Guest guest Posted February 21, 2000 Report Share Posted February 21, 2000 * Exported from MasterCook * Oven Roasted Sweet Onions Recipe By : http://sweetonionsource.com Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sweet onions -- about 8 ounces each 3 cloves garlic -- peeled, sliced thinly 3 bay leaves 8 parsley stems 3 sprigs fresh sage or 1/2 teaspoon dried 2 sprigs fresh oregano or 1/4 teaspoon dried 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil Heat oven to 500 degrees. Cut unpeeled onion into eighths. Place onion wedges in a single layer in a shallow baking dish. Sprinkle with garlic and herbs. Season with salt and pepper; drizzle evenly with vinegar and olive oil. Roast until onions are lightly caramelized and barely tender, 12-15 minutes. Remove from oven and let cool. Serve at room temperature. Yield: 4 servings - - - - - - - - - - - - - - - - - - NOTES : This delicious accompaniment for meat or poultry comes from Bradley Ogden, renowned co-owner/chef of the Lark Creek Inn and One Market, two of Northern California's most popular restaurants. Adapted from Breakfast, Lunch & Dinner (Random House) by Bradley Ogden. All rights reserved. * Exported from MasterCook * Southwestern Pasta Recipe By : http://sweetonionsource.com Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large sweet onions (about 2 1/4 lbs. total) 3 tablespoons olive oil 1 1/2 teaspoons ground cumin -- or more to taste 1 1/2 teaspoons chili powder -- or more to taste 3/4 teaspoon salt 1 Dash cayenne pepper 1 1/2 cups fresh or canned diced tomatoes 3/4 cup fresh or frozen corn kernels 2 jalapeno or serrano chile peppers -- seeded and finely chopped 1 1/2 cups chicken stock or reduced-sodium canned chicken broth 12 ounces Red Chili Fettuccine or other pasta -- cooked as package directs 6 ounces goat cheese or feta cheese -- crumbled Fresh cilantro sprigs for garnish Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings. In a large deep skillet, heat olive oil over medium-low heat. Add onions, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes. Stir in the tomatoes, corn and chiles and cook 2 minutes longer. Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes. Combine the sauce, cooked pasta and goat cheese, stirring and tossing to soften the cheese. Serve on warm dishes and garnish with cilantro. Yield: 4 to 6 servings. - - - - - - - - - - - - - - - - - - NOTES : Enjoy this Southwestern-style pasta as a first course, side dish or entree. If Red Chili Fettuccine is not available, substitute your favorite pasta and increase the spices to suit your taste. For variation, try adding a bit of grated Dry Monterey Jack or Parmesan instead of the goat cheese. * Exported from MasterCook * Sweet Onion Relish with Dill Recipe By : http://sweetonionsource.com Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 6 large sweet onions (approximately 3 pounds) -- peeled; thinly sliced 1/4 cup balsamic vinegar 3/4 cup chicken stock 2 tablespoons honey Salt and pepper to taste 1/4 cup chopped fresh dill -- or 1 tablespoon dry In a large skillet over low heat, heat the oil. Sauté the onions for about 15 minutes, or until soft but not browned. Add vinegar and simmer for 10 minutes or until liquid is reduced by half. Add chicken stock; cook until liquid is reduced by half. Add honey, salt and pepper to taste; stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks refrigerated in tightly sealed glass jars. Yield: 6 cups. - - - - - - - - - - - - - - - - - - NOTES : A zippy relish from noted cookbook author Jeanette Ferrary. Jeanette is co-author with Louise Fiszer of A Good Day for Soup, Jewish Holiday Feasts, and Sweet Onions & Sour Cherries. * Exported from MasterCook * Sweet Onion, Portobello, and Fontina Sandwich Recipe By : http://sweetonionsource.com Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large sweet onion -- sliced about 1/4-inch thick Olive oil as needed Salt Freshly ground black pepper 4 portobello mushrooms -- about 4-1/4 to 5 inches in diameter, stems removed 1/4 cup mayonnaise 4 round sandwich rolls -- split 1 cup diced -- roasted red bell peppers 4 ounces Fontina cheese -- sliced Arugula (optional) or other leafy green Separate onion slices into rings; toss with 1 tablespoon olive oil. Season well with salt and pepper; spread out on a baking sheet. Brush mushrooms on both sides with olive oil; season well with salt and pepper. Put on a baking sheet. Bake vegetables at 500 degrees F until onions just begin to brown and mushrooms are tender and lightly browned, about 10 minutes. Meanwhile, spread 1/2 tablespoon mayonnaise on cut sides of each roll. When vegetables are done, layer 1/4 cup roasted peppers, 1 mushroom, one fourth of the onion slices, and one fourth of the cheese slices on the bottom of each bun. Top with several leaves of arugula (optional) or other leafy green; cover with top of bun. Return to hot oven; bake until cheese melts, about 3 minutes. Yield: 4 servings - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.