DELICIOUS Stovetop and Oven Onion Recipes

Okay, here we go with my first set of onion recipes. I was going to put them all in one video, but it dragged on! In the video we have the oven and stove-top dishes, plus a quick tutorial at the start.

◀-------- CHAPTERS ---------▶
00:00 Basics
04:43 Free-form Onion Tart
09:21 Herby Crust Baked Onions
14:30 Marinated Roast Onions
18:13 Onion Gravy
21:42 Agrodolce Onions
24:41 French Onion Soup

AGRODOLCE ONIONS
2 red onions, sliced
½ cup brown sugar
1 cup red wine vinegar
1tsp salt
1TBSP olive oil
Place it all in a pan and cook for 15 mins
Serve as a condiment

FRENCH ONION SOUP to serve 4
Knob of butter
1TBSP olive oil
1kg onions, halved and thinly sliced
1tsp sugar
2 garlic cloves, finely chopped
2TBSP plain flour
1½ litres of hot stock
4-8 slices baguette (depending on size)
Grated gruyère, or other melting cheese like Provolone, Mozerella

Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
Sprinkle in the sugar and cook for 20 mins until caramelised.
Add the garlic, cook for a minute then sprinkle in the plain flour and stir well.
Increase the heat and keep stirring as you gradually add the stock.
Simmer for 15-20 mins.
Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the Gruyère.
Grill until melted and enjoy!

ONION GRAVY
See video

MARINATED ROAST ONIONS
4 large onions
½ cup water
1 cup red wine vinegar
2TBSP brown sugar
2tsp fresh rosemary chopped + some whole leaves for serving
½tsp salt
¼tsp black pepper
¼ red pepper flakes (optional)

Mix the marinade ingredients in a baking dish.
Top, tail, peel and cut the onions in half horizontally
Place the onions cut side down in the marinade and leave in the fridge overnight.
Next day, turn the onions cut side up, place a few rosemary leaves and a knob of butter on each
Place in a 180°C oven for 1 hour, and serve

BAKED ONIONS with a HERBY CRUMB CRUST
3 medium onions, peeled and halved lengthwise, root ends left intact
2TBSP olive oil, plus more for brushing
Salt
½ cup chicken stock
4 bay leaves,
1tsp each of fennel, mustard, sesame seeds
¼ cup panko

Brush the onion halves with olive oil, and arrange cut side down in an ovenproof dish.
Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1½ hours, until the onions are very tender.
Toast the herb seeds for a few minutes and grind down in a pestle & mortar.
Add to the breadcrumbs along wit the olive oil and mix well.
Turn the onions cut side up in the dish. Spoon the herby breadcrumbs on top and bake for another 15 minutes, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.

FREE-FORM ONION TART
4TBSP unsalted butter
1kg onions, thinly sliced
6 thyme sprigs
2TBSP crème fraîche
Salt and freshly ground pepper
1 pack of ready rolled shortcrust pastry
1 egg beaten with a splash of milk

Melt the butter in a pan and add the onions and thyme.
Cook until softened, for about 10 minutes.
Reduce the heat and cook, until the onions are golden, maybe 20 minutes longer.
Remove from the heat and discard the thyme.
Stir in the crème fraîche and season with salt and pepper. Allow to cool.
Place the sheet of pastry onto a lined baking tray, spoon the onion mix in the centre and fold the pastry to form a chunky crust around the outside.
Brush the crust with the egg wash and bake at 200°C until the pastry is crisp and golden.


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◀--------- VIDEO TAGS ---------▶
DELICIOUS Stovetop and Oven Onion Recipes
#onionrecipe #frenchonionsoup #bakedonions #roastedonions