STEWED ONIONS
Make and share this Stewed Onions recipe from Food.com.
Provided by kitchenslave03
Categories < 30 Mins
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over med to med-low. Add onion, cook 10 min or til soft and browned. Add sugar, barbecue sauce, and vinegar.
- Cook 30 seconds or til liquid evaporates. Sprinkle with salt and pepper.
Nutrition Facts : Calories 128.2, Fat 4.7, SaturatedFat 0.7, Sodium 239.7, Carbohydrate 21.1, Fiber 2.3, Sugar 11.3, Protein 1.6
ONION STEW
I used to cook for the family when I was a teenager. This onion stew was my brothers' favorite and has remained a family favorite for years and years. The taste is quite subtle but very satisfying.
Provided by Mary Leverington
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large soup kettle, saute onions in the butter for five minutes or until transparent.
- Remove kettle from the burner.
- Sprinkle flour over the onions and stir in with a wire whisk.
- Slowly add water stirring with the whisk continuously to avoid lumps.
- Return to burner and simmer on medium low for about 30 minutes, stirring frequently.
- Blend small quantities at a time in a food processor or blender and return to soup kettle.
- Slowly add milk, stirring with the whisk.
- Beat the egg yolk briefly with the whisk.
- Slowly add about 1/2 cup of the soup to the egg and blend well.
- Add to soup kettle and heat through.
- Avoid boiling.
- Add salt and cayenne pepper to taste.
- Grate Edam cheese over soup and serve.
STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC
There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
- Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
BEEF AND ONION STEW
Few things can soften winter's bite better than a hearty stew, and this one is guaranteed to tame even the coldest winter day! The recipe has its origins in Germany and is familiar throughout central Missouri - home to many German families. It's great for what I call a "one-pot" meal.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.
Nutrition Facts : Calories 270 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1000mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.
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