Creamy Sweet Onions Food

CREAMY SWEET ONION SOUP

Steps:

• In a large soup pot over medium heat, melt butter; add onions and sauté for 7-10 minutes, stirring often, or until onions start to brown. Scrape browned pieces from bottom; stir.
• Reduce heat and add flour; stir briskly to dissolve.
• Add broth, wine, pepper, paprika, and basil; stir well and bring to a simmer. Continue to simmer for 20-25 minutes, stirring occasionally, until onions are tender.
• Stir in cream (or milk); heat through. Salt to taste; if needed.
• Serve garnished with chopped parsley (optional).

SWEET CREAMED ONIONS

Steps:

• With a sharp knife remove the top inch of each onion. Cut a small depression into the center of each onion (should be about the size of a walnut), keeping the outside layers intact. Reserve the removed onion for the bread dressing recipe.
• In a small pan, melt the butter over medium heat, add the honey and reduce the heat to low. Add the cream and stir to combine well.
• Place onions in a small buttered casserole. Spoon the cream mixture over each onion and top with grated nutmeg.
• Bake at 350F for 45 - 60 minutes, until onions are soft and golden brown.

CREAMED ONIONS

Steps:

• In a large skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended., Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Return onions to the pan; heat through.

SWEET ONION PIE

Steps:

• In a large nonstick skillet, cook onions in butter over medium-low heat until very tender, 30 minutes. Meanwhile, line un-pricked crust with a double thickness of heavy-duty foil. , Bake crust at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°., Spoon onions into crust. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5-10 minutes before cutting.

BAKED SWEET ONIONS

Steps:

• Oven should be 375f degrees.
• Peel the onions, trim the root and cut straight across the top of the onion so it can sit level when inverted Place onions in a baking dish so they snuggle firmly to each other with the root end up Combine the stock, wine, pepper, rosemary& thyme.
• Pour in to the baking dish with the onions, cover with foil and bake for 30 minutes Turn the onions over so the root side is now down and bake an additional 20 minutes (turn them gently so you do not break them apart) Pour off (save it for other uses like stock) all but a few tbsp of the liquid Sprinkle Onions with the parmesan and return to the oven for 5 minutes to brown the cheese, Serve.

CREAMY BAKED ONIONS

Steps:

• Heat the oven to 400°F
• Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water.
• Season the cream and mix in 2 tbsp of the onion water.
• When the onions are cool enough to handle, slice each in half through the root.
• Lay the onion halves, cut side down, in a large baking dish with the bay leaves.
• Pour over the cream, scatter with the parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.

SWEET ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
• Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside.
• Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top.
• Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.

OVER-THE-TOP CREAMED ONIONS

Steps:

• Saute red and sweet onions in 1 T. butter, stirring often, in a nonstick over low heat until softened, about 30 minutes, then transfer to a bowl and set aside.
• In same pan, saute leeks in 1 T. butter until softened, about 30 minutes, then add to onions.
• Saute pearl onions and shallots in 1 T. butter until softened, about 15 minutes, then add to onion mixture.
• Saute garlic in 2 T. butter for about 30 seconds, then add heavy cream. Cook until thickened, about 15 minutes.
• Combine onion and cream mixtures; pour into a 2-quart baking dish.
• Mix panko, parmesan, parsley, pepper and melted butter and sprinkle over onion mixture. Bake in a preheated 375-degree oven for 45 minutes to 1 hour until brown.

EASY CREAMED ONIONS

Steps:

• Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
• Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

BAKED CREAMED ONIONS

Steps:

• In a large skillet, saute onions in butter for 5 minutes. Add water and allspice; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Combine flour and evaporated milk until smooth; gradually stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sugar and salt., Transfer to a greased 1-qt. baking dish; sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.