Melting Onions Recipes

MELTING ONIONS

Steps:

• Position rack in upper third of oven. Preheat to 450°F.
• Toss onions, oil, butter, sage (or thyme), salt and pepper in a large bowl. Spread in a 9-by-13-inch metal baking pan (don't use glass or ceramic, which might shatter). Roast, turning once, until browned on both sides, 30 to 35 minutes total.
• Turn the onions again and carefully add broth to the pan. Continue roasting until the broth is reduced and the onions are very soft, 15 to 20 minutes more.

MELTED ONIONS

Steps:

• Combine ingredients in a large skillet and cook over low heat, stirring occasionally, until onions break down and are completely soft (they will be a lovely medium to dark brown), several hours.

BEEF IN RED WINE WITH MELTING ONIONS

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

MELTING MIDDLE ONIONS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut a small disc off the root bottom of each onion so they stand upright. Cut 1cm slices off the tops (these will be used as lids), then put back on top of the onions. Wrap each onion in foil, transfer to a baking tray, and bake for 1 hr until tender.
• Melt the butter in a pan. Tip into a bowl. Add the pine nuts to the pan and toast over a low heat for 2 mins until golden. Add to the butter with the breadcrumbs, garlic, thyme, parsley and egg. Stir, then season.
• Cut the cheese into 8 chunky cubes. When the onions are cool enough to handle, scoop out the soft centres, leaving a few layers of onion at the edge. Finely chop the scooped-out centres from 2 onions, and add to the breadcrumb mix (reserve the rest to use in another recipe, such as ragu). Spoon the breadcrumb mixture into the hollowed-out onions so they're halfway full, then push a piece of cheese into the middle of each and top up with more breadcrumb mixture. Top each onion with its 'lid', then roast for 35-40 mins more until tender and the cheese is melted.