ONION SLIVERS RECIPES

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PICKLED RED PEARL-ONION SLIVERS RECIPE & VIDEO | MARTHA ...



Pickled Red Pearl-Onion Slivers Recipe & Video | Martha ... image

Homemade pickled pearl onions make for a flavorful and impressive side dish in this recipe from chef Daniel Humm's "Eleven Madison Park: The Cookbook."

Provided by Martha Stewart

Yield Makes about 1/4 cup

Number Of Ingredients 4

6 red pearl onions, peeled
2 teaspoons coarse salt
2 tablespoons olive oil
2 tablespoons red-wine vinegar

Steps:

  • Prepare an ice-water bath. Set a bowl in ice-water bath and set aside.
  • Halve onions lengthwise. Remove any centers that are not red. Slice each half into 5 half-moon-shaped pieces; season with salt.
  • Heat oil in a small skillet over high heat. Add onions and cook, stirring, 2 to 3 seconds. Add vinegar and toss to combine. Immediately transfer onions to bowl set in ice-water bath; let cool. Strain onions and discard liquid.

JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS RECIPE - FOOD.COM



Jamie Oliver's World's Best Baked Onions Recipe - Food.com image

I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 9

4 white onions, tennis-ball-sized, peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
grated parmesan cheese
sea salt
fresh ground black pepper
4 slices pancetta or 4 slices bacon

Steps:

  • Boil the onions in plenty of water for 15 minutes or until slightly tender.
  • Remove the onions from the pan and allow to cool.
  • With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
  • Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
  • Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
  • Finely chop these removed sections of the onion and add to the rest of the chopped onion.
  • Preheat the oven to 400°F.
  • Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
  • Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
  • Stir in the Parmesan and season.
  • Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
  • Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
  • Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
  • How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
  • I presume he is suggesting topping the baked onions with cheese.
  • When the onions are cooked right through, remove and serve.

Nutrition Facts : Calories 101.3, FatContent 7.5, SaturatedFatContent 4.6, CholesterolContent 27.4, SodiumContent 10, CarbohydrateContent 8.3, FiberContent 1.1, SugarContent 3.2, ProteinContent 1.1

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