ISO a recipe that highlights roasted red onions - I love them
I made an excellent roasted red onion soup this morning - came out fantastic. I really want to create an interesting dish that really highlights roasted red onions, maybe a layered something - any ideas out there? I can't get enough of these, it's like a crazy craving. Maybe in a puff or something stuffed.
Calzone is the first that comes to mind. What cheeses do you think would complement the onions?
I'm crazy about cabbage strudel, made with buttery phyllo sheets wrapped around cabbage, a little salt / pepper / nutmeg-- and some onions. Sometimes add potatoes & mushrooms. I suppose more onions and less of the other vegetables would work fine.
No recipe to follow, I just sliced thin about 4/5 red onions - tossed a little olive oil, thyme, s&p, splash of balsamic vinegar and some honey (not much). Roasted 420 for about 30 min. (last 10 min, added minced garlic) stopping to stir a few times, then tossed in a few TBLS of flour. Added this to a large sauce pan of beef broth, then added a few tbls worstershire sauce, cayenne pepper (I love zip). Then left it on warm for an hour or so - the flavors concentrated so much that I needed to add some water. We threw some cheese (motz) on it - fantastic, although I think another cheese would have been better.
Lexpatti, I went for it! Used home-made chicken stock (7 to 8 cups) and proceeded very closely with your "non-recipe." I just used a couple of dashes of Worcestershire sauce, though instead of a "few tbls" (DH doesn't like it too much) and added a 3-inch squirt of anchovy paste.
I actuallly wrote down the quantities of stuff I used as I went along, (even the salt) as I am trying to "codify" some of my creations for the family cookbook my daugher wants to create. And I'm very glad I did in this case. It was delicous, especially on a verrry cold Saturday night.
Oh, and I topped the soup with slices of bread and Swiss cheese and put the bowls into the oven to melt it. The Swiss cheese was perfect with it.
The roasting of the onions, I think, is an ingenious sub for caramelizing them. I never can seem to get that technique right...maybe because I'm usually too pre-occupied with other kitchen tasks to give it the proper (stirring) attention.
If you want something truly homey and wintertime decadent, how about heaping a bunch of them into a big dish of Janssons Frestelse ("Jansson's Temptation"). Take a bunch of thinly sliced potatoes and layer them in a baking dish with jarred sprats and a generous amount of onions. Once you've made several layers, douse the whole thing in cream (or half and half) mixed with some of the reserved sprats liquid, and salt and pepper. Bake until the potatoes are soft and the whole thing is rich and creamy, with the saltiness of the fish and the sweetness of the onions. You might be able to use large anchovies instead, but the flavor is different. It's a simple and very satisfying dish, the onions and the fish give all the flavor.
(On a related note, anything with fish goes very well with roasted onions, I think!)
Sauteed Green Beans and Red Onion
Pan Grilled Chicken with Avocado and Red Onion Salsa
Red Onion and Honey Mustard Barbecued Chicken
Braised Red Cabbage with Red Onion and Apples
Roasted Tomato, Pepper, and Red Onion Soup
Parmesan and Red Onion Hors D'oeuvres
Red Onion Marmalade