Bacon Onion Filling Food

FRENCH TOAST WITH BACON, ONION AND TOMATO JAM

Steps:

• Make the filling: Toss the bacon into a large skillet with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crisp, about 13 minutes. Spoon off about half of the drippings. Add the onion to the pan and season with salt and the red pepper flakes. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 more minutes. Add the tomato, season with more salt and cook another 8 to 10 minutes, or until the tomato is soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
• Make the French toast: Preheat the oven to 200 degrees F. In a wide dish, combine the eggs, milk, cayenne (if using) and a pinch of salt. Beat until smooth and homogeneous.
• Lay 4 slices of bread on a work surface. Sprinkle each piece of bread lightly with cheese (use about half of the cheese). Spoon a quarter of the bacon filling onto each piece of bread, then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure. Working in batches, soak each "toast" in the egg mixture, about 1 minute; flip and soak the other side.
• While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat. Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
• Make the eggs and assemble: Coat a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes. Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives and serve immediately.

BACON, CHEESE, AND CARAMELIZED ONION QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
• Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork.
• Bake crust in the preheated oven on the middle rack for 15 minutes.
• Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more.
• Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.
• Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
• Spread caramelized onions with remaining butter onto pastry crust. Sprinkle with 1/2 the Cheddar cheese. Place crumbled bacon evenly over the top. Pour egg mixture over bacon. Top with remaining Cheddar cheese.
• Bake quiche in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.

BACON-ONION FILLING

Steps:

• Melt butter with oil in a medium skillet over medium-high heat. Add onions, salt, and pepper. Cook, stirring often, until edges of onions turn golden, about 5 minutes. Reduce heat to medium-low. Cook until onion is softened and just golden brown, about 5 minutes.
• Transfer onion mixture to a medium bowl. Let cool completely. Stir in bacon and cheese.

JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS

Steps:

• Boil the onions in plenty of water for 15 minutes or until slightly tender.
• Remove the onions from the pan and allow to cool.
• With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
• Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
• Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
• Finely chop these removed sections of the onion and add to the rest of the chopped onion.
• Preheat the oven to 400°F.
• Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
• Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
• Stir in the Parmesan and season.
• Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
• Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
• Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
• How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
• I presume he is suggesting topping the baked onions with cheese.
• When the onions are cooked right through, remove and serve.

CARAMELISED ONION QUICHE WITH CHEDDAR & BACON

Steps:

• Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.
• Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.
• Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.
• Meanwhile, put the bacon in the pan you cooked the onions in (there's no need to wash it first or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.
• Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.
• Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.