ROASTED ONION SALAD
"Try this impressive salad at your next dinner party or during the holidays. Roasting the onions and garlic creates a depth of flavor you just can't get with any other cooking method!" Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place onions in a 15x10x1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions., Bake at 400° for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes., In a large salad bowl, combine the greens, cheese and walnuts; top with onions., For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad.
Nutrition Facts : Calories 369 calories, Fat 34g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 255mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
ROASTED RED ONIONS
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 0
Steps:
- Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.
ROASTED ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
Steps:
- Adjust oven rack to lowest position; heat to 425 degrees.
- Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
- Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
ROASTED ONION DIP
Provided by Nancy Fuller
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
- In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.
ROASTED-BEET-AND-ONION SALAD
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Wrap beets in parchment-lined foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.
- Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette and the herbs. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets; garnish with oregano flowers.
ROASTED ONION PASTA SALAD WITH PEPPERED CHEESE CRISPS
Another Southern Living favorite!!This easy salad makes a beautiful presentation and is good for a light lunch or to carry to a picnic or other covered dish gathering.
Provided by ngdarlen
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Drizzle onion strips with oil in a 9 inch square pan,sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Toss well.
- Bake onion at 450 degree for 20 minutes and set aside.
- Drain artichoke hearts,reserving 3 tablespoons liquid.
- Stir together mayo,remaining salt and pepper,reserved artichoke liquid,and lemon juice.
- Toss with onion,artichoke hearts,pasta and next 4 ingredients.
- Cover and chill.
- Arrange asparagus spears and tomatoe slices around a large serving platter.
- Spoon pasta mixture in center of platter.
- Sprinkle with blue cheese,and serve with peppered cheese crisps.
- Peppered Cheese Crisps directions--.
- Cut each pita into 6 wedges and seperate.
- Stir together mayo and next 3 ingredients,spread mixture evenly over wedges.
- Bake at 350 for 10-12 minutes or till edges are browned.
Nutrition Facts : Calories 721.6, Fat 25.5, SaturatedFat 7.4, Cholesterol 45.1, Sodium 1820.4, Carbohydrate 100.6, Fiber 13.9, Sugar 7.4, Protein 27
ROASTED RED POTATO SALAD
A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.
Provided by IcanCook?
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread potato pieces onto a baking sheet and drizzle with olive oil.
- Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
- Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.8 g, Cholesterol 94.9 mg, Fat 29.5 g, Fiber 4.6 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 302 mg, Sugar 3.3 g
ROASTED SWEET ONIONS WITH CABRALES BLUE CHEESE
Categories Cheese Onion Appetizer Side Roast Vinegar Blue Cheese Winter Chive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.
NANA'S ITALIAN ROULADE
My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.
SLOW-COOKED ONION SALAD
Categories Salad Onion Side Roast Thanksgiving Vegetarian Leek Spinach Healthy Chive Endive Shallot Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make onion mixture:
- Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil, allowing 2 inches to hang over each end of pan.
- Wash leek pieces well in a bowl of cold water, then lift out and drain well.
- Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to coat. Spread onion mixture in an even layer in baking pan. Scatter thyme on top, then cover with another large sheet of foil and crimp edges all around to seal, forming a package.
- Roast until very tender, about 1 hour. Carefully remove top sheet of foil (steam will emerge) and turn on broiler. Broil onion mixture 5 to 6 inches from heat until tops of onions are browned and caramelized, 2 to 5 minutes. (Check frequently, removing pieces as they brown.) Discard thyme.
- Make salad while onion mixture roasts:
- Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.
- Trim endives and halve lengthwise. Cut in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
- Just before serving, add endives to dressing along with spinach and chives and toss until lightly coated. Season with salt and pepper. 3Divide salad among 6 plates and top with warm onion mixture.
ROASTED SWEET ONIONS JULIA CHILD
"... a very simple one [recipe] that I (Julia Child) use a great deal, which is just roasting a whole onion. It's such an easy way to do them and they're so delicious." I "Rita" tweaked by adding herbs and a compound butter making this just so yummy! Thanks Julia! Must say love your kitchen!
Provided by Rita1652
Categories Onions
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick.
- Put it as is either in a 450 degree oven for 45 minutes (this method will caramelize)or in the microwave oven for 5 on high( this method is steamed but so quick).
- Remove from oven; cut it in half or open it up.
- Sprinkle it with grated cheese and olive oil or butter, herbs, salt and pepper.
Nutrition Facts : Calories 83.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.5, Sodium 73.3, Carbohydrate 14.7, Fiber 2.6, Sugar 6.4, Protein 3
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