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.

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.

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 ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

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 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 REDCURRANT ONIONS

Steps:

• Heat oil and butter in a medium frying pan. Add onions and garlic, cook on a low heat for 10 minutes or until lightly coloured. Stir occasionally.
• Add the sugar, rosemary, vinegar and jelly. Cook a further 10 minutes until the onions are soft and the liquid has evaporated.
• Season with salt and pepper and serve.
• Will keep a few days covered in the fridge.