GLAZED WHITE PEARL ONIONS WITH BACON
Balsamic glazed white pearl onions with bacon is a great side dish or topping for beef or pork. Make this easy recipe for dinner tonight!
Provided by Kevin Is Cooking
Categories side dishes
Time 1h5m
Number Of Ingredients 8
Steps:
- Render bacon until crispy brown in skillet. Drain on paper towels and crumble. Reserve bacon fat in skillet.
- For Fresh White Pearl Onions: Trim and discard the root end of the onions. Place the onions in a pan of boiling water and cook for 1 to 2 minutes to blanch, then transfer them to a bowl of ice water to stop the cooking. Pinch each onion at its stem end and it will pop out of its skin.
- Heat bacon fat and 1 tablespoon butter in a skillet over medium-low heat. Add onions and cook 20 minutes, stirring or gently shaking pan back and forth occasionally.
- Sprinkle sugar over onions and cook 2 minutes. Stir in vinegar and water. Cover, reduce heat to low, and cook 25 minutes. Stir in crumbled bacon and pepper to taste. Top with parsley and serve.
Nutrition Facts : Calories 175 kcal, Carbohydrate 20 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 133 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
CARAMELIZED BACON
Provided by Ina Garten
Time 45m
Yield 15 to 20 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
- Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
- Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If its underbaked, the bacon won't crisp as it cools.
- While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.
GLAZED BACON GREEN BEANS
Steps:
- Blanch green beans in boiling water for 3 minutes or until crisp-tender.
- Drain and set aside.
- Meanwhile, In a large skillet, cook bacon until crisp.
- Remove bacon and drain on paper towels. Crumble and set aside.
- Reserve 1 tablespoon of bacon drippings in skillet.
- Saute onion in bacon drippings over medium-high heat for 3 minutes or until tender.
- Stir in brown sugar, pepper and blanched green beans.
- Cook for 5 minutes or until beans are glazed and heated through.
- Serve with crumbled bacon on top.
PIZZA WITH CARAMELIZED ONIONS AND CRISPY BACON
Provided by Food Network
Categories appetizer
Time 4h15m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 17
Steps:
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
- In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
- In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
- On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
- Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
PORK TENDERLOIN WITH BACON-ONION JAM
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.
- Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.
- For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.
- Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam.
SIRLOIN STEAK WITH BACON AND MOLASSES-GLAZED ONIONS
Make and share this Sirloin Steak With Bacon and Molasses-Glazed Onions recipe from Food.com.
Provided by Manami
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in a small bowl.
- Heat 1 tablespoon of drippings over medium-high heat. Add onion, and cook, stirring often, 10-15 minutes or until soft & a bit caramelized. Stir in vinegar, molasses, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Set aside.
- Sprinkle steaks with remaining salt and remaining pepper.
- Return remaining tablespoon drippings to pan, and cook steaks over medium-high heat to desired degree of doneness (2 minutes on each side for medium rare).
- Serve steaks with the caramelized onions.
Nutrition Facts : Calories 859.2, Fat 55.3, SaturatedFat 21.3, Cholesterol 230.9, Sodium 930.7, Carbohydrate 18.7, Fiber 2.5, Sugar 8.2, Protein 68.3
BACON AND ONION PASTA
Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.
Provided by Eric Kim
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
- Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
- Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
- Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
- Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.
BACON ON THE GRILL
Bacon can easily be cooked on the grill for a mess free stove.
Provided by Soup Loving Nicole
Categories Side Dish
Time 17m
Yield 6
Number Of Ingredients 2
Steps:
- Preheat an outdoor grill for medium-low heat.
- Line a large rimmed baking sheet with aluminum foil. Place a cooling rack on top. Place bacon on rack, making sure no pieces are overlapping.
- Place baking sheet on the grill grate, close the lid, and cook for 12 minutes or until desired doneness. Transfer bacon to a paper towel-lined plate to absorb excess grease.
Nutrition Facts : Calories 125.8 calories, Cholesterol 27 mg, Fat 10.8 g, Protein 7.2 g, SaturatedFat 3.6 g, Sodium 521.3 mg
BACON AND ONION BARBECUE SAUCE
A quick, easy, and tasty bbq sauce.
Provided by Chef Hunnah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 10.7 g, Cholesterol 1.2 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 272.9 mg, Sugar 8.3 g
GLAZED ONIONS
Posted for Zaar World Tour 2005. Recipe is from Moosewood. My cookbook says this will go well as a side with Mushroom Pie
Provided by MsBindy
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blanch the peeled onions for 5 minutes in boiling salted water.
- Drain them, pat them dry and set aside.
- Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
- Add the onions and saute on low heat, occasionally basting the onions with the glaze.
- Turn the onions over at least once.
- After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
- Serve immediately.
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