#caramelised onions

[vegan-nom-noms]

The Ultimate Vegan Burger

[beths-favourite-recipes]

Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns

[the-things-i-put-in-my-mouth]

Honey glazed halloumi with chipotle pilaf….

[upmala]

mixing caramelised onions into mashed potatoes? you know what that’ll do to a girl ??

[askwhatsforlunch]

Maple Goat’s Cheese Caramelised Onion Galette

This rustic Maple Goat’s Cheese Caramelised Onion Galette is bursting with flavours, and beautifully enhanced with the suave taste of Maple Syrup. It makes a simple yet hearty dinner. Happy Thursday!

Ingredients (serves 2 to 3):

1 cup plain flour

3/4 cup wholemeal flour

½ teapoon salt

4 tablespoons cold unsalted butter, cut into small chunks

1/3 cup ice water

1/2 tablespoon unsalted butter

1 tablespoon Rosemary Olive Oil

2 onions

1 large red onion

1 fluffy sprig fresh thyme

1 tablespoon apple cider vinegar

1 1/2 tablespoon pure (Grade A) Canadian Maple Syrup

¼ teaspoon fleur de sel or sea salt flakes

¼ teaspoon freshly cracked black pepper

90 grams/3 ounces soft goat’s cheese (such as Saint-Félicien or Saint-Marcellin)

In a large bowl, combine plain flour, wholemeal flour and salt. Give a good stir. Rub cold butter into flour mixture between your fingers until mixture resembles coarse meal. Gradually add ice water, stirring ingredients with your hand until a soft dough ball forms (you may not need all of it). Knead lightly a couple of minutes. Flatten into a disk.

Wrap tightly in cling film, and chill in the refrigerator at least an hour.

Melt butter with Rosemary Olive Oil in a large, nonstick skillet over medium-high heat. Peel and finely slice onions and red onions, and add to the hot skillet. Cook, stirring often to coat in butter and oil, until onions are softened and start browning, about 8 minutes. Remove thyme leaves from their sprig, and stir into the onions. Cook, a couple of minutes. Deglaze with apple cider vinegar. Stir in Maple Syrup, and cook a couple of minutes more, until caramelised. Stir in baby spinach until just wilted. Season with fleur de sel and black pepper. Remove from heat and let cool completely.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Onto a lightly floured surface, roll wholemeal pastry out into a large circle. Transfer wholemeal pastry circle onto prepared baking tray.

Spoon Maple caramelised onions onto the pastry, and spread out in an even layer, leaving out about 2cm/0.80″ on the edges.Then, liberally scatter chunks of goat’s cheese all over. Fold the edges of the pastry over the Maple caramelised onions.

Place baking tray in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes, until the wholemeal pastry is beautifully golden brown.

Serve Maple Goat’s CheeseCaramelised Onion Galette immediately, with dressed lettuce. 

[vegan-nom-noms]

Caramelized Onion Pasta

[beths-favourite-recipes]

Sharp Cheddar Cheese and Caramelised Onion Brioche Rolls

[garina]

In my experience there is also a window of about 10 seconds between 'perfectly caramelised' and ' scraping burnt onion off the bottom of the pan'. Probably because I have patience and concentration issues...

not a single recipe on earth is honest about how long it takes to caramelize onions

[the-things-i-put-in-my-mouth]

Chicken Sando, caramelised onions, Gouda, coleslaw, chips…..

[beaft]

terrifying moment today when i tripped and collided with a lamp post (2 weeks post top-surgery). felt a wet sensation on my chest. looked down to see a large brownish-red stain blooming across my torso. experienced maybe 30 seconds of frozen horror before i realised it was residue from the poorly constructed caramelised red onion and roasted pepper sandwich i had for lunch

[petermorwood]

When I saw this I thought "And Onions Don't Caramelise As Fast As Claimed".

Then I scrolled down a bit, and it came to pass....

:->

[askwhatsforlunch]

Goat’s Cheese, Bacon and Spinach Caramelised Onion Galette

On a chill and grey Winter day, a Goat’s Cheese, Bacon and Spinach Caramelised Onion Galette fragrant with herbs, cheesy and topped with crispy bacon, is exactly the hearty and simple dinner one craves. It has everything to cheer and warm one’s up! Happy Tuesday!

Ingredients (serves 4):

1 tablespoon unsalted butter

1 tablespoon Rosemary Olive Oil

2 onions

2 red onions

1 fluffy sprig fresh thyme

1 tablespoon apple cider vinegar

1 tablespoon pure local honey

2 cups fresh baby spinach, rinsed and spin-dried

¼ teaspoon fleur de sel or sea salt flakes

¼ teaspoon freshly cracked black pepper

450 grams/1 pound Rosemary and Cheddar Pastry

4 rashers smoked streaky bacon

90 grams/3 ounces soft goat’s cheese (such as Selles-sur-Cher or Saint-Marcellin)

1 large egg yolk

Melt butter with Rosemary Olive Oil in a large, nonstick skillet over medium-high heat. Peel and finely slice onions and red onions, and add to the hot skillet. Cook, stirring often to coat in butter and oil, until onions are softened and start browning, about 8 minutes. Remove thyme leaves from their sprig, and stir into the onions. Cook, a couple of minutes. Deglaze with apple cider vinegar. Stir in honey, and cook a couple of minutes more, until caramelised. Stir in baby spinach until just wilted. Season with fleur de sel and black pepper. Remove from heat and let cool completely.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Onto a lightly floured surface, roll Rosemary and Cheddar Pastry out into a large circle, roughly 30cm/12″. Transfer Pastry circle onto prepared baking tray.

Spoon spinach caramelised onions onto the Pastry, making sure to leave out any leftover moisture, and spread out in an even layer, leaving out about 2cm/0.80″ on the edges.Then, liberally scatter bits of smoked streaky bacon and chunks of goat’s cheese all over. Fold the edges of the Pastry over the spinach caramelised onions.

Lightly beat egg yolk, and brush the edges of the Pastry circle with it.

Place baking tray in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes, until the Pastry is beautifully golden brown.

Serve Goat’s Cheese, Bacon and Spinach Caramelised Onion Galette immediately, with dressed lettuce and a full-bodied red wine, like a good Bordeaux or Western Australian Shiraz.

[yaxaaska]

thinkin’ about onions

[tourdion]

ive never tried piccalily is it anything like branston pickle? sorry youre getting cancelled btw ♡

not only am i getting chased through the town as it is rn youre going to see my head on a spike by the end of the week for admitting ive never actually had branston 😞

[petermorwood]

Interesting recipe which I can see @dduane​ and me trying at some time in the not too distant.

Also Very Useful Info about how adding a little water now and then helps speed up the onion-caramelising process; it’s jogged the memory of a TV prog I once saw (can’t remember title) in which a couple of Indian ladies from the UK were browning a lot of onions for something or other, and they used the add-water trick as well.

Makes note.

Some food for thought here. (Disclosure: I’d have been a big fan of the onion-soup-mix school of onion dip thought. But I can’t get that here, and maybe it’s time to examine other options. Especially since onions can make my IBS give me grief…)

[bouncehousedemons]

Need to ignore the inner voice that tells me it fancies risotto for dinner, because every time, without fail, I get halfway through cooking it and am overwhelmed by the urge to stick my head in the oven.