Onions In Herbs And Wine Recipes

HERB-ROASTED ONIONS

Herb-Roasted Onions image

Provided by Ina Garten

Time 50m

Yield 3 servings

Number Of Ingredients 10

Ingredients

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.

ONIONS IN HERBS AND WINE

Onions in Herbs and Wine image

Make and share this Onions in Herbs and Wine recipe from Food.com.

Provided by dicentra

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 garlic cloves, crushed
4 yellow onions, peeled and sliced
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1/2 cup dry white wine
salt and pepper

Steps:

Heat a large frying pan and add the oil and garlic, along with the onions.
Sauté until the just begin to brown. Add the herbs and the wine and simmer until the onions are very tender, about 10 minutes.
Season to taste with salt and pepper. Serve with meats or fish.

Nutrition Facts : Calories 130.1, Fat 6.9, SaturatedFat 1, Sodium 6.3, Carbohydrate 11.6, Fiber 1.9, Sugar 5, Protein 1.3

RED WINE, HERB AND ONION GRAVY

Red Wine, Herb and Onion Gravy image

Make and share this Red Wine, Herb and Onion Gravy recipe from Food.com.

Provided by English_Rose

Categories Sauces

Time 1h

Yield 4 cups

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 teaspoons butter
2 red onions, finely sliced
2 garlic cloves, finely chopped
4 teaspoons plain flour
2 1/2 cups chicken stock
1 2/3 cups red wine
2 tablespoons flat leaf parsley, chopped
2 teaspoons sage, chopped
salt and pepper

Steps:

Heat a frying pan over medium-low heat. Add the olive oil and butter.
Once the butter has melted add the onions and garlic. Gently fry for at least 15 minutes, stirring regularly, until the onions are very soft.
Stir in the flour, mixing thoroughly.
Gradually add the stock, stirring constantly.
Pour in the wine, continuing to stir.
Add the herbs and simmer for 15-20 minutes, stirring now and again.
Season with salt and pepper to taste.

Nutrition Facts : Calories 219.5, Fat 7.2, SaturatedFat 2.2, Cholesterol 9.5, Sodium 238.8, Carbohydrate 15.8, Fiber 1.2, Sugar 5.3, Protein 4.9

CHICKEN WITH WHITE WINE, ONIONS AND HERBS

Chicken With White Wine, Onions and Herbs image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 40m

Number Of Ingredients 7

Ingredients

Chicken breasts
Onions
Butter
White wine
Bay leaves
Thyme
Parsley

Steps:

In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
Adjust seasoning. Garnish: Chopped fresh thyme.

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