Sunday 14 June 2015

Onion recipes

Balsamic-glazed onions

Balsamic-glazed onions

Ingredients
               
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Method               
  1. Step 1
    Cut pickling onions in half lengthways. Remove skin. Trim ends, leaving base intact (see tip).
  2. Step 2
    Heat oil in a frying pan over medium heat. Cook onion, turning, for 3 to 5 minutes or until golden. Add vinegar and sugar. Cook for 2 minutes. Add stock and thyme. Cook, covered, brushing with vinegar mixture, for 5 to 7 minutes or until tender. Add green onion. Toss to combine. Serve.
 
 
 
Beer-battered onion rings
 
Beer-battered onion rings
 
Ingredients                            
 
                               
                             
                               
                               
                               
                              
 
 
Method
  1. Step 1
    Combine the flour, baking powder and salt in a large bowl and make a well in the centre. Use a balloon whisk to whisk in the beer until the mixture is smooth.
  2. Step 2
    Add enough oil to a large wok or saucepan to reach a depth of 10cm. Heat to 190°C over high heat (when oil is ready, a cube of bread will turn golden brown in 10 seconds). Dip one-third of the onion rings, 1 at a time, into the beer batter to evenly coat, then straight into the hot oil. Deep-fry for 2-3 minutes or until crisp, golden and cooked through. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining onion rings and batter, reheating the oil between batches.
  3. Step 3
    Arrange the beer-battered onion rings on a serving platter and season with sea salt flakes. Serve immediately.
 
 
 
French onion soup
 
French onion soup
 
Ingredients                            
 
 
                              
                             
 
 
 
 
 
 
 
Method
  1. Step 1
    Heat oil in a large, heavy-based saucepan over medium-low heat. Add onion and thyme. Cook, stirring often, for 45 minutes or until onion is browned and softened.
  2. Step 2
    Increase heat to medium. Add flour. Cook, stirring, for 2 minutes. Add sherry. Cook, stirring, for 2 minutes or until bubbling. Add stock and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until slightly thickened.
  3. Step 3
    Meanwhile, preheat oven to 200°C/180°C fan-forced. Cut eight 1.5cm slices from bread. Spray both sides bread with oil. Place on a baking tray. Bake, turning once, for 5 minutes or until lightly browned. Top with cheese. Bake for 2 to 3 minutes or until cheese has melted.
  4. Step 4
    Ladle soup into bowls. Top each with 1 cheese toast. Season with salt and pepper. Serve with remaining cheese toast.
 
 
 
 
Braised red onion wedges
 
Braised red onion wedges
 
Ingredients
               
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Method                            

  1. Step 1
    Cut onions in half lengthways. Remove outer skin. Trim tops (leave bases intact). Cut each half into 5 wedges (see note).
  2. Step 2
    Melt butter in a frying pan over medium heat. Cook onion, garlic and chilli, turning once, for 3 to 5 minutes or until golden. Add wine. Simmer for 1 minute or until liquid has reduced by half.
  3. Step 3
    Add stock. Bring to a simmer. Reduce heat to low. Cook, covered, for 12 minutes or until onion is tender. Top with parsley. Serve.

 
 
 
 
Caramelised onion frittata with roasted garlic tomatoes
 
Caramelised onion frittata with roasted garlic tomatoes
 
Ingredients                            
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Method                            
  1. Step 1
    Preheat oven to 200ÂșC. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the tray. Sprinkle with garlic. Spray with oil. Season with salt and pepper. Bake for 20 minutes or until soft. Combine the sour cream and dill in a bowl.
  2. Step 2
    Meanwhile, heat 2 teaspoons of oil in a 20cm (base measurement) frying pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until golden. Stir in sugar. Cook, stirring, for 1-2 minutes or until onion is caramelised. Add egg. Reduce heat to low. Shake the pan to evenly distribute the egg. Cook for 4-5 minutes or until almost set.
  3. Step 3
    Preheat grill on high. Cook the frittata under grill for 3-4 minutes or until just set. Divide the rocket, tomato and frittata among serving plates. Top with the sour cream mixture. Whisk the vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over the rocket and tomato.
 
