BRAISED & CREAMY VIDALIA ONIONS
In Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. - Elaine Opitz, Marietta, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, melt butter over medium heat; stir in honey until blended. Add onions, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 15-18 minutes or until onions are tender., Cook, uncovered, over medium-high heat 15-20 minutes or until liquid is almost evaporated, stirring occasionally. Stir in cream; cook 3-5 minutes longer or until sauce is thickened.
Nutrition Facts : Calories 242 calories, Fat 11g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 283mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 5g fiber), Protein 3g protein.
BRAISED ONIONS
These onions are braised withbutter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Peel the onions, and trim roots, leaving enough to keep onion intact. Cut them lengthwise in halves or quarters, depending on their size.
- Place in a large skillet with butter, sugar, salt, pepper, and enough water to come halfway up sides of onions. Bring to a boil over medium-high heat, reduce to medium-low, and cook, covered, until the onions are tender, about 20 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally until caramelized, 30 to 40 minutes.
BRAISED SWEET ONIONS
Braising sweet onions -- here in a bit of chicken stock flavored with thyme and rosemary -- only intensifies their flavor.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Peel onions, trim root end, and cut each in half vertically; cut each half into three wedges. In a 10-inch cast-iron skillet, heat olive oil over medium heat. Add onion wedges, and season with salt and pepper; saute until golden brown, about 5 minutes on each side.
- Add chicken stock, thyme, and rosemary; transfer pan to oven. Cook, basting onions periodically with the cooking liquid, until onions are tender and stock has reduced and thickened, 55 to 60 minutes. Remove from oven, and serve.
BRAISED WILD GREENS AND SWEET ONION PITA (HORTOPITA)
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Place a saute pan over medium heat. Add olive oil. Add onions and saute until lightly translucent (about 8 to 10 minutes). Add leeks and pinch of salt. Cook 8 to 10 minutes or until onion mixture is soft and translucent. Turn heat to medium-high and add the chopped dandelion greens and kale. Reseason with salt and pepper. Add Herb Tea. Lower heat to medium. Cook 5 minutes until all liquid is evaporated. Remove mix from stove. Add herbs and cool. Season with salt and pepper.
- To Assemble: Defrost phyllo in refrigerator overnight. Lay one sheet of pyhllo out on a clean surface and brush lightly with olive oil. Cover the first sheet with a second sheet of phyllo and brush again with olive oil. Repeat one more time so you have a total of 3 sheets of phyllo (this will line 2 molds). Using a sharp paring knife, cut the phyllo down the center so you have 2 equal sheets. Cut each sheet in 2 equal parts again so you have 4 equal sheets. Repeat one more time so you have 8 equal strips, each approximately 1-inch wide. Using a 3-ounce souffle dish as a mold, lay one strip of phyllo over the mold and press it down to line the mold. Leave excess phyllo hanging over on each side of the mold. Lay a second strip of phyllo across the mold, slightly overlapping the first, and press it down as before. Repeat this procedure until you have a total of 4 strips completely lining the mold with phyllo. Spoon the horta and onion filling into the mold, gently packing down to fill the mold 3/4 full. Enclose the filling in the phyllo by folding the overhanging strips into the center of the mold (cover one at a time). Trim any excess phyllo. Make small slits in the phyllo and brush with olive oil. Fill all 6 molds and bake for 15 to 20 minutes, or until golden brown. Let cool 2 to 3 minutes. Invert mold to remove pita. Serve as meze or with baby greens
- In a heavy gauge sauce pot combine all ingredients. Bring to a boil. Turn heat down and simmer for 20 minutes. Strain and reserve liquid. Herb tea can be stored in a covered jar and refrigerated for 4 to 5 days.
BEER BRAISED ONIONS
Tailgating season is upon us. What better way to top off some favorites like brats, burgers, or regular hot dogs with some beer braised onions?
Provided by Jennifer Bass
Categories Vegetables
Time 35m
Number Of Ingredients 4
Steps:
- 1. Heat a large skillet over medium-high heat and add the butter. Let the butter melt and then turn temperature down to medium-low heat.
- 2. Add onions and let cook for about 10 minutes, stirring occasionally, until tender and translucent. Season with a little salt & pepper.
- 3. Slowly add the beer and cover the skillet. Let simmer for about 10 minutes.
- 4. Remove cover from skillet and cook an additional 5 minutes to allow some of the beer to evaporate.
BRAISED RED ONIONS
Make and share this Braised Red Onions recipe from Food.com.
Provided by Latchy
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the onions in half through the root then into slices cutting through the root again.
- Put them into a pan with the oil and cook gently for 7 minutes stirring occasionally, until they start to soften.
- Pour in the wine add the fennel seeds sugar salt and pepper.
- Partially cover with a lid and cook gently for approx 10 minutes.
- They should be tender and most of the liquid evaporated.
- Serve hot.
Nutrition Facts : Calories 89.6, Fat 5.5, SaturatedFat 0.8, Sodium 75.6, Carbohydrate 7.4, Fiber 1, Sugar 3.4, Protein 0.6
BRAISED PEPPERS AND ONIONS
This base of slowly stewed peppers and onions can serve as the foundation for a wide variety of dishes: Add seared flank steak or pork butt, capers, olives, raisins and canned tomatoes, and simmer it into deliciously shreddable Cuban ropa vieja, to enjoy with black beans, rice and braised greens. Slice Italian sausage, sear it along with chicken legs, then add 1/2 cup each of brown sugar and apple cider vinegar, plus a couple of cups of these peppers and onions, and cook until the sauce reduces to a sweet-tart glaze as the meat slowly braises. (Try that on top of boiled yellow potatoes.) Bloom freshly ground ancho, pasilla or other dried chile in oil, then add this sauté, a few cups of cooked black beans and chickpeas, plenty of Mexican oregano and some canned tomatoes to simmer into a rich vegan chili, garnished with roasted sweet potato. But for the simplest use, just slather these peppers on top of a hot dog in a buttered, toasted bun.
Provided by J. Kenji López-Alt
Categories condiments, one pot, vegetables
Time 30m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
- Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.
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