SLOW ROASTED BAKED ONIONS + VIDEO
This baked onion side dish is easy to make for a holiday side dish. Make this recipe to serve with your holiday ham, turkey, or beef roast.
Provided by Kevin Is Cooking
Categories side dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8x8" baking pan or round 12" baking stone (pictured) depending on size of onion.
- Trim the end of onions and cut horizontal (leaving skin on) and place cut side down in marinade. Marinate overnight covered in refrigerator.
- Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary.
- Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve.
Nutrition Facts : ServingSize 1 oz, Calories 90 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, Sodium 203 mg, Fiber 1 g, Sugar 5 g, SaturatedFat 4 g, Cholesterol 15 mg
GINGER-GLAZED PEARL ONIONS AND PARSNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil. Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water. Using kitchen shears, trim the root ends of the onions, then peel off the skins. Return the onions to the skillet.
- Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 teaspoon salt and 1 cup water to the skillet with the onions. Bring to a boil over high heat and cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, 15 to 20 minutes. (If the liquid evaporates too quickly, add more water, 1/4 cup at a time.) Discard the ginger, garlic and rosemary. (The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.)
- Reduce the heat to medium high; add the vinegar, brandy and butter and cook, stirring, until the vegetables just start to brown, 1 to 2 minutes. Add 2 tablespoons water and cook, swirling the pan, until the vegetables are glazed, about 1 more minute. Season with salt and pepper and top with parsley.
- Per serving: Calories: 185; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 2 grams; Total carbohydrates: 30 grams; Sugar: 12 grams; Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 122 milligrams
Nutrition Facts : Calories 185 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 13 milligrams, Sodium 122 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 2 grams, Sugar 12 grams
CYNTHIA'S GLAZED ROSEMARY ONIONS
This is from Jan Karon's Mitford Cookbook and Kitchen Reader. A nice cookbook to give to a new bride or a beginner in the kitchen.
Provided by Pesto lover
Categories Onions
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray a 9x13 baking dish with non-stick cooking spray.
- Place the onions in the dish, being careful to keep the quarters intact.
- Pour the honey & butter over the onions. Sprinkle with rosemary, salt & pepper.
- Bake for 1 hour. Taste for seasoning & serve.
Nutrition Facts : Calories 244.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 200.8, Carbohydrate 45.9, Fiber 2.1, Sugar 37.2, Protein 1.6
GLAZED ONIONS
Provided by William Grimes
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a saucepan of water to a simmer, and add onions. Simmer for 5 minutes, drain, and rinse with cold water. Drain again. Peel off skins; set aside.
- Using a mortar and pestle or rolling pin, finely crush rosemary; set aside. Place a large skillet over medium-low heat, and add butter. When butter has melted, add rosemary, molasses, mustard and soy sauce. Mix well.
- Add onions, and reduce heat to low. Cook gently, stirring frequently, until glaze has thickened and onions are tender and golden brown, 10 to 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 9 grams, TransFat 0 grams
GLAZED ONIONS
Posted for Zaar World Tour 2005. Recipe is from Moosewood. My cookbook says this will go well as a side with Mushroom Pie
Provided by MsBindy
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blanch the peeled onions for 5 minutes in boiling salted water.
- Drain them, pat them dry and set aside.
- Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
- Add the onions and saute on low heat, occasionally basting the onions with the glaze.
- Turn the onions over at least once.
- After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
- Serve immediately.
More about "cynthias glazed rosemary onions food"
ROSEMARY, CARAMELIZED ONION, & POTATO GALETTE - TWO …
From tworedbowls.com
Estimated Reading Time 6 mins
- If the butter is fully frozen, remove from the freezer and let thaw briefly, 5 minutes or so. In a medium bowl, whisk together the flour, Parmesan, and salt. Fill a separate small bowl or cup with ice and add ⅓ cup cold water.
- Using the largest holes on a box grater, grate the frozen butter into the bowl, then mix with a wooden spoon or your fingers until pea-sized crumbles form. Add ¼ cup of the ice water and stir just until a crumbly dough forms. If a fistful of the dough holds together when squeezed, the dough has enough moisture; if it doesn’t, drizzle more water, one tablespoon at a time, until the dough holds together. Gently gather and knead the dough together into a round, flat disk. If it’s unwieldy, pile the dough in the center of a piece of plastic wrap and use the edges of the plastic wrap to bring the dough together into a mass. Wrap and chill in the refrigerator for at least 1 hour and up to 3 days.
- Heat the olive oil and butter in a cast-iron skillet or other large skillet over low heat. Spread the sliced onions in an even layer in the pan and let cook slowly, stirring only occasionally, for at least 40 minutes and up to an hour, or until onions turn soft, brown, and jammy. When they are nice and dark, add the balsamic vinegar and cook a little longer, scraping up the fond as it’s loosened by the vinegar. Remove from the pan and set aside. (These can also be made well in advance.)
- Plug the base pan, heating element and ceramic baking stone attachment into your Smart Oven+ and preheat to 375 degrees. (For an oven without a baking stone attachment, preheat to 425 degrees.) Let the pie dough thaw at room temperature for 5-10 minutes.
EASY ONE PAN MAPLE GLAZED PORK WITH APPLES AND ONIONS
From thebusybaker.ca
BALSAMIC CHICKEN THIGHS - A SOUTHERN SOUL
From asouthernsoul.com
CREAMY BAKED ONIONS | MRFOOD.COM
From mrfood.com
CYNTHIA'S GLAZED ROSEMARY ONIONS RECIPE - IFOOD.TV
From ifood.tv
ROSEMARY CHICKEN WITH BALSAMIC-GLAZED ONIONS | RECIPES | WW USA
From weightwatchers.com
ONIONS BAKED WITH ROSEMARY AND CREAM | RECIPE | SIDE DISH …
From pinterest.com
GLAZED BAKED ONIONS | VEGKITCHEN
From vegkitchen.com
ANTONI'S SHEET-PAN CHICKEN WITH ROSEMARY AND GRAPES RECIPE
From today.com
ROSEMARY ROASTED POTATOES, PARSNIPS, CARROTS AND ONION
From slimmingeats.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
IFOOD.TV
From ifood.tv
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GLAZED CIPOLLINI ONIONS WITH ROSEMARY - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
{MEATLESS MONDAYS} SWEET GLAZED ROSEMARY ONION LENTIL LOAVES
From bobsredmill.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love