CARAMELIZED-ONION AND PARMESAN CREAM SCONES
Categories Bread Milk/Cream Onion Brunch Side Bake Thanksgiving Parmesan Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12
Number Of Ingredients 7
Steps:
- Position rack in center of oven and preheat to 375°F. Heat oil in large skillet over medium heat. Add onion; sauté until golden. Season with salt and pepper.
- Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in onion mixture. Gradually add cream, stirring until dough comes together. Knead gently in bowl 5 turns. Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer wedges to large baking sheet, spacing evenly apart.
- Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
PARMESAN AND CARAMELIZED ONION CREAM SCONES
If you make scones on a regular basis you might want to give this a try, they are delicious and best served warm. Try not to over-knead these or they will be tough. Plan ahead the dough needs to chill for a minimum of 2 hours before shaping. Prep time does not include cooking the onions.
Provided by Kittencalrecipezazz
Categories Scones
Time 1h35m
Yield 12 scones
Number Of Ingredients 6
Steps:
- See my recipe #89007 for caramelized onions and prepare as directed for 1 large onion using about 2-3 tablespoons oil in place of butter.
- Set oven to 375°F.
- Set oven rack to middle position.
- Season the caramelized onions with salt and pepper.
- In a bowl, mix flour, baking powder and coarse salt in a large mixing bowl; stir/mix in the Parmesan cheese.
- Stir in the caramelized onions; mix to combine.
- Gradually add in whipping cream, stirring until dough holds together (you might have to use more than 2 cups cream, if the mixture seems too dry).
- Knead gently about 5-6 times on a very lightly-floured surface.
- Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours to relax the gluten (this will produce a better-textured scone).
- When ready to bake, divide the dough in half, and sprinkle each half lightly with flour if too sticky.
- Pat each half into a 1-inch thick round shape.
- Cut into 6 even wedges and transfer wedges to a large lightly-greased baking sheet (spacing evenly apart).
- Bake for about 20 minutes or until the tops are golden brown and they test done.
Nutrition Facts : Calories 388.8, Fat 20.4, SaturatedFat 12.4, Cholesterol 70.8, Sodium 975.2, Carbohydrate 39, Fiber 0.9, Sugar 0.9, Protein 11.9
SPRING ONION AND PARMESAN WHOLE-WHEAT SCONES
Greens onion are often sprinkled on dishes as a garnish. But in these tender, buttery scones, spring onions shine. They add the freshness of herbs, but are not too delicate to stand up to whole-wheat flour. You could use white whole-wheat flour, but the nutty taste of the darker flour makes these scones extra-hearty.
Provided by Serena Ball
Categories side-dish
Time 45m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F. Spread parchment paper on a large baking sheet and sprinkle with 1 tablespoon whole-wheat flour. Set aside.
- Mix together the all-purpose flour, baking powder, sugar, salt and 1 cup whole-wheat flour in a large bowl, using a fork. Cut or rub in the butter into the flour mixture, with a pastry blender or your fingertips, until the mixture resembles coarse sand with a few pea-sized butter pieces remaining. Add the onions, cheese and thyme and toss gently.
- Whisk together the egg and milk in a small bowl; add to the flour mixture and stir gently with a wooden spoon just until mixed (do not overmix). The dough will be sticky.
- Turn the dough onto the prepared baking sheet. Sprinkle with the remaining tablespoon whole-wheat flour. Using a serrated knife that's been coated with cooking spray, divide the dough in half and shape into two 5-inch circles. Score each circle into 6 wedges with the knife.
- Bake until firm to the touch, 20 to 25 minutes. Cut each circle into 6 wedges using the scored lines and serve.
Nutrition Facts : Calories 152, Fat 5 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 5 grams, Sugar 2 grams
PARMESAN SCONES
The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. -Jolie Stinson, Marion, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.
Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
CREAMY CARAMELIZED ONION AND PARMESAN PASTA
Make and share this Creamy Caramelized Onion and Parmesan Pasta recipe from Food.com.
Provided by SolightlyUK
Categories European
Time 47m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a glug of olive oil in a large saucepan or skiller with the butter. Add the onion and cook over a low-medium heat, stirring occasionally, until the onion is soft, really golden and sticky. This will take about 30 minutes. Don't be tempted to rush the onion slices by increasing the heat otherwise they will burn and taste bitter rather than have a 'melt in the mouth' sweet flavour.
- Meanwhile, cook the pasta until al dente.
- Lightly toast the pine nuts in a dry frying pan and set aside.
- Increase the heat under the onion and stir in a good splash of Madeira, Marsala or sherry. Leave to almost evaporate, and then stir in the cream, mustard, parsley and pine nuts. Gently simmer for a couple of minutes, stir in the Parmesan and season with salt and pepper.
- Drain the pasta, reserving a couple of tablespoons of the cooking water. Mix well with the sauce and eat straight away in warmed bowls.
- Note: Try and use good quality egg pasta because it is lighter in texture than basic dried pasta.
Nutrition Facts : Calories 1421.1, Fat 83.9, SaturatedFat 40.8, Cholesterol 309.5, Sodium 603.1, Carbohydrate 115.2, Fiber 7.4, Sugar 11.1, Protein 34.7
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