Melting Onions Recipes

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MELTING ONIONS



Melting Onions image

Onions lose their bite and melt in your mouth when they're sliced and roasted with butter and fresh herbs and then tenderized further by braising in broth. Serve alongside roasted chicken or cook them in vegetable broth for an easy, elegant vegetarian side dish.

Provided by Carolyn Casner

Categories     Healthy Onion Recipes

Time 1h10m

Number Of Ingredients 7

4 large sweet onions (2 1/4 pounds), peeled and cut into 1-inch slices
2 tablespoons extra-virgin olive oil
1 tablespoon melted butter
1 tablespoon chopped fresh sage or thyme
1 teaspoon salt
½ teaspoon ground pepper
½ cup low-sodium vegetable or chicken broth

Steps:

  • Position rack in upper third of oven. Preheat to 450°F.
  • Toss onions, oil, butter, sage (or thyme), salt and pepper in a large bowl. Spread in a 9-by-13-inch metal baking pan (don't use glass or ceramic, which might shatter). Roast, turning once, until browned on both sides, 30 to 35 minutes total.
  • Turn the onions again and carefully add broth to the pan. Continue roasting until the broth is reduced and the onions are very soft, 15 to 20 minutes more.

Nutrition Facts : Calories 74 calories, Carbohydrate 7 g, Cholesterol 4 mg, Fat 5 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 302 mg, Sugar 3 g

BEEF IN RED WINE WITH MELTING ONIONS



Beef in red wine with melting onions image

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 2h30m

Number Of Ingredients 12

25g butter
2 large onions, sliced into rings
6 garlic cloves, halved
3 tbsp plain flour
600g piece beef skirt or slices of shin, cut into large chunks
2 tbsp olive or rapeseed oil
3 bay leaves
400ml red wine
1 tbsp tomato purée
300ml strong beef stock
250g mushrooms, halved (we used small Portobello mushrooms)
chopped parsley, to serve (optional)

Steps:

  • Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
  • Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
  • Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
  • After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

RICH BRAISED BEEF WITH MELTING ONIONS



Rich braised beef with melting onions image

Spoil your family with meltingly tender braised beef, that won't break the bank

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 10

4 thick generous slices beef shin, about 700g/1lb 9oz
plain flour, for dusting
2 tbsp sunflower oil
3 medium onions, halved and thinly sliced
2 tsp caster sugar
6 garlic cloves, sliced
700ml beef stock (made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms, thickly sliced
chopped parsley, to serve

Steps:

  • Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
  • Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium

MELTED ONIONS



Melted Onions image

Melted onions are onions that have been slowly cooked in a little salt and olive oil until they completely breakdown and their flavor and character have been changed. They can be used as the basis for a number of recipes, as a topping, or instead of tomato sauce on pizza! This super-simple recipe comes from Hunter Lewis as written in "Saveur" magazine.

Provided by threeovens

Categories     Onions

Time 3h10m

Yield 2 lbs

Number Of Ingredients 3

4 lbs onions, thinly sliced
1/4 cup extra virgin olive oil
1 tablespoon kosher salt

Steps:

  • Combine ingredients in a large skillet and cook over low heat, stirring occasionally, until onions break down and are completely soft (they will be a lovely medium to dark brown), several hours.

Nutrition Facts : Calories 601.9, Fat 27.9, SaturatedFat 4.1, Sodium 3525.1, Carbohydrate 84.8, Fiber 15.4, Sugar 38.5, Protein 10

MELTING MIDDLE ONIONS



Melting middle onions image

Impress dinner guests with these veggie cheese-stuffed onions. Packed with mozzarella, pine nuts, breadcrumbs and herbs, they're full of flavour

Provided by Esther Clark

Categories     Dinner

Time 2h35m

Number Of Ingredients 9

8 large brown onions
40g butter
70g pine nuts
150g soft white breadcrumbs
1 garlic clove, finely grated
5 thyme sprigs, leaves picked
½ small bunch of parsley, finely chopped
1 medium egg, beaten
100g scarmoza (smoked mozzarella) or regular mozzarella

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Cut a small disc off the root bottom of each onion so they stand upright. Cut 1cm slices off the tops (these will be used as lids), then put back on top of the onions. Wrap each onion in foil, transfer to a baking tray, and bake for 1 hr until tender.
  • Melt the butter in a pan. Tip into a bowl. Add the pine nuts to the pan and toast over a low heat for 2 mins until golden. Add to the butter with the breadcrumbs, garlic, thyme, parsley and egg. Stir, then season.
  • Cut the cheese into 8 chunky cubes. When the onions are cool enough to handle, scoop out the soft centres, leaving a few layers of onion at the edge. Finely chop the scooped-out centres from 2 onions, and add to the breadcrumb mix (reserve the rest to use in another recipe, such as ragu). Spoon the breadcrumb mixture into the hollowed-out onions so they're halfway full, then push a piece of cheese into the middle of each and top up with more breadcrumb mixture. Top each onion with its 'lid', then roast for 35-40 mins more until tender and the cheese is melted.

Nutrition Facts : Calories 493 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium

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