BAKED SWEET ONIONS
Baking enhances the natural sweetness of my family's favorite Vidalia onions. Perfect alongside beef entrees, this side dish has a similar taste to French onion soup.-Ann Yarber, Goldsby, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut each onion into six wedges to within 1/2 in. of the bottom. Place each onion on a piece of heavy-duty foil (about 12 in. square)., In a small bowl, combine the butter, wine, bouillon, thyme and pepper. Spoon over onions; sprinkle with cheese. Fold foil around each onion and seal tightly. Place on a baking sheet. Bake at 425° for 40-45 minutes or until onions are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 294 calories, Fat 17g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 948mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 3g fiber), Protein 9g protein.
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.
SWEET ONION BAKE
This is originally from a woman's magazine, but I can't remember which one. Anyway, it's a great side dish with steaks, roasts, or anything from the grill. It's one of my husband's favorites! I've also made it with fat-free half and half with good results.
Provided by Leslie in Texas
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt 4 T. butter in a skillet.
- Add the onions and saute' for about 20 minutes, or until golden brown.
- Place half of the onions in a 8X8 Baking dish that has been sprayed with cooking spray.
- Sprinkle with half of the cheese and 1/4 cup cracker crumbs.
- Top with remaining onions and cheese.
- Whisk eggs and next three ingredients and pour over onion mixture.
- Melt remaining 2 T. butter and add the remaining 1/2 cup cracker crumbs.
- Cook over medium heat, stirring often, until crumbs are lightly browned.
- Sprinkle crumbs evenly over the onion mixture and bake in a preheated 350 degree oven for about 20 minutes, or until lightly browned and set.
SWEET ONION BREAD
Steps:
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
SWEET ONION CASSEROLE
This wonderful combination of sweet onions, Swiss cheese, and rice is a tasty side dish for anything from grilled meats to roasted poultry. It is a favorite in our home, and you'll get rave reviews every time you serve it.
Provided by Bobbie Gibson Paulson
Categories Side Dish Casseroles
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
- Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside.
- Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top.
- Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.4 g, Cholesterol 51.3 mg, Fat 17.1 g, Fiber 3 g, Protein 11.4 g, SaturatedFat 10.8 g, Sodium 552.4 mg, Sugar 7.7 g
SWEET ONION CASSEROLE
This easy casserole is incredibly tasty. My family asks for it with steak or chicken.-Bobbie McMahan, Anderson, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large skillet, saute onions in butter until tender. Place half of onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheese. Repeat layers. , Bake, uncovered, until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 151 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 207mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
BAKED STUFFED SWEET ONIONS
The mildness of sweet onions make them ideal for this delicately hearty side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Peel onions; slice 1/2 inch from top of each, and discard. Slice just enough from the root end so that onions stand upright. Using a melon baller, hollow out the insides, leaving a 1/3- to 1/2-inch-thick shell. Set aside. Finely chop removed parts, and set 1 cup chopped onion aside. Discard remaining onion or reserve for another use.
- Bring a large pot of water to a boil; add salt. Gently submerge onion shells, and boil 5 minutes. Remove with a slotted spoon; transfer to a wire rack to dry.
- Make the stuffing: In a large saute pan, heat 1 tablespoon oil over medium heat. Add reserved chopped onions, and cook until translucent, about 8 minutes. Add mushrooms and ham, and season with salt and pepper; cook until mixture is browned, about 5 minutes. Add Madeira; deglaze pan, stirring with a wooden spoon to loosen any brown bits on bottom. Remove from heat, and transfer to a small mixing bowl; let cool slightly, 2 to 3 minutes. Add parsley and Gruyere cheese, and stir to combine.
- Fill boiled onion shells with stuffing. Place in a small roasting pan; drizzle with remaining tablespoon oil. Cover with aluminum foil. Bake until tender, about 50 minutes; remove foil after 40 minutes to allow stuffing to brown.
ONION CASSEROLE I
This is truly a simple and wonderful sidedish made with sweet onions in a cream sauce. It can go with just about any meal! (Hint: if you will refrigerate your onions before cutting them, you won't cry!)
Provided by ANNA GAY
Categories Side Dish Casseroles
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 16.1 g, Cholesterol 15.2 mg, Fat 14.8 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 342.3 mg, Sugar 5.9 g
SWEET ONION PIE
This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork.
Provided by Andi
Categories Side Dish Vegetables Onion
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
- Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
- Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 16.2 g, Cholesterol 122 mg, Fat 22 g, Fiber 0.8 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 502.3 mg, Sugar 4.4 g
SWEET ONION CORN BAKE
This tasty corn bake casserole gets plenty of flavor from sweet onions, cream-style corn and cheddar cheese plus a little zip from hot pepper sauce. It's a popular addition to our church potlucks. -Jeannette Travis, Forth Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside., In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 241 calories, Fat 15g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
SWEET ONION AND MUSHROOM CASSEROLE
Make and share this Sweet Onion and Mushroom Casserole recipe from Food.com.
Provided by Virginia Chandler
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions and mushrooms in butter until just tender, about 10 minutes.
- Place onions and mushrooms in a lightly greased 8 inch square baking dish.
- Whisk together whipping cream,egg and salt.
- Pour over onion and mushroom mixture.
- Bake at 350°F for 25 minutes.
- Add cheese and sprinkle with paprika.
- Bake until cheese melts.
SWEET ONION CASSEROLE
Plan you next casserole dinner with this recipe - sweet onions baked with rice is a delicious one-dish meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions in oil 6 minutes, stirring occasionally, until tender. Sprinkle flour and salt over onions; stir until blended. Cook 1 minute, stirring constantly.
- Gradually add milk, stirring with whisk until blended. Cook 3 minutes, stirring frequently, until mixture is thickened. Add cooked rice and Gruyère cheese; stir until cheese is melted. Spoon mixture into baking dish. Sprinkle with Parmesan cheese.
- Bake uncovered 35 minutes or until bubbly and golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 190, Carbohydrate 23 g, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg
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- Peel the sweet onions. Trim both sides and then slice them in half lengthwise. Place them cut side down in a medium non-stick pan. Don’t add any oil or butter yet. Place the pan over high heat until hot.
- Let the onion halves sweat and caramelize in the hot pan for 4 to 5 minutes. Then flip them over. They should be nicely golden brown. Pour in the vegetable stock and the olive oil. Season with a pinch of pepper and add the dried herbs as well.
- Put a lid on the pan and let the onions cook in the stock over medium-high heat until the stock has more or less disappeared. Then take the pan off the heat and transfer the onions to a baking tray.
- Cover with some tinfoil to prevent them from burning. Bake the onions in a preheated oven at 356°F (180°C) until cooked on the inside. Cooking time depends on how large the onions are. The little ones I used took 30 minutes. In the meantime add the butter and the fresh tarragon to a clean blender. Season with pepper and salt.
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