Baked Onions With Thyme Recipes

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ONIONS BAKED WITH ROSEMARY AND CREAM



Onions Baked with Rosemary and Cream image

A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.

Provided by rowdy

Categories     Side Dish     Vegetables     Onion

Time 2h20m

Yield 6

Number Of Ingredients 6

6 medium yellow onions, with peel
2 cups chicken stock
1 tablespoon extra-virgin olive oil
salt and pepper to taste
3 sprigs fresh rosemary, chopped
½ cup heavy cream

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
  • Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 11.2 g, Cholesterol 27.4 mg, Fat 9.9 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 240.6 mg, Sugar 4.9 g

ROAST CHICKEN WITH THYME AND ONIONS



Roast Chicken with Thyme and Onions image

People are always raving about chicken and rosemary, when I think chicken and fresh thyme is superior. This is so easy it's criminal, and the results are fabulous. I sometimes add four or five bulbs of green garlic if I find it at the farmers' market.

Provided by SABRINATEE

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

2 lemons
2 (2.5 pound) whole chickens
2 large onions, peeled and quartered
6 shallots, coarsely chopped
8 cloves garlic, unpeeled
3 tablespoons olive oil
salt and pepper to taste
½ cup butter, softened
8 sprigs fresh thyme

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • Pierce lemons several times with a fork, and place 1 inside each chicken cavity. Arrange chickens in the center of the prepared baking dish. Place onions, shallots, and garlic around the chickens. Sprinkle vegetables with olive oil, and season with salt and pepper. Spread butter over the chickens, and line each with thyme sprigs.
  • Bake 20 minutes in the preheated oven. Increase temperature to 400 degrees F (200 degrees C), and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink, and juices run clear. Allow to cool about 15 minutes before serving.

Nutrition Facts : Calories 640.6 calories, Carbohydrate 11 g, Cholesterol 192.4 mg, Fat 47.1 g, Fiber 1.8 g, Protein 43.3 g, SaturatedFat 16.1 g, Sodium 344.4 mg, Sugar 2.3 g

BAKED VIDALIA ONIONS



Baked Vidalia Onions image

Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 5

2 small Vidalia or sweet onions
4 teaspoons butter
1/4 teaspoon salt
Dash pepper
Garlic salt to taste, optional

Steps:

  • Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.

ROASTED POTATOES WITH THYME



Roasted Potatoes with Thyme image

These roasted potatoes with thyme comes out crispy and seasoned to perfection! Red potatoes and fresh thyme make a classic pairing.

Provided by Sonja Overhiser

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 7

2 pounds baby red potatoes (or chopped medium red potatoes)
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon kosher salt
Fresh ground black pepper
1 tablespoon chopped fresh thyme or lemon thyme
Optional: 1 clove fresh garlic, lemon wedges, shredded Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees Fahrenheit.
  • Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
  • In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
  • Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (To step up these potatoes, remove from the oven at 15 minutes and toss with 1/2 cup shredded Parmesan cheese.)
  • Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavor, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavor.

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME



Baked Chicken with Onions, Potatoes, Garlic, and Thyme image

In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 9

1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Nutrition Facts : Calories 597 g, Fat 35 g, Fiber 2 g, Protein 45 g

BAKED ONIONS WITH THYME



Baked Onions with Thyme image

Categories     Herb     Onion     Side     Bake     Vegetarian     Winter     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 6

6 medium red or white onions (3 1/2 lb)
3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)
10 fresh thyme sprigs or 1 teaspoon dried thyme
Fine sea salt to taste
1/2 cup Chianti or other dry red wine
1/4 cup water

Steps:

  • Preheat oven to 400°F.
  • Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter.
  • Arrange onions, trimmed ends down, in an oiled 13- by 9-inch baking pan. Drizzle with oil.
  • Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions.
  • Bake, uncovered, in middle of oven, basting with pan juices twice during baking, 40 minutes. Add water to pan and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.

BAKED ONIONS WITH VINAIGRETTE



Baked Onions with Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 10

4 medium-sweet organic onions, unpeeled
4 handfuls coarse salt
1 egg yolk
1/2 clove garlic, finely minced
1 teaspoon tarragon vinegar
Kosher salt and freshly ground black pepper
1/2 cup grapeseed oil
Juice of 1 lemon
Handful chopped fresh tarragon leaves
Handful chopped fresh thyme leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut barely a sliver off the bottom of each onion so they'll sit without rolling over. Pierce them in a few places with a sharp knife so they won't burst during cooking. Make 4 mounds of coarse salt in a baking dish, and nest an onion in each. Bake the onions 15 minutes. Lower the heat to 325 degrees F and continue baking until the insides are almost applesauce soft, about 1 1/2 hours, depending on the size of the onions.
  • To make the dressing: Whisk together the yolk*, garlic, and vinegar, and season with salt, and black pepper. Beat in the oil, drop by drop, to make a thick dressing. Taste, and add lemon juice, if needed. Check the salt and pepper. Stir through the herbs. Cover the vinaigrette, and refrigerate until ready to serve.
  • To serve, set the onions on serving plates (leaving the salt mounds behind). Slit the onions open with a sharp knife, and spoon some vinaigrette into each until it starts bubbling up and out onto the plate. Serve the onions immediately.

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME



BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME image

Categories     Chicken     Bake     Kid-Friendly     Quick & Easy     Healthy

Yield 6-8 servings

Number Of Ingredients 9

1 Whole chicken (3-4 pounds) cut into 8 pieces and breasts halved crosswise (I used 4lbs drumsticks and thighs for $5.00)
1 LB new potatoes
1 Large red onion, cut into eighths (like moons with the end still attached so they stay together)
1 Head of garlic, cloves separated and left unpeeled
6-10 Sprigs of fresh Thyme
1 Lemon cut into sixths
1/4 C Extra-virgin olive oil
2-3 TBS Balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon on a 12 x 16 inch roasting pan (I used a large cookie sheet). Whisk together oil and vinegar and drizzle over chicken and veggies. Toss to coat and season with salt and pepper. Roast skin side up until chicken is browned and cooked through, about 50 minutes. CARROTS and PEAS WITH THYME In a large skillet, combine 1 1/2 LBS peeled carrots cut into 1/2 inch slices on diagonal, half a bag of frozen peas (or as much/little as you would like), 1 TBS butter, 4 sprigs of fresh thyme, and 1/2 C water. Season with course salt and pepper. Bring to a boil over high and cook, stirring occasionally, until all liquid is absorbed/evaporated and carrots are tender, not mushy, 7 to 9 minutes.

CARAMELIZED ONIONS WITH THYME



Caramelized Onions with Thyme image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 15 servings

Number Of Ingredients 6

4 tablespoons butter
2 tablespoons olive oil
3 large yellow onions
3 large red onions
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme, leaves only

Steps:

  • Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.

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Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
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