Melted Onions Or Tomatoes Food

LINGUINE WITH MELTED ONIONS AND CREAM

Steps:

• In a wide skillet with a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 minutes. The onions may turn light gold, but they should not brown.
• Sprinkle with 1 teaspoon salt, cover and continue cooking until onions are golden and melting into a purée, 30 to 60 minutes more depending on the thickness of the onions.
• In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved.
• Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high heat for the pasta.
• When the onions are cooked, stir the cream mixture into the skillet along with a dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly thickened, 2 to 3 minutes. Turn off the heat.
• Add the pasta to the boiling water and cook until tender, then drain and return to the pot. Immediately add the onion mixture and Parmesan cheese and toss together. Taste and adjust the seasonings with salt and pepper; add a little more tomato paste if the mixture needs sweetness or acidity.
• Serve immediately, sprinkling each serving lightly with parsley, if you'd like. Pass more cheese at the table.

SALMON & MELTING CHERRY TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

CARAMELIZED ONION PASTA

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

FRITTATA WITH TOMATOES, ONIONS AND BASIL

Steps:

• Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
• Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
• Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

MELTED ONIONS

Steps:

• Combine ingredients in a large skillet and cook over low heat, stirring occasionally, until onions break down and are completely soft (they will be a lovely medium to dark brown), several hours.

ROASTED TOMATOES & RED ONIONS

Steps:

• Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.

CHILLIED CHEESE ON TOAST

Steps:

• Heat grill to high, put the bread onto a baking sheet, then grill until just golden on both sides. Mix the onions, tomatoes, cheese and chilli flakes in a bowl, then scoop onto the toast. Shake over a little Worcestershire sauce and grill again until golden and melted. Serve with green salad.

FRESH TOMATO BAKE

Steps:

• Mix well the tomatoes, salt, pepper, sugar and dry mustard.
• Saute the onions in the 2 T of butter.
• Mix the bread crumbs with the melted butter.
• In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
• Bake at 350° for 25 minutes.
• Sprinkle with cheese, bake 5 minutes more.

ZUCCHINI, ONION AND TOMATO BAKE

Steps:

• Slice onions into thin rings and saute in olive oil until clear.
• Slice zucchini into thin round slices, do the same with the tomatoes.
• Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
• One layer of zucchini (do not overlap).
• Thin layer of sautéed onions in olive oil.
• Tomatoes.
• Sprinkle with parmesan cheese.
• salt and black pepper (I use quite a bit).
• Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.

TOMATO & CARAMELISED ONION TART TATIN

Steps:

• Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
• For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
• For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
• Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
• Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.

MELTED ONIONS OR TOMATOES

Steps:

• Place oil, salt and onions or tomatoes in a saucepan. Cut a circle of parchment paper which fits snugly inside the saucepan. Place parchment down on top of the cooking sauce. Cook very slowly, over a low flame, for several hours, until reduced in volume by 50%.