ROASTED CARROTS AND ONIONS WITH DILL
Simple roasted carrots and onions that pair well with any meat you are baking in the oven.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
- Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
- Roast vegetables until soft, stirring halfway through, about for 30 minutes.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 12.8 g, Fat 6.9 g, Fiber 3.9 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 380 mg, Sugar 6.9 g
MARYELLEN'S BAKED ONIONS
This is a great onion bake for holidays or summer parties. This recipe is best prepared if the onions are roasted in a clay cooker, however a casserole dish can be used.
Provided by BERTRADA1
Categories Side Dish Vegetables Onion
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
- Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
- Bake for 30 to 40 minutes or until onions are tender.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 34.4 g, Fat 0.2 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 12.2 mg, Sugar 22.7 g
BAKED VIDALIA ONIONS
Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
POMEGRANATE BAKED RICE AND ONIONS WITH DILL
This tangy-sweet casserole is adapted from Shimi Aaron, an Israeli chef also known for his elaborate chocolate babkas. In this colorful dish, a layer of short-grain rice studded with pine nuts and dill is bathed in pomegranate juice and honey, and topped with shingles of red and yellow onions. When it emerges from the oven, the onions glisten like jewels, and the rice is fragrant, tender and a little sticky. Serve this as a meatless main course with a crisp salad, or as scene-stealing side dish alongside a simple roast chicken or fish.
Provided by Melissa Clark
Categories casseroles, grains and rice, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees and lightly butter a 9-by-13-inch baking dish or large, shallow gratin dish.
- Coarsely chop one of the yellow onions. Cut the remaining yellow and red onions from root to stem into ¾-inch-thick wedges and set aside.
- In a large skillet over medium-high heat, combine chopped yellow onion, 2 cups water and a pinch of salt. Bring to a simmer and cook, partly covered, until onions are very tender, 15 to 20 minutes. Drain onions, saving the onion broth. (You should have about ¾ to 1 cup broth.) Transfer onions to a bowl, and set aside broth and onions.
- In the same skillet (no need to clean it), melt 6 tablespoons butter over medium heat. Add pine nuts and cook, stirring constantly, until golden brown, about 2 to 4 minutes. Stir in shallots and cook until tender, 4 to 6 minutes longer.
- Add rice and cooked chopped onion. Stir in baharat, 1 teaspoon salt and 3 tablespoons onion broth. Cook, stirring occasionally, until rice softens slightly and absorbs most of the liquid, about 15 minutes. If the mixture starts to stick to the pan, add another tablespoon or two of onion broth.
- Stir in dill. Spoon rice mixture into the prepared baking dish in an even layer. Shingle onion wedges on top, alternating between red and yellow onions.
- In a medium mixing bowl, whisk together pomegranate juice, olive oil, honey, pepper, remaining ¾ teaspoon salt and ½ cup onion broth. Pour over the onions and rice.
- Cover pan with foil and bake for 50 minutes. Uncover pan and continue to bake until the rice is tender and onions are soft, glossy and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you like, and more dill.
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.
CRUNCHY POTATOES WITH DILL & ONIONS
Roasties packed with flavour, and they're good for you too... try them with slow-roast lamb
Provided by Sarah Cook
Categories Dinner, Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.
- Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.
Nutrition Facts : Calories 244 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
CUCUMBER, RED ONION, AND DILL SALAD
This Cucumber, Red Onion, and Dill Salad is simply refreshing. While English cucumbers are generally seedless, if any seeds remain, simply scoop them out by dragging a spoon down the length of the cucumber.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.
BAKED ONION SLICES
Slices of onions baked with honey, mustard and sage. These are wonderful with any entrée, especially when served with chicken. Source: Foodland Ontario booklet
Provided by Elly in Canada
Categories Onions
Time 38m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine mustard, oil, honey, sage, pepper and salt.
- Slice onions crosswise into 1/2 inch thick slices.
- Place in single layer in greased 13x9 inch baking dish.
- Brush generously with mustard mixture.
- Cover with foil, bake 425F (220C) oven for 15 minutes.
- Remove foil and bake 10-15 minutes longer or until tender.
Nutrition Facts : Calories 98.7, Fat 3.8, SaturatedFat 0.5, Sodium 378.3, Carbohydrate 16.4, Fiber 2, Sugar 9.2, Protein 1.4
ONION DILL BREAD
This flavorful loaf is a nice accompaniment to a light lunch featuring chicken or tuna salad. It owes its richness to cottage cheese and sour cream. - Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place first 4 ingredients in order given. In a saucepan, combine remaining ingredients and heat just until warm (do not boil). Pour into bread pan. Select white bread setting. Bake according to bread machine directions.
Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 211mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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ROASTED SPRING ONIONS WITH DILL BUTTER AND LEMON
From rhubarbarians.com
4.7/5 (3)Total Time 1 hrCategory Side DishCalories 109 per serving
- Preheat oven to 375 degrees F. Cut the green part off the spring onion just enough so that it's the length of your baking pan. Cut the bulbs of the onions in half.
- Mix the butter and the dill together until well combined. Using your hands, rub the butter evenly over all parts of all the onions. Place the onions in your pan, bulbs facing in alternating directions.
- Roast 40-50 minutes or until very soft and starting to caramelize. Remove from oven and sprinkle lemon juice evenly over the onions. Season with salt and pepper to taste. Enjoy!
BAKED ONION BLOSSOM WITH DILL SAUCE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (22)Category Side DishServings 16Total Time 50 mins
- Heat oven to 425°F. Peel onion; cut and discard root end. Leaving bottom intact, cut almost through onion from top down to form 16 wedges. Place on 12x12-inch square sheet of foil. Bring foil up around onion; crimp edges to seal. Place in 9-inch pie pan. Bake at 425°F. for 20 minutes.
- Remove onion from oven. Open foil; fold down to make 1-inch high rim around onion. Brush margarine mixture over onion. Sprinkle with bread crumbs.
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