 
 
Caramelised onion, bacon & roast tomato potato salad
Caramelised onion, bacon & roast tomato potato salad
 
Ingredients
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Method
  1. Step 1
    Preheat oven to 180°C. Place potatoes in a saucepan of cold, salted water over medium-high heat and bring to the boil. Cook for 15 minutes or until tender. Drain, refresh, then halve and set aside.
  2. Step 2
    Place tomatoes on a baking tray, drizzle with 1 tablespoon oil and season. Bake for 15 minutes, then add bacon to the tray and cook for a further 10 minutes or until bacon is crisp and tomatoes are soft. Cool slightly.
  3. Step 3
    Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium-low heat. Add the onion, thyme and 1 teaspoon salt, then cook, stirring frequently, for 25 minutes or until soft and lightly caramelised, but not brown. Remove from heat, discard thyme sprigs and cool.
  4. Step 4
    Combine the Praise Whole Egg Mayonnaise and mustard, then toss with potato, onion and most of the parsley. Season, then transfer to a plate. Roughly chop bacon and scatter over salad with the remaining parsley. Serve topped with the tomatoes. Serves 4-6 as a side
 
 
 
 
Baked red onions
 
Baked red onions
 
Ingredients
               
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Method                            

  1. Step 1
    Preheat oven to 200°C. Thread a bamboo skewer through each onion. Place in a large saucepan, trimming skewers to fit. Cover with cold water. Cover and simmer over medium-low heat for 20 minutes or until just tender. Transfer to a plate. Cool for 10 minutes.
  2. Step 2
    Remove skewers. Cut each onion in half crossways. Scoop out flesh, leaving 3 outer layers. Chop flesh.
  3. Step 3
    Place the onion halves, cut-side up, in a lined baking dish. Heat the oil in a frying pan over low heat. Cook chopped onion, breadcrumbs and rosemary for 1-2 minutes. Stir in the vinegar and raisins for 1 minute or until the liquid evaporates. Stir in half the parmesan. Divide mixture among onion halves. Top with remaining parmesan. Spray with oil. Bake for 15-20 minutes or until golden.

 
 
 
 
Onion and chorizo tart
 
Onion and chorizo tart
 
Ingredients                            
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Method                            

  1. Step 1
    Preheat oven to 200°C/180°C fan-forced. Heat half the oil in a 22cm (base) non-stick, heavy-based, ovenproof frying pan over medium-high heat. Cook chorizo, turning, for 1 to 2 minutes or until golden. Transfer to a plate lined with paper towel.
  2. Step 2
    Heat remaining oil in pan over medium-low heat. Cook onion, stirring, for 10 to 12 minutes or until very soft. Add sugar. Cook, stirring, for 2 to 3 minutes or until caramelised. Add tomato. Cook, stirring, for 2 minutes or until just soft. Top with chorizo.
  3. Step 3
    Trim pastry corners to form a circle. Place pastry over onion mixture, tucking in edges. Bake for 25 to 30 minutes or until golden. Turn out onto a plate. Slice and serve.
 
 
 
Onion and thyme breads
 
Onion and thyme breads
 
Ingredients
               
                              
  
  
 
 
Method                            
  1. Step 1
    Follow steps 1, 2 and 3 of cob loaf recipe, adding thyme with flour in step 2. Meanwhile, preheat oven to 200°C/180°C fan-forced.
  2. Step 2
    Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Cook onion, stirring, for 20 minutes or until caramelised. Remove from heat. Cool.
  3. Step 3
    Knead onions into dough. Divide dough into 12 portions. Roll into balls. Press balls into 12cm rounds. Brush a frying pan with oil. Heat over medium-high heat. Cook dough, brushing pan with oil, for 2 to 3 minutes each side or until puffed and cooked through. Turn bread onto a wire rack to cool. Serve at room temperature
 
 
 

Onion sauce
 
Onion sauce
 
Ingredients
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Method                            
  1. Step 1
    Melt butter in a frying pan over medium-low heat. Add onion and garlic. Cook, stirring occasionally, for 10 minutes or until onion starts to caramelise.
  2. Step 2
    Add flour. Cook, stirring, for 2 to 3 minutes. Gradually add stock. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until slightly thickened. Season with pepper.
 
 
 
Pickled red onion
Pickled red onion
 
Ingredients
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Method                            

  1. Step 1
    Place the onion in a saucepan over medium heat. Quarter beetroot and add to pan with the coriander, sugar and 1 tablespoon salt. Cover with red wine vinegar and 1/4 cup (60ml) water and bring to a simmer. Remove from heat and transfer to a bowl. Cool slightly, cover and chill overnight, then serve.
 
