R Rated Onions Food
ROASTED RED ONIONS
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 0
Steps:
- Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.
R-RATED ONIONS
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without having spent all that time.
Provided by Vivian Howard
Categories The Way We're Cooking Now Condiment Onion Vegetable Soy Free Peanut Free Dairy Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Peel your onions and cut them in half through their stem ends-longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
- Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don't have to stand over it like risotto, but don't go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that's good. Just scrape them up and stir them in. A little color building as you go is okay, but don't rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized
- About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten over all onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you're smiling over a soft, creamy, fragrant pile of mahogany onions, you're done.
- Note: R-Rated Onions will keep in the fridge for a week and in the freezer for 3 months.
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
R-RATED ONIONS
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without having spent all that time.
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- Preparation Peel your onions and cut them in half through their stem ends-longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one. Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don't have to stand over it like risotto, but don't go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that's good. Just scrape them up and stir them in. A little color building as you go is okay, but don't rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten over all onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you're smiling over a soft, creamy, fragrant pile of mahogany onions, you're done. Note: R-Rated Onions will keep in the fridge for a week and in the freezer for 3 months. Excerpted from This Will Make It Taste Good: A New Path to Simple Cooking. Copyright © 2020 by Vivian Howard. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved. Buy the full book from Amazon or Bookshop.
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- Control Blood Sugar: Onion plays an essential role in blood sugar regulation, due to the fact that they have a mineral component, called chromium. It is believed that in summer eating onion or drinking its juice does not cause heat and the sugar level of diabetic patients is also under control.
- Onion for Hair: Everyone loves to take care of their hair, women also try many types of hair treatments. Most people prefer to use home remedies to treat hair.
- Onion is An Effective Medicine: If someone cuts a worm, applying onion juice can relieve burning sensation and pain. When bleeding from the nose, pouring two-three drops of onion juice stops bleeding.
- Beneficial in Cold-Cough, Fever, Abdominal Pain and Anemia: Eating equal quantity of onion juice and honey helps in relieving cold, cough and fever. Eating onion is beneficial in gastric syndrome and constipation.
- Boosts Immunity: Trace mineral selenium is found in higher concentrations in onions than in other vegetables, which helps to reduce inflammation and stimulates immune function.
- Insomnia, Headache and Toothache Relief: If someone has an inability to sleep, eating onion will definitely benefit. Onion can also be used for headaches.
- Onion for Skin: Onion is also very beneficial for skin and hair. Mixing thirst juice in olive oil and applying it on the face provides relief from pimples.
- Onion for Heart Health: Raw pieces of red onions are actually good for your heart. It’s because they promote generation of high density lipoprotein, which minimizes the risk of heart disorders, such as, myocardial infarction and stroke.
- Fights Against Cancer: Red onions are important in the war against cancer. It’s because they contain a strong chemical, known as quercetin. Quercetin belongs to a group of plant pigments, referred to as flavonoids.
- Have Antibacterial Properties: Onions comes with antibacterial properties, which fight with dangerous bacteria, such as Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Bacillus cereus.
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- Reduced Cancer Risk – Several studies have connected quercetin with reduced cancer risk. One study in particular found that onions combined with turmeric create a synergistic effect that reduced both the size and number of precancerous legions in the intestine, reducing colon cancer risk.
- Improved Oral Health – Contrary to common sense, which tells us onions make your breath stink so can’t be all that great for your teeth, chewing raw onion is known to improve the strength of teeth and kill problem-causing bacteria that can lead to tooth decay.
- Cardiovascular Benefits – There are many cardiovascular benefits to eating onions. Researchers with the University of Utah found that quercetin is able to significantly reduce high blood pressure in hypertensive adults.
- Anti-Inflammatory Powers – Quercetin, the star of onions, is known to have powerful anti-inflammatory benefits. According to Arthritis Today, this is why it can aid in the treatment of arthritis.
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- Freezing Minced Onions. These guys are super easy to freeze. Toss a quartered onions into a food processor and pulse until the onion is minced. You can, of course, mince the onion by hand too.
- Freezing Diced, Sliced, and Onion Rings. The key to making frozen food easy to remove from the container it’s stored in after it has been frozen is to freeze the food individually before you store it.
- Freezing Scallions or Green Onions. I am super picky about green onions. Half the time, the ones that show up in the supermarket are all dried and out, and the greens (my favorite part) look terrible.
- Freezing Roasted Onions. I love roasting veggies. The high heat of your oven plus the natural sugars in vegetables equals scrumptious veggies that even the pickiest eater can’t say no to.
- Freezing Caramelized Onions. Let’s talk about caramelized onions for a moment. These things are squishy, ribbony cooking gold. But man, do they take forever to cook.
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- Yellow Onion. Alternate name: Brown onion. Characteristics: Round, with a thin, brownish, papery skin, yellow onions are the most common type of onion in the United States and are easily the most versatile cooking onion.
- Red Onions. Alternate name: Purple onion. Characteristics: The bright reddish-purple skin makes this onion hard to miss; it's a favorite ingredient in salads.
- White Onions. Characteristics: This onion is named for the color of its thin skin and white flesh and has a taste that's more mild than red or yellow onions.
- Sweet Onions. Popular Varieties: Vidalia onions, Walla Walla onions, Maui onions. Characteristics: These onions are sweet because they have a lower concentration of sulfur, allowing the sugar content to stand out.
- Scallions. Alternate Names: Green onions, spring onions, bunching onions, Chinese onions, Welsh onions. Characteristics: In the grocery store, scallions are usually packaged in a bunch.
- Shallots. Alternate Names: Gray shallots, red shallots. Characteristics: With its thin, coppery-brown skin, the shallot somewhat resembles a small red onion.
- Pearl Onions. Alternate Name: White cocktail onions. Characteristics: These very small onions can be white, yellow, or red; are valued for their sweet, delicate flavor; and are usually served as an accompaniment.
- Leeks. Characteristics: Leeks look like scallions for giants, but the two aren’t quite interchangeable. The upper dark-green leaves of a leek are usually tough and often discarded—though they make a great addition to your stock pot.
- Ramps. Alternate Names: Tennessee truffles, wild leeks, ramson, ail des bois. Characteristics: This North American native spring onion is edible in its entirety, from the tops of its lily of the valley–like leaves and stems, all the way down to the bulb.
- Cipolline. Alternate Names: Cipollini onions, Italian pearl onions. Characteristics: This Italian onion doesn't look like cousins, thanks to its flat top and squat shape, but it does boast papery yellow skin reminiscent of many sweet onion varieties (though a red variety exists, too).
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