Caramelized Onion Buns Food

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.

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.

SLOW-COOKER CARAMELIZED ONIONS

Steps:

• Add all ingredients to 5-qt. slow cooker. Cover, cook on high, stirring occasionally, until onions are browned and tender, about 5 hours. Uncover and cook 1 additional hour, or until most of the liquid has evaporated. Serve as desired. Refrigerate in airtight container., Freeze option: Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator.

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.

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.

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.