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Top Rated Onion Recipes
Most people have had (or at least heard) of beer batter. Commonly used for deep frying fish, shrimp, chicken and onion rings, beer batter uses beer for its flavor as well as its carbonation, which adds body and lightness. This recipe uses prosecco in place of beer for a batter that is even lighter that one made using beer. Think of it as an Italian tempura batter, light, crisp and delicious. Pair these onion rings with a nice chilled glass of prosecco for the ultimate onion ring experience.To read about the 10 Best Onion Rings in America, click here.
These grilled onion burgers are traditional in all the best ways. Garnish yours with tomato, lettuce and other toppings of your choice.This recipe is courtesy of Beef - It's What's For Dinner.
Every plate of pasta begs to be eaten alongside a loaf of perfectly seasoned garlic bread. Good thing you have this recipe.Courtesy of McCormick
With caramelized onions and Gruyere cheese melted inside two slices of thick bread like Texas toast, it’s a mashup of two comforting dishes.
Grilled onions give these burgers a deep savory flavor. The trick is having patience as the onions caramalize on the grill.This recipe is courtesy of Beef - It's What's For Dinner.
Every hot dog you cook this tailgate season will be dramatically improved by the addition of this addictive onion sauce.This recipe is courtesy of Food.com.
Wondering why New England diners serve a bowl of onions alongside their Thanksgiving feast? Well, this is one dish that is meant to be enjoyed solo. The gentle cooking of the pearl onions, their mostly mild flavor, and the creamy sauce that enrobes them makes these onions not only palatable, but enjoyable.
If you’re grilling this summer and looking for homemade toppings for your steaks, burgers, and hot dogs, you’ll love this recipe for chef David Gaus’ Vidalia Onion Marmalade; it’s sweet, tangy, and delicious.Click here for more onion jam recipes or here for more grilling tips from the pros.Click here to watch chef David Gaus make his Vidalia Onion Marmalade.
Improve your basic mashed potatoes by adding softly caramelized onions and plenty of olive oil.This recipe is courtesy of Joy of Kosher.50 Best Potato Recipes, Mashed and Beyond
This sweet onion pie is the perfect accompaniment to a steak and potatoes dish. It’s a sort of an onion au gratin, and is made up mainly of sweet onions, flour, butter, eggs, and Parmesan or Gruyère cheese all baked in a pie shell until crispy and brown.
Summer entertaining can be tricky; hot weather can ruin even the most carefully prepared dishes. So to beat the heat you need light dishes with a zing of flavor to keep the doldrums away. This recipe is easy to make but adds a light kick to any party. Serve it on platters at an outdoor bash or at small dinner party. It'll keep guests feeling light and cool without lacking in flavor.See all appetizer recipes.Click here to see 6 Cool and Creative Ways to Use Cucumber.
Snow, ice, wind, cold. Winter is upon us, which means, soup season is upon us. French onion soup is a classic go-to warming technique. This simple yet hearty dish is typically made with beef stock, leaving vegetarians out in the cold. Making this version at home is simple and delicious, and animal-cruelty free. The secret ingredient? Coffee.Click here to see more Warm Winter Soup recipes.
Elegant yet easy, this warm onion tart switches up the classic French recipe and uses stunning green scallions instead of yellow onions for a bright, delicious recipe that&rsquos perfect for spring. Made with savory charred scallions, creamy goat cheese, ricotta, fresh herbs, and lemon, it makes the ideal accompaniment to any spring dinner or fast, simple finger food for your next small party or get-together. It&rsquos pretty enough to serve with Easter dinner! Plus, it uses store-bought puff pastry with minimal toppings, so it&rsquos easy to assemble and can be made in about an hour.
Onion tart tips:
-Thaw frozen puff pastry in the refrigerator overnight so it&rsquos ready to roll (literally) for this recipe.
-Pricking the puff pastry all over with a fork before placing it in the oven prevents the middle from puffing up while cooking, but you can just push it down if this happens anyway.
-Trim the root ends and the very top, dark green parts of the scallions before cooking.
-Slice the onion tart into big squares to serve as a side dish, or smaller strips for a crowd-friendly appetizer.
How to Caramelize Onions
We've all found ourselves making French Onion Soup or another recipe that calls for caramelizing onions but what exactly does that mean? Caramelized onions are cooked low and slow until they are deeply golden and sweet. The onions will get jammy and become so addicting you'll be snacking right out of the pan. Here's a few things to always keep in my mind when perfectly caramelizing onions:
Go low and slow
It might feel unnecessary to cook the onions at such a low temp for such a long time, but it's the only way to truly achieve caramelized onions. The point is to slowly draw out the natural sugar in onions which causes them to caramelize, not to simply brown the onions. Cooking the onions on a higher heat would cook off the moisture too quickly and the onions would burn before any true flavor could develop.
Don't rush it
Even if a recipe doesn't call for it, don't expect a shorter cook time than 40 minutes. Caramelizing onions takes time and will often take up to an hour to do properly. Don't try to rush it by turning up the heat because that simply won't work. It's important to work slowly. It will pay off. We promise.
