Roasted Red Onion Bacon Recipes

ROASTED RED POTATOES WITH BACON AND ONION

Steps:

• Adjust an oven rack to lower-middle position and heat oven to 450°F. Place the bacon on a large, rimmed baking sheet and set it in the oven. Cook bacon just until browned and crisped about 10 minutes. Remove the bacon from the oven and cut-up or crumble it; Set aside. Remove all except 2 tablespoons bacon fat from the pan.
• Reduce oven temperature to 400°F.
• Place potatoes, garlic cloves and sliced onion onto the baking sheet, and toss with the bacon fat. Sprinkle vegetables with dried thyme and season liberally with salt and black pepper. Turn the potato halves cut-side-down, and separate the vegetables so there is no crowding.
• Roast, shaking the pan every 15 minutes, and continue cooking until vegetables are tender and caramelized.
• Taste, and if needed, season with salt & pepper.
• Garnish with the crumbled bacon.
• This dish can be served hot or at room temperature. Enjoy!

ROASTED RED ONION & BACON

Steps:

• In a tray, roast the onions, unpeeled, in the oven at full whack (240ºC/475ºF/gas 9) for 1 hour, or until burnt on the outside and soft. Meanwhile, make the Semolina teardrop dumplings. Chop the bacon 1cm thick and place in a large cold frying pan. Pud on a medium heat so the fat renders out. Squeeze the sweet onions out of their skins and chop, adding to the pan when the bacon sizzles. Strip in the leaves from the rosemary. Cook and stir for 5 minutes. Toss with the dumplings and a splash of their cooking water to loosen. Finish with a little oil and a fine grating of Parmesan cheese.

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 BUTTERNUT SQUASH SALAD WITH BACON AND ONIONS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
• Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
• Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

PAN ROASTED ASPARAGUS WITH RED ONION AND BACON

Steps:

• Cook bacon in 12-inch skillet over medium heat until crisp, 8-10 minutes. using slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off and discard all but 1 tablespoon of fat from pan.
• Return skillet to medium-high heat and add onion. Cook, stirring occasionally, until edges darken and onions begin to soften, about 3 minutes. Add vinegar and maple syrup; cook until liquids reduce and cling to onions, about 2 minutes. Transfer onions to bowl and cover with foil.
• Rinse skillet with water and dry well with paper towels.
• Heat oil and butter in skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tops pointed in opposite direction. Using tongs, distribute spears evenly; cover and cook until asparagus is bright green and still crisp, about 5 minutes.
• Uncover and increase heat to high; season with salt and pepper. Cook until spears are tender and well browned along one side, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned, 5-7 minutes.
• Transfer asparagus to serving dish and top with onion; salt and pepper to taste. Sprinkle with bacon. Serve immediately.

ROASTED STUFFED ONIONS WITH BACON AND HERBS

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.

SWEET ROASTED ONIONS

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
• Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.

ROASTED RED PEPPER AND BACON SAUCE

Steps:

• Puree red peppers, tomatoes, oregano, cayenne, wine, and oil in food processor or blender until smooth.
• Cook bacon in large skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. Pour off all but 2 teaspoons fat from pan and return to medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add red pepper mixture to skillet and bring to simmer. Reduce heat, cover, and simmer until flavors, meld, 10 to 15 minutes. Remove from heat and stir in cream and half the bacon. Season with salt and pepper.
• Toss sauce with cooked pasta and serve, sprinkling bowls with remaining bacon.