STICKY ONION TART
Caramelised onions, sweet pops of garlic and buttery puff pastry, this one-pan tart is both impressive and incredibly easy to make. It's the perfect weekend treat.
Provided by Jamie Oliver
Categories Cheap & cheerful Vegetables Cheap & cheerful
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until - very importantly! - the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
- Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don't worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
- Delicious served with goat's cheese, a simple salad and a cold beer.
Nutrition Facts : Calories 352 calories, Fat 21.6 g fat, SaturatedFat 13.6 g saturated fat, Protein 4.4 g protein, Carbohydrate 35.3 g carbohydrate, Sugar 13.5 g sugar, Sodium 0.6 g salt, Fiber 3.5 g fibre
NEXT-LEVEL STEAK & ONION SANDWICH
Focusing on awesome, sweet onions seriously takes the joy of a steak sandwich up a notch.
Provided by Jamie Oliver
Categories Mains Jamie's Comfort Food Beef Father's day St. George's Day British Bread
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
- Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
- Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
- Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
- Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
- Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
- Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
- Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
- Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.
Nutrition Facts : Calories 553 calories, Fat 22.3 g fat, SaturatedFat 7.5 g saturated fat, Protein 31 g protein, Carbohydrate 60 g carbohydrate, Sugar 24.9 g sugar, Sodium 1.6 g salt, Fiber 3.6 g fibre
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
JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS
I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.
Provided by bluemoon downunder
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the onions in plenty of water for 15 minutes or until slightly tender.
- Remove the onions from the pan and allow to cool.
- With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
- Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
- Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
- Finely chop these removed sections of the onion and add to the rest of the chopped onion.
- Preheat the oven to 400°F.
- Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
- Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
- Stir in the Parmesan and season.
- Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
- Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
- Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
- How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
- I presume he is suggesting topping the baked onions with cheese.
- When the onions are cooked right through, remove and serve.
ROASTED RED ONIONS
Provided by Jamie Oliver
Yield 6
Number Of Ingredients 7
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie's Steak night from Together - see the full collection of menus here.
- ON THE DAY Preheat the oven to 200°C/400°F/gas 6. Peel the onions, cut into 1cm-thick rounds and place in a large roasting tray. Dot over the butter and drizzle with 1 tablespoon of olive oil, then peel, slice and scatter in the garlic, as well as the sprigs of thyme. Add a pinch of sea salt and black pepper, toss together, then arrange in a single layer. Roast for 30 minutes on the middle shelf, giving the tray a jiggle halfway through. Remove, drizzle with the honey and red wine vinegar, mix well and shake flat. Cover with tin foil until needed.
- TO SERVE When the steak is resting, return the onions to the oven, covered, for 15 minutes, or until sticky and sweet. Before serving, season to perfection, tasting and tweaking.
Nutrition Facts : Calories 94 calories, Fat 3.8 g fat, SaturatedFat 1.2 g saturated fat, Protein 1.6 g protein, Carbohydrate 14.2 g carbohydrate, Sugar 11.2 g sugar, Sodium 0.3 g salt, Fiber 3 g fibre
CARAMELISED ONION TART
This tart is luscious and tasty, there's very little shopping involved and everyone seems to love it
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
- Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
- Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown.
- Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.
Nutrition Facts : Calories 730 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.92 milligram of sodium
CARAMELIZED ONIONS
This is a great recipe that I change a bit from Everyday Food Magazine. It's so good I can eat it straight of the jar with a spoon.
Provided by Cupcake-Princess
Categories Low Protein
Time 1h15m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Melt butter in a large pot over medium heat, add onions, salt, and pepper. Cook, stirring often until softened and just beginning to brown, about 30 minutes.
- Reduce heat to medium, add sugar and thyme. Cook, stirring often to scrape up any brown bits stuck to the bottom of the pot, about 40 minutes. (Lower the heat if bottom of pot begins to scorch).
- When done, onions should be deep golden brown and have a jam like consistency. Remove from heat and let cool completely. Keeps up to 2 weeks in the fridge.
Nutrition Facts : Calories 520.5, Fat 20.4, SaturatedFat 12.7, Cholesterol 52.3, Sodium 163.7, Carbohydrate 83.6, Fiber 11, Sugar 38.1, Protein 7.4
STEAK & CARAMELISED ONION SANDWICH
The classic snack gets an update - perfect for a Saturday night on, or during barbecue season
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
- Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.
Nutrition Facts : Calories 525 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.85 milligram of sodium
CARAMELIZED ONIONS
These slightly sweet onions are a flavorful topping for pizzas and pastas or as a sandwich condiment. To achieve a melt-in-your-mouth quality, the onions need to be cooked very slowly.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Heat butter in a large skillet over medium heat. Add onions, and sprinkle with sugar. Cook, stirring frequently, until soft and golden brown, about 1 hour, reducing heat to medium-low about halfway through. If onions begin to stick to skillet, add 1 to 2 tablespoons water. Remove from heat, and season with salt and pepper. Let cool before using.
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