Roasted Onions

[Deleted]

Roasted Onions

I don't have a receipe it was just handed down. Here is what I do

Microwave

Pierce an large onion all over with a knife.

Place in microwave and cover with damp paper towel.

Microwave on high 5 minutes. Might have to add another 5 minutes. It will be shrunk up and skin will be wrinkled.

Let cool then remove skin. Peel onion into large pieces. Drizzle a littl olive oil on top then a little Balsamic vinegar. You can add some sliced black olives and fetta or gorganzola cheese to this. Eat warm as side dish.

Oven

Wrap pierced onion in aluminum foil. Bake in 400 degree oven for 40 minutes or a little less depending on size of onion.

Use the yellow or sweet onion. I tried this with red onion and it doesn't taste right.

Good luck

[kit]

Thanks for the idea Alan. I'll be sure to try it because I LOVE onions.

[Clipper]

I will be trying that real soon Alan. I have a bottle of fairly decent quality balsamic that I received as a gift and I love roasted onions. In the past I have simply peeled them, cut off the stem end, leaving the root end intact, lightly sprinkled them with Italian seasoning drizzled them lightly with olive oil and fresh cracked pepper, wrapped them in foil and baked them on the grill or in the oven.

The alternative of using a balsamic vinegar and a little good olive oil when serving sounds absolutely delish.

I agree with you when it comes to cooking red onions. I have tried using red onions in cooking when we were out of yellow onions. They simply don't saute' and caramelize well, and have a very different flavor. Yuk! Great salad material. Not good for cooking. We are fortunate to live so close to Georgia. We get tons of fresh Vidalia's here when they are in season. Local folks buy truckloads of them in 25 and 50 lb bags and sell them off the tailgate of their pick-up truck along side the road. In late years Texas has produced some "sweet" onions that are quite good also. When Vidalias first hit the stands we buy a 25# bag, peel and cut them up, and freeze them for later use. When fresh from the bag, I love a slab of sweet onion on bread with a little dijon mustard and a sprinkle of fresh cracked pepper. (pass the Tums and breath mints please)

Has anyone else noted that in the last few seasons, regular yellow onions have been super strong tasting? I have restricted our buying to "sweet onion" varieties due to the extremely strong and over powering flavor of the common, run of the mill, yellow onions available around here.

[Deleted]

@ Clipper. You are right about the regular onions they do seem to smell a lot stronger. I was just peeling one for a Zuchinni stew for tonight and buy was it strong. Had to put the cold water faucet on to grab the aroma. Oh well.
Enjoy the onions!

[Clipper]

The wonderful smell of saute'd onions is permeating the house as we speak. Kathy is cooking some onions to put over cabbage perogies and potato/cheese perogies for supper. She puts the onions in a saute pan with some butter, sprinkles just a very light sprinkling (1/2 tsp or so) of granulated sugar to help them caramelize, and sweats them down until they are sweet, brown, and luscious. She then cooks the perogies which have already been boiled and drained, in with the butter and onions. Then we spoon the onions and butter over the perogies. She spent about 3 or 4 hours yesterday making perogies. We will have 3 or 4 freezer bags of them in the freezer for later use.

The smell alone has my mouth salivating.

[Deleted]

Nov 30, 2012 16:46:06 GMT -5 Clipper said:

The wonderful smell of saute'd onions is permeating the house as we speak. Kathy is cooking some onions to put over cabbage perogies and potato/cheese perogies for supper. She puts the onions in a saute pan with some butter, sprinkles just a very light sprinkling (1/2 tsp or so) of granulated sugar to help them caramelize, and sweats them down until they are sweet, brown, and luscious. She then cooks the perogies which have already been boiled and drained, in with the butter and onions. Then we spoon the onions and butter over the perogies. She spent about 3 or 4 hours yesterday making perogies. We will have 3 or 4 freezer bags of them in the freezer for later use.

The smell alone has my mouth salivating.

If I can find a flight to your nearest airport I should be there in a few hours. SAVE ME SOME!!!!! ;D

[Clipper]

LOL! I was thinking the same thing about your zucchini Alan. I love zucchini stew. When we still grew our own garden I loved young and tender zucchini sliced thin and used in salads, cut into long spears, marinated and grilled, and when more mature and large, sliced and dipped in egg and flour before frying. Another good way to cook it is stir fried. Cut it into about a 1/2 inch dice, slice a rib of celery in 1/4 inch slices, crush a clove or two of garlic, toss in a some onion, sliced thin and separated into rings or strips, a pinch of red pepper flakes, a splash of fish sauce and/or soy sauce, and either shrimp or that fake crabmeat you can buy at the super market. Stir fry all that, and than add a bit of a corn starch slurry for liquid and to thicken it slightly. Serve it over rice for a complete, relatively inexpensive, and nutritious meal.

I would eat your zucchini stew with a few saltines, or some garlic and herb, store bought croutons along with a liberal sprinkling of Parmesan cheese. I love zucchini stew with tomatoes, onions, garlic, oregano, basil and onions and a couple of jalepenos for a little heat.

PS: The batch of perogies that Kathy was cooking for today's supper, is now history. Sorry about that. I just finished a small piece of pumpkin cake with cream cheese frosting and I am sitting here enjoying a nice hot cup of coffee.

I hope you stew was as good as it sounds.

[chris]

Do the same with garlic (roast in the oven and then use to spread on toasted bagettes. Delish

[Clipper]

Kathy does that with garlic and then squeezes the roasted garlic out and uses it to make garlic mashed potatoes.