CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oil in a large deep frying pan over a low heat.
- Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
- Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CARAMELISED ONION & CHEDDAR TART
Make and share this Caramelised Onion & Cheddar Tart recipe from Food.com.
Provided by AlisVolatPropriis
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place flour in a food processor and add butter. Using the pulse button, process in short bursts, until mixture resembles breadcrumbs. Add 3 tbsp water and process in bursts until dough begins to clump together. Pinch a piece to feel if it is moist enough, and add a little more water if it is too crumbly.
- Turn out dough onto a work surface, and gather into a ball. Roll out on a sheet of non-stick baking paper to fit a 24cm (base measurement) loose-bottom flan tin. Line tin with pastry, and trim edges (reserve the paper). Refrigerate for 20 minutes.
- Preheat oven to 180°C or 160°C fan. Line pastry with paper, and fill with dried rice or pastry weights. Bake for 15 minutes, then remove paper and beans and cook a further 15 minutes, until dry and lightly golden. Cool completely.
- Meanwhile, heat oil in a large frying pan and add onions. Cook over medium-low heat for about 35 minutes, until a deep golden colour. Season well with salt and pepper and transfer to a bowl to cool.
- Spread cooled onions over pastry base. Sprinkle cheese over, then thyme leaves. Lightly whisk eggs and cream together, and pour over the filling. Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature.
Nutrition Facts : Calories 357.1, Fat 31.6, SaturatedFat 17.5, Cholesterol 251.5, Sodium 266.5, Carbohydrate 8.8, Fiber 1.1, Sugar 3.6, Protein 10.7
CARAMELISED ONION TART
This tart is luscious and tasty, there's very little shopping involved and everyone seems to love it
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
- Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
- Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown.
- Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.
Nutrition Facts : Calories 730 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.92 milligram of sodium
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CARAMELIZED ONION CHEDDAR TART - COOKING MANIAC
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Estimated Reading Time 2 mins
- Preheat oven to 350. Line pie crust with paper, and "blind bake" for 10 mins, then remove paper and beans and cook a further 15 mins, until lightly golden. Allow to cool.
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