SWEET AND SPICY CANNED ONION MARMALADE
Canned* sweet & spicy onion marmalade is perfect for meat glazes, toppings and great for appetizer platters with or without cream cheese.
Provided by Jami Boys
Categories Condiments
Time 40m
Number Of Ingredients 12
Steps:
- Prepare waterbath canner, 6 half pint jars & lids, keeping warm until needed.
- Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into 1/4 inch slices widthwise (as pictured in tutorial). Place slices in an 8 quart measuring cup - you should have 6 cups of onion slices.
- Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8 quart stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can't be stirred down over high heat, stirring constantly.
- Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed).
- Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace. Wipe rims, attach lids, and place in canner.
- Place lid on canner and bring to a gentle, steady boil - process for 10 minutes, maintaining steady boil the entire time. Turn off heat, and let jars cool in canner 5 minutes before removing jars to a towel lined surface to cool for 24 hours. Check lids for seal before labeling and storing in a cool, dark place (with rings removed).
Nutrition Facts : ServingSize 3 tablespoons, Calories 26 kcal, Sugar 5.7 g, Sodium 32 mg, Carbohydrate 6.6 g, Fiber 0.4 g, Protein 0.2 g
SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
- Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
- Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
- Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
- For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
- Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
- Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
- Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.
SPICY GLAZED SWEET ONIONS
These onions are great warm or cold. This recipe makes a great appetizer, side dish, topping for fish, sandwiches, potatoes, soups, casseroles or salads. The sky is the limit, a very versatile dish. I hope you will enjoy this simple country dish.
Provided by Baby Kato
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in pan and add the onions, coat well with butter.
- Add the balsamic vinegar, brown sugar and red curry, blend well.
- Cook onions for 5 minutes, cover and continue cooking till almost tender, you want the onions to still be crisp.
- Remove cover and cook for 3 - 5 minutes longer until glazed.
- Next season with the salt, pepper and paprika.
- Garnish with red pepper flakes and parsley.
- Sooo good!
Nutrition Facts : Calories 125.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 347.6, Carbohydrate 17.5, Fiber 2.3, Sugar 11, Protein 1.5
SWEET 'N' SPICY ONION GLAZE
Make and share this Sweet 'N' Spicy Onion Glaze recipe from Food.com.
Provided by Pamela
Categories Low Protein
Yield 2 cups glaze, 2 serving(s)
Number Of Ingredients 3
Steps:
- In small bowl, blend all ingredients.
- Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters.
- Brush on during the last half of cooking.
Nutrition Facts : Calories 1206.5, Fat 12.7, SaturatedFat 3.4, Cholesterol 66.1, Sodium 2564.9, Carbohydrate 286.4, Fiber 2.5, Sugar 161.4, Protein 9.1
CRISPY ONIONS
Make and share this Crispy Onions recipe from Food.com.
Provided by NiftyDeb
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large amount of oil in a deep heavy pot. Place a good amount of flour in a large bowl. Peel, wash, dry and trim the ends the onion. Place flat side down and cut into thin slices. Toss the onion pieces into flour and lightly coat. Place a mesh colander over a large pan and pour onion pieces in the colander to remove excess flour. Gently pour onion pieces into the hot oil and cook until cgolden brown, turning occasionally to keep browning even. Use a slotted spoon to quickly remove onions to a paper towel lined plate. Allow to cool. Onions will crisp-en as they cool.
Nutrition Facts : Calories 2169.6, Fat 218.7, SaturatedFat 16.2, Sodium 1165.5, Carbohydrate 51.2, Fiber 2.3, Sugar 1.8, Protein 6.9
QUICK PICKLED SWEET ONIONS
I use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar. The pickling solution is really concentrated so they only need about 1 day before they're good, but a week makes them perfect.
Provided by LadyLuck1337
Categories Onions
Time 16m
Yield 1 jar, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Bring all ingredients except onions to a boil.
- Reduce heat and gently boil for one minute.
- While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
- Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
- Screw lid on gently and allow to cool on counter top.
- Once cooled, refrigerate for up to one month.
- This is not a sterilized pickle. Do not store unrefrigerated!
BAKED SWEET ONIONS
This is a nice change of pace fromour usual veggies . It looks lovely with the brown crusty cheese and tastes great.
Provided by Bergy
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Oven should be 375f degrees.
- Peel the onions, trim the root and cut straight across the top of the onion so it can sit level when inverted Place onions in a baking dish so they snuggle firmly to each other with the root end up Combine the stock, wine, pepper, rosemary& thyme.
