CARAMELIZED ONION CHALLAH
In a quest for a great challah, I found this interesting recipe at http://www.jewishfood-list.com. The original source is by Jan Weimer in The Los Angeles Times Sunday Magazine. Haven't made it yet. Although it uses schmaltz, you could use butter or oil; and instead of a big round loaf make any shape you like. Braiding challah is not difficult and you can Google many sources for instructions. Also I've never seen challah baked on a stone, so I wouldn't worry about that; you are going for a tender bread, not a crusty French-type loaf. The addition of the onions sounds fantastic. It's supposed to taste like a bread served at Morton's of Chicago.
Provided by firefly68
Categories Yeast Breads
Time 6h50m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons chicken fat (schmaltz) in a large nonstick skillet over medium-low heat. Add onions, cover and cook until very soft, about 30 minutes, stirring occasionally. Uncover and cook until brown, about 25 to 30 minutes, stirring frequently. Cool completely.
- Melt 8 tablespoons schmaltz and cool to 110°F.
- Place yeast and sugar in bowl of mixer fitted with paddle attachment. Add 1/2 cup water and mix until yeast is dissolved. Gently mix in remaining 1-1/2 cups water, salt and cooled schmaltz. Mix in eggs 1 at a time. Add flour, 1 cup at a time, beating well after each addition and scraping down sides.
- Change to dough hook and knead 20 minutes or until very smooth. Turn dough out onto lightly floured work surface; knead 1 to 2 minutes. Place in large oiled bowl, turning to coat. Cover with plastic wrap and set aside in cool place to rise until doubled, about 2 to 2-1/2 hours.
- Punch dough down, turn out on lightly floured work surface and knead in onions. Return to bowl, cover with plastic, and let rise 1 hour. Transfer to large plastic bag, leaving room for dough to expand, and refrigerate overnight.
- Grease a 12" springform pan and line with parchment. Heavily flour work surface.
- Using floured hands, divide dough into 3 equal-size pieces. Flatten each piece into a rectangle and roll each into a 4-foot long cylinder. Take breaks during rolling so dough can rest. Pinch cylinders together at one end and braid loosely, pinching ends together. Starting at finished end, coil braid into circle, brush end with egg mixture and press into braid. Transfer to prepared pan. Cover with bath towel. Let rise until doubled and very light, about 2 to 2-1/2 hours.
- Place baking stone in oven. Preheat oven to 375°F Brush bread with egg mixture. Place bread in pan on top of baking stone. Bake 20 minutes. Gently remove bread from pan and transfer to the stone. Brush again with egg wash. Bake 50 to 55 more minutes, or until challah is well browned. Cool on wire rack.
Nutrition Facts : Calories 232, Fat 6.6, SaturatedFat 1.9, Cholesterol 35.5, Sodium 596.3, Carbohydrate 36.4, Fiber 1.9, Sugar 2.9, Protein 6.1
CARAMELIZED ONIONS
Caramelizing onions changes their flavour from sharp and pungent to sweet and complex. You cook them until they're deeply coloured and jam-like. The onion jam will keep for weeks when refrigerated. Use it to thicken soups and sauces, garnish grilled meats, poultry & seafood, fill omelets and sandwiches, stir into dips, toss with pasta... The prep time doesn't include the time to peel and chop the onions. This recipe was found in How to Cook Everything by Mark Bittman. This is a wonderful cookbook filled with simple tips and recipes for just about anything you can think of .
Provided by Dreamer in Ontario
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place sliced onions in a large skillet over medium heat.
- Cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 min).
- Now stir in the oil or butter plus a large pinch of salt.
- Reduce heat to medium low and cook, stirring occasionally and adding oil or butter as needed to keep them from sticking without getting greasy, for 40 to 60 minutes, depending on how you want them.(See Notes at end on directions).
- Add salt and pepper to taste.
- Serve hot or at room temperature.
- Notes:.
- After 20 minutes the onions will be ivory coloured, softened and onionly tasting.
- After 25 to 30 minutes the onions will be golden in colour, wilted and sweet with a bit of onion sharpness.
- After 40 to 45 minutes the onions should be brown and starting to melt. They will now be sweet.
- After 60 minutes the will have the colour of maple syrup and the consistency and flavour than is something like a jam.
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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