SARASOTA'S ONION, THYME, AND GREEN ONION SAUCE
I love this sauce ... it is a sauce I use all the time. Great with pork, chicken, lamb, beef, fish as well as grilled vegetables. A favorite of mine is over a grilled potabello mushroom topped with a grilled tomato slice ... Heaven. I think the thyme (fresh) if possible adds a nice touch, but you could use dry if that is all you have. If you are having a larger group for dinner, by all means you can easily double this recipe.
Provided by SarasotaCook
Categories Low Protein
Time 35m
Yield 2 cups, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Onions -- In a large sauce pan, melt the butter on medium heat and add the onions. Cook slowly making sure not to brown them, and cook until nice and tender, about 15 minutes.
- Sauce -- Stir in the flour to the onion mixture and cook just a minute until combined. Then slowly add in the milk, cream and sherry and cook on medium heat until the sauce thickens.
- Puree -- Add the mixture to a blender and puree until smooth. Add in the thyme and pulse once to combine. Remove the sauce to a serving dish and stir in the scallions.
- Serve -- You can make this ahead and reheat, or you can serve immediately.
Nutrition Facts : Calories 389.2, Fat 34.2, SaturatedFat 21.4, Cholesterol 114.1, Sodium 117.3, Carbohydrate 16.3, Fiber 1.9, Sugar 5.2, Protein 3.2
GINGER GREEN ONION SAUCE
The Ginger Green Onion Sauce is a tasty sauce typicall used on Chicken but I use it on all Chinese dishes. It is sweet and salty at the same time. I don't think this recipe is posted anywhere on the net, so here it is.
Provided by Matybmw
Categories Sauces
Time 9m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Cut green onions into very small slices Put onions into small bowl Peel ginger, cut and dice into fine pieces In a wok, heat up peanut oil or sesame oil until it bubbles Pour oil on top of ginger and green onion until it just fills to the top of the vegetables.
- Add salt to taste, I use about 1 tsp salt Mix and use on meat This sauce can last in the fridge for about 3 weeks because it sits below the oil.
Nutrition Facts : Calories 1.3, Sodium 310.7, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.1
SAGE AND ONION SAUCE
A great accompaniment to roast duck that can be made in advance
Provided by Ruth Watson
Categories Condiment, Dinner, Side dish
Time 4h
Number Of Ingredients 14
Steps:
- Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.
- Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.
- Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.
- Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.
- Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)
- To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.
CARAMELISED ONION & THYME SAUSAGE ROLLS
Take a sheet of puff pastry and stuff it with pork sausages, chutney and mustard to make these onion & thyme sausage rolls. They're perfect picnic food
Provided by Esther Clark
Categories Buffet, Side dish, Snack
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages into a bowl and mix with the chutney, mustard and thyme. Unravel the pastry and roll out until one side measures 43cm. Arrange the sausagemeat down the centre of the pastry. Use the egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Brush with a little more egg and sprinkle with the poppy seeds. Transfer to a lined baking sheet and cook for 25 mins or until golden.
Nutrition Facts : Calories 273 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
SARASOTA'S UPSCALE TOMATO AND ONION SANDWICH
This is a tomato, onion and mayo sandwich, but definitely a bit upscale. It is just so good but it does require a bit more work. I wouldn't consider making this for a quick late night snack, or quick lunch. This is something you want to make for guests. Either a special lunch or light dinner party. Serve with a bowl of fresh asparagus, zucchini, or summertime soup. Key ingredients which make this so good is; a good bakery whole wheat onion roll, heirloom tomatoes, fresh herbs, arugula and good balsamic vinegar and olive oil. This really makes a fantastic sandwich.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 14
Steps:
- Aioli -- Chop your olive, fairly fine and add to a small bowl with the mayo, lemon zest, thyme and basil. Season with a little pepper and set in the refrigerator until ready to use.
- Tomatoes and Onions -- In a small pan (not metal), add the olive oil and vinegar. Set the tomato and onion slices in and flip to make sure they are covered on both sides. Let marinade 30 minutes to 1 hour. Doesn't need any longer.
- Grill -- I really prefer these grilled, but if not, a indoor grill pan will work. I don't think a saute pan works as well but if that is all you have, it should be fine. I sprayed mine lightly with a non stick spray and brought to medium high heat.
- Add the onions first as they take a bit longer than the tomatoes. But we don't want them falling apart, just some nice grill marks and then begin to soften (2 minutes per side, approximately). Remove the onions off to the side and add the tomatoes and rolls. The rolls I just like to lightly toast, they take literally just 30 seconds or so. The tomatoes, about 1-2 minutes per side. You still want them firm, not soft, but lightly grilled and warmed up.
- Sandwich -- Spread the aioli on both sides of the bun. I add one tomato slice to the bottom roll, then the onion, then the other tomato slice, arugula and the top roll.
- Serve -- A nice bowl of summertime vegetable soup, favorite potato or vegetable salad, grilled potato wedges or creamy coleslaw and you have a great light dinner.
- ENJOY!
- Note: Prep time includes the marinating of the tomatoes and onions.
Nutrition Facts : Calories 445.9, Fat 26.9, SaturatedFat 3.8, Cholesterol 7.6, Sodium 601.1, Carbohydrate 45.5, Fiber 3.5, Sugar 7.1, Protein 7.4
BREAD & ONION SAUCE
Sara Buenfeld's creamy sauce will make a tasty addition to your Christmas table
Provided by Sara Buenfeld
Categories Condiment, Dinner, Lunch
Time 45m
Number Of Ingredients 7
Steps:
- Heat the butter in a pan, add the onions and bay leaves, then gently fry with the lid on for 10 mins until soft, but not coloured.
- Add milk and cloves, then simmer gently, uncovered, for 30 mins, stirring occasionally.
- Remove bay and cloves, then tip everything into a processor and blitz with two-thirds of the bread until smooth. Chill for up to two days. To serve, tip the cream into a pan, add the sauce, then stir until mixed. Tear in the remaining bread. Add a little milk if necessary to thin the consistency. Season and serve warm.
Nutrition Facts : Calories 269 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.48 milligram of sodium
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