Caramelized Onions And Eggs Food

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES

Steps:

• Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
• Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
• Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
• Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

CARAMELIZED ONIONS WITH EGGS

Steps:

• 1. Quarter the onions and slice paper-thin. Heat butter in a heavy skillet and add the onions. Sprinkle with salt and cook over very low heat, stirring occasionally, for at least 40 or 50 minutes, until the onions turn reddish brown and become slightly crispy. Take care not to burn them. As onions cook and become dry, sprinkle in some water.
• 2. When onions are caramelized, sprinkle with vinegar, spices, pepper, and sugar, and mix thoroughly.
• 3. Make 4 depressions in the onions and break an egg into each. Sprinkle with a little salt and pepper, cover, and cook gently until the eggs are covered with a thin transparent film.
• 4. Serve immediately.

CARAMELIZED ONIONS AND EGGS

Steps:

• 1. Melt the butter in a medium pan and slowly sauté the onions over very low heat.
• 2. Add the sugar (if necessary, add a little bit of water)
• 3. Cook until the onions are completely softened and caramelized. The best way to caramelize onions in a pan; Cook for 5 minutes, stirring occasionally. When the onions begin to turn a brownish color, turn heat to low and cook the onions for 25-30 minutes, stirring occasionally. Once they are a dark, deep brown and sticky with caramelization, they're done!
• 4. Make 4 wells among the onions.
• 5. Break an egg into each well, and season with sea salt and freshly ground black pepper.
• 6. Cover the pan with a lid and cook until the whites are done to your liking and the yolks are still runny.
• 7. Garnish with a sprinkle of sumac and enjoy.

CARAMELIZED ONION & BACON STRATA CUPS

Steps:

• Preheat oven to 350°F (180°C). Spray 12-cup muffin pan thoroughly with non-stick canola oil spray.
• Cook bacon until crispy according to package directions. Reserve 1-2 Tbsp (15-30 mL) fat. Drain bacon on paper towel then roughly chop. Set aside.
• In a large nonstick skillet, heat the reserved bacon fat over medium-high. Add diced onion and red pepper. Sauté 10-15 minutes, stirring often, or until well caramelized. Add garlic and sauté 1 minute longer. Transfer to large mixing bowl to cool slightly.
• In small bowl, whisk together eggs and cream. Add to caramelized onion mixture along with bacon and remaining ingredients; stir well to combine. Let stand for 5 minutes, stirring several times, or until egg and cream is absorbed.
• Divide mixture evenly between the 12 muffin cups. Bake for 20-24 minutes or until egg is set. Carefully run a knife around each strata to loosen. Remove them from the pan using the tip of a knife. Serve warm.

SPICED LENTIL AND CARAMELIZED ONION BAKED EGGS

Steps:

• Place an oven rack in the center of the oven, then preheat to 350°F.
• In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
• Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
• Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
• While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
• Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.

SLIDERS WITH CARAMELIZED ONIONS, TONKATSU SAUCE, AND QUAIL EGG

Steps:

• To make tonkatsu sauce, mix ketchup, Worcestershire, sake, ginger, garlic, sugar, and mirin in a saucepan.
• Bring to a boil.
• Reduce heat and simmer for 30 min (making sure to stir throughout), set aside.
• Mix ground chuck and sirloin with Kosher salt and make 16 patties, 2 oz. each.
• In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
• Stir in sugar or mirin and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
• Heat a CAST IRON SKILLET over medium-high heat for 2 to 3 minutes (cast iron is VERY important!).
• Place the hamburger patties in the pan.
• Flip the burgers only once during cooking (doneness is up to you).
• Cut open brioche buns and toast in a 425 degree oven for 5 - 10 minutes.
• In a non-stick skillet, coat with cooking spray and cook quail eggs, sunny side up (keep each egg separate).
• Use a BBQ brush to slather the tonkatsu sauce on both sides of all patties.
• Place caramelized onions on bottom buns.
• Place patties on top of onions and top with quail egg.
• Allow the diner to place top half of bun on the slider, causing the egg to break and add the final touch to this delicious recipe!

