ONIONS BAKED WITH ROSEMARY AND CREAM
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
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
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
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
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
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
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
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
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
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
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
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
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
Categories Chicken Bake Kid-Friendly Quick & Easy Healthy
Yield 6-8 servings
Number Of Ingredients 9
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
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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5/5 (1)Total Time 55 minsCategory Side DishesCalories 146 per serving
- Slice off the tops of the onions and a small sliver on the bottom so that they sit flat. Leave the skin on around the outside and place in a small 8 inch cast iron skillet.
- Drizzle the onions with the olive oil then season with the salt, pepper, balsamic vinegar and thyme. Break the butter up into small pats and place on top of each onion.
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5/5 (1)Calories 243 per servingCategory Side Dish
- Start by cutting off the top of the onion and a sliver of the base of the onion (where you can see the root). Peel off the papery layer plus one more layer of the onion. Repeat on remaining onions.
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5/5 (1)Category Side DishesCuisine AmericanTotal Time 45 mins
- Combine the onions and thyme leaves in a large bowl. Drizzle with the melted butter and honey, season with salt and pepper and toss to coat thoroughly.
- Arrange the onions in a single layer on the prepared baking sheet and roast the onions until tender and lightly caramelized, 18 to 22 minutes. Transfer to a bowl and serve.
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- Peel onions, leaving root ends intact. Trim top third of each onion; reserve for another use. Arrange onions, cut sides down, in an 8-inch square baking pan coated with cooking spray; add chicken broth. Cover pan with foil; bake at 450° for 30 minutes. Uncover and bake an additional 30 minutes. Carefully turn onions over with a spatula; bake an additional 30 minutes or until onions are soft and liquid has almost evaporated. Remove from oven.
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From today.com
3.6/5 (112)Total Time 1 hr 10 minsCategory Breakfast,Brunch
- 1. Pour the olive oil in a cast-iron skillet over medium heat. Add the sliced onions and a couple pinches of salt, and stir to coat the onions completely in the olive oil. Turn the heat to low, and it'll stay on low for the rest of the time you're caramelizing the onions. Keep a close eye on the onions, with frequent stirring.
- 2. As you continue to frequently stir the onions, you'll notice them first go transparent, then begin to brown. You're doing good, keep stirring over low heat. Once they've been on the heat for around 10-15 minutes, you can add a dollop of salted butter, the sliced mushroom and another pinch of salt and some black pepper, and stir. Let cook for 2 minutes, stirring frequently.
- 4. Prepare the baking dish: I use an 8-inch glass baking dish for this, because I like to see the layers of the Strata and that size dish works well for this quantity of ingredients. Place the bread cubes into the dish so that they cover the bottom of the dish in one layer without overlapping. You'll have extra bread cubes — hang on to them to add them to the top of the dish just before putting it in the oven. Now add the onion and mushroom mixture on top of the bread cubes, spreading it as much as you can in one even layer. Then, add half of the cubed or grated Gruyère cheese in one even line on top of the vegetables.
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- Peel the onion and slice it into 1/4-inch-thick slices, as shown in the video below. You will probably end up with five slices.
- Arrange the slices in a single layer in the prepared baking dish. Melt the butter and pour it all over the onions. Sprinkle with Kosher salt.
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