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.
FRENCH ONION SOUP WITH GRUYERE TOAST
French Onion Soup with Gruyere Toast
Provided by bestrecipesuk
Categories Comfort Food Soup Time Winter Warmers
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the butter in a large pan, when melted add the onions, garlic and sugar and cook over a medium heat. Stir regularly for 20-30 minutes until the onions are really soft and well caramelized.
- Now add the flour, mix well and cook for a couple of minutes. Add the wine and leave to simmer until it has reduced by half.
- Add the beef stock, cognac and bouquet garni, cover and leave to simmer for 30 minutes. Remove the bouquet garni and season the soup to taste.
- Meanwhile preheat the oven to 150°C/Fan 130°C/Gas Mark 2. Place the slices of bread onto a baking tray and leave them to dry out but not brown. Remove from the oven and increase the oven temperature to 220°C/Fan200°C/Gas Mark 7.
- Rub ½ a clove of garlic over each piece of bread.
- To serve, place a slice of bread at the bottom of an ovenproof soup bowl and ladle the soup on top, making sure the onions and soup are evening distributed. Cover the soup with the cheese, place the bowls onto a baking tray and bake in the oven for 30 minutes until golden and bubbling.
BAKED ONIONS WITH GRUYERE
This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen."
Provided by duonyte
Categories Onions
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 deg F.
- Coat a large, shallow baking dish with cooking spray or oil. The dish should be large enough to hold the onion halves.
- Trim about 1/4 inch off top and bottom of the onions, so that the halves will sit flat. Cut the onions in half crosswise and then peel them. Arrange the halves, middle cut side up, in the baking dish.
- Brush the exposed onion tops with olive oil and sprinkle with salt and pepper. Bake about 35 minutes.
- In a glass measuring cup, combine the broth and soy sauce.
- Remove the onions from the oven, pour the broth mixture over the onions.
- Return the baking dish to the oven, and bake an hour longer, basting from time to time. If the sauce gets very low, add some water.
- Remove the dish from the oven and sprinkle evenly with the cheese and chopped sage. Bake 5 to 7 minutes longer, or until the cheese melts.
BACON-GRUYERE SMASHED POTATOES
Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! - Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.
Nutrition Facts : Calories 205 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 427mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
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.
FRENCH ONION DIP WITH GRUYERE TOASTS
Sweet caramelized onions and plenty of fresh thyme add bold flavor to brighten this hearty dip, inspired by French onion soup. Serve with cheesy baguette as the traditional soup garnish, and endive for some pleasantly bitter contrast to the richness.
Provided by Food Network Kitchen
Categories appetizer
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Heat the oil over medium heat in a large skillet. Add the onions and thyme and cook, stirring occasionally, until onions are very soft and browned, about 15 minutes.
- Meanwhile, stir together the sour cream, mayonnaise and Worcestershire sauce; season with salt and pepper. Fold in the onion mixture until well combined. Cover and chill for at least 1 hour or up to overnight. Mixture can be stored in an airtight container for up to 3 days.
- Arrange the bread in an even layer on a baking sheet. Sprinkle each slice with about 1 tablespoon cheese. Bake until the bread is golden brown and crisp and the cheese is melted, 6 to 8 minutes. Serve dip with the cheese toasts and endive leaves.
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- Arrange onions, cut sides up, in a single layer in a shallow 2-quart baking dish coated with cooking spray. Brush tops of onions with oil; sprinkle with pepper and salt. Bake at 400° for 40 minutes. Add broth and soy sauce; bake 1 hour, basting every 15 minutes. Sprinkle sage and cheese evenly over onions. Bake an additional 5 minutes or until cheese melts.
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- 1. Pour the olive oil in a cast-iron skillet over medium heat. Add the sliced onions and a couple pinches of salt, and stir to coat the onions completely in the olive oil. Turn the heat to low, and it'll stay on low for the rest of the time you're caramelizing the onions. Keep a close eye on the onions, with frequent stirring.
- 2. As you continue to frequently stir the onions, you'll notice them first go transparent, then begin to brown. You're doing good, keep stirring over low heat. Once they've been on the heat for around 10-15 minutes, you can add a dollop of salted butter, the sliced mushroom and another pinch of salt and some black pepper, and stir. Let cook for 2 minutes, stirring frequently.
- 4. Prepare the baking dish: I use an 8-inch glass baking dish for this, because I like to see the layers of the Strata and that size dish works well for this quantity of ingredients. Place the bread cubes into the dish so that they cover the bottom of the dish in one layer without overlapping. You'll have extra bread cubes — hang on to them to add them to the top of the dish just before putting it in the oven. Now add the onion and mushroom mixture on top of the bread cubes, spreading it as much as you can in one even layer. Then, add half of the cubed or grated Gruyère cheese in one even line on top of the vegetables.
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- In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the onion from scorching. Season the caramelized onion with salt and pepper.
- Spread the bread with the remaining 2 tablespoons of butter and arrange, buttered side down, on a work surface. Spread a thin layer of mustard on each slice. Top half of the slices with the onion, Gruyère and pickles and close the sandwiches.
- Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.
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- Arrange half of the bread mixture in a single layer in an 11 x 7-inch baking dish. Sprinkle with 1/2 cup cheese, and top with remaining bread mixture. Cover strata, and chill 8 hours or overnight.
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