Caramelized Onion With Pancetta And Rosemary Stuffing Food

CARAMELIZED ONION WITH PANCETTA & ROSEMARY STUFFING

Steps:

• Heat the oven to 350°F.Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.Bake for 30 minutes or until the stuffing mixture is hot.

ROSEMARY FOCACCIA STUFFING WITH PANCETTA

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

CARAMELIZED ONION WITH PANCETTA AND ROSEMARY STUFFING

Steps:

• 1. Heat the oven to 350°F.
• 2. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.
• 3. Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
• 4. Bake for 30 minutes or until the stuffing mixture is hot.

CARAMELIZED ONIONS

Steps:

• Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden Color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper.

CARAMELIZED ONION WITH PANCETTA AND ROSEMARY STUFFING

Steps:

• Heat the oven to 350°F.
• Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.
• Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
• Bake for 30 minutes or until the stuffing mixture is hot.
• With Swanson Chicken Broth:
• Serving size 1 serving;
• Calories 244;
• Total Fat 12g;
• Saturated Fat 5g;
• Cholesterol 23mg;
• Sodium 828mg;
• Total Carbohydrate 29g;
• Dietary Fiber 3g;
• Protein 6g

CARAMELIZED-ONION, ROSEMARY, AND PINE NUT TOPPING

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Reduce heat to low; mix in rosemary and salt. Sauté until onions are golden, about 30 minutes. Season with pepper. Cover and chill up to 3 days. Stir in pine nuts before using.

CARAMELIZED ONION WITH PANCETTA AND ROSEMARY STUFFING

Steps:

• Heat the oven to 350 degrees F.
• Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.
• Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
• Bake for 30 minutes or until the stuffing mixture is hot.