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03 December 2016Last updated
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Fuss-free onion recipes to enjoy this week

Shed no tears on these delish onion recipes – weeknight dinners sorted

StockFood
4 Nov 2016 | 12:00 am
  • Roasted red onion salad

    Source:StockFood

Roasted red onion salad

Prep time 10 mins
Roasting time 15 mins
Serves 6

2 red onions, cut into 8 wedges
200ml citrus juice
50ml olive oil
½ tsp coarse salt
1 grapefruit, segmented
1 orange, segmented
200g rocket leaves

Preheat the oven to 200°C.

In a roasting dish, place the onion wedges, citrus juice, olive oil and coarse salt. Roast for 15 minutes, then take out of the oven and allow to cool slightly.

Toss the roasted onion with the citrus segments and rocket leaves. Use the juices in the roasting tray as dressing.

Cheese and spring onion muffins

FR_161104_SF_Cheese-and-spring-onion-muffins-(Read-Only)

Prep time 10 mins
Baking time 18 mins
Makes 12

2 cups flour
1 tbsp baking powder
1 tsp celery salt
1 cup milk
2 large eggs, beaten
50ml olive oil
150g white cheddar cheese, grated
3 spring onions, sliced

Preheat the oven to 175°C.

Grease a 12-hole muffin pan, or line with cupcake cases.

In a large bowl, combine flour, baking powder and celery salt. Add milk, beaten eggs and oil, and mix well before adding the white cheddar cheese and spring onions.

Fill each muffin hole two-thirds full of batter, then bake for about 18 minutes or until a wooden pick inserted in the centre of a muffin comes out clean.

French onion soup

FR_161104_SF_French-onion-soup-(Read-Only)

Prep time 10 mins
Cooking time 1 hour
Serves 6

1 tbsp olive oil
2 large sweet onions, finely sliced
2 tsp sugar
1 clove garlic, crushed
250ml non-alcoholic white wine
1 litre beef stock
1 thyme sprig
French bread and Gruyère cheese, to serve

Heat oil in a large saucepan and sauté onions at a medium-low heat for about 20 minutes. Add sugar and garlic, and fry for a further 5 minutes.

Add non-alcoholic white wine and turn up the heat, bringing it to a rolling boil. Add the stock and thyme. Simmer for 30 minutes, and serve with crusty French bread and Gruyère cheese.

Leek and potato soup

1

Prep time 10 mins
Cooking time 45 mins
Serves 6

2 large leeks
1 tbsp olive oil
1 stalk celery, chopped
1 parsnip, peeled and chopped
3 medium potatoes, peeled and diced
2 chicken or vegetable stock cubes
1 litre milk

Heat oil in a large saucepan and add leeks. Sauté on medium-low heat for 10 minutes then add celery, parsnip, potatoes, stock cubes and milk. Simmer for 25 minutes.

Puree with a hand blender until smooth (adding a little boiling water if too thick). Season with salt and pepper and serve hot. 

Onion and fig focaccia

FR_161104_SF_Onion-and-fig-focaccia-(Read-Only)

Prep time 10 mins
Cooking time 20 mins
Serves 6

250g ready-made bread dough
25ml olive oil
2 shallots, sliced
1 clove garlic, sliced
1 sprig thyme, leaves picked
4 fresh or tinned figs, cut into wedges

Preheat the oven to 200°C.

Grease a baking tray and dust it with flour.

On a floured surface, roll out the bread dough thinly. Transfer it to the baking tray. Drizzle over olive oil, scatter on sliced shallots, garlic and thyme leaves and bake for 20 minutes until golden.

Remove from the oven, top with figs and serve hot.

Pickled onions

FR_161104_SF_Pickled-Onions-(Read-Only)

Prep time 10 mins
Cooking time 15 mins
Serves 6

250ml white vinegar
250ml brown vinegar
100g sugar
5 tsp salt
1 litre water
1 tsp Worcester sauce
1 tsp coriander seeds
10 peppercorns
1 tsp mustard seeds
5 juniper berries
1 tsp cumin seeds
2 bay leaves
20 baby or pearl onions, peeled

Add all the ingredients to a large pot. Bring to the boil, stirring, and then simmