about 20 minutes, or until lightly browned.
WORLD'S BEST BAKED ONIONS
Provided by Jamie Oliver
Categories Milk/Cream Onion Side Bake Parmesan Rosemary Bacon Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.
- While onions are cooking, remove leaves from lower 3 inches of each rosemary sprig and chop enough leaves to measure 1/2 teaspoon. Cut sprig ends at an angle to form a point so they can act as skewers.
- Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (keeping outside intact) and finely chop, adding to rest of chopped onion. Transfer hollowed onions to an oiled 8-inch square baking dish.
- Preheat oven to 400°F.
- Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.
- Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.
- Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.
- Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.
BAKED ONIONS
Make and share this Baked Onions recipe from Food.com.
Provided by Chef Dudo
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Peel onions, leaving bases intact and place in a baking dish.
- Combine butter and oil in a bowl.
- Brush onions liberally with mixture.
- Season with salt and pepper to taste.
- Bake 30 minutes or until golden brown.
MARYELLEN'S MANGO CHUTNEY DIP
An odd blend of ingredients that pair perfectly together. This is a book club standard from my friend MaryEllen.
Provided by Blue Dog
Categories Spreads
Time 10m
Yield 1 Platter, 10 serving(s)
Number Of Ingredients 5
Steps:
- Spread cream cheese evenly on 14" platter.
- Evenly spread on a layer of chutney.
- Sprinkle remaining ingredients evenly.
- Serve with crackers.
Nutrition Facts : Calories 193.9, Fat 16.7, SaturatedFat 8.1, Cholesterol 25, Sodium 191.2, Carbohydrate 8.5, Fiber 1.6, Sugar 5.5, Protein 4.5
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