Garlic Onion Wedges Food

GARLIC ONION WEDGES

Steps:

• In a small skillet, saute onion and garlic in butter over medium heat for 2-3 minutes or until tender. Unroll crescent dough; seal perforations and press into two 6-in. x 4-in. rectangles. , Transfer one rectangle to an ungreased baking sheet; spread with half of the onion mixture. Top with second rectangle and remaining onion mixture. Sprinkle with Italian seasoning. Bake at 400° for 10-12 minutes or until golden brown. Cut into four wedges.

GARLIC-ONION PIZZA WEDGES

Steps:

• Preheat oven to 450°. In a small bowl, combine cheese, onion, mayonnaise, basil, garlic and pepper; spread over crust. , Place on an ungreased baking sheet or pizza pan. Bake 8-10 minutes or until lightly browned. Cut into wedges.

GARLIC-ONION TORTILLA CAKE

Steps:

• Prepare the roasted garlic: Preheat the oven to 375degrees. Cut the top 1/2 inch off the heads of garlic. Place on a large piece of foil and drizzle with the olive oil. Wrap foil tightly and place the package in a small baking dish. Roast until soft and lightly browned, about 1 hour.
• Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring to caramelize but not over-brown. Add the butter and sugar. Once the onions have caramelized, remove from the heat and cool.
• Once cooled, thoroughly mix the onions with the parmesan, mayonnaise and cilantro. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes.
• Set aside of the onion mixture for the dipping sauce. Spread 2 tablespoons of the mixture on top of a tortilla and cover with another tortilla. Repeat spreading and stacking the tortillas, finishing with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.
• After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the remaining onion mixture with the balsamic vinegar to make the dipping sauce.

GARLIC PIZZA WEDGES

Steps:

• Preheat oven to 450 degrees.
• Place crust on an ungreased 14 in Pizza Pan. (I stretched my refrigerated dough on greased pan and brushed with olive oil and baked at 400 degrees for 8 minutes and then proceeded as follows.).
• In a small bowl, combine cheese, mayonnaise, onion, garlic and oregano.
• Spread over crust.
• Bake at 450 degrees (with the refrigerated dough I left my oven at 400 degrees) for 8 to 10 minutes or until edges are lightly browned.
• Cut into wedges and serve warm or slightly cooled.

ROASTED ONION AND GARLIC TOMATO DIP

Steps:

• Preheat oven to 450˚F (230˚C). Toss together onion, garlic, oil, salt, pepper and Ro*Tel® Original Diced Tomatoes & Green Chilies. Arrange on parchment paper-lined baked sheet; bake for 15 to 20 minutes or until tender and charred. Let cool slightly. Decrease oven temperature to 350˚F (180˚C).
• In blender or food processor, mix together roasted onion mixture and lemon juice to make smooth paste. Mix together Parmesan, mayonnaise, sour cream and mozzarella until well combined. Stir in onion mixture.
• Transfer to oven-safe baking dish; bake for 15 to 20 minutes or until edges are bubbling. Let cool slightly. Sprinkle with basil.

CORN DOG-STYLE ONION WEDGES

Steps:

• Fill a large Dutch oven fitted with a deep-fry thermometer with 2 inches of oil and heat to 350 degrees F over medium heat. Line a baking sheet with paper towels.
• Whisk the cornmeal, flour, garlic powder, mustard powder, baking powder, cayenne pepper, 2 teaspoons salt and a generous amount of black pepper in a large bowl. Whisk in the milk, egg, 1 tablespoon oil and 1 tablespoon honey.
• Working in 3 to 4 batches, put the onions into the batter and use a spoon to submerge them completely so they are fully coated. Let any excess batter drip back into the bowl and transfer the onions to the oil with your hands or a fork.
• Fry, flipping halfway through, until the batter is deep golden brown and the onions soften, 4 to 5 minutes. Transfer with a slotted spoon to the prepared baking sheet. Repeat with the remaining onions, returning the oil to 350 degrees F between batches.
• Meanwhile, whisk together the ketchup, yellow mustard, hot sauce and remaining 1 tablespoon honey in a small bowl. Serve the onion wedges with the sauce.

GARLIC PARMESAN POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle potato wedges with Parmesan cheese and toss again.
• Mix Italian seasoning, garlic powder, paprika, and salt together in a small bowl. Sprinkle over the wedges and toss to coat. Arrange wedges skin-side down on a rimmed baking sheet.
• Bake in the preheated oven until fork-tender and golden, about 40 minutes.

GRIDDLED ONION CHEESEBURGERS WITH SPECIAL SAUCE & GARLIC POTATO WEDGES

Steps:

• • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice onion. Halve buns. Thinly slice tomato into rounds.
• • Toss potatoes on a baking sheet with a drizzle of oil, ¾ tsp garlic powder (1½ tsp for 4 servings), salt, and pepper. (You'll use the rest of the garlic powder in the next step.) • Roast on top rack until browned and crisp, 20-25 minutes.
• • Meanwhile, in a small bowl, combine vinegar, 1 TBSP onion (2 TBSP for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt. • In a separate small bowl, combine ketchup, sour cream, mustard, remaining garlic powder, and 1 tsp sugar (2 tsp for 4).
• • Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. • Transfer to a plate.
• • While onion cooks, form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously with salt and pepper. • Once onion is done, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan to melt cheese.
• • While cheese melts, toast buns until golden brown. • Stir pickled onion (draining first) into bowl with special sauce. • Fill toasted buns with patties, griddled onion, tomato, and special sauce. Divide burgers between plates; serve with potato wedges and any remaining sauce on the side for dipping.

LEMON-GARLIC POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.
• Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.

EASY GARLIC AND ONION BREAD WEDGES

Steps:

• Preheat oven to 450°F. Brush pizza crust lightly with olive oil. Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Spread mayonnaise mixture evenly over crust. Bake until crust is crisp and topping heated through, about 10 minutes.