Onioncups Recipes

SAUTEED ONIONS (& MORE ONION RECIPES!)

Steps:

• Slice the onions.
• In a large sauté pan or skillet, heat the olive oil or butter over medium high heat. Add the onion and cook for 4 minutes, stirring occasionally.
• Add the kosher salt and fresh ground black pepper and cook another 4 to 5 minutes, stirring occasionally. Taste to assess doneness and add a few pinches or salt until the flavor pops.

SAUTEED ONIONS AND PEPPERS

Steps:

• Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
• Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

STUFFED ONIONS

Steps:

• Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

BAKED ONIONS

Steps:

• Preheat oven to 350°F.
• Peel onions, leaving bases intact and place in a baking dish.
• Combine butter and oil in a bowl.
• Brush onions liberally with mixture.
• Season with salt and pepper to taste.
• Bake 30 minutes or until golden brown.

ROASTED ONIONS

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

STUFFED ONIONS

Steps:

• Preheat oven to 450 degrees. In an 8-by-8 baking dish, arrange onions cored side up. Pour broth in bottom of pan. Cover pan tightly with foil. Bake onions until tender, about 20 minutes. Remove from liquid. Drain hot liquid from pan; return onions to pan, cored side up. Set aside.
• In a medium skillet, cook bacon over medium heat until crispy, 3 to 5 minutes. Add chopped onions; cook, stirring, until golden brown, 10 to 12 minutes or more.
• Remove from heat; add bread, cheese, and parsley. Season with salt and pepper; stir to combine.
• Fill hollowed onions with chopped-onion mixture (press with back of spoon to pack tightly). Top with more cheese, if desired. Bake, uncovered, until golden brown, 20 to 25 minutes.

ONION CUPS

Steps:

• Combine sour cream and horseradish; chill until ready to serve.
• Pre-heat oven to 400°F.
• Halve and peel red onion; CAREFULLY remove the outer TWO rings and place into shallow baking dish; upside down.
• Brush with oil and add 1/2 of salt and pepper.
• Roast for 15-20 minutes.
• Fry bacon.
• Chop peppers, garlic, and remaining onion; brown in leftover bacon grease for about 5 minutes.
• Place beets, rosemary, and remaining salt/pepper into pan with garlic and peppers; cook another 5 minutes.
• Carefully turn roasted onions right-side up and place veggies into each cup, stuffing until all mixture is used.
• Top with crumbled bacon.
• Return to oven and roast another 5 minutes.
• Serve with horseradish/sour cream sauce.

BREAKFAST ONION CUPS RECIPE BY TASTY

Steps:

• Heat oven to 400˚ (200˚C).
• Mix eggs, milk, and spices in large mixing bowl.
• Add broccoli, bacon, and cheese, and continue mixing until all ingredients are well incorporated.
• Cut ends off the red onion and then slice in half. Gently pop out rings, using desired size.
• Heat cast-iron pan on low and place onion rings in the pan.
• Spoon in small amount of egg mixture and press on the onion ring create a seal, then repeat for all rings.
• Pour the remaining mixture filling to just about the top of each ring.
• Cover with foil.
• Place in oven and cook for 25 minutes, or until eggs are cooked through and slightly puffed and onion rings are tender.
• Remove from pan immediately and sprinkle with desired topping. (We used grated parmesan cheese.)
• Enjoy!