Don't walk away
Ugh, not being able to walk away is never what we want to hear. Your onions won't burn if you take your eyes off of them, but you don't want to neglect them for too long. Stir them around every couple of minutes so they don't stick to the bottom of the pan. If a lot of fond (those sticky brown bits) starts forming on the bottom of the pan you can deglaze with a little bit of water so that nothing burns and you can keep on caramelizing.
Spring Onion Recipes Worth Adding To Your Weeknight Dinner Rota
Spring onion is one of those underrated vegetables that often doesn't get the recognition it deserves. And I'll be honest, I don't know why. Because it tastes seriously great in almost anything! So, if you fancy discovering a spring onion's versatility and delicious taste, check out our favourite spring onion recipes now (you're going to love our Chinese Chicken Mandarin Salad).
Spring onion pancakes might be one of our favourite appetisers ever. Crispy, flaky, and with the *slightest* bit of chew, it's easy to polish off a whole plate of them in minutes.
Turn that instant ramen into a real meal.
These braised chicken thighs are no joke. They&rsquore super flavourful, fall-off-the-bone tender, and thankfully you only need ONE pan to make them!
Chow mein is our go-to for all types of meals, from an easy dinner to a serious hangover. We love the kick this recipe gets from fresh ginger, but if you're not a fan, skip it.
Chicken fried rice is the comfort dish of Chinese food. This classic take on the favourite is easy to make and makes the perfect lunch or dinner.
This Chinese chicken salad is fresh and full of crunchy ramen, sweet mandarins, and crisp cabbage. It's our favourite salad to bring along to any summer bbq and what we make when we need an easy lunch.
We make a savoury broth with cremini mushrooms, ginger, soy sauce, and bone broth, which is essential for the salty, umami flavour ramen is known for. Courgetti noodles make the perfect swap for traditional ramen noodles, and soft-boiled eggs add protein.
A classic potato salad generally consists of lashings of mayonnaise, but if you're looking to eliminate that mayonnaise for a healthier version, or in need of a vegan potato salad, then this recipe is for you. Simply combining a few ingredients to make a gorgeous salad dressing, we've added dill, parsley and radish to stir through with the potatoes. Perfect in the summer with some BBQ grilled salmon, or steak.
Making ramen from scratch is pretty darn elaborate. It can be a multi day affair, and if you simply don&rsquot have time for it, it can seem very intimidating. Our shoyu ramen recipe calls for making four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.
Onions as a side dish? Yes, especially if they&rsquore deeply caramelized, sweet and melty. That&rsquos the case for these melted onions from Lindsay Maitland Hunt&rsquos new cookbook, Help Yourself. They&rsquore simple, pretty and best of all, require only four ingredients.
&ldquoI love how onions become meltingly tender and sweet after a long roast in the oven,&rdquo she writes, &ldquobut it&rsquos not such an elegant look to plop roasted onions on a platter. Here the petals stay together in a pretty rosette, thanks to a muffin pan. If you don&rsquot have one, use a small rimmed baking sheet or an ovenproof dish and pack the onions tightly together.&rdquo
Set these on the table and watch everyone swoon.
Excerpted from Help Yourself © 2020 by Lindsay Maitland Hunt. Photography © 2020 by Linda Pugliese. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
6 medium onionsh 3 inches in diameter (2½ pounds total), halved crosswise through the center (not the root and stem), ends trimmed by ¼ inch
3 teaspoons freshly ground black pepper
2 tablespoons ghee or unsalted butter, melted (or your preferred cooking oil)
1. With a rack in the top position, preheat the oven to 425°F
2. Place the onion halves cut-side up in the cups of a 12-cup muffin tin. Sprinkle the onions with the salt and pepper.
3. Roast until the onions have softened slightly and sunk into the cups, 18 to 20 minutes. Brush with the ghee (or other cooking oil) and return to the oven. Bake until extremely soft and golden brown, 35 to 40 minutes more. The onions can be kept in the refrigerator in an airtight container for up to 4 days.
Note: If the stem of the onion is the North Pole, you&rsquore cutting through the onion&rsquos equator.
Cut onions crosswise into 1/2-inch slices pull apart into rings. (Refrigerate broken or end pieces for other uses.) Combine flour, paprika, salt and pepper in large bowl. Stir in beer, beating with wire whisk until foam is gone.
Baked version: Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer. Heat about 1 tablespoon oil in large 12-inch nonstick skillet over medium-high heat. Place about half the onion rings in single layer in heated skillet, cook until browned, turning once, about 1-1/2 minutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425 degrees for 6 minutes, or until crisp.
Makes 6 servings.
Deep-fried version: Heat at least 2 inches oil in deep-fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375 degrees and heat until light goes out.) Drop batter-coated onion rings into hot oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving. Makes 6 servings.
Variation: Add 2 teaspoons each of dried thyme, chili powder and ground cumin to batter. After baking or frying, sprinkle crispy rings with additional chili powder, ground cumin or bottled pepper blends, if desired.
