ONIONS IMAGES RECIPES
RECIPE: SCALLOPED POTATOES WITH ONIONS AND CHEDDAR CHEESE
Provided by Nealey Dozier
Categories Dinner Casserole Side dish Baked good
Total Time 0S
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Lightly grease a medium sized (1-1/2 to 2 quart) gratin or baking dish.
- In a large Dutch oven, melt the butter over medium heat. Add onions and sauté until softened, about 5 minutes. Add the milk (or milk and water), garlic, and Dijon mustard and bring to a gentle boil over medium heat. Add a generous amount of salt and pepper.
- Meanwhile, slice the potatoes to 1/8-inch thickness, using a food processor or mandoline for even thickness. (Do not rinse the potatoes.) Add the potatoes to the milk and allow to simmer until the potatoes are almost tender — they should still have some resistance when poked with a paring knife — about 10 minutes.
- Using a slotted spoon, transfer half of the potatoes and onions to the baking dish. (Discard the milk or save for another culinary use.) Season generously with salt and pepper and top with 3/4 cup cheddar cheese. Cover with the remaining potato mixture, season again with salt and pepper and top with remaining cheese. Pour the cream evenly over the potatoes and cheese.
- Bake until crisp and golden on top, 50 minutes to 1 hour. Allow to cool for at least 10 minutes before serving. (Leftovers make a perfect breakfast side.)
Nutrition Facts : SaturatedFatContent 13.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 34.6 g, SugarContent 8.3 g, ServingSize Serves 8, ProteinContent 12.8 g, FatContent 22.5 g, Calories 384 cal, SodiumContent 212.7 mg, FiberContent 2.4 g, CholesterolContent 0 mg
RECIPE: SCALLOPED POTATOES WITH ONIONS AND CHEDDAR CHEESE
Provided by Nealey Dozier
Categories Dinner Casserole Side dish Baked good
Total Time 0S
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Lightly grease a medium sized (1-1/2 to 2 quart) gratin or baking dish.
- In a large Dutch oven, melt the butter over medium heat. Add onions and sauté until softened, about 5 minutes. Add the milk (or milk and water), garlic, and Dijon mustard and bring to a gentle boil over medium heat. Add a generous amount of salt and pepper.
- Meanwhile, slice the potatoes to 1/8-inch thickness, using a food processor or mandoline for even thickness. (Do not rinse the potatoes.) Add the potatoes to the milk and allow to simmer until the potatoes are almost tender — they should still have some resistance when poked with a paring knife — about 10 minutes.
- Using a slotted spoon, transfer half of the potatoes and onions to the baking dish. (Discard the milk or save for another culinary use.) Season generously with salt and pepper and top with 3/4 cup cheddar cheese. Cover with the remaining potato mixture, season again with salt and pepper and top with remaining cheese. Pour the cream evenly over the potatoes and cheese.
- Bake until crisp and golden on top, 50 minutes to 1 hour. Allow to cool for at least 10 minutes before serving. (Leftovers make a perfect breakfast side.)
Nutrition Facts : SaturatedFatContent 13.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 34.6 g, SugarContent 8.3 g, ServingSize Serves 8, ProteinContent 12.8 g, FatContent 22.5 g, Calories 384 cal, SodiumContent 212.7 mg, FiberContent 2.4 g, CholesterolContent 0 mg
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Reviews 3
Total Time 0S
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Total Time 0S
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- Cook until caramelized. Keep cooking the onions, stiring frequently, until they are brown all over and completely limp. Caramelized onions take some time — anywhere from 20 minutes to 45 minutes total cooking time depending on how deeply caramelized you like your onions. A browned glaze will develop on the bottom of the pan. When you judge your onions to be done, splash a little water or wine into the pan to dissolve the glaze. The water will bubble furiously. Stir and scrape until all the water has evaporated. If you want super dark onions, you can repeat this process again. Caramelized onions are completely soft and have a rich, dark color. They will have lost all their pungency and taste sweet.
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RECIPE: SCALLOPED POTATOES WITH ONIONS AND CHEDDAR CHEESE
From thekitchn.com
Reviews 5
Total Time 0S
Category Dinner, Casserole, Side dish, Baked good
Calories 384 cal per serving
Reviews 5
Total Time 0S
Category Dinner, Casserole, Side dish, Baked good
Calories 384 cal per serving
- Bake until crisp and golden on top, 50 minutes to 1 hour. Allow to cool for at least 10 minutes before serving. (Leftovers make a perfect breakfast side.)
See details
HOW TO COOK ONIONS CORRECTLY | KITCHN
From thekitchn.com
Reviews 3
Total Time 0S
Calories 215 cal per serving
Reviews 3
Total Time 0S
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- Cook until caramelized. Keep cooking the onions, stiring frequently, until they are brown all over and completely limp. Caramelized onions take some time — anywhere from 20 minutes to 45 minutes total cooking time depending on how deeply caramelized you like your onions. A browned glaze will develop on the bottom of the pan. When you judge your onions to be done, splash a little water or wine into the pan to dissolve the glaze. The water will bubble furiously. Stir and scrape until all the water has evaporated. If you want super dark onions, you can repeat this process again. Caramelized onions are completely soft and have a rich, dark color. They will have lost all their pungency and taste sweet.
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