SWEET ROASTED ONIONS
This vegetarian side dish works well with a Sunday roast. Sweeten the whole onions with balsamic vinegar and maple syrup
Provided by James Martin
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
- Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.
Nutrition Facts : Calories 89 calories, Fat 3 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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.
ROASTED SWEET ONIONS WITH CABRALES BLUE CHEESE
Categories Cheese Onion Appetizer Side Roast Vinegar Blue Cheese Winter Chive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.
ROASTED SWEET ONIONS JULIA CHILD
"... a very simple one [recipe] that I (Julia Child) use a great deal, which is just roasting a whole onion. It's such an easy way to do them and they're so delicious." I "Rita" tweaked by adding herbs and a compound butter making this just so yummy! Thanks Julia! Must say love your kitchen!
Provided by Rita1652
Categories Onions
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick.
- Put it as is either in a 450 degree oven for 45 minutes (this method will caramelize)or in the microwave oven for 5 on high( this method is steamed but so quick).
- Remove from oven; cut it in half or open it up.
- Sprinkle it with grated cheese and olive oil or butter, herbs, salt and pepper.
Nutrition Facts : Calories 83.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.5, Sodium 73.3, Carbohydrate 14.7, Fiber 2.6, Sugar 6.4, Protein 3
EASY ROASTED ONIONS (WITH VARIATIONS)
Roasting onions softens and sweetens them, turning them into a luscious accompaniment to roasts of all kinds. Get the recipe here.
Provided by Molly Watson
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Trim and peel the onions, removing and discarding their stem and root ends along with their papery peels. You can leave the smallest onions whole, but you will want to cut most onions into halves or quarters, depending on how big they are. Bigger than bite-size is fine, but you don't want diners wrestling with giant whole onions that are tricky to cut.
- Put the onions in a large baking dish (they should easily fit in a single layer for the best, most even roasting).
- Drizzle the onions with the oil and toss to coat them thoroughly and evenly. If you've cut them, arrange the onions so the cut-side is down, facing the pan (this will help them brown nicely).
- Sprinkle the onions with salt (sprinkle from a few inches above the onions so the salt falls more or less evenly over them).
- Bake the onions, turning them once or twice if you think of it until they're completely tender to the bite and browning on the edges-about 30 minutes total.
- Drizzle the onions with vinegar before serving, if you like. Start with a smaller amount of vinegar and add more to taste if you like the effect.
Nutrition Facts : Calories 80 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 5 g, Fat 4 g, ServingSize 2 pounds onions (6-8 servings), UnsaturatedFat 0 g
BALSAMIC ROASTED ONIONS
Steps:
- Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.
- Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
- Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.
- Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.
- Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.
- Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)
SWEET AND SOUR FLOWERING RED ONIONS
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
- Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
- In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
- On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
- Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.
OVEN-ROASTED SWEET ONIONS
This is from an old newspaper clipping. It says it's adapted from Bradley Ogden's "Breakfast, Lunch & Dinner". Sounds flavorful.
Provided by Engrossed
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F.
- Place onion wedges in a single layer in a shallow baking dish.
- Sprinkle with garlic and herbs.
- Season with salt and pepper; drizzle evenly with vinegar and olive oil.
- Roast until onions are lightly caramelized and barely tender, 12 - 15 minutes.
- Remove from oven and let cool.
- Serve at room temperature.
Nutrition Facts : Calories 172.1, Fat 13.6, SaturatedFat 1.9, Sodium 223.3, Carbohydrate 12.6, Fiber 1.8, Sugar 4.9, Protein 1.3
ROASTED SWEET-AND-SOUR ONIONS
Categories Nut Onion Side Roast Christmas Easter Thanksgiving Vegetarian Father's Day Dinner Pine Nut Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Wrap each onion tightly in foil. Place onions in roasting pan and roast until very tender when pierced with knife, about 1 1/2 hours. Cool. Trim and remove onion peel. Halve onions lengthwise, then slice thinly lengthwise. Transfer to medium bowl. Add vinegar and lemon juice and toss to blend. Let onion mixture stand at room temperature at least 1 hour and up to 3 hours.
- Combine 1/2 cup vermouth and currants in small saucepan. Bring to boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
- Stir currant mixture, oil, and 1 tablespoon vermouth into onion mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in pine nuts.
CARAMELIZED SWEET ONIONS
To ensure proper caramelization, avoid salting the onions before they have finished cooking.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.
ROASTED SWEETS
This is one of my favorites! It is paleo-friendly and makes a great addition to a holiday meal, brunch, potluck, or nice supper. It is also good as a leftover!
Provided by Erica Brown
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spoon coconut oil onto a baking sheet; add sweet potatoes, onion, apple, and garlic. Sprinkle cinnamon, chipotle pepper, and salt over sweet potato mixture.
- Roast in the preheated oven, stirring occasionally, until sweet potatoes are tender, 20 to 30 minutes.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 26.4 g, Fat 1.9 g, Fiber 4.4 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 79 mg, Sugar 7.1 g
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ROASTED SWEET ONIONS | MRFOOD.COM
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Category VegetablesEstimated Reading Time 2 mins
- Trim both ends off onions (do not peel), then set each onion on a piece of aluminum foil. Drizzle onions evenly with oil and sprinkle with salt and pepper. Place 2 sprigs of thyme on top of each onion. Wrap each onion loosely in foil and place in baking dish.
- Roast 70 to 75 minutes or until a knife can be easily inserted in center of each onion. Carefully remove foil and allow onions to sit until cool enough to handle. Before digging in, remove onion skin and thyme.
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