Easy Onion Jam
Looking for something fancy to put on your holiday cheeseboard? This recipe for easy onion jam is just the ticket. It&rsquos sweet, savory, comforting and downright delicious. The key is caramelizing the onions completely before adding fresh herbs and brown sugar to create an aromatic, sticky masterpiece. Finishing it with a dash of balsamic vinegar gives it just the right amount of zing and complexity.
One batch makes about two cups of jam, so grab a couple of half-pint mason jars to store the leftovers in. There are a ton of ways to enjoy it: Add it to goat cheese crostini, spoon it over steak, spread it onto a grilled cheese sandwich or include it in a killer charcuterie spread. We can see your dinner guests swooning already.
3 Vidalia onions, cut into strips
2 tablespoons balsamic or apple cider vinegar
1. Add oil to a large sauté pan. Once hot, add onions and stir to coat in oil. Stir until every piece is evenly coated, about 5 minutes. Don&rsquot worry if your pan is full&mdashthe onions will shrink.
2. Cook the onions, uncovered, over medium-high heat for 20 minutes until browned, stirring occasionally. (You want them to sit long enough to brown but not so long that they&rsquoll stick to the pan.)
3. Once the onions are totally brown and soft, add salt and pepper and stir. Reduce the heat to low and simmer 10 more minutes, stirring occasionally until onions are caramelized and cooked down.
4. Tie the thyme, rosemary and sage with kitchen twine. Add the bundle to the pan and combine, covering the herbs with the onions. Simmer until fragrant, about 3 to 5 minutes.
5. Cover the onions evenly with brown sugar. Let it sit and wait for the sugar to start melting, about 3 minutes. Then, stir to combine and let simmer until a bubbling caramel forms, about 5 minutes.
6. Stir in the vinegar. Simmer for 5 minutes more.
7. Remove the herbs and turn off the heat. Let the jam cool, then jar and refrigerate.
Onions are bulbs that are closely related to garlic, leeks, shallots, scallions, and chives. They come in a variety of shapes, colors, and sizes, but the most common types include red, yellow (also known as Spanish), and white onions. While each type deserves to be used as an ingredient in your cooking, we're shining a spotlight on just two varieties here: yellow and white onions.
Some of our recipes will specifically call for one or the other, such as Martha's Favorite Onion Rings, which are pictured here. In this recipe, thick slices of yellow onions are coated in a beer batter and deep-fried until crisp. On the other hand, some recipes will just call for an onion of any variety, in which case you can use yellow or white, depending on what you have on hand. 'Yellow Globes,' the most popular variety in the United States, are available year-round and are the type that you're most likely to find in the grocery store. Choose full, heavy onions with tight, flaky skins and avoid any that have soft spots or spongy skins. If stored in a cool, dry, and well-ventilated place, onions will keep for a month or so.
One of the most quintessential recipes is onion soup. Our recipe calls for three pounds of sweet Vidalia onions, which cook low and slow in extra-virgin olive oil until they break down to a soft texture and become a golden brown color. This cooking method is known as caramelizing, and you'll find many other fabulous recipes that use caramelized onions in our collection. They're sweet and savory all in one bite and will instantly cause any allium skeptic to fall totally head over heels in love.
Ready to cook? Our white and yellow onion recipes are so delicious and are worth any tears that you may shed while cutting and slicing them in the kitchen.
Quick-Pickled Onion Tips
Slice the onions thinly
The trick to making truly quick pickled onions is to slice the onions very thin (about 1/8-inch), so they soften up and absorb the vinegar quickly. You can do this with a sharp chef’s knife or a mandoline.
You could choose to slice the onions thicker (about 1/4-inch) for more of a crunch. Beware that your onions will need a few hours, or an overnight rest, to give the vinegar time to reach all the way through the onion.
Choose your vinegars wisely
Using a combination of apple cider vinegar and regular distilled vinegar makes these pickles taste more interesting. You can use all distilled vinegar if that’s all you have at home.
Natural sweeteners for the win
Choosing maple syrup or honey instead of plain sugar offers some extra flavor and intrigue, while making these pickles naturally sweetened. I don’t recommend making these pickles without any sweetener—they’re well-balanced with it, but quite vinegary and pungent without it.
Make a pint or three
The recipe as written below yields a pint-sized jar of pickles (I used this cute Weck jar—that’s an affiliate link). You could easily double or triple the recipe for a big party or barbecue just use several pint jars or one large jar.
This recipe will make your kitchen smell of vinegar, so you might want to run your stovetop vent while you’re making these pickles.
When cutting the onions, be careful not to cut them too thin. If you cut the onions too thin, they’ll melt away as they simmer down, and nobody wants a french onion soup that’s missing the onions.
This recipe calls for both red wine and sherry wine to deglaze the pan once the onions are cooked. If you don’t have sherry, use another dry white wine of your choice instead.
Before popping the soup bowls under the broiler, I recommend setting them on a cookie sheet so any melted cheese that runs down the bowls doesn’t stick to the bottom of your oven.