Onion Compote With Wine Recipes

Steps:

• Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
• Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.

Steps:

• Heat oil in a large saute pan or stew pan.
• Add onions.
• Saute over medium heat, stirring often, 5 minutes.
• Sprinkle with salt and pepper.
• Cover and cook over medium-low heat, stirring often, 5 minutes or until onions are golden brown; reduce heat if they are browning too fast.
• Add 2 Tablespoons sugar to onions, stir and cook 1 minute to dissolve sugar.
• Add vinegar and bring to a boil, stirring.
• Add wine and bring to a boil.
• Add water.
• Cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender.
• Taste and adjust seasoning.
• If you like, add remaining sugar and cook another minute, stirring.
• Serve hot or cold.

Steps:

• Prepare the steak: In a small bowl, stir together the chili powder, ground coffee, brown sugar, coriander, garam masala and 1/2 teaspoon each salt and pepper, making sure to smooth out any brown sugar nuggets. Pour half of the spice rub over one side of the steak and massage into the meat. Turn the steak over, pour the other half of the rub over the meat and massage in. Let marinate 2 hours or up to overnight in the fridge.
• Make the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions and a pinch of salt, then stir to coat. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, 45 minutes to 1 hour.
• Preheat a grill or grill pan to medium heat.
• When the onions are caramelized, add the dates, vinegar and 1/2 cup water. Stir and cook, covered, for 15 minutes. Season with salt.
• Using an oiled folded paper towel, oil your grill or grill pan. Once the grill is nice and hot, throw on your rubbed-down meat. It should sizzle upon contact - if it doesn't, your grill or pan wasn't hot enough. This is how you ensure a nice crust on the steak! Cook 5 minutes, then flip the steak and cook another 4 to 5 minutes. Check the temperature; I like my flank steak done medium rare, so I pull it off as soon as the thermometer registers 125˚ F. Pull onto a chopping board and tent with foil; allow your meat to rest for 5 to 10 minutes.
• Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and will be deeply unsatisfying! Sprinkle with salt and serve with the onion compote.

Steps:

• Place the orange peel and honey in a heavy sauce pan, simmer slowly about 10 minutes, until the peel begins to look translucent.
• Add remaining ingredients and simmer about 40 minutes, until the fruit is tender. If too much of the liquid evaporates during cooking, add a little additional orange juice or some water.
• Cool to room temperature, remove cinnamon sticks, then chill before serving. Spoon into individual goblets or bowls.

Steps:

• Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add onions, and cook until golden brown, about 25 minutes.
• Meanwhile, season chops generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Sear chops until golden brown, about 3 minutes per side. Transfer skillet to the oven, and cook to desired doneness. (Cook until a meat thermometer registers 140 degrees for medium-rare, about 5 minutes.) Transfer to a serving plate. Let stand for 10 minutes.
• Add wine to onions, and simmer until almost all the liquid has evaporated, about 3 minutes. Season with salt and pepper. Spoon over pork chops. Serve with lemon wedges.

Steps:

• Heat oil in large skillet over medium-high heat.
• Add remaining ingredients and sauté just until heated through, about 2 minutes.
• Season with salt and pepper.

Steps:

• Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.

Steps:

• For Syrup:
• Bring all ingredients to boil in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 25 minutes. Using small sharp knife, scrape vanilla seeds into syrup; return bean to syrup. Cool. (Can be made 1 day ahead. Cover and store at room temperature.)
• For Fruit:
• Cut peel and white pith off oranges and grapefruit. Using small sharp knife, cut between membranes of oranges and grapefruit to release segments. Cut each kiwi into 8 wedges. Cut pineapple into 1/2-inch-thick slices. Drain fruit. Place in bowl. Discard vanilla bean and star anise from syrup. Pour syrup over fruit and stir to combine. Serve over frozen vanilla yogurt or ice cream.

