Curried Onions Food

CURRIED ONIONS

Steps:

• Wash and finely chop onions.
• Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
• Add chopped coriander leaf. Serve with pita bread or toast.

CURRIED ONION SOUP

Steps:

• Melt butter in a large soup pot over a medium high heat.
• Add onions and sugar.
• Cook, stirring occasionally, until onions turn a deep brown (but not burned), about 20-25 minutes.
• Add curry paste and stir until dissolved into onions.
• Add 1 can beef broth.
• Mix until any browned bits on pot bottom are released.
• Add remaining can of beef broth, consomme, sherry and browning sauce.
• Stir and bring just to a boil.
• Pour into crock-pot.
• Cook on high for 4 hours or on low for 8 hours.
• Alternatively, soup can be simmered on stove for 1-2 hours.
• Serve soup as is, or topped with bread rounds.
• Top bread with a generous portion of cheese.
• For a dramatic effect, serve soup in individual ovenproof bowls and broil 2-3 minutes, or until cheese melts.
• Watch carefully so cheese does not burn.

CURRIED ONION SOUP

Steps:

• Working in two batches, put onions in a food processor. Pulse until chopped medium fine. Set aside.
• Put butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes.
• Stir in onions and curry powder until well coated with butter. Cover and cook for 30 minutes, stirring once.
• Remove from oven and uncover. Working in two batches, scrape mixture into a blender. Process until very smooth, stopping from time to time to scrape down sides of container.
• Scrape mixture back into casserole. Stir in broth. Cover and cook for 6 minutes, to heat through. Remove from oven and whisk in lime juice and salt.

CURRIED BEEF & ONIONS

Steps:

• Cut steak diagonally across grain into thin slices.
• Heat oil in a large nonstick frypan over medium high heat.
• Add steak, saute 3 minutes.
• Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
• Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
• Remove from heat, and cool slightly.
• Stir in yogurt.
• Serve over rice.
• Garnish with cilantro, if desired.

CURRIED CHICKPEAS & ONIONS

Steps:

• In a medium bowl, combine all ingredients.
• Microwave on high, covered, for 10 minutes or until onions are soft.
• Enjoy!

ROASTED CURRIED CAULIFLOWER AND ONION

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
• Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
• Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
• Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

CURRIED POTATOES AND ONIONS

Steps:

• Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.

CURRIED PICKLED ONIONS

Steps:

• Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
• Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
• Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.