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!
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.)
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.
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.
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
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.
SAGE AND ONION STUFFING
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Provided by Esther Clark
Categories Side dish
Time 55m
Yield Makes 12 balls (serves 4)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
- Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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.
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