ROASTED (OR GRILLED) WHOLE ONIONS
There are some similar recipes, but none using Worcestershire sauce - the secret to my whole onion recipe. Everyone loves them, no one believes how simple they are. You can roast in the oven or on the grill.
Provided by Deb Wolf
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400F or get a heap of coals glowing in your grill.
- Carefully make 8 cuts down to, but not through the root end of each onion. To keep from cutting too far, it helps to put the onion inside a canning ring.
- Working with one onion at a time, place an onion onto a square of heavy duty aluminum foil.
- Very gently, push your finger into the top of the onion, to loosen the wedges enough to pour the bouillon granules into the center of the onion.
- Drizzle the onion with 1/4 - 1/2 teaspoons Worcestershire sauce.
- Smear 1/2 tablespoon of butter on top of the onion and into the cuts.
- Gather the corners of the foil and wrap tightly. It will look like a giant hershey kiss.
- To bake in the oven:.
- Place all wrapped onions into a baking dish so that they will stay upright.
- Roast in a 400F oven for 45 to 70 minutes or until soft.
- To roast on a grill:.
- Place the onions, individually on the grill grate. Rotate the location of the onions occasionally, being careful to keep them upright. Roast in a covered, hot grill 45 to 70 minutes or until soft.
ROASTED RED ONIONS WITH THYME AND BUTTER
I love onions! Red onions are some of my favorite because they have such a wonderful taste when roasted. I got this recipe from Jaime Oliver. I hope you will agree it's a wonderful recipe
Provided by TishT
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Remove the 1st layer of skin from the onions. With a knife take off the bottom core end of the onion to give it a flat base.
- Make two cuts in the top in a cross shape cutting 1/2 way through the onion (Do not cut through into quarters!).
- Mush the butter and thyme together, and then push into the gaps of the onions. Season with a good pinch of salt and pepper.
- Cook the onions tightly packed in a earthen ware dish on a light bed of sea salt.
- Place in the preheated oven for about 30-35 minutes.
Nutrition Facts : Calories 136.9, Fat 10.2, SaturatedFat 6.4, Cholesterol 26.7, Sodium 74.9, Carbohydrate 11.6, Fiber 1.8, Sugar 4.7, Protein 1.2
FRENCH ROASTED CAULIFLOWER WITH THYME
I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.
Provided by Sharon123
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 400°F.
- Mix cauliflower, onions, and garlic together in a large roasting pan.
- Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
- Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!
WHOLE ROASTED ONIONS WITH THYME
A recipe from either "Gourmet" or "Bon Appetit" circa 1990. Technically a side dish, but I'd eat these for dinner in my super poor years. The original recipe called for a pinch of sugar per onion, but I never had sugar in the house so have always made them without.
Provided by Lisa1
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 400°F.
- Peel onions.
- Place onions on surface root end down. Cut halfway through each onion toward root end into half-inch segments (halfway - keep onion intact).
- Place each onion on a 12" square of foil.
- Dot each onion with 1 tsp of butter.
- Sprinkle each onion with thyme, salt and pepper to taste.
- Crumple foil over each onion, leaving a small opening at the top to vent.
- Place the four packets on a baking sheet.
- Bake 40-45 minutes until soft.
- Carefully open packets and serve.
Nutrition Facts :
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