Roasted Fennel & Tropea Onions
These tender, broiled vegetables make for a fantastic side dish.
Ingredients:
3-4 fennel bulbs, trimmed and coarsely chopped, with fennel fronds reserved and finely chopped
4 Tropea onions, peeled and roughly chopped
¼ cup olive oil
Sea salt
Method:
1. Preheat broiler.
2. Toss together all ingredients except fennel fronds with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more, or until vegetables are tender and browned in spots.
3. Serve sprinkled with fennel fronds.
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Tomato Salad with Corn, Summer Squash & Roasted Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 summer squash, diced
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels, summer squash and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.Â
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Thyme-Roasted Apples & Onions
Fresh thyme adds a savory note to these sweet roasted apples and caramelized onions—delicious on warm crostini or as a savory-sweet side.
Ingredients:
2 cups apple cider
3 tablespoons unsalted butter
2 yellow onions, peeled and cut into quarters
3 teaspoons chopped fresh thyme, divided
4 apples, peeled, cored and each cut into 4 wedges
½ teaspoon coarse kosher salt, plus additional for sprinkling
Method:
1. Boil cider in a large saucepan until reduced to about â…“ cup, about 20 minutes. Whisk in the butter. Season glaze with 1 teaspoon coarse salt.
2. Preheat to 425°. Butter two large rimmed baking sheets. Toss onions in a large bowl with 2 teaspoons of thyme and 3 tablespoons of glaze. Arrange in a single layer on one sheet. Toss apples in the same bowl with 2 teaspoons of thyme and 3 tablespoons of glaze. Arrange in a single layer on a second sheet. Sprinkle onions and apples with coarse salt and pepper.
3. Roast onions on the upper oven rack for 10 minutes. Place apples on the bottom rack. Roast onions and apples for 20 minutes. Remove both sheets from the oven. Drizzle remaining glaze evenly over onions and apples. Switch position of the sheets, then roast 20 minutes longer.
4. Increase oven temperature to 475°. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10 minutes longer. Transfer onions and apples to a large bowl. Season with coarse salt and pepper. Sprinkle with remaining 1 teaspoon thyme.
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Roasted Squash & Spinach Quiche
Dotted with balsamic vinegar caramelized onions, roasted squash and fresh spinach, this quiche is incredibly delicious, yet healthful.
Ingredients:
1 yellow onion, or 3 Cipollini onions, peeled
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1½ cups Turk’s Turban squash (or other winter squash of your choice), cut into 1-inch cubes
1 cup whole milk
5 large eggs
1 tablespoon fresh rosemary, minced
½ teaspoon fresh thyme
1 cup grated cheddar cheese
1 cup packed spinach leaves
Sea salt and fresh ground pepper
1 pre-prepared pie crust
Method:
1. Preheat the oven to 375°. Roll the prepared crust into a 12-inch circle (to fit a 9-inch pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
2. To make the filling: Quarter the onion, and slice thinly. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. (This will take about 20 minutes). Right before the onion finishes cooking, add balsamic vinegar to the pan and cook for a few more minutes. While the onion is caramelizing, spread the cubed squash on a baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften, about 20 minutes as well. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, cheese, salt, and pepper to the eggs. Place the caramelized onions, roasted squash, and baby spinach in the pie pan. Pour the egg mixture over the vegetables.
3. While the onion is caramelizing, spread the cubed squash on a baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften, about 20 minutes as well.
4. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, salt, and pepper. Add the caramelized onions, roasted squash, grated cheese, and baby spinach. Pour the mixture into the pie crust.
5. Bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature.
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Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
Ingredients:
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt
Method:
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.
2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.
3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.
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Roasted Cherry Tomatoes & Sweet Onions
This amazing spread is crafted from farm-fresh tomatoes, onions and hunks of roasted garlic.
Ingredients:
1 pound Sungold cherry tomatoes
1 sweet onion, cut into small wedges
¼ cup olive oil
4-5 cloves garlic, peeled
Sea salt
4-5 slices rustic country bread, sliced
Fresh basil, for garnish
Method:
1. Heat your oven to 400°.
2. Place the onion wedges, along with the tomatoes and unpeeled garlic cloves, onto a baking sheet and toss with the olive oil and two pinches of kosher salt.
3. Toss until everything is coated, slide into the hot oven, and roast for 35 to 40 minutes, stirring every 15 minutes or so. (They’re done when the tomatoes have burst and softened, the onions are soft, and both are browned in places.) In the last 10 minutes of roasting, toast your bread slices.
4. Spread each piece of toasted bread with the flesh of one roasted garlic clove. Arrange toasts on a plate or serving platter, and scrape the roasted tomatoes, onions and pan juices over the top. Sprinkle with a tad more salt, to taste, and the basil, if using.
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Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom or other summer tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.
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Roasted Onion Butter
This deeply-caramelized, deeply-flavorful butter from The Original Dish will be a new standby in your kitchen; try mixing it into mashed potatoes!
Ingredients:
2 pounds sweet onions, cut into 1-inch wedges
4 large garlic cloves
¼ cup olive oil
1 small bunch fresh thyme sprigs
1 small bunch fresh sage sprigs
Kosher salt
Freshly cracked black pepper
2 sticks (½ pound) salted butter, softened
¼ cup roughly chopped fresh sage
Method:
1. Preheat the oven to 400°. Add the onions to a 12-inch cast-iron skillet. Lightly smash the garlic cloves with the flat side of a knife and add them to the onions. Drizzle in the olive oil and toss to coat. Nestle the thyme and sage sprigs between the onions. Season with a good pinch of salt and freshly cracked black pepper.
2. Roast for 1 hour. Lower the oven temperature to 350°F. Roast for another 30 minutes, or until the onions are tender and slightly charred. Allow to cool at room temperature for about 30 minutes (the onions should still be slightly warm).
3. Remove the herb sprigs. Add the onions and garlic to a food processor, along with all of the olive oil from the skillet. Process until smooth.
4. Add the softened butter and chopped sage. Process until combined. Use the butter immediately or store in the fridge for up to a week.
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Sautéed Frying Peppers & Onions with Roasted Potatoes
Tossed with onions and roasted potatoes, these peppers are just as wonderful for brunch as they are for dinner!
Ingredients:
4 Jimmy Nardello peppers
2 Cipollini onions
1 pound French fingerling potatoes
4-6 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
Method:
1. Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well. Peel and slice Cipollini onions into 1-inch chunks.
2. Heat a large, seasoned cast iron skillet over medium-high heat until searingly hot. Reduce the heat to medium and add 2 tablespoons olive oil. Add the peppers and onions in a single layer. Cook without stirring or moving for 5 minutes, letting the steam build up under the peppers to soften. Flip with tongs and cook undisturbed for 5 minutes more, letting both peppers and onions blister and char in the oil.
3. Meanwhile, preheat oven to 400°. Wash fingerlings and slice into bite-sized chunks, then toss with 4 tablespoons olive oil, plus sea salt and fresh pepper to taste. Spread potatoes on sheet pan and roast for approximately 30-40 minutes, until cooked through and browned.
4. Add potatoes to skillet with peppers and onions. Season with salt and pepper if needed, serve hot.
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Roasted Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.
Ingredients:
4 tablespoons butter
1 pounds Cipollini onions, peeled and trimmed
Sea salt and fresh ground pepper
Method:
1. Adjust oven rack to center position and preheat oven to 325°.
2. Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes.
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