QUICHE WITH CARAMELIZED ONIONS, CREAM CHEESE AND HERBS

Steps:

• Make the Pastry Shell.
• Combine the flour and salt in a medium bowl. Add the pieces of butter and toss to coat with flour. With a fork or pastry cutter, blend the butter into the flour until the mixture looks like coarse meal. Sprinkle 3 tablespoons cold water over the mixture and quickly stir with a fork just until a dough forms. Use the last tablespoon of water only if necessary. Gather up the dough with your hands and shape it into a disc. Cover the dough with plastic and chill for one to two hours.
• Preheat an oven to 475° F (240° C). On a floured pastry cloth, roll out the dough into a large circle and fit into a pie or tart pan. Trim and shape the edges of the pastry as desired. Prick the pastry all over with a fork and bake in the hot oven for about 7 to 8 minutes, just until the dough starts to set. Remove the shell from the oven and set aside.
• Prepare the Filling.
• Heat the olive oil in a skillet and add the onions. Add a pinch each of salt, pepper and sugar. Saute the onions over medium-low heat until tender and caramelized, about 20 to 30 minutes. Stir in the parsley and chives and transfer the onions to a pre-baked pie shell. Break the cream cheese into small bits and scatter it over the onion mixture. (Also add any chopped meat, if using.).
• Bake the Quiche.
• Preheat the oven to ° F (190° C). In a medium bowl, beat the eggs with a fork, then beat in the milk, cream and seasoning. Pour the egg mixture into the pie shell and place in the oven. Bake for 30 to 40 minutes, or until set and nicely colored. Serve warm.

EGG WHITE, CARAMELIZED ONION AND FIG JAM SANDWICH

Steps:

• CARAMELIZED ONIONS: Heat 1 tablespoon of extra virgin olive oil in a large nonstick frying pan over medium heat. Add the onions and 1/4 teaspoon of sea salt, and stir to coat evenly. Saute for 8 minutes. Then turn the heat down to medium low and saute for another 40 minutes, until they're a deep amber color and have reduced to one third of their original volume
• EGG WHITE OMELETS: Heat a medium nonstick pan over medium heat. Add a teaspoon of extra virgin olive oil, and use a paper towel to lightly grease the pan and remove the excess oil. Beat 2 egg whites with 1/4 teaspoon of piment d'Espelette, 1/4 teaspoon of sea salt, and some freshly cracked black pepper. Pour the egg whites into the pan, and cook for about 3 minutes, until opaque and slightly firm. Flip over the egg white omelet, and cook for an additional minute or two. Repeat with the remaining eggs.
• BLUEBERRY & ARUGULA SALAD: In a jar, combine 1 tablespoon of extra virgin olive oil, aged balsamic, and maple syrup. Close the jar tightly and shake vigorously to emulsify. In a large bowl, toss the arugula and blueberries with the dressing.
• SHKIAFFING IT TOGETHER: Toast the bread and slather one half of each sandwich with a tablespoon of fig jam and a tablespoon of caramelized onions. Add an egg white omelet, top with a second slice of toasted bread, and serve with 1 cup of arugula and blueberry salad on the side.

CARAMELIZED ONION AND EGG SALAD

Steps:

• In a large skillet, heat oil over medium low heat.
• Add onions and cook, stirring occasionally, until golden, about 30 minutes.
• Peel, then mash the eggs with a potato masher or fork.
• Add onions, mayonnaise, and mustard, and mix well.
• Stir in the olives, season with salt and pepper.

DEVILED EGGS WITH CARAMELIZED ONIONS

Steps:

• Heat a medium skilllet over low heat. When hot, add the butter and oil. When the butter has melted, add the onions. Sprinkle with the sugar. Cook over low heat for 30 minutes or more, stirring occasionally, until dark and caramelized. Don't stir too much or they won't brown, but watch so they don't burn or stick to the pan. Once the onions are caramelized, remove from heat and drain on paper towels.
• Hard-cook the eggs; once they're cool, peel them. Cut each egg in half; place the yolks in a mixing bowl, and the whites on a serving platter.
• Prepare the filling. With a fork, mash the yolks. Add the onions and about 1/2 cup of yogurt; stir to combine. Stir in more yogurt (up to 1 cup total) until the mixture is a creamy consistency. Season lightly with salt and pepper.
• Fill the eggs. I find the easiest way to do this is with a ziptop bag. Open the bag and fold the top over the outside. Scrape the filling into the bag, pushing the filling well into a bottom corner of the bag. Close the bag, making sure to get out as much air as you can. Cut a small hole in the bottom corner and gently squeeze the filling into each egg white. Top each appetizer with a sprinkle of chopped chives. Refrigerate until ready to serve.
• TIPS: Everyone has their own methods of cooking and peeling eggs. I follow the steps on this site: http://whatscookingamerica.net/Eggs/BoiledEggs.htm It has all the info from the Incredible Edible Egg site, but all in one place. * Most people cut the eggs in half lengthwise. For a different presentation, cut them crosswise, then cut a tiny sliver off the bottom of each piece so it will sit without wobbling. (If a piece seems very shallow, you can hollow it out a bit more with a melon baller.) This is great if you don't have a serving platter specifically for deviled eggs. * I use a fork to make the filling because I like texture, and I want the little onion bits to show. If you prefer a perfectly smooth consistency, you can use a food processor. * If you're bringing the eggs somewhere, you can prepare the filling in advance, store it in the ziptop bag, then fill the eggs at the location. * Also, you can hard-cook the eggs ahead of time; hard-cooked eggs will keep in the fridge for several days.
• SUBSTITUTIONS: I use nonfat plain yogurt in an effort to use less fat, and Greek style because it's thicker. You could use mayonnaise, sour cream, or a combination. * The chives add a little flavor zing, and indicate that it's an onion-flavored dish. The measurement is approximate; I just put a pinch on each egg. Instead of chives you could use sliced green onion (scallion), and if you want to get fancy you could make green onion flowers.

