Pomegranate Caramelized Onions Recipe 435 Food

POMEGRANATE CARAMELIZED ONIONS RECIPE - (4.3/5)

Pomegranate Caramelized Onions Recipe - (4.3/5) image

Provided by erinstargirl

Number Of Ingredients 5

Ingredients

1 yellow onion, sliced {not too thin!}
1 TB fat of choice {lard, evoo, or rendered bacon fat is especially good}
2 TB Pomegranate Molasses {http://www.keyingredient.com/recipes/1555705033/pomegranate-molasses/}
1/2 tsp Real salt
Pomegranate arils, to garnish

Steps:

Heat a large cast iron skillet over medium heat with your fat of choice. Add the onions and stir. Let the onions cook 5-10 minutes before stirring again. Stir the onions, scraping the bottom of the skillet. Continue cooking until the onions are tender and caramelized - about 45 minutes, stirring occasionally. Once they are to your liking add the molasses, season with salt, and toss to coat. Let cook an additional five minutes to let flavors combine, garnish, and serve.

ROASTED RED ONIONS WITH POMEGRANATE, ORANGE, AND PARSLEY GREMOLATA

Roasted Red Onions with Pomegranate, Orange, and Parsley Gremolata image

The technique: When cooked at a high heat, some vegetables take on a deep, nutty flavor and golden brown color. In this recipe, the sugars in the pomegranate molasses enhance the caramelization process. The payoff: Caramelized vegetables have that addictive sweet-savory taste and a lovely sheen.

Provided by Diane Morgan

Time 1h35m

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Ingredients

5 tablespoons extra-virgin olive oil
1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
5 medium red onions, peeled, each cut into 8 wedges through core, with some core still attached to each piece
2/3 cup fresh pomegranate seeds
1 tablespoon chopped fresh Italian parsley
2 teaspoons finely grated orange peel
Ingredient info: Pomegranate molasses is available at some supermarkets, Middle Eastern markets, and adrianascaravan.com.

Steps:

Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer. Remove from oven. DO AHEAD: Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired.
Mix pomegranate seeds, parsley, and orange peel in small bowl.
Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.

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