Caramelised Onion And Couscous Seasoning Food

CARAMELISED ONION AND COUSCOUS SEASONING

Steps:

• Place couscous in large heatproof bowl, stir in stock.
• Cover with glad wrap, set aside for 5 minutes till liquid is absorbed.
• Using fork, separate grains.
• Heat oil in frypan, cook onion and garlic for 5 minutes.
• Stir in sugar, vinegar and thyme.
• Cook and stir for 10 - 15 minutes till onion caramelizes.
• Stir onion and sultanas into couscous.
• Season with salt and pepper if need be.

COUSCOUS WITH SAVORY CARAMELIZED ONION

Steps:

• In large heavy saucepan, heat oil over medium-high heat.
• Add onion, stirring to coat with oil; reduce heat to low.
• Cook, covered, 15 minutes.
• Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
• Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy.
• In medium pot, cook couscous according to package instructions, using stock instead of water. For Vegetarian use only a vegetable based mushroom stock.
• Fluff.
• Heap in serving dish.
• Top with onion mixture.
• Spoon some paneer over the top if you desire.

CARAMELISED ONION AND FETA BAKLAVA

Steps:

• Heat oil and gently fry onions for 10 minutes.
• Add sugar and garlic.
• Increase heat and fry for 4 - 5 minutes, stirring until onion caramelises.
• Add wine, bring to boil and simmer until the wine has almost evaporated.
• Mix Cheese and walnuts together.
• Heat oven to 190°C.
• Unfold pastry and cut the stack into 8 squares.
• Brush 6 small tins (eg individual pie tins) with butter.
• Divide four of the stacks of pastry between the tins, brush alternate layers of pastry with melted butter and arrange at different angles to create a star shape.
• Divide the onion mix between the cases and top with the cheese mixture.
• Brush the remaining phyllo pastry and crumple on top of the pies. garnish with the sesame seeds.
• Bake for 12 minutes until golden.

CARAMELISED ONION AND MOZZARELLA RICE CAKES

Steps:

• Heat half the oil in a pan. Add the onion and cook over low heat stirring frequently. Add the sugar and vinegar and cook until well caramelised (this took around 30 minutes for me to be happy with it and I stirred often). Remove from heat.
• Heat the remaining oil, add the rice and stir to coat all the grains with oil.Add 2 1/4 cups stock (RESERVE 1/4 cup). Stir, then simmer covered on low for 12 minutes or until rice is tender.
• Remove from the heat and add the remaining stock, butter, 1 cup of parmesan, and the caramelised onion. Refrigerate overnight.
• Preheat a fan forced oven to 180c.
• Grease a 24 hole mini muffin pan.
• Roll about 3 teaspoons rice into a ball, make a hole and insert a cube of mozzarella cheese inside moulding rice to close the hole. (use your own judgement here, your mini muffin pan might be a slightly different size to mine which was different to Chriss').
• Sprinkle over extra parmesan then bake 20 minutes or until firm and golden.
• Cool in the pan, then remove and serve at room temp or re-heat a little when you serve them.

CARAMELISED ONION AND BALSAMIC RELISH

Steps:

• Finely slice the onions. Much easier with a mandolin or food processor.
• Heat the oil in a large deep frying pan.
• Add the onions and garlic. Cook, covered, over a low heat for about 30 minutes, until soft. Stir occassionally.
• Stir in the mustard seedsand cook a further minute.
• Add the brown sugar, balsamic vinegar and the salt.
• Bring to the boil, reduce heat, simmer uncoverd for about 5 minutes. Stir occassionally. Simmer until most of the liquid has evaporated and the onions are caramelised.
• Spoon the mixture into hot sterilised jars and seal while hot. Keep refrigerated.

CARAMELISED ONION AND MUSHROOM SPREAD

Steps:

• In a large non-stick pan, heat the butter and oil; add the frozen onions and leeks and cook over a medium-high for 5-6 minutes, stirring constantly. Add a bit more oil if needed.
• Add the mushrooms, garlic and thyme - and cook over a medium heat for 5 minutes.
• Stir in the brown sugar and reduce the heat; allow the mixture to caramelise for 15 minutes, stirring occasionally (liquid should slowly reduce and the onions turn a caramel colour); remove the pan from heat and set aside to cool.
• Place the onion mixture in a food processor, add the balsamic vinegar, salt and pepper and process until chopped but still a little chunky. Or you could leave a tablespoon of the mixture out and add back into the mixture once you've removed it from the food processor.
• To Serve: Spoon the Caramelised Onion and Mushroom Spread into serving bowl, drizzle with olive oil and serve with fresh crusty bread.
• TIP: This dip is also yummy when used to make little tarts, or to top any savoury biscuits. Simply place teaspoonfuls of the Caramelised Onion and Mushroom Spread mixture into the mini savoury tartlet cases or onto the biscuits, add crumbled feta cheese and half a Kalamata olive. Garnish with a parsley leaf and serve.

COUSCOUS WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• Heat olive oil in a medium nonstick skillet over medium-high heat. Add diced onion, and sauté 7 minutes or until browned.
• Combine couscous and garlic power, pepper and salt in a medium bowl; top with onions and cheese. Place broth in a microwave-safe measuring cup; microwave at high 2 1/2 minutes or until hot. Slowly pour over couscous mixture. Cover; let stand 5 minutes. Fluff with a fork, tossing until well combined.