SWEET POTATOES WITH CARAMELIZED ONIONS
Baked sweet potatoes are topped with slow cooked caramelized onions and red bell peppers. Serve with a dollop of sour cream or plain yogurt. Use large sweet potatoes for a delicious meatless main dish.
Provided by elsaw
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
- Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 42.4 g, Cholesterol 5 mg, Fat 7.2 g, Fiber 7.2 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 15.5 g
ROSEMARY POTATOES WITH CARAMELIZED ONIONS
Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.
POTATOES AND CARAMELIZED ONION CASSEROLE
If desired sprinkle the top layer of potatoes with grated Parmesan cheese after pouring the stock over. Use a good quality chicken broth for this it really makes a difference!
Provided by Kittencalrecipezazz
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Butter an 8-cup baking dish (or larger).
- In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
- Add in the garlic the last 5 minutes of cooking.
- Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
- Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
- Top with 1/3 of the caramalized onion mixture.
- Arrange another layer of potatoes over the onions, season with salt and pepper.
- Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
- Bring the chicken stock to a simmer and pour slowly over the potatoes.
- Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
- Bake for about 40 minutes.
- Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
- Cool for 10 minutes before serving.
ONION CARAMELIZED POTATOES
Make and share this Onion Caramelized Potatoes recipe from Food.com.
Provided by Harley Seashell Pri
Categories Low Protein
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- In a large stone baking dish (or of your preference as long as it is at least 9x13 and deep enough to accommodate the ingredients); melt the stick of margarine in the oven.
- When the margarine is melted, or extrememly soft, toss in the rest of the ingredients.
- Cover with aluminum foil.
- Bake in the pre-heated oven for 30 minutes.
- Take the dish out, carefully remove the foil (be mindful of the steam,) and stir the vegetables.
- Place in the oven (without the foil, this time) and bake for an additional 30 minutes or until the potatoes are fork tender.
- Enjoy!
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