Steps:

• Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add onions and 3 tablespoons sugar. Cook until onions are golden, stirring often, about 15 minutes. Reduce heat to medium-low. Add wine and cook until onions are very tender and mixture is reduced to thick jamlike consistency, stirring frequently, about 40 minutes. Set compote aside.
• Preheat oven to 450°F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add hen quarters and brown well on all sides, about 8 minutes. Place hen quarters on rimmed baking sheet (do not clean skillet). Sprinkle hens with salt and pepper. Bake hen quarters until cooked through, about 20 minutes.
• Transfer hen quarters to bowl; cover to keep warm. Add drippings from baking sheet, vinegar and remaining 3 tablespoons sugar to skillet used to brown hens. Bring to boil, scraping up any browned bits. Add stock and bring to boil. Mix remaining 4 tablespoons butter and flour in small bowl, forming paste. Whisk paste into stock mixture. Boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.
• Rewarm onion compote; spoon onto center of each plate. Arrange 2 hen quarters around compote. Spoon sauce over. Sprinkle with chopped parsley and serve.

Steps:

• Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact.
• Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serve warm.

Steps:

• Combine all ingredients in a 2-quart heavy saucepan and simmer, covered, over moderately high heat until fruit is tender, about 15 minutes.
• Transfer to a bowl and cool, about 15 minutes.

Steps:

• In a saucepan over medium heat combine onions and honey.
• Cook slowly until caramelized, about 45 minutes.
• Add vinegar and stir.
• Add water and reduce to low heat.
• Cook uncovered until liquid has been absorbed.
• Onions are done when they are tender, have melted together,and are moist but not wet.
• (More liquid and cooking time may be needed.) Whisk in butter.
• Season.
• Let cool and store in a mason jar.
• When ready to use, reheat the compote over low heat and adjust seasoning.
• Onion compote will keep refrigerated for at least a month.
• Enjoy!

Steps:

• Preheat broiler to high and make sure it is very clean.
• In a saucepan heat 1 tablespoon of the butter, add the onions and cook briefly until wilted. Add the vinegar, wine, cloves, bay leaf, honey and salt and pepper. Bring to a boil and cook over medium high heat, stirring often until the liquid is mostly evaporated. Add the remaining butter, blend well and keep warm.
• In a small saucepan heat 1 tablespoon of the olive oil, the tomatoes, garlic, thyme, pepper flakes and salt and pepper. Cook over high heat, tossing and shaking. Blend well, cook for one minute. Do not overcook. Keep warm.
• Sprinkle the salmon with salt and pepper, brush with the remaining olive oil on both sides. Brush the broiler rack with oil. Place the salmon fillets skin side up on the rack 4 to 5 inches from the heat, cook for 2 minutes or until lightly browned. Turn on the skin side and cook for 3 minutes more for rare steaks. If desired, cook a little longer. Do not overcook.
• To serve, warm the plates and remove the skin from the salmon if desired. Place on the centers of the plates equal portions of the onion compote and place a fish fillet over each portion. Divide the tomato sauce equally around them. Garnish with basil leaves. Serve hot with leaf spinach.

Steps:

• In a large nonstick skillet, heat olive oil over medium heat.
• Add onions and cook until onions are soft and golden, about 8 to 10 minutes, seasoning to taste with salt and pepper.
• Drain the tomatoes and add the juice, white wine, balsamic vinegar, and dried basil to the skillet.
• Reduce heat to simmer, partially cover, and cook for 15 minutes, stirring occasionally.
• Coarsely chop tomatoes and set aside.
• Stir in reserved tomatoes and continue to cook another 5 minutes.

Steps:

• preheat oven to 325.
• in a pan over medium heat, combine onion, wine, vinegar, salt, pepper.
• simmer 15 minutes until reduced, remove from heat.
• spray 4 ramekins.
• put cod, cream, egg white, salt& pepper in a blender, process until smooth pour into ramekins until half full.
• place ramekins into a large baking dish, fill with water halfway up the sides bake for 20 minutes or until set.
• spoon some onion onto 4 plates.
• unmold flans on top of onions.
• garnish with more onions and fresh sprigs of herbs.