R Rated Onions Recipes

HERB-ROASTED ONIONS

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.

ROASTED RED ONIONS

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.

ROASTED ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
• In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.

SLOPPY JOE SHIRRED EGGS WITH SPINACH

Steps:

• Preheat your oven to 400°F. Combine the carrot, tomatoes plus their juice, and 1 cup water in a blender. Blitz till it's as smooth as your blender allows.
• In an ovenproof 12-inch sauté pan or skillet set over medium heat, cook 1 tablespoon of the olive oil and the minced garlic. Watch for the garlic to start sizzling, then stir in the spinach and ½ teaspoon of the salt. Continue stirring for a minute, until all the spinach is wilted. Remove it from the pan and set aside.
• Add the final tablespoon olive oil to the pan, raise the heat to medium, and add the turkey plus 1 teaspoon salt. Using a wooden spoon or spatula, break the turkey up into small morsels as it browns. When you have browned turkey, add the cumin, paprika, and black pepper. Stir to incorporate, toasting the spices for about 30 seconds.
• Add the carrot-tomato mixture, the R-Rated Onions, vinegar, and ½ teaspoon salt. Let this cook for about 15 minutes, uncovered, stirring occasionally. You may need to lower the heat to prevent Joe from sticking or splattering. When the ragout is done it will be thick and juicy. If it seems too dry, stir in a little water. Taste the ragout for seasoning and adjust as you like.
• Turn the heat off and make four indentions in the ragout. Divide the spinach and put equal amounts in each indentation. Top each section of spinach with a cracked egg. Sprinkle the eggs with the remaining 1 teaspoon salt.
• Slide the skillet onto the middle rack of your preheated oven. Bake for 10 to 12 minutes, until the whites are set and the yolks are slightly runny.
• To serve, scatter ribbons of Parmigiano Reggiano or another hard cheese over the top. If bread is your thing, this is great with toast.

PERFECT PICKLED ONIONS

Steps:

• Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
• Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
• Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.