Honey Baked Red Onions Recipes

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RED ONIONS ROASTED WITH BALSAMIC AND HONEY



Red Onions Roasted With Balsamic and Honey image

Provided by Tyler Florence

Categories     side-dish

Time 55m

Yield 4-6 servings

Number Of Ingredients 7

3 red onions, peeled, halved lengthwise
1 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/3 cup honey
Sea salt and freshly ground black pepper
1/2 stick unsalted butter
1/4 bunch fresh thyme

Steps:

  • Preheat the oven to 325 degrees F.
  • Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.

ROASTED RED ONIONS



Roasted Red Onions image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 0

Steps:

  • Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.

HONEY-BAKED RED ONIONS



Honey-Baked Red Onions image

Make and share this Honey-Baked Red Onions recipe from Food.com.

Provided by Sharon123

Categories     Low Protein

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 large red onions, peeled and cut in half crosswise (you may use other mild tasting onion such as Vidalia, Maui, or Walla Walla, about 2 pounds)
1/4 cup water
1/3 cup honey
3 tablespoons butter or 3 tablespoons margarine, melted
1 teaspoon paprika (preferably sweet Hungarian)
1 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 sprig fresh parsley, for garnish (optional)

Steps:

  • Heat the oven to 350*.
  • Arrange the onions, cut sides down, in one layer in an ungreased baking dish.
  • Sprinkle with the water, cover with aluminum foil, and bake for 30 minutes.
  • Meanwhile, make the glaze.
  • In a medium size bowl, mix the honey, butter, paprika, coriander, salt, and red pepper until well blended.
  • Turn the onions cut sides up.
  • Spoon half the glaze over them.
  • Bake uncovered for 15 minutes.
  • Baste with the remaining glaze and bake for 15 to 20 minutes more, or till the onions are tender when pierced.
  • Enjoy!

Nutrition Facts : Calories 141.6, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 238.1, Carbohydrate 23.5, Fiber 1.4, Sugar 18.7, Protein 0.9

BAKED ONIONS



Baked Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

6 large yellow onions (about 4 pounds)
4 slices bacon (about 3 ounces), diced
1 sprig fresh thyme
1 sprig fresh rosemary
1 sprig fresh sage
1/8 teaspoon kosher salt, plus to taste
Pinch sugar
Freshly ground black pepper, to taste
1/4 cup white wine
1/4 cup heavy cream
3/4 cup grated Gruyere cheese (about 3 ounces)
2 teaspoons Dijon mustard
1 tablespoon unsalted butter, plus for buttering the dish
1/3 cup fresh breadcrumbs

Steps:

  • Peel the onions, but leave the root end intact. Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out. Either way they're delicious!) Set aside to cool.
  • Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops.
  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes. Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar. Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes. Stir in the cream and remove from the heat. Remove and discard the herb sprigs. Stir in the cheese and mustard.
  • Lightly butter a baking dish. Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top. Set the onions in the dish.
  • Heat the butter in the skillet. Add the breadcrumbs and stir until they absorb the butter. Spoon the buttered breadcrumbs on top of each onion.
  • Roast the onions until well browned and heated through, about 40 minutes. Serve warm or at room temperature.

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR



Roasted Red Onions with Butter, Honey, and Balsamic Vinegar image

Provided by Tyler Florence

Categories     side-dish

Time 54m

Yield 6 servings

Number Of Ingredients 6

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

HERB-ROASTED ONIONS



Herb-Roasted Onions image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 3 servings

Number Of Ingredients 10

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
  • For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
  • With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

HONEY-BUTTER BAKED ONIONS



Honey-Butter Baked Onions image

Make and share this Honey-Butter Baked Onions recipe from Food.com.

Provided by Christine

Categories     Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 4

6 large onions, sliced
1/3 cup honey
1/4 cup butter
1/2 teaspoon salt

Steps:

  • Preheat oven to 425* In a saucepan at medium heat, heat honey, butter and salt.
  • Grease a baking dish; Arrange onions and pour honey mixture over them.
  • Bake 45 minutes until onions are tender and golden brown.

Nutrition Facts : Calories 188, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 253.5, Carbohydrate 30.7, Fiber 2.1, Sugar 21.9, Protein 1.5

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC



Roasted Red Onions With Butter, Honey, and Balsamic image

Courtesy of Food Network's Tyler Florence. This is one of my favorite holiday dishes. It goes with everything, it's enjoyed by everyone, and it's super easy!

Provided by Penny Stettinius

Categories     Onions

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
salt & freshly ground black pepper
4 red onions, peeled and halved

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
  • Bring to a simmer and cook for 1 minute to reduce slightly.
  • Place the onions, cut sides up, in a single layer on a baking pan.
  • Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

Nutrition Facts : Calories 163.9, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.8, Carbohydrate 23, Fiber 0.8, Sugar 19.8, Protein 0.7

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