CREAMY EGGS AND CARAMELIZED ONIONS

Steps:

• Bring the eggs to a boil in water to cover. Boil 5 minutes, remove from heat, and let stand 20 minutes. (This technique avoids the green ring around the yolk.) Drain and peel and cut into 1/2-inch slices.
• Slice the onions into rings. Melt the butter in a very large skillet over low heat and add the onions. Salt them lightly, stir to coat with butter, cover the pan and cook for about 10 miutes. Stir, cover, and cook for about 10 minutes longer, stirring occasionally. Uncover and let most of the liquid cook away. Onions should be very tender and browned.
• Sprinkle flour over the onions and stir until no dry flour is visible. Whisk in the milk and cook, stirring or whisking, until thickened, about 4 minutes. Salt and pepper to taste. Stir in the sliced eggs and heat through.
• TO SERVE TO GUESTS -- sprinkle with chopped fresh parsley and/or paprika, because this dish is a little bland-looking. ADVANCE PREP -- the eggs can be boiled and refrigerated up to 3 days in advance. The onions can be caramelized 3 days in advance and refrigerated.

CARAMELIZED ONION AND BREAKFAST SAUSAGE STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often until golden brown, about 6 minutes more. Set aside.
• Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Muenster cheese, followed by the sausage-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Muenster cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

PASTA WITH FRIED EGGS, CARAMELIZED ONIONS, AND BACON

Steps:

• Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings; add 3 teaspoons oil and maintain heat. Add onions; sauté until deep golden brown, about 20 minutes. Stir in crushed red pepper. Season with salt and pepper. Remove from heat; cover to keep warm.
• Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid in bowl. Return pasta to pot; add onions. Cover to keep warm.
• Heat remaining oil in large skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 4 minutes. Add spinach, cheese, eggs, and bacon to pasta; toss until egg whites are torn into shreds and spinach wilts. Add pasta cooking liquid to moisten. Season with salt and pepper; serve.

CARAMELIZED ONION & BACON STRATA RECIPE

Steps:

• HowToStep
• Position rack in centre of oven, then preheat to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray. ##Heat a large non-stick frying pan over medium. Add bacon. Cook until crisp, about 5 to 7 minutes. Transfer bacon to a paper-towel-lined plate. Roughly chop. ##Add onion and bell pepper to bacon fat in pan. Cook, stirring often, until caramelized, about 10 to 15 minutes. Add garlic. Stir 1 minute. Transfer vegetable mixture to a large bowl to cool slightly. ##Whisk eggs and cream in a medium bowl. Stir into vegetable mixture. Stir in bacon, bread cubes, cheese, green onion and salt until combined. Let stand, stirring occasionally, until bread absorbs liquid, about 5 minutes. ##Divide mixture evenly between muffin cups. Bake until egg is set, about 20 to 24 minutes. Carefully run a knife around each strata to loosen. Remove from pan using the tip of a knife. Serve warm.

CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
• To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
• Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
• To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
• In a medium bowl whisk together the eggs, egg whites and evaporated milk.
• Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
• Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
• Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium

EGGS, CARAMELIZED ONION, AND PANCETTA ON PITAS

Steps:

• Cook pancetta in a large nonstick skillet over moderate heat, stirring, until crisp, about 4 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet, reserving remaining fat. Add onions to skillet with salt and pepper to taste and cook over moderate heat, stirring occasionally and adding some of reserved fat if onions are sticking, until golden brown, about 20 minutes. Remove from heat and stir in parsley.
• Preheat oven to 400°F.
• Divide pitas, cut sides up, between 2 shallow baking pans and brush with oil. Season with salt and pepper and bake in upper and lower thirds of oven until golden and slightly crisp, about 7 minutes.
• Remove 1 pan of pitas from oven and set aside. Top remaining pitas with onions (about 1/2 cup each), covering pitas. Form a well (with sides about 1/2 inch high) in center of onions to hold egg. Crack an egg into each and bake in middle of oven until whites are set, about 12 minutes. If desired, reheat plain pita toasts in oven until hot. Top eggs with pancetta and bake until yolks are cooked to desired doneness, about 3 to 5 minutes more. Top eggs with pitas to make sandwiches and cut into wedges if desired.