We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Try this easy and playful side dish at your next dinner party. Baked with breadcrumbs and topped with béchamel sauce, it’s a sure crowd-pleaser.
For the béchamel sauce
- 1/4 cup butter
- 1/2 cup flour
- 1 quart milk, heated
- 4 whole cloves
- 1/2 onion
- 1 bay leaf
For the onions
- 3 large Spanish onions
- Salt, for boiling onions, plus more to taste
- 12 tiny white onions
- 1 tablespoon butter
- 1/2 cup panko breadcrumbs
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Pepper, to taste
- 1/4 cup Parmesan, grated
Calories Per Serving346
Folate equivalent (total)52µg13%
Onions as a side dish? Yes, especially if they&rsquore deeply caramelized, sweet and melty. That&rsquos the case for these melted onions from Lindsay Maitland Hunt&rsquos new cookbook, Help Yourself. They&rsquore simple, pretty and best of all, require only four ingredients.
&ldquoI love how onions become meltingly tender and sweet after a long roast in the oven,&rdquo she writes, &ldquobut it&rsquos not such an elegant look to plop roasted onions on a platter. Here the petals stay together in a pretty rosette, thanks to a muffin pan. If you don&rsquot have one, use a small rimmed baking sheet or an ovenproof dish and pack the onions tightly together.&rdquo
Set these on the table and watch everyone swoon.
Excerpted from Help Yourself © 2020 by Lindsay Maitland Hunt. Photography © 2020 by Linda Pugliese. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
6 medium onionsh 3 inches in diameter (2½ pounds total), halved crosswise through the center (not the root and stem), ends trimmed by ¼ inch
3 teaspoons freshly ground black pepper
2 tablespoons ghee or unsalted butter, melted (or your preferred cooking oil)
1. With a rack in the top position, preheat the oven to 425°F
2. Place the onion halves cut-side up in the cups of a 12-cup muffin tin. Sprinkle the onions with the salt and pepper.
3. Roast until the onions have softened slightly and sunk into the cups, 18 to 20 minutes. Brush with the ghee (or other cooking oil) and return to the oven. Bake until extremely soft and golden brown, 35 to 40 minutes more. The onions can be kept in the refrigerator in an airtight container for up to 4 days.
Note: If the stem of the onion is the North Pole, you&rsquore cutting through the onion&rsquos equator.
- 2 medium white onions (about 1 1/3 lbs)
- 1 teaspoon olive oil
- 1/8 tsp Kosher salt
- 1/8 tsp pepper
- Optional: 1/4 cup chicken stock or water
- Calories 70
- Fat 1.5g
- Satfat 0g
- Unsatfat 1g
- Protein 2g
- Fiber 3g
- Sugars 6g
- Added sugars 0g
- Sodium 75mg
- Calcium 2% DV
- Potassium 6% DV
Soupe a l’oignon Lyonnaise
An unmissable classic that won’t disappoint – the onions melt into a buttery beef broth enriched with cream and egg and topped with grilled cheese.
A French classic, soupe a l’oignon Lyonnaise is hearty enough for a main meal. Photograph: Tamin Jones/Guardian
60g unsalted butter, plus 1 tbsp
1 tbsp vegetable oil
1kg onions, peeled and sliced
1 bottle dry white wine
60g plain flour
1.8 litres beef stock
1 baguette, sliced
5 egg yolks
250g creme fraiche
300g gruyere, grated
Salt and black pepper
1 Melt 60g of butter with the oil in a pan over a medium heat, then add the onions. Cook, stirring occasionally, until they caramelise, but don’t cover the pan. Once the onions are ready, add the white wine and cook until the liquid has reduced by half.
2 Melt the remaining 1 tbsp of butter in a large saucepan, add the flour and mix well to make a roux. Cook until the roux is light brown, but don’t let it burn. Add the stock, whisking well. Simmer for 5 minutes, then add the onion mixture, season and cook for another 30 minutes. Meanwhile, toast some baguettes.
