Caramelized Onion Skillet Corn Bread Food

CARAMELIZED ONION AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

CORN FRITTERS WITH CARAMELIZED ONION JAM

Steps:

• In a small skillet, saute onion in oil until golden brown. Add vinegar; cook and stir for 2-3 minutes. Set aside., In a small saucepan, combine the jelly, tomatoes, tomato paste, curry powder, cinnamon, salt and pepper. Cook over medium heat for 5-7 minutes or until heated through. Add onion mixture. Cook and stir for 3 minutes; set aside and keep warm. , In a small bowl, combine the baking mix, corn, eggs, milk, sour cream and salt just until combined. , In a deep-fat fryer or electric skillet, heat oil to 375°. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil; fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with jam.

CARAMELIZED ONION AND CORNBREAD DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

CARAMELIZED ONION SKILLET CORN BREAD

Steps:

• Preheat oven to 500 degrees with a well-seasoned 10-inch cast iron skillet in it for about 10 minutes.Meanwhile, in a large mixing bowl, combine cornmeal, flour, salt and baking powder. Stir with a whisk to combine ingredients. In a separate small mixing bowl, mix eggs and buttermilk until combined. Add to dry ingredients.
• Carefully remove skillet from oven and melt one stick of butter in it. Add diced onion to pan and stir.Immediately pour batter into the cast iron skillet with the "instantly" caramelized onions and butter.
• Bake at 375 for 20 minutes until a knife inserted in middle comes out clean. Let rest for 10 minutes and then turn out onto a plate.

CARAMELIZED ONION AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

CARAMELIZED ONION TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.
• Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.
• When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.
• Serve the onion toasts alongside an assortment of Italian meats.

SAVORY ONION CORNBREAD

Steps:

• In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

SWEET ONION BREAD SKILLET

Steps:

• In a large cast-iron or other ovenproof skillet, saute onion in butter and 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15-20 minutes. Set aside., Brush bottom and sides of skillet with remaining oil. Unroll crust into skillet; flatten crust and build up edge slightly. Top with onion mixture and cheese. Bake at 450° until golden brown, 10-12 minutes. Cut into 4 wedges.

CARAMELIZED ONION BREAD (BREAD MACHINE)

Steps:

• Melt butter in skillet over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized. Do not hurry the process. Remove from heat.
• Place all remaining ingredients in bread machine pan in the order recommended by the manufacturer.
• Set to basic cycle with medium or light crust. Add onions at beep signal or 5 to 10 minute before end of kneading cycle.
• Alternatively, use dough cycle. Remove dough at end of cycle, shape as desired, place on cornmeal-sprinkled baking sheet and let rise. Bake for app. 30 to 40 minutes in a 400 deg. oven. Exact time depends on shape.
• Note: I generally substitute one cup of whole wheat or rye flour for one cup of the bread flour. Rye is particularly excellent.

SKILLET ONION BREAD

Steps:

• In a 10" cast-iron or other heavy skillet with an oven-proof handle, melt 2 Tbs. butter over medium heat making sure sides and bottom of pan are well coated. Add onions, oregano and if using, jalapeno pepper.
• Cook, stirring occasionaly, until onions are a light golden brown, about 10-12 minutes.
• Remove 2 tablespoons of onion-mixture, coarsely chop and reserve.
• In a large bowl, combine flour, baking powder and salt. Stir in milk, egg, 1/2 cup cheese and onion-mixture from skillet. Stir just until combined.
• Pour mixture back into skillet. Top with reserved chopped onion-mixture and remaining cheese.
• Sprinkle poppy seeds over the top and bake in a preheated 400-degree oven for 25 minutes. Cool slightly; cut into wedges and serve.

GOLDEN SWEET ONION CORNBREAD

Steps:

• In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside., In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chiles., Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime zest over low heat until heated through. Cool completely., Let cornbread stand for 10 minutes. Invert onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.

CORNBREAD WITH CARAMELIZED APPLES AND ONIONS

Steps:

• Preheat oven to 400°F. Melt butter in an 8" cast-iron skillet over medium-high heat. Pour all but 2 tablespoons butter into a small bowl; set aside.
• Add onion to butter in skillet; season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, about 4 minutes. Add apples, 2 tablespoons sugar, and 2 teaspoons thyme and cook, stirring often, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl and reserve skillet.
• Whisk cornmeal, flour, baking powder, 1 teaspoon salt, and remaining 3 tablespoonss sugar in a large bowl. Gradually whisk in eggs, buttermilk, and 3/4 cup reserved melted butter until smooth (no lumps should remain). Fold in half of onion mixture and scrape batter into reserved skillet. Top with remaining onion mixture and remaining 1 teaspoon thyme.
• Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30-40 minutes. Let cool slightly before serving.
• DO AHEAD: Cornbread can be made 6 hours ahead. Reheat before serving, if desired.

CARAMELIZED ONION BREAD

Steps:

• To prepare the sponge, place the water in a mixing bowl.
• Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
• Mix in the 1 cup bread flour.
• Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
• To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
• Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
• Remove the pan from the heat and set aside to cool.
• To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
• Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
• Add the sponge, bread flour, whole-wheat flour, salt and pepper.
• Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
• Or beat vigoursly with a wooden spoon for 8-10 minutes.
• Let the dough rest for 15 mintes.
• Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
• The dough should be very wet and sticky, but still elastic.
• Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
• Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
• Turn over a baking sheet and set a piece of parchment paper on it.
• Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
• Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
• Transfer to the parchment paper.
• You may have to reshape once you have moved it.
• Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
• To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
• Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
• Using a spray bottle, spritz the oven walls with water.
• Work quickly so the oven does not lose heat.
• You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
• Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
• Bake for 16-18 minutes, or until the bread brown.
• Transfer the flatbreads to a rack to cool.
• Note: I could only bake one loaf at a time.
• Next time I will forget about turning the dough onto a floured board.
• I'll gently dump half of the dough onto each piece of parchment paper and shape it there.