Carrots Onions Ala Chocolate Recipes

CARAMELISED CARROTS & ONIONS

Steps:

• Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
• Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

BUTTERY CARROTS 'N' ONIONS

Steps:

• In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

OVEN-ROASTED CARROTS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
• Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
• Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

BROWN SUGAR-GLAZED CARROTS AND ONIONS

Steps:

• Cook onions in dressing in large skillet on medium-low heat 15 min. or until onions are soft and caramelized, stirring occasionally.
• Meanwhile, cook carrots in boiling water in saucepan 2 to 3 min. or until crisp-tender; drain.
• Add carrots, zest, juice and sugar to onions in skillet; mix well. Cook on medium heat 2 to 3 min. or until carrots are heated through and evenly glazed, stirring frequently.

CARROTS & ONIONS ALA CHOCOLATE

Steps:

• Place onions in a skillet with some water (don't drown them), bring to a boil and then simmer for about 7 minutes.
• Drain and set aside.
• Put carrots in the skillet with some water and bring to a boil, simmer for 5 minutes.
• Drain and set aside.
• In the skillet melt butter, add lemon juice, 1 tbsp water,honey, cocoa and ginger.
• Stir over medium heat until well blended.
• Add carrots and onions.
• Stir until sauce isclinging to the veggies about 2 minutes.

ROASTED CARROTS AND CIPPOLINI ONIONS

Steps:

• Preheat oven to 400 degrees F.
• On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.

CARAMELIZED ONIONS WITH APPLES AND CARROTS

Steps:

• Place the oil and onions in a medium skillet. Cook slowly, stirring occasionally, over medium-low heat until brown, 15 minutes.
• Add the apples carrots, and water. Cover and continue to cook slowly until the carrots are tender, 5 to 7 minutes.
• Puree some of the onion mixture in a blender or food processor for the baby and serve the rest as is to your family. Makes 2 cups.

CARROTS AND ONIONS

Steps:

• Place butter in medium stockpan and melt.
• add carrots and onions and bring to a boil reduce heat and cover and cook until carrots are tender, usually about 45 minutes.
• enjoy.

SIMPLE ROASTED CARROTS & ONIONS

Steps:

• Preheat oven to 425.
• Peel carrots and onions. Cut onions in quarters, leaving root ends in tact, so that they hold the quarters together. Cut carrots into 2 - 3" pieces, and if the carrots are really fat, cut them lengthwise into halvves or quarters. (You can adjust the quanitities of everything -- it's just that the program here wants specifics.).
• Put them onto a cookie sheet or jelly roll pan and drizzle with olive oil and salt and mix them with your hands so that they are lightly coated. The pan does really matter here -- if you use something with sides, they steam rather than roast.
• Roast for 15 minutes, turn and roast for 15 - 30 minutes more. At this point, they should be cooked, but they can go longer if they're not done. they should be crisp/tender (if they go longer, they get soft, which I'm starting to like, too) and have browned spots on them.