MELTED ONIONS
Melted onions are onions that have been slowly cooked in a little salt and olive oil until they completely breakdown and their flavor and character have been changed. They can be used as the basis for a number of recipes, as a topping, or instead of tomato sauce on pizza! This super-simple recipe comes from Hunter Lewis as written in "Saveur" magazine.
Provided by threeovens
Categories Onions
Time 3h10m
Yield 2 lbs
Number Of Ingredients 3
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.
Nutrition Facts : Calories 601.9, Fat 27.9, SaturatedFat 4.1, Sodium 3525.1, Carbohydrate 84.8, Fiber 15.4, Sugar 38.5, Protein 10
LINGUINE WITH MELTED ONIONS AND CREAM
This surprisingly elegant pasta dish is also seriously easy. All you need are pantry ingredients and some patience for slowly cooking down the onions until they turn into a fragrant purée. Add a squeeze of tomato paste and a slosh of heavy cream, taste and done. This recipe comes from a book by two excellent home cooks: "The Good Food: A Cookbook of Soups, Pastas and Stews" by Julie Strand and Daniel Halpern, first published in 1985 and reissued in 2018.
Provided by Julia Moskin
Categories dinner, pastas, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 20 grams, Carbohydrate 101 grams, Fat 42 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 19 grams, Sodium 787 milligrams, Sugar 11 grams, TransFat 0 grams
MELTY ONION TOASTS
Make the onion topping for this simple gastropub-style starter up to two days ahead
Provided by Barney Desmazery
Categories Dinner, Lunch, Snack, Starter, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat the butter in a sauté pan, add the onions, then sprinkle over the sugar. Sweat the onions for 20 mins over a medium heat, stirring them occasionally, until sticky and golden. Add the brandy, if using, reduce down to nothing, then season to taste. This onion topping can be made 2 days ahead and kept covered.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, spread the onions over, then top with slices of cheese. The toasts can be made up 1 hr ahead. Place on a baking tray, then bake for 15 mins until bubbling and golden. Serve each piece of toast on a plate with a sprig of dressed watercress next to it.
Nutrition Facts : Calories 412 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Protein 17 grams protein, Sodium 1.46 milligram of sodium
MELTING MIDDLE ONIONS
Impress dinner guests with these veggie cheese-stuffed onions. Packed with mozzarella, pine nuts, breadcrumbs and herbs, they're full of flavour
Provided by Esther Clark
Categories Dinner
Time 2h35m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut a small disc off the root bottom of each onion so they stand upright. Cut 1cm slices off the tops (these will be used as lids), then put back on top of the onions. Wrap each onion in foil, transfer to a baking tray, and bake for 1 hr until tender.
- Melt the butter in a pan. Tip into a bowl. Add the pine nuts to the pan and toast over a low heat for 2 mins until golden. Add to the butter with the breadcrumbs, garlic, thyme, parsley and egg. Stir, then season.
- Cut the cheese into 8 chunky cubes. When the onions are cool enough to handle, scoop out the soft centres, leaving a few layers of onion at the edge. Finely chop the scooped-out centres from 2 onions, and add to the breadcrumb mix (reserve the rest to use in another recipe, such as ragu). Spoon the breadcrumb mixture into the hollowed-out onions so they're halfway full, then push a piece of cheese into the middle of each and top up with more breadcrumb mixture. Top each onion with its 'lid', then roast for 35-40 mins more until tender and the cheese is melted.
Nutrition Facts : Calories 493 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
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