ONION COMPOTE WITH WINE
This goes wonderfully with grilled meats, and even with cooked pastas. You can make it as sweet as you like depending on the sweetness of the onions, taste as you go along!
Provided by Mirj2338
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
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.
ONION COMPOTE
Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.
Provided by Sharon123
Categories Weeknight
Time 1h10m
Yield 1 batch
Number Of Ingredients 6
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!
GIDDY-UP STEAK WITH ONION-DATE COMPOTE
Skirt and flank steak are perfect for Mother's Day because they're quick-cooking, full of flavor and hard to mess up, even for someone who isn't a seasoned cook.
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
GIDDY-UP STEAK WITH ONION-DATE COMPOTE
Provided by Aarti Sequeira
Time 3h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the rub: In a small bowl, stir together the rub ingredients, making sure to smooth out any brown sugar nuggets. Then, pour half the mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside on the counter up to 2 hours to marinate. You could also marinate the meat overnight in the fridge.
- For the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes.
- Warm your grill or grill pan over medium heat.
- When the onions are caramelized, add the dates, vinegar, and water. Stir and cook, covered, for another 15 minutes.
- Fold a paper towel in 4, pour a little vegetable or canola oil onto it, and wipe down your grill pan.
- Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. It should sizzle upon contact - if it doesn't, your pan wasn't hot enough. This is how you ensure a nice crust on the steak! After 5 minutes on 1 side, flip the steak over, and cook another 4 to 5. Check the temperature; I like my flank steak done medium-rare, so I pull it off as soon as the thermometer register 125 degrees F. Pull onto a chopping board, and tent with foil; allow your meat to rest for 5 minutes.
- Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and deeply unsatisfying! Serve with a dollop of onion compote on top.
ALE HOUSE BURGERS WITH RED ONION COMPOTE
Steps:
- For Red Onion Compote:
- In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
- For Burgers:
- In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
- Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Ale and Onion Meatloaf.)
CORNISH GAME HENS WITH SWEET ONION COMPOTE
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.
TOMATO-ONION COMPOTE
Provided by Jane Sigal
Categories condiments, dips and spreads
Time 4h15m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.
- Meanwhile, in a medium sauté pan, heat olive oil. Add onion, season with salt, and cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.
- Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote, and add salt and pepper if needed.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 6 grams
ONION, RAISIN, AND GARLIC COMPOTE
Categories Condiment/Spread Sauce Garlic Onion Sauté Raisin Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 10
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.
PORK CHOPS WITH ONION COMPOTE
Warmupcoolnightswithheartyporkchopssmotheredinonions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 6
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.
TOMATO AND RED ONION COMPOTE
From Bon Appetite. June 2000 but I found it in my 2001 book. Serve over steamed fish or grilled pork.
Provided by dicentra
Categories Chutneys
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 211, Fat 18.5, SaturatedFat 2.6, Sodium 11.3, Carbohydrate 11.7, Fiber 3.6, Sugar 6.3, Protein 2.1
ROASTED ONION AND CHERRY-TOMATO COMPOTE
Drizzle these vegetables with our Serrano Vinaigrette before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
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.
SAGE ONION COMPOTE
This savoury compote is delicious with a grilled, pan-fried or broiled steak. I have prepared it for serving with BBQ hamburgers, a nice change from the usual burger toppings!!
Provided by Elly in Canada
Categories Onions
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan, heat butter and oil over medium heat.
- Add onion slices, cook, stirring often until onions just start to brown, it will take about 10 - 12 minutes.
- Stir in remaining ingredients and heat thoroughly for 1 - 2 minutes.
- Serve warm with the meat of your choice.
Nutrition Facts : Calories 394.4, Fat 27.7, SaturatedFat 9.1, Cholesterol 30.5, Sodium 150.4, Carbohydrate 34.9, Fiber 5.8, Sugar 17.8, Protein 6.2
PORK CHOPS WITH ONION COMPOTE
Make and share this Pork Chops With Onion Compote recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 405.5, Fat 31.2, SaturatedFat 7.3, Cholesterol 75, Sodium 70.1, Carbohydrate 6.8, Fiber 1.8, Sugar 1.6, Protein 23.2
TOMATO AND RED ONION COMPOTE
Categories Condiment/Spread Sauce Herb Onion Tomato Sauté Quick & Easy Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
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.
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