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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.

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  1. Calzone is the first that comes to mind. What cheeses do you think would complement the onions?

    1. 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.

      1. Ummm..I want the recipe for the soup. Pretty please?

        6 Replies
        1. re: clamscasino

          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.

          1. re: lexpatti

            Thanks lexpatti, that sounds delicious. Do you think it would work with chicken stock as well?

            1. re: clamscasino

              I looked at a few recipes which included both chicken and beef but didn't see any that were just chick - but I'm one for trying it just the same - its how you accidently (or intentially) come up with a new great recipe - go for it!!

              1. re: lexpatti

                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.

                1. re: clamscasino

                  Awesome awesome, so glad you created a masterpiece for your cookbook. Soooo nice a cold snowy day. :-) I'll have to do the bread and swiss cheese on my leftovers in the freezer.

            2. re: lexpatti

              Sounds nice, I'm going to try this! Any cheese suggestions anyone? Gruyere? crusty bread?

          2. 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!)

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              1. I love roasted red onions over fried polenta triangles with a mild, creamy chevre.

                1. Awesome, thanks all. I love the ones where the Red Onions are main stage. Keep em coming.

                  1. Twice Baked Onions - Cut off the tips and remove the paper peel. Roast @ 350 or 400 for 45 minutes. Remove from heat. Slice in half along the equator. Stick a fork into each center and twist, removing a plug of cooked onion. Mince the plug along with some bread crumbs, shredded cheddar, herbs and spices of your choice, and anything else you might find intersting as a 'stuffing'. Mound the stuffing into each onion half and return the onions to bake again until the cheese melts. Small onions make nice plated appetizers; large ones are a perfect side dish for roast beef or pork.

                    2 Replies
                    1. re: KiltedCook

                      yum, that sounds wonderful - thank you. I remember my gr. mother cooking onion whole (wrapped in foil) and loving them back then.

                      1. re: KiltedCook

                        Our roast onions are pretty un-chowish, and maybe they sound awful, but we love them. Slice a medium onion in half along the equator, scoop out enough of the middle to sprinkle 1/2 teaspoon of granulated beef bullion into the little hole. Top with a couple shakes of worchestershire. Put in a baking dish with a little water or broth, and bake, covered with foil at 350 for about 45 minutes, until tender. Uncover, and sprinkle with fresh grated parmesan, and a little rosemary, and broil til bubbly.

                        We love these, and I have been known to make a meal out of them.

                      2. To highlight the onion, I won't do anything complicated.

                        Just a simple scrambled egg or quiche with the roasted red onion incorporated, top with more of the onion, a dollop of creme frachie, that's it.

                        Or put it on a flatbread, top with crumbled goat cheese or ricotta, and sprinkle a lot of the red onion all over it. Drizzle with some extra virgin olive oil and serve.

                        1. I peel, semi-slice in quarters, and add butter and coarse romano to my red onions, then wrap then in foil and grill them with the meat. My pork tenderloins take exactly 22 minutes, same as the onions. My rib eyes take 14 minutes (with smoke) so I start the onions 8-10 minutes prior.

                          1. Make up your onions as per your soup recipe, right up until you add the flour. spread on layers of phyllo brushed with butter, and top with fresh thyme, sliced pears or figs, and crumbled blue cheese.

                            Bake at 200c for 12 mins. eat at room temp.

                            2 Replies
                            1. re: purple goddess

                              Yum, thank you. Is this a pizza, leaving it flat, or do you roll this up. Are you putting the onion in between each layer - like spanikopita (sp?) or just one layer of onions on top? I love phyllo too.

                              1. re: purple goddess

                                hey purple g! happy new year! your recipe sounds sinfully delicious! i think it'd be great for a big brunch for which i have to plan food -- because it is served at room temp!

                                ps, how are your tomatoes? ripe yet? or is it too early in the season?

                              2. I haven't tried this recipe for Roasted Stuffed Onions yet, but it's on my "to do" list....

                                http://smittenkitchen.com/2007/11/roa...

                                1. The other night I pan sauteed red onions in butter balsalmic and a little brown sugar until they were carmelized, then we grilled some steaks and topped it with the grilled onions so good.

                                  1. wow, your soup sounds like a winner. I love to use red onions in the French Onion soup I make. I don't roast them, but saute and let them cook all the way down for a loonnnng time, they carmalize beautifully with very little help from any other additions.
                                    I thought I saw on chowhound a while back red onion jam?

                                    1 Reply
                                    1. re: chef chicklet

                                      I sometimes sautee them long too, recently sauteed a nice mix of onions, leeks or was it fennel, tomatoes at the end - this was a crostini or bruschetta topping over goat cheese. It was excellent. Personally I love red onions the best when just roasted in big chunks - I am going to something with this soon.

                                    2. A simple Alsatian onion tart would highlight the onions, though I think onions are the start players in any respectable patty melt.

                                      1 Reply
                                      1. re: JungMann

                                        Yum Yum Yum, I just did a google search on this - definately in my future, maybe even a foccacia bread might work too - I found several that use puff pastry. Can't wait , thanks.

                                      2. I haven't tried this one yet, but it looks good. It's in the current issue of Food and Wine magazine.

                                        http://www.foodandwine.com/recipes/sl...

                                        1. I use red onions in a green bean salad a lot, and I find they go well with the pomegranate syrup/molasses that I use for acidity. Similar flavours with the red onion and pomegranate molasses along with some olive oil and spinach baked in a little folded bread (middle eastern appetizer) I'm going to try carmalizing thin slices of the red onions, adding the molasses and then baking it on a dough like a pizza. It just sounds good!