- Pour in to the baking dish with the onions, cover with foil and bake for 30 minutes Turn the onions over so the root side is now down and bake an additional 20 minutes (turn them gently so you do not break them apart) Pour off (save it for other uses like stock) all but a few tbsp of the liquid Sprinkle Onions with the parmesan and return to the oven for 5 minutes to brown the cheese, Serve.
BAKED STUFFED SWEET ONIONS
Sweet onions stuffed with ham, cremini mushrooms and Gruyere cheese. A summer must at our house when the new crop of sweet onions come on.
Provided by sugarpea
Categories Ham
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
- Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
- Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
- Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
- Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
- Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.
Nutrition Facts : Calories 226.3, Fat 13.1, SaturatedFat 4.2, Cholesterol 30.3, Sodium 776.7, Carbohydrate 13.6, Fiber 2, Sugar 5.6, Protein 12.8
SPICY-SWEET GLAZED SALMON
I looked for a recipe for glazed salmon and didn't find one that used the ingredients I had on hand. So I threw together what I had and came up with this tangy, spicy sweet marinade that adds flavor, but doesn't mask the flavor of the salmon. My kids and sister loved it. They said it was better than 'restaurant salmon' It's great served with wild rice and stir fried veggies.
Provided by MOMO623
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
- Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
- Turn on broiler to low.
- Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
- Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 14.5 g, Cholesterol 77.1 mg, Fat 18.8 g, Fiber 0.2 g, Protein 25.1 g, SaturatedFat 3 g, Sodium 664.2 mg, Sugar 12.4 g
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30 BEST SWEET ONION RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Aug 30, 2022Category Recipe Roundup
- Southern Sweet Onion Casserole. As someone with a southern grandma in the family, I’m no stranger to this sweet onion casserole. Sweet onions add a bit of crunch and sweetness to creamy shredded potatoes.
- Sweet Onion Jam. Sweet onion jam is the ultimate topping to elevate burgers or added to a charcuterie board with crackers and cheese. While the sweet onions add sweetness, they also earn a fragrant herbal kick from bay leaves and thyme.
- Grilled Sweet Onions. Onions often play second fiddle to other veggies or meat, but in this grilled onion recipe, they’re the star of the show! Since sweet onions have a milder flavor than their more potent cousins, they’re ripe for grilling up and serving as a complete meal.
- Vidalia Onion Pie. Sure, onion pie sounds a little strange, but hear me out. Think of this onion pie more like a flavorful quiche with plenty of fresh herbs and tons of cheese.
- Roasted Sweet Onions. Give potatoes the night off with this roasted sweet onion recipe. The onions bake very similarly to baked potatoes, but it much lower in calories.
- Baked Chicken with Sweet Onions. This recipe celebrates the flavors of chicken and onion. While the chicken infuses simple spices from garlic and paprika, it doesn’t mask the taste of the hearty helping of onions.
- One-Pan Boiled Brats With Sweet Onions and Hard Cider. Sauteed sausage and onions are a match made in heaven. Cooking the sausages in a sweet onion mixture is a great way to infuse robust flavors into this simple fall-inspired dish.
- Sweet Onion Dip. You can’t go wrong with sweet onion dip if you are on dip duty for your next holiday gathering. It earns intense cheesy flavors from cream cheese, Parmesan, and mayonnaise and incorporates sweet onions to lift those cheesy flavors.
- Sweet Potato Onion Gratin. If your potato dishes feel a little tired and dull, it’s time to change things up! Pairing sweet potatoes and onions deliver intense sweet flavors tamed by cheese and horseradish.
- Corn, Sweet Onion, and Zucchini Sautee With Fresh Mint. What I love most about this tasty veggie dish is that it effortlessly celebrates the flavors of late summer.
CARAMELIZED BALSAMIC ONIONS - EATINGWELL
From eatingwell.com
Reviews 2Category Healthy Vegetarian Dinner Recipes on a BudgetRatings 2Calories 81 per serving
- Preheat oven to 425 degrees F. Combine butter and olive oil in 3-quart rectangular baking dish. Whisk in vinegar, wine (or broth or water), sugar, salt and pepper. Set aside.
- Peel off papery outer layers of onions, but do not cut off either end. Cut onions in half from stem through root end. Place onions in dish, cut-sides up. Cover loosely with foil and bake for 30 minutes.
- Remove foil. Using tongs, carefully turn onions over to cut-sides down. Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Serve cut-sides up. If desired, sprinkle with fresh thyme.
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