 
 
Caramelised onion and brie mini quiches
 
Caramelised onion and brie mini quiches
 
Ingredients                            
  
 
 
 
  
 
Method                            
  1. Step 1
    Preheat oven to 200C/180C fan-forced. Using a 7cm-round cutter, cut 24 rounds from pastry. Press into holes of two 12- hole, 1 1/2 tablespoon-capacity round-based patty pans.
  2. Step 2
    Place eggs, cream and parmesan in a large jug. Whisk to combine. Season with salt and pepper. Spoon onion into pastry cases. Top with brie. Pour over egg mix. Sprinkle with rosemary. Bake for 12 to 15 minutes or until golden and set. Serve.
 
 
 
 
Onion, ricotta and thyme tart
 
Onion, ricotta and thyme tart
 
Ingredients                             
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Method                            

  1. Step 1
    Melt butter in a large frying pan over medium heat. Add onion and cook, stirring, for 5 to 7 minutes or until softened.
  2. Step 2
    Add garlic and sugar. Cook, stirring, for 2 minutes or until sugar is dissolved. Add vinegar and cook, stirring occasionally, for 5 minutes or until liquid is absorbed and onions are caramelised. Remove from heat.
  3. Step 3
    Preheat oven to 200°C. Line a 23cm loosebased fluted tart pan with pastry, trimming excess. Refrigerate for 30 minutes.
  4. Step 4
    Place pan on an oven tray. Cover pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove paper and rice or weights. Reduce oven temperature to 180°C.
  5. Step 5
    Spoon onion mixture over pastry. Whisk eggs and sour cream in a jug until well combined. Season with salt and pepper. Pour egg mixture over onion mixture. Sprinkle with ricotta and thyme. Bake for 25 to 30 minutes or until tart is golden and just set. Remove from oven. Set aside to cool for 5 minutes. Remove from pan.
  6. Step 6
    Cut into wedges.



Tomato, red onion and balsamic salsa
 
Tomato, red onion and balsamic salsa
 
Ingredients                            
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Method                            

  1. Step 1
    Place oil, garlic and vinegar in a bowl. Add tomatoes, onion and parsley. Season with salt and pepper and stir to combine. Stand for 10 minutes. Serve with barbecued steak or lamb kebabs.
 
 
 
 
 
Beer-baked sweet onions
 
Beer-baked sweet onions
 
Ingredients                            
 
  
  
 
Method
  1. Step 1
    Preheat oven to 180C/160C fan-forced. Trim the base of 1 onion to sit flat. Using a small sharp knife, cut a cross in the top of onion. Using the knife, carefully open up the top of the onion and insert 1 bay leaf. Place in a roasting pan. Repeat with remaining onions and bay leaves.
  2. Step 2
    Drizzle each onion with 1 tablespoon beer. Season with salt and pepper. Cover pan tightly with foil. Roast for 1 hour or until onions are tender, drizzling with remaining beer halfway through cooking.
  3. Step 3
    Remove foil. Roast onions for a further 10 minutes or until skins are crisp. Serve.
 
 
 
Blooming onion
 
Blooming onion
 
Ingredients
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Spicy dipping sauce

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Method
  1. Step 1
    Combine mayonnaise, tomato sauce, paprika, horseradish cream and cayenne pepper in a bowl. Season. Set aside.
  2. Step 2
    Combine 1 cup plain flour, 1/2 tsp paprika and 1/4 tsp cayenne pepper in a bowl. Season.
  3. Step 3
    In a separate bowl, beat 2 eggs and 1/2 cup milk.
  4. Step 4
    Peel 2 brown onions and place, base-side down, on a board. Make 16 cuts down each onion to create petals, keeping the base intact. Turn onions over and carefully fan out. Holding onion from base, dip in flour mixture, coating petals thoroughly. Shake off excess. Dip in egg mixture, and again in flour mixture, so each petal is thoroughly coated.
  5. Step 5
    Heat 1L vegetable oil in a wok to 175C. Immerse onions, 1 at a time, cut-side down in the oil for 2-3 minutes. Turn over and cook for 1-2 minutes or until golden. Drain on paper towel. Serve immediately with the spicy dipping sauce.
 
 
 
 
                       
    

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