BACON WRAPPED VIDALIA ONION | JUST A PINCH RECIPES
If you love grilled onions, then this is a recipe for you. The onion cooks until soft and full of smokiness. The bacon wrapped around the onion gets slightly crisp and smoky. Basting the onion during the cooking process not only adds flavor but it keeps the onion from drying out. The basting sauce adds so much savoriness. It's almost like a soup in the well of the onion. Gruyere cheese adds rich flavor and makes these wrapped onions seem fancy. So good!
Provided by Sherri Williams @logansw
Categories Vegetables
Prep Time 10 minutes
Cook Time 2 hours
Yield 4
Number Of Ingredients 11
Steps:
- Peel and cut about 1/2” of the onion tops. Trim off a small amount of the bottom of onions so they stand upright.
- With a spoon, scoop out a few of the inner layers of the onion leaving the majority of the outer layers.
- Brush onions with olive oil.
- Liberally sprinkle seasoning over each onion.
- Wrap bacon slices around each onion; secure with a toothpick.
- Prep smoker to 250 degrees F.
- Combine basting sauce ingredients in a mixing bowl.
- Put 2 tablespoons of sauce in the center of each onion.
- Smoke for 2 hours.
- Baste every 30 minutes.
- The last 5-10 minutes, place cheese inside and around onions allowing melting.
- Garnish with parsley.
STICKY ONION TART | JAMIE OLIVER VEGETARIAN RECIPES
Caramelised onions, sweet pops of garlic and buttery puff pastry, this one-pan tart is both impressive and incredibly easy to make. It's the perfect weekend treat.
Total Time 50 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
- Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
- Delicious served with goat’s cheese, a simple salad and a cold beer.
Nutrition Facts : Calories 352 calories, FatContent 21.6 g fat, SaturatedFatContent 13.6 g saturated fat, ProteinContent 4.4 g protein, CarbohydrateContent 35.3 g carbohydrate, SugarContent 13.5 g sugar, SodiumContent 0.6 g salt, FiberContent 3.5 g fibre
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