Luscious Creamy Glazed Onions Recipes

EASY, EASY GLAZED ONIONS

Steps:

• Put onions in a 1½ quart casserole.
• Mix honey with catsup and pour over onions.
• Bake at 350°F 15 minutes.

GLAZED ONIONS

Steps:

• Blanch the peeled onions for 5 minutes in boiling salted water.
• Drain them, pat them dry and set aside.
• Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
• Add the onions and saute on low heat, occasionally basting the onions with the glaze.
• Turn the onions over at least once.
• After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
• Serve immediately.

LUSCIOUS CREAMY GLAZED ONIONS

Steps:

• In a hot non-stick pan melt butter till sizzling.
• Add onion rings and sprinkle with sugar and pinch of salt. Lower heat to medium and cook for 5 minutes stirring often; add minced jalapeños to taste and continue to stir and cook for 3 minutes.
• Add chicken broth to deglaze, stirring releasing intensely flavorful browned bits on the bottom of the pan.
• Add Kahlua and let all reduce to just glaze the onions.
• Lower heat to low and add cream stirring in to combine.
• Season with salt and pepper.

GLAZED ONIONS

Steps:

• Place onions in a baking dish. Add honey, seasoning and butter. Bake in 450 degree oven for about 1 hour.

HONEY-GLAZED ONIONS

Steps:

• Onion and Filling: Preheat the oven to 350°F.
• Slice the onions in half on the equator.
• Remove the centers, leaving a "bowl" in the center of the onion halves (reserve the centers for another use).
• In a bowl, stir together 1/2 cup bread crumbs, corn, zucchini, carrots and beets.
• Firmly pack the filling in the hollowed-out onion halves and arrange them in a shallow baking dish so that the onions fit snugly.
• Pour the water around base of the onions.
• Glaze: In a separate bowl, whisk together the glaze ingredients.
• Drizzle half of the mixture over the tops of the stuffed onions.
• Bake 30 minutes.
• Drizzle with the remaining glaze sauce.
• Bake 30 minutes more.
• Just before serving, sprinkle the onions with the remaining 1/2 cup bread crumbs and place the onions under the broiler until the crumbs are toasted and golden brown.
• Enjoy!

BALSAMIC-GLAZED BABY ONIONS

Steps:

• Place onions in large heavy saucepan and add water to cover. Heat to boiling. Reduce heat and simmer uncovered until barely tender, 7-10 minutes. Drain and let cool slightly. Slip off skins and trim root ends.
• Melt butter in same saucepan over medium heat. Stir in sugar and increase heat to medium-high. Add onions and cook, stirring occasionally, until onions are glazed and golden brown, 5-8 minutes. Stir in vinegar and thyme; cook 1 minute longer. Serve hot.

OVER-THE-TOP CREAMED ONIONS

Steps:

• Saute red and sweet onions in 1 T. butter, stirring often, in a nonstick over low heat until softened, about 30 minutes, then transfer to a bowl and set aside.
• In same pan, saute leeks in 1 T. butter until softened, about 30 minutes, then add to onions.
• Saute pearl onions and shallots in 1 T. butter until softened, about 15 minutes, then add to onion mixture.
• Saute garlic in 2 T. butter for about 30 seconds, then add heavy cream. Cook until thickened, about 15 minutes.
• Combine onion and cream mixtures; pour into a 2-quart baking dish.
• Mix panko, parmesan, parsley, pepper and melted butter and sprinkle over onion mixture. Bake in a preheated 375-degree oven for 45 minutes to 1 hour until brown.

GLAZED ONIONS

Steps:

• Preheat oven to 450°F. Melt butter in large oven-proof skillet over medium heat. Add onions and sauté until golden, about 12 minutes. Stir in 1/3 cup water. Transfer skillet to oven and cook until onions are tender and glazed, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

GLAZED ONIONS

Steps:

• Melt the butter in a large heavy bottomed saucepan until it sizzles.
• Add the onions and toss them for a few minutes so that they turn slightly brown.
• Sprinkle the sugar over the onions and continue to toss them over low heat until they are completely covered with a sticky layer of sugar.
• Add the stock and simmer uncovered until the stock evaporates, leaving a thick glaze that covers the onions.
• This will take about 15 minutes.
• Shake the saucepan from time to time while cooking.
• Serve very hot.

CREAMY BAKED ONIONS

Steps:

• Heat the oven to 400°F
• Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water.
• Season the cream and mix in 2 tbsp of the onion water.
• When the onions are cool enough to handle, slice each in half through the root.
• Lay the onion halves, cut side down, in a large baking dish with the bay leaves.
• Pour over the cream, scatter with the parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.

THE BEST CREAMED ONIONS

Steps:

• In lg skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minute Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended.
• Bring to a boil; cook and stir for 2 min or until thickened. Reduce heat to med. Return onions to the pan; heat through.