Caramelized Onion Buns Food

BACON AND CARAMELIZED ONION ROLLS

Steps:

• Combine water, yeast and sugar in a large mixer bowl. Let stand 5 minutes, until foamy. Add salt, oil and 1 cup flour; beat for 2 minutes at medium speed. Add enough remaining flour to make a soft dough.
• Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
• While dough is rising, cook bacon in large skillet until just browned but not crispy. Drain well and crumble or chop into small pieces. Reserve 2 tablespoons bacon drippings in skillet. Add onion and cook over medium heat for 15 to 20 minutes or until onions are lightly caramelized. Add Port wine and cook until very little liquid remains. Set aside to cool.
• Punch dough down. Roll into a 15 x 10-inch rectangle. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long side, jelly roll style. Pinch seams to seal. Cut into 12 equal slices.
• Place each slice in a greased muffin pan, cut side up. Brush with butter. Cover and let rise in a warm, draft free place until nearly doubled, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 to 25 minutes, until golden. Remove to wire rack to cool.

SWEET POTATO & CARAMELISED ONION ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
• Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
• Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
• Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.

CARAMELIZED ONION BUNS

Steps:

• For dough, put yeast, sugar, salt, 3 cups flour, water, eggs and butter in mixing bowl.
• Beat on high for 3 to 5 minutes, until very smooth.
• Using a wooden spoon, stir in 3 cups flour.
• Add flour 1/2 cup at a time until dough becomes too stiff to stir.
• Turn out onto work surface and continue to add remaining flour, kneading, until dough is smooth, 7 to 10 minutes.
• (Use last 1/4 cup flour only if needed to prevent sticking.) Grease large bowl.
• Add dough, turning to coat.
• Cover and leave in warm place until doubled in bulk, about 1 1/2 hours.
• For onions, melt butter in skillet over low heat.
• Add onions, garlic, salt and pepper.
• Cover and cook, stirring often, 10 to 12 minutes or until very soft.
• Sprinkle in sugar.
• Increase heat to medium-low.
• Stir until onions are very brown but not scorched (2-3 minutes).
• Add Worcestershire, scrape up browned bits and simmer, stirring until juices evaporate.
• Cool.
• To make buns, punch down dough and knead in onions until evenly distributed.
• Divide and roll into 10 smooth round buns.
• Place on 2 baking sheets lined with parchment paper.
• Cover and let rest 30 minutes.
• For glaze, whisk egg whites with water and brush over each bun.
• Bake buns in two batches in the centre of a preheated 375°F oven for 20 to 22 minutes, until golden brown and tops start to sound hollow when tapped.

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.

ONION BUNS

Steps:

• **Water: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
• To make the dough: Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
• Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
• Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
• Sprinkle the dough with the minced onion, and press/roll it into the surface gently.
• Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
• Cut the log into eight slices. A pair of scissors works very well here.
• Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
• Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
• Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
• Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.

CHEESY SKILLET CRESCENT ROLLS WITH CARAMELIZED ONIONS

Steps:

• Preheat the oven to 375˚ F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel-lined plate and wipe the skillet clean.
• On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.
• Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.

CHEESE, ONION & HONEY MUSTARD SAUSAGE BUNS

Steps:

• First prep and cook your onions. Peel the onions and cut them in half. Cut crosswise into half moons. Heat the butter in a skillet until it begin to foam. Add the onions and cook, over medium low heat, stirring frequently until they are golden brown and beginning to caramelize. Scoop the onions out and keep them warm.
• Brown the sausages in the same pan as you cooked the onions in, turning them frequently. Cook until they are cooked through the middle and no longer pink. Keep warm.
• Mix the cheeses, honey and mustard together in a small bowl.
• Preheat the grill/broiler to high.
• Toast the buns on the cut side.
• Place 1/4th of the onions on the cut sides of each bun. Top with one sausage each and then 1/4th of the cheese mixture. Pop under the grill for 1 to 2 minutes until the cheese has melted and is bubbling.
• Serve hot with your favorite sides and condiments.

FISH SANDWICH WITH CARAMELIZED ONIONS

Steps:

• To prepare the rolls, open the buns and spread the butter evenly on interior of the buns. Toast the buns on a flat pan or saute pan until golden brown. For the fish, preheat the fryer to 350 degrees F with grapeseed oil.
• Next pat dry the portioned fish on all sides with paper towels. Then sprinkle the fish with salt and pepper evenly. Next dip the fish in the flour and tap off the excess flour. Then dip the fish into the egg wash. Finish the fish in the panko, ensuring to coat evenly. Repeat the process for the remaining fish portions, then carefully drop the coated fish in the fryer. Cook until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to remove excess oil.
• Season the tomatoes with salt and pepper and heat in a saute pan over medium-high heat, 1 minute per side. To build the sandwich, stack the bun with the remoulade, grilled tomatoes and caramelized onions. Finish with a portion of fish and finally top with the top half of the bun. Repeat for the remaining sandwiches.

BALSAMIC CARAMELISED ONION BURGERS

Steps:

• Make the balsamic caramelized onions:
• Put your sliced onions and balsamic vinegar in a large skillet with a tight fitting lid.
• If you don't have one you can use a pot instead, but the process may take a bit longer.
• Cover and cook over medium heat for about 20 minutes.
• Take off the lid and continue to cook, stirring every few minutes, until there is no liquid left.
• Once this happens, the onions will start to caramelize. You'll then add 1/3 cup of water, stirring again until there is no liquid left.
• Repeat this process until the onions are fully cooked and caramelized. Set aside.
• Cook the burgers:
• Heat 30ml of oil on high in a non-stick pan.
• Add the defrosted Big Fry Burgers and reduce to medium heat.
• Fry for 9 minutes, turning occasionally.
• Add the vegan cheese slices then allow them to melt slightly.
• Assemble the burgers:
• Add the burgers to buns, top with the balsamic caramelized onions and the top of the burgers. Enjoy!