THE RED ONION RECIPES
RED ONION MARMALADE RECIPE | ALLRECIPES
Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.
Provided by kdominy
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.
Nutrition Facts : Calories 111.5 calories, CarbohydrateContent 11.7 g, CholesterolContent 3.8 mg, FatContent 4.9 g, FiberContent 0.6 g, ProteinContent 0.5 g, SaturatedFatContent 1.4 g, SodiumContent 14.9 mg, SugarContent 9.1 g
BEETROOT & RED ONION TARTE TATIN RECIPE | BBC GOOD FOOD
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
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
More about "the red onion recipes"
RED ONION CHUTNEY RECIPE | BBC GOOD FOOD
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.
From bbcgoodfood.com
Total Time 45 minutes
Category Buffet, Condiment, Lunch, Snack, Supper
Cuisine British
Calories 24 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Buffet, Condiment, Lunch, Snack, Supper
Cuisine British
Calories 24 calories per serving
- 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.
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CUCUMBER AND RED ONION SALAD RECIPE: HOW TO MAKE IT
This cucumber and onion salad is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I always come home with an empty bowl! —Brynn Steckman, Westerville, Ohio
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 31 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 31 calories per serving
- Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.
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RED ONION GRAVY RECIPE - BBC FOOD
The secret to this onion gravy recipe is the long slow cooking of the onions and the best quality stock you can find.
From bbc.co.uk
Reviews 4
From bbc.co.uk
Reviews 4
- Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper.
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ROASTED BEETROOT SALAD | VEGETABLES RECIPES | JAMIE OLI…
Beetroot is one of my favourite vegetables. I prefer to buy bunches of them with the leaves on, as the stalks and leaves are so tasty and nutritious.
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 339 calories per serving
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 339 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Trim the stalks from the beetroot bulbs, reserving the leaves, then slice into 1cm pieces. Place in a baking tin, add 2 tablespoons of olive oil and fill the tin to a depth of about 5cm with water.
- Cover the dish with tin foil, then bake for 1 hour to 1 hour 15 minutes, or until a knife slips easily into the flesh and the skins slide off. Remove the beets from the tin and leave to cool.
- Peel and chop the onions into wedges, peel and finely chop the garlic, then drain and rinse the capers. Pick and chop all the herbs.
- On a baking tray, toss the onion wedges in 2 tablespoons of the olive oil and season well. Add these to the oven too, and roast for about 30 minutes, or until soft. Remove and set aside to cool.
- When the beetroot is cool enough to handle, rub off the skins, then cut into wedges (wear plastic gloves for this, or your hands will be pink for days). Set aside.
- Blanch the beetroot stalks and leaves in a pan of boiling salted water for about 2 minutes, then drain well.
- Heat the remaining tablespoon of oil in a pan over a high heat, add the beetroot stalks and garlic and fry for a few minutes, until the garlic is golden. Then turn down the heat to medium, pour in the wine and cook for 10 minutes. Add the beetroot leaves, season, and cook until wilted.
- To make the vinaigrette, whisk the vinegar into the mustard, then stir in the olive oil and season to taste. Set aside.
- Now put the salad together. In a large serving bowl, gently toss the roasted beetroot and red onions with the stalk mixture, chopped herbs, capers and vinaigrette, then mix through the watercress and serve.
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BRAISED RED CABBAGE WITH RED ONION AND APPLES - FOOD.COM
Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 227.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 227.8 per serving
- Remove bay leaf and season with salt and pepper to taste.
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BEEF STROGANOFF & RICE | BEEF RECIPES | JAMIE OLIVER RECIPES
This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.
From jamieoliver.com
Total Time 15 minutes
Calories 592 calories per serving
From jamieoliver.com
Total Time 15 minutes
Calories 592 calories per serving
- Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
- START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
- Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
- Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
- Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
- Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
- Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
- Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
- Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.
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CARAMELISED RED ONION CHUTNEY RECIPE RECIPE - FOOD.…
This one is a really lovely chutney.
Use it on or in quiches, pizzas, plain biscuits, sandwiches or just with a cheese platter, I am sure you will love it.
I do keep this in the fridge, and it never lasts long, so I am not sure as to its time of keeping, but would say at least 5-6 months.
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 373.2 per serving
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 373.2 per serving
- You must have a taste but really (before you eat it) this should left for a month or maybe even more for the flavours to blend and mature. .
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VEGAN TOAD-IN-THE-HOLE WITH RED ONION GRAVY RECIPE - BBC F…
Make sure you don’t thaw the vegan ‘sausages’ in this recipe before adding them to the hot oil – this ensures that everything cooks at the correct time.
Each serving provides 715 kcal, 34g protein, 75g carbohydrate (of which 9g sugars), 28g fat (of which 6g saturates), 12g fibre and 4.7g salt.
From bbc.co.uk
Reviews 3.8
Cuisine British
Calories 715kcal per serving
From bbc.co.uk
Reviews 3.8
Cuisine British
Calories 715kcal per serving
- Serve the freshly cooked toad-in-the-hole with the hot onion gravy.
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BRAISED RED CABBAGE WITH APPLES RECIPE - NYT COOKING
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 102 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 102 per serving
- Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
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ONION CHUTNEY (SOUTH INDIAN RECIPE) » DASSANA'S VEG RECIP…
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FRENCH ONION SOUP WITH RED WINE | LA BREA BAKERY
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