Baked Whole Onions In A Cheese And Mustard Sauce Food

MUSTARDY BAKED ONIONS

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice the root off each onion to create a flat bottom, then carefully peel, leaving the onion whole. Cut a deep cross in the top of each, then poke in a sprig of rosemary, dot with butter and place in a roasting tray. Pour a little of the balsamic vinegar over each one and season. Wrap the tray in foil and bake in the oven for 30 mins. Meanwhile, mix together the mustard and sugar and set aside.
• Remove the tray from the oven, take off the foil and spoon a little of the mustard mixture onto each onion. Return to the oven for 15 mins, uncovered, to caramelise.

BAKED ONIONS WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 350°.
• In a saucepan, melt butter. Whisk in flour and cook, whisking constantly, until thick, smooth and golden. Continue whisking while gradually adding milk.
• Cook until thickened.
• Remove from heat and stir in salt, pepper and Worcestershire.
• Wilt onions in the microwave. Layer onions and cheese in greased 2-quart casserole dish. Pour sauce over.
• Bake until bubbly golden, about 30 minutes. Serve hot.

CHEESY BAKED ONIONS

Steps:

• Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.

CREAMY BAKED ONIONS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water.
• Season the cream and mix in 2 tbsp of the onion water. When the onions are cool enough to handle, slice each in half through the root. Lay the onion halves, cut side down, in a large baking dish with the bay leaves. Pour over the cream, scatter with the Parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.

BAKED WHOLE ONIONS IN A CHEESE AND MUSTARD SAUCE

Steps:

• Preheat the oven to 350°F
• Stud each onion with a clove. Put the onions into a lidded ovenware dish and add in the bay leaf. Pour over the milk and dot over the butter.
• Cover the onions and bake for 45 minutes or until the onions are tender, but not falling apart.
• Once cooked, remove the onions and keep warm. Keep the oven on at 350°F
• Transfer the milk to a saucepan and add the cream and flour. Stirring, gently bring to the boil and simmer until thickened.
• Add the cheese and mustard and season with salt and freshly ground pepper.
• Return the onions to the ovenware dish, pour over the sauce and place in the oven for 10 minutes. Serve.

CARAMELIZED ONION SAUCE

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

ONION CHEESE SAUCE

Steps:

• In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add the milk. , Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.

BAKED WHOLE ONIONS

Steps:

• Pre-heat oven to 375°F.
• Skin the onions, and in a medium sauce pan simmer them in enough chicken broth to cover for 30 minutes.
• Remove, and place in a buttered baking pan.
• Mix melted butter with a little paprika, and brush the onions with this mixture. Sprinkle the tops of the onions with bread crumbs, and add the remaining butter mixture to the backing pan.
• Bake at 375°F for about 20 minutes, or until lightly browned.

GRATINEED MUSTARD CREAMED ONIONS

Steps:

• Cook onions in a large heavy pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, 25 to 30 minutes. Reserve 1 cup cooking water, then drain (reserve pot). Cool onions to warm, then peel.
• Melt butter in dry pot over medium heat. Add flour and cook, stirring, 2 minutes. Whisk in reserved cooking water, milk, and Sherry and cook, whisking frequently, until mixture is thickened, about 8 minutes. Whisk in mustards, nutmeg, and 1/2 teaspoon each of salt and pepper. Add onions to sauce and simmer 5 minutes.
• Preheat broiler.
• Transfer creamed onions to baking dish and sprinkle evenly with cheese. Broil 4 to 5 inches from heat until top is golden brown and bubbling, about 3 minutes.

LINDA'S ONIONS IN GARLIC CHEESE SAUCE

Steps:

• Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
• It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
• When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
• If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
• If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
• Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
• This removes the floury taste.
• When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
• If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
• Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
• If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
• That way, you can gradually add roux until the sauce is the exact thickness you like.
• Gradually stir in milk, Parmesan cheese, and garlic powder.
• Bring to boil, and then reduce heat.
• Let simmer 3-5 minutes, or until thickened.
• Keep warm.
• Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
• You don't want the onions to be mushy.
• Strain, and put in serving dish.
• Pour sauce over onions.
• Sprinkle with salt and pepper, and serve.