3 Preheat the grill. Mix the egg yolks, port and creme fraiche, then divide it equally between heatproof soup bowls. Pour some hot soup into each bowl, stirring it into the egg mixture with a fork. Add some of the toast , sprinkle with grated gruyere and glaze under a grill until the cheese is golden and bubbling. Serve.
Michel Roux Jr, The French Kitchen (Weidenfeld and Nicolson)
15-Minute Caramelized Onions Recipe
Why It Works
- A heavy-bottomed pot or pan helps evenly distribute heat.
- Regularly deglazing with water prevents the burning higher heat caramelization would typically case
There's really no substitute for traditional caramelized onions cooked slowly over a low flame. But in a pinch, the process can be rushed along with higher heat and a bit of water to prevent burning.
The trick is to use a heavier pot or pan—a tri-ply stainless steel saucepan or enameled cast iron Dutch oven is ideal—that can transfer heat slowly and evenly, preventing the hot and cool spots that are the bane to good caramelization.
Every time the fond (that's the browned bits of sugars and proteins that stick to the bottom of the pot) threatens to burn, just add a few tablespoons of water and use a wooden spoon to scrape the bits up. The browned sugars and proteins end up dissolving in the water then spread themselves evenly around the onions. In no time at all, you have deep, dark, sweet onions.
Will they ever truly rival real-deal caramelized onions? Nope. But will they make a welcome addition to your next burger, sandwich, pizza, or roast? Absolutely.
Editor's Note: An earlier version of this recipe suggested using sugar and baking soda for even faster results. Due to reader complaints and further testing, we no longer recommend this adjustment.
How to Caramelize Onions
We've all found ourselves making French Onion Soup or another recipe that calls for caramelizing onions but what exactly does that mean? Caramelized onions are cooked low and slow until they are deeply golden and sweet. The onions will get jammy and become so addicting you'll be snacking right out of the pan. Here's a few things to always keep in my mind when perfectly caramelizing onions:
Go low and slow
It might feel unnecessary to cook the onions at such a low temp for such a long time, but it's the only way to truly achieve caramelized onions. The point is to slowly draw out the natural sugar in onions which causes them to caramelize, not to simply brown the onions. Cooking the onions on a higher heat would cook off the moisture too quickly and the onions would burn before any true flavor could develop.
Don't rush it
Even if a recipe doesn't call for it, don't expect a shorter cook time than 40 minutes. Caramelizing onions takes time and will often take up to an hour to do properly. Don't try to rush it by turning up the heat because that simply won't work. It's important to work slowly. It will pay off. We promise.
Don't walk away
Ugh, not being able to walk away is never what we want to hear. Your onions won't burn if you take your eyes off of them, but you don't want to neglect them for too long. Stir them around every couple of minutes so they don't stick to the bottom of the pan. If a lot of fond (those sticky brown bits) starts forming on the bottom of the pan you can deglaze with a little bit of water so that nothing burns and you can keep on caramelizing.
Onions, shallots, scallions and leeks are mostly interchangeable in recipes. Here’s how to use what you have.
Onions are a staple of cooking in almost every cuisine and season. They’re so commonplace that you probably have one variety or another around the house. But what happens when you don’t have the type called for in a recipe?
Not a whole lot, it turns out. “I think they’re more interchangeable than people think,” says Kate Winslow, who wrote “Onions Etcetera: The Essential Allium Cookbook” with her husband, Guy Ambrosino. In addition to the three standard bulb onions — red, white and yellow — you tend to see, that also includes close relations shallots, scallions and leeks.
“Don’t let yourself be stopped” when a recipe calls for a particular onion and you only have others in the pantry, Winslow advises. With some adjustments, you can probably make it work.
In a cooked dish, red, white and yellow onions are acceptable substitutes for each other, Winslow says. Cooked red onions can muddy the color of a dish — when the other ingredients are alkaline (i.e. higher on the pH scale), they can even turn bluish-green — but the flavor will be the same. Raw is a slightly different story. Red onions are often served as is on top of sandwiches or salads, while Winslow tends to prefer yellow and white to be cooked. Chopped white onion can work as a garnish, though it will be sharper than red onion.
