Red Onion Caper Cream Recipes

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EASY CREAMED ONIONS



Easy Creamed Onions image

My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.

Provided by Erin Noel

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 6

Number Of Ingredients 6

¾ cup water
salt to taste
2 cups peeled pearl onions
¼ cup butter
1 ½ cups cold whole milk
¼ cup quick-mixing flour (such as Wondra®), or more as needed

Steps:

  • Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
  • Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 16.2 g, Cholesterol 26.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 117.7 mg, Sugar 5.2 g

RED ONION & CAPER CREAM



Red Onion & Caper Cream image

Use on "Chardonnay-Poached Salmon with Fennel & Orange. Found in Cuisine at Home Slow Cooker Menu magazine.

Provided by mama smurf

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 6

1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons fresh orange juice
3 tablespoons minced red onions
1 tablespoon minced capers
kosher salt and Tabasco sauce

Steps:

  • Whip cream with sour cream and orange juice until soft peaks form. Fold onion and capers into whipped cream mixture, then season with salt and Tabasco.

Nutrition Facts : Calories 244.9, Fat 24.6, SaturatedFat 15.3, Cholesterol 86.8, Sodium 157, Carbohydrate 5.5, Fiber 0.4, Sugar 2, Protein 1.9

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH



Smoked Salmon Sandwiches with Capers and Red Onion Relish image

Categories     Sandwich     Cheese     Fish     Onion     Appetizer     Brunch     No-Cook     Quick & Easy     Buffet     Salmon     Shower     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 Appetizer Servings

Number Of Ingredients 10

1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar
4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons crème fraîche or sour cream
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 tablespoon drained capers
12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
6 ounces thinly sliced smoked salmon

Steps:

  • Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
  • Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

ROASTED ONION, CAPER, AND TARRAGON SAUCE



Roasted Onion, Caper, and Tarragon Sauce image

Categories     Sauce     Milk/Cream     Herb     Onion     Roast     Quick & Easy     Vinegar     White Wine     Winter     Tarragon     Parsley     Capers     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 10

2 large onions (about 3/4 pound each), unpeeled and untrimmed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup heavy cream
1/4 cup dry white wine
3 tablespoons drained bottled capers
1 teaspoon white-wine vinegar
1 tablespoon minced fresh tarragon leaves or 3/4 teaspoon dried, crumbled
2 tablespoons minced fresh parsley leaves
1 tablespoons thinly sliced fresh chives or scallion greens

Steps:

  • In a baking pan roast the onions in the middle of a preheated 475°F. oven for 2 hours. While the onions are roasting, in a small saucepan melt the butter over low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the cream and the wine in a stream, whisking, bring the mixture to a boil, whisking, and simmer it whisking, for 5 minutes. Remove the saucepan from the heat and stir in the capers, the vinegar, the tarragon, the parsley, and the chives.
  • Let the onions cool until they can be handled, discard the tough outer layers, the stems, the root ends, and the juices in the baking pan, and in a food processor purée the onions until they are smooth. Transfer the purée to a small saucepan, bring it to a boil, and boil it, stirring, until it is thickened and the excess liquid is evaporated. Stir in the purée into the cream sauce and stir in salt and pepper to taste. The sauce may be made 1 day in advance and kept covered and chilled. Serve the sauce warm or at room temperature.

SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE



Smoked Salmon with Sour Cream-Caper Sauce image

Categories     Dairy     Fish     No-Cook     Cocktail Party     Quick & Easy     Buffet     Salmon     Sour Cream     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 8

1 16-ounce container sour cream
1/8 cup chopped red onion
1/4 cup drained capers
2 tablespoons chopped fresh Italian parsley
1 teaspoon ground black pepper
1 whole side of pre-sliced smoked salmon (about 2 pounds)
2 16-ounce loaves cocktail rye and/or pumpernickel bread
Fresh Italian parsley sprigs

Steps:

  • Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
  • Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.

RYE TOASTS WITH SMOKED SALMON, CUCUMBER, AND RED ONION



Rye Toasts with Smoked Salmon, Cucumber, and Red Onion image

Our rye toasts with low-fat cream cheese and smoked salmon will cure a craving for bagels and lox -- with fewer calories.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

8 thin slices rye bread
5 tablespoons plus 1 teaspoon low-fat cream cheese
1/2 English (hothouse) cucumber, peeled and thinly sliced diagonally
4 ounces thinly sliced smoked salmon
1/2 medium red onion, very thinly sliced
1 teaspoon drained capers, rinsed and patted dry
Freshly ground pepper
1 lemon, cut into wedges

Steps:

  • Preheat oven to 325 degrees. Toast bread slices in oven on a baking sheet, turning once, until golden, about 10 minutes.
  • Spread 2 teaspoons cream cheese on each toast. Divide cucumber, salmon, onions, and capers among toasts; season with pepper. Squeeze lemon juice on top.

Nutrition Facts : Calories 278 g, Cholesterol 18 g, Fat 8 g, Fiber 5 g, Protein 13 g, Sodium 876 g

SMOKED-SALMON PIZZA WITH RED ONION AND DILL



Smoked-Salmon Pizza with Red Onion and Dill image

Provided by Maria Watson

Categories     Onion     Bake     Quick & Easy     Lunch     Cream Cheese     Salmon     Dill     Bon Appétit     California

Yield Serves 6 as an appetizer

Number Of Ingredients 7

1 10-ounce purchased fully baked pizza crust
4 ounces cream cheese, room temperature
1/4 cup minced red onion
1 tablespoon chopped fresh dill
2 teaspoons grated lemon peel
1 teaspoon prepared white horseradish
4 to 6 ounces thinly sliced smoked salmon

Steps:

  • Preheat oven to 450°F. Place pizza crust on baking sheet. Bake until crisp at edges, about 13 minutes. Transfer crust to rack; cool to lukewarm.
  • Blend cream cheese with next 4 ingredients. Season with salt and pepper. Spread cheese topping over crust, leaving 1-inch border. Top with salmon. Slice pizza and transfer to platter.

CREAMED RED AND WHITE PEARL ONIONS WITH BACON



Creamed Red And White Pearl Onions With Bacon image

This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No. 9 Park in Boston. It is incredibly rich, and remarkably good. If you don't have time to blanch and peel the onions, feel free to use frozen pearl onions in a pinch.

Provided by Amanda Hesser

Categories     side dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

2 8-ounce bags red pearl onions
2 8-ounce bags white pearl onions
2 1/2 ounces (2 strips) thick-cut bacon, diced ( 1/2 cup)
2 tablespoons butter
2 shallots, minced
1 garlic clove, minced
1 1/2 pints heavy cream
1/2 teaspoon salt
1 cup fresh bread crumbs
2 tablespoons chopped parsley

Steps:

  • If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Let onions until cool enough to handle, then trim and peel. Set aside. (Onions can be blanched, peeled and trimmed ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)
  • Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and salt. Simmer, stirring often, until cream is thick and golden and has reduced by half, 15 to 20 minutes. Stir onions into cream to heat through.
  • Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 40 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 24 grams, Sodium 332 milligrams, Sugar 9 grams, TransFat 0 grams

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