Cheesy Caramelized Onion Hand Pies Food

CHEESY CARAMELIZED ONION HAND PIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Melt 1 tablespoon butter in a large skillet. Add mushrooms; saute until browned and tender, about 5 minutes. Remove from the skillet and set aside.
• Melt remaining butter in the same skillet over low heat. Stir in sliced onions. Cook onions, uncovered, until liquid evaporates and onions turn golden brown, 30 to 35 minutes. Stir occasionally so onions don't burn.
• Return mushrooms to the skillet. Stir in bacon, balsamic vinegar, maple syrup, thyme, salt, and pepper; cook for 3 minutes more. Set aside to cool slightly.
• Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 5-inch rounds. Whisk egg and milk together in a small bowl; brush lightly around the edge of each round.
• Divide the onion mixture evenly among the 6 rounds, placing it in the center. Top each with Gruyere cheese. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
• Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash if desired. Transfer pies to the prepared baking sheet.
• Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Remove from the baking sheet and serve hot out of the oven or at room temperature.

GHOST HAND PIES WITH HONEY DIJON

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions with a good pinch of salt and a few turns of pepper and cook, stirring, until very soft, about 10 minutes. Reduce the heat to medium low, add 1/4 cup water and cook, stirring occasionally, until the water is evaporated and the onions are lightly caramelized, 25 to 30 minutes.
• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Divide the pie dough into 8 equal parts and shape into balls (keep half of the dough balls covered in the fridge while you aren't working with them to keep them cold). On a lightly floured surface, roll out the balls to ovals that are 8 inches long and about 6 inches wide. Top the bottom half of each dough piece with a pile of cheese and a pile of onions, leaving a 1-inch border. In the top half of each dough piece, punch out an upside down ghost face with piping tips or tiny round cookie cutters (it's upside down so that when you fold it over on top of the filling, it's right-side up). Brush the edges with egg, fold the top down over the filling and fold the sides in on themselves so that you have ghost shape. (Or, rather, a shape of a tiny kid in a bedsheet ghost costume that's lying down.) Press around the side and bottom edges to seal, transfer to the baking sheets, brush the tops all over with egg wash and sprinkle with a little salt.
• Bake until golden brown; begin checking for doneness at 20 minutes. Let cool slightly.
• Mix together the Dijon mustard and honey in a small bowl. Serve the hand pies warm or at room temperature with the mustard sauce.
• To make the dough, combine the cider vinegar and 6 tablespoons water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets, or pulse in the food processor, incorporating the butter so that about 75 percent of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap and refrigerate for 30 minutes.

SHEPHERD'S PIE WITH CARAMELIZED ONIONS

Steps:

• Steam potatoes in a steamer basket over boiling water until they are soft, 20 to 25 minutes.
• Meanwhile, mix ground beef in a bowl with allspice, salt and pepper to taste.
• Brown seasoned ground beef in a large skillet until it is almost cooked through, but still somewhat pink.
• Transfer to a medium-size bowl with a slotted spoon.
• Add the onions to the fat in the skillet, cover and cook, stirring frequently, until they are a deep golden to dark brown, about 10 minutes.
• The onions should get quite dark brown and caramelized. (Don't cook at too high of a heat, or they will burn).
• Add the water and stir, scraping browned bits from bottom of skillet.
• Add onions and the cooking liquid to the ground beef and stir until combined. Season to taste and set aside.
• Preheat the oven to 350°F.
• Mash the potatoes until they are completely smooth, adding the milk and cream as you mash them.
• Season to taste with salt and pepper. (The potatoes will be quite soft)
• Add corn to the meat mixture.
• Press mixture into a 9-inch glass pie plate or 8x8-inch glass baking pan.
• Spoon or pipe potatoes evenly over the mixture, making sure you completely and evenly cover the meat (don't pile in center).
• Bake until it is hot through, about 30 minutes.
• Remove from oven while you heat broiler.
• Broil about 2 inches from the heat until potatoes are golden brown on top, 3 to 4 minutes.
• Serve immediately.

CHEESY CARAMELIZED ONION HAND PIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Melt 1 tablespoon butter in a large skillet. Add mushrooms; saute until browned and tender, about 5 minutes. Remove from the skillet and set aside.
• Melt remaining butter in the same skillet over low heat. Stir in sliced onions. Cook onions, uncovered, until liquid evaporates and onions turn golden brown, 30 to 35 minutes. Stir occasionally so onions don't burn.
• Return mushrooms to the skillet. Stir in bacon, balsamic vinegar, maple syrup, thyme, salt, and pepper; cook for 3 minutes more. Set aside to cool slightly.
• Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 5-inch rounds. Whisk egg and milk together in a small bowl; brush lightly around the edge of each round.
• Divide the onion mixture evenly among the 6 rounds, placing it in the center. Top each with Gruyere cheese. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
• Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash if desired. Transfer pies to the prepared baking sheet.
• Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Remove from the baking sheet and serve hot out of the oven or at room temperature.

CHEESY CARAMELIZED ONION DIP

Steps:

• Heat oven to 325ºF.
• Heat oil in large skillet on medium heat. Add onions; cook 13 to 15 min. or until tender and golden brown, stirring frequently. Remove from heat. Stir in cheese and mayo.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 45 to 55 min. or until golden brown. Let stand 5 min. before serving. Sprinkle with chives.

BAKED EGGS ON CHEESY CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350°. Grease a 3-quart baking dish.
• In a large, heavy pot or dutch oven, heat the oil over medium heat. Add the leeks, onions and 1/2 teaspoon salt, cover and cook, stirring occasionally, for 10 minutes. Increase the heat to medium-high, uncover and cook, stirring frequently, until the vegetables are softened and browned, about 8 minutes; season with salt and pepper.
• Line the bottom of the prepared baking dish with the toast and sprinkle with half of the cheese. Top with the onion mixture.
• Using the back of a spoon, make 8 deep wells in the onion mixture. Working 1 at a time, crack the eggs into a small bowl and pour them into the wells.
• Top with the remaining cheese; season with pepper.
• Bake until the egg whites are set but still jiggly, about 20 minutes. Transfer the pan to the broiler and cook until the eggs are just set, 1 to 2 minutes.

CHEESY CARAMELIZED ONION SKILLET BREAD

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.

CHEESY ONION PIE

Steps:

• In a small skillet, saute onions in butter until golden brown. In a large bowl, beat eggs and cream. Add the onions, salt and pepper. , Line a deep-dish 9 in. pie plate with bottom pastry. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie; place over filling. Seal and flute the edges; cut slits in top. , Bake at 350° for 55-60 minutes or until crust is golden brown. Let stand 15 minutes before cutting. Refrigerate leftovers.

CARAMELIZED ONION & CHEESE TART

Steps:

• Melt butter with oil in large skillet on medium-high heat. Add onions and sugar; cook on medium-low heat 20 to 25 min. or until onions are caramelized, stirring frequently. Remove from heat.
• Heat oven to 400°F. Unroll pie crust onto baking sheet; spread with cream cheese to within 2 inches of edge. Top with blue cheese and onions. Fold edge of crust up and slightly over edge of filling.
• Bake 20 to 25 min. or until golden brown. Cool slightly. Sprinkle with chives.