Shallots are another option for eating raw. “Shallots are a little more delicate,” Winslow says, but are a good swap for red onion, cooked or uncooked. They are generally more expensive than red onions, and their smaller size means you have to do more work peeling and trimming to yield the same amount of a larger bulb (they won’t cook faster, however), so keep that in mind before you commit to using shallots in lieu of several cups worth of red onions. Shallots don’t last as long as regular storage onions, meaning if you happen to come into a windfall, consider using them sooner rather than later, including as a pinch hitter. Their milder flavor means you can follow Winslow’s advice and use shallots for a modified version of creamed onions, typically made with mellow pearl onions.
Scallions are also great uncooked and have a fresh allium flavor. They’re largely interchangeable with green onions, which are actually immature bulb onions, says “The New Food Lover’s Companion” by Sharon Tyler Herbst and Ron Herbst. True scallions are milder than green onions. Both the white and green parts of scallions are edible, though recipes that use both tend to briefly cook the white and light green parts and use the darker greens as garnish.
Leeks, while similar in concept to scallions, aren’t as well-suited to being eaten raw, thanks to their more fibrous texture. But they can work well as an onion substitute when cooked. Winslow thinks of leeks as somewhere between a scallion and a bulb onion. They have a “more subtle, refined kind of oniony flavor” — neither the sharpness of a scallion nor eye-watering spiciness of an onion. There’s more of an intimidation factor thanks to the extra work needed to remove the grit that accumulates between the layers (I like standing halved leeks up in a bucket of ice water to pull it out Winslow recommends thinly slicing them and swishing and rinsing in cold water). But don’t let that stop you from taking advantage of leeks, which often come in bunches with more than you need for one recipe. “I think we can revamp our thinking and remind ourselves that leeks are just an elongated bulb,” Winslow says.
Any of these varieties of alliums will deliver some kind of onion flavor. It’s just a matter of adjusting your prep.
- Combine the onions, water, vinegar, sugar, and pepper flakes in a medium saucepan.
- Place over medium-low heat, cover, and cool for 10 minutes. Remove the lid and cook for another 10 minutes, until the liquid has reduced and begins to cling to the onions.
- The onions should be tender but not falling apart. Season with salt and pepper.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!
Chopping without tears
As for chopping onions, there seems to be all manner of strange and outlandish suggestions to prevent onion tears, from cutting your onions underwater, or chilling them first. Some have suggested wearing goggles others say cut from the neck end, as the onion compounds are stronger at the root. Personally I don’t bother. If it means I shall end up looking like some kind of demented panda, then so be it. Although one thing I have learned is that you can’t cry and suck on a boiled sweet at the same time, or you’ll choke. While I have been known to use this tactic to avoid copious crying, whether chopping onions or attending weddings and funerals, I couldn’t possibly say whether it would work for you.
I’d like to add just one more thing. Cooking onions, particularly if you want to caramelise them, always takes longer than you think. If you see a recipe that says your onions will be soft after 5 minutes, don’t believe it. My onions don’t soften until at least 10 minutes have past and may take even longer. And if you’re caramelising onions, then you’ll need some 40 minutes of slow cooking with constant stirring to prevent the onions from burning.
- 3 medium onions, peeled and halved lengthwise, root ends left intact
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- 1/2 cup chicken stock
- 6 bay leaves, preferably fresh
- 1 teaspoon fennel seeds
- 1/4 cup panko
- 1 1/2 teaspoons minced sage
Preheat the oven to 425°. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.
Meanwhile, in a small skillet, toast the fennel seeds over moderate heat until fragrant, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko, sage and the 2 tablespoons of olive oil and toss. Season with salt.
Carefully turn the onions cut side up in the skillet. Spoon the fennel breadcrumbs on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.