RED ONION MENU RECIPES

Name: Beetroot & red onion tarte tatin
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 400g beetroot, cut into wedges; 1 red onion, cut into wedges; 3 tbsp olive oil; 2 tbsp rice wine vinegar; 2 tbsp soft brown sugar; 2 star anise; flour, for rolling; 500g block puff pastry (we used vegan Jus-Rol); 1 orange, zested; peppery green salad, to serve

BEETROOT & RED ONION TARTE TATIN RECIPE | BBC GOOD FOOD

Beetroot & red onion tarte tatin recipe | BBC Good Food image

Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration.

Provided by Elena Silcock

Categories Dinner, Main course

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 10

Ingredients

400g beetroot, cut into wedges
1 red onion, cut into wedges
3 tbsp olive oil
2 tbsp rice wine vinegar
2 tbsp soft brown sugar
2 star anise
flour, for rolling
500g block puff pastry (we used vegan Jus-Rol)
1 orange, zested
peppery green salad, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.
On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate – be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.

Nutrition Facts : Calories 444 calories, FatContent 27 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.9 milligram of sodium

RED ONION CHUTNEY RECIPE | BBC GOOD FOOD

Red onion chutney recipe | BBC Good Food image

This rich red onion chutney is easy to make and will enhance any salad - or try serving it with warm goat's cheese on toast.

Provided by Good Food team

Categories Buffet, Condiment, Lunch, Snack, Supper

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield Makes about 850ml/1½pts

Number Of Ingredients 5

Ingredients

8 red onions , sliced
100g caster sugar
100ml red wine vinegar
100ml red wine
dash grenadine syrup

Steps:

Place the onions and sugar in a saucepan, cover and cook over medium heat until soft, about 10 mins. Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more. Add the grenadine syrup and mix well. Leave to cool, then transfer to a sterilised jar and seal.

Nutrition Facts : Calories 24 calories, FatContent 1 grams fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.01 milligram of sodium

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