Onion recipes

Balsamic-glazed onions

Ingredients

               

•    6 (350g) brown pickling onions, unpeeled (see note)
•    1 tablespoon olive oil
•    1 tablespoon balsamic vinegar
•    2 tablespoons caster sugar
•    1/4 cup Campbell's Real Stock Vegetable
•    5 sprigs fresh thyme leaves
•    2 green onions, thinly sliced

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

 

 

Ingredients                            

 

   190g (1 1/4 cups) plain flour                            

   1/2 teaspoon baking powder                          

   Pinch of salt                            

  1 x 375ml btl chilled lager-style beer (such as Carlton Crown Lager)                             

  Vegetable oil, to deep-fry                             

  4 medium (about 720g) white onions, cut into rings, rings separated                            

  Sea salt flakes

 

 

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

 

 

Ingredients                            

 2 tablespoons olive oil

 1kg brown onions, thinly sliced

 2 fresh thyme sprigs                             

 2 tablespoons plain flour                            

 1/2 cup sweet sherry

 6 cups Gravox salt-reduced chicken stock

 30cm baguette

 Olive oil cooking spray

 100g gruyere cheese, grated

 

 

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

 

 

Ingredients

               

•   3 (500g) medium red onions, unpeeled
•   25g butter
•   2 garlic cloves, thinly sliced
•   2 small red chillies, halved, deseeded, thinly sliced
•   1/2 cup dry white wine                             
•   1/2 cup Campbell's Real Stock Chicken                            
•   Chopped fresh flat-leaf parsley, to serve

 

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

 

 

Ingredients                            

•   6 roma tomatoes, halved lengthways
•   2 garlic cloves, thinly sliced lengthways
•  Olive oil spray
•   125g (1/2 cup) light sour cream
•   2 teaspoons chopped fresh dill
•   60ml (1/4 cup) olive oil
•   2 brown onions, halved, thinly sliced
•   1 tablespoon brown sugar
•   6 eggs, lightly whisked
•   50g baby rocket leaves
•   1 tablespoon balsamic vinegar

Method                            

1. Step 1
   Preheat oven to 200ºC. 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

 

Ingredients

•  1kg chat potatoes
•  250g tray vine-ripened cherry tomatoes
•  2 tablespoons olive oil
•  4 bacon rashers
•  3 onions, thinly sliced
•  3 thyme sprigs
•  1/2 cup (150g) Praise Whole Egg Mayonnaise
•  2 teaspoons Dijon mustard
•  1 cup flat-leaf parsley leaves, roughly chopped

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

 

 

Ingredients

               

•  4 (about 600g) red onions, peeled
•  1 tablespoon extra virgin olive oil
•  70g (1 cup) fresh sourdough breadcrumbs
•  1 tablespoon chopped fresh rosemary
•  1 tablespoon red wine vinegar
•  65g (1/3 cup) raisins, finely chopped
•  40g (1/2 cup) finely grated parmesan

 

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

 

 

Ingredients                            

•  2 tablespoons olive oil                           
•  1 chorizo sausage, thinly sliced                             
•  2 medium red onions, halved, thinly sliced                            
• 1 tablespoon brown sugar                            
• 200g grape tomatoes, halved                            
• 1 sheet frozen ready-rolled puff pastry, partially thawed

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

 

 

Ingredients

               

  1 quantity cob loaf dough (see related recipe)                            

  3 teaspoons fresh thyme leaves

  1/4 cup olive oil

  2 medium red onions, thinly sliced extra flour, to dust

 

 

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

 

 

Ingredients

•   30g butter
•   2 medium red onions, thinly sliced
•   1 garlic clove, crushed
•   1 tablespoon plain flour
•   1 cup Campbell's Real Stock Beef

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

 

Ingredients

•  1 red onion, sliced
•  1 baby beetroot, trimmed, scrubbed
•  1 cup coriander leaves
•  2 tablespoons caster sugar
•  1/4 cup (60ml) red wine vinegar

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

 

 

Ingredients                            

  

  3 sheets frozen ready-rolled shortcrust pastry, partially thawed

  4 eggs

  1/4 cup pure cream

  1/4 cup finely grated parmesan cheese

  1/2 cup caramelised onion with rosemary

  125g brie cheese, cut into 24 pieces 

  1 tablespoon fresh rosemary leaves

 

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

 

 

Ingredients                             

•  2 medium red onions, halved, cut into thin wedges
•  2 garlic cloves, crushed
•  2 tablespoons brown sugar
•  2 tablespoons red wine vinegar (see note)
•  1 1/2 sheets frozen shortcrust pastry, partially thawed
•  5 eggs, lightly beaten
•  1/2 cup extra-light sour cream
•  150g reduced-fat fresh ricotta
•  1 tablespoon chopped fresh thyme leaves

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

 

 

Ingredients                            

•  2 1/2 tablespoons extra-virgin olive oil
•  1 garlic clove, crushed                           
•  1 tablespoon balsamic vinegar                             
•  500g grape or mini roma tomatoes, roughly chopped                            
• 1 small red onion, finely diced                             
•  1/4 cup flat-leaf parsley leaves, chopped

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

 

 

Ingredients                            

  6 medium red onions, unpeeled

  6 small dried bay leaves

  1 cup beer

 

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

 

 

Ingredients

•   1 cup plain flour
•   1/2 tsp paprika
•   1/4 tsp cayenne pepper
•   2 eggs
•   1/2 cup milk
•   2 brown onions
•   1L vegetable oil

Spicy dipping sauce

•   1/2 cup mayonnaise
•   1 tbs tomato sauce
•   1/2 tsp paprika
•   1/2 tsp horseradish cream
•   1/4 tsp cayenne pepper

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.