BAKED ONIONS
Make and share this Baked Onions recipe from Food.com.
Provided by Chef Dudo
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Peel onions, leaving bases intact and place in a baking dish.
- Combine butter and oil in a bowl.
- Brush onions liberally with mixture.
- Season with salt and pepper to taste.
- Bake 30 minutes or until golden brown.
SWEET AND SOUR FLOWERING RED ONIONS
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
- Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
- In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
- On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
- Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.
BAKED ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Peel the onions, but leave the root end intact. Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out. Either way they're delicious!) Set aside to cool.
- Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops.
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes. Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar. Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes. Stir in the cream and remove from the heat. Remove and discard the herb sprigs. Stir in the cheese and mustard.
- Lightly butter a baking dish. Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top. Set the onions in the dish.
- Heat the butter in the skillet. Add the breadcrumbs and stir until they absorb the butter. Spoon the buttered breadcrumbs on top of each onion.
- Roast the onions until well browned and heated through, about 40 minutes. Serve warm or at room temperature.
HONEY-BUTTER BAKED ONIONS
Make and share this Honey-Butter Baked Onions recipe from Food.com.
Provided by Christine
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425* In a saucepan at medium heat, heat honey, butter and salt.
- Grease a baking dish; Arrange onions and pour honey mixture over them.
- Bake 45 minutes until onions are tender and golden brown.
Nutrition Facts : Calories 188, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 253.5, Carbohydrate 30.7, Fiber 2.1, Sugar 21.9, Protein 1.5
BAKED ONIONS
This recipe is from Trisha Yearwood's "Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours."
Provided by CookingONTheSide
Categories Pork
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the grill.
- Peel and wash the onions.
- With the point of a small, sharp knife, cut a 1inch core from the top of each onion.
- Wrap 2 slices of bacon around each onion, securing it with toothpicks, and put 1 teaspoon butter in each core.
- Place each onion on a square of aluminum foil and bring the edges loosely together at the top.
- Grill for 1 hour and 20 minutes, or until the onions are tender when pierced with the tip of a knife.
- Cool the onions for a few minutes, then unwrap and cut in quarters to serve.
Nutrition Facts : Calories 152.3, Fat 12.2, SaturatedFat 4.6, Cholesterol 20.5, Sodium 204.7, Carbohydrate 7.7, Fiber 1.1, Sugar 3.2, Protein 3.3
GOLDEN BAKED ONIONS
This is from the TOH F/M 04 issue. This is such a versital recipe. It goes from picnic table to dining room table. I used low sodium soup and used 6 grain bread instead of French bread. I halved the recipe, for 2 of us, and used it as a side dish to Beef Burgundy.
Provided by Andrea in NH
Categories Onions
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter for about 12 minutes.
- In a bowl, combine soup, milk, pepper, and 2 c cheese.
- Stir in onions.
- Transfer to a greased 2 quart baking dish.
- Sprinkle with remaining cheese.
- Brush bread with melted butter, on one side.
- Arrange butter side up over cheese.
- Bake, uncovered, at 350, for 25-30 minutes.
- If desired, broil 4-6 inches from heat until golden brown.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 916.1, Fat 47.3, SaturatedFat 27.9, Cholesterol 130.7, Sodium 1358.8, Carbohydrate 86.5, Fiber 6.2, Sugar 13.5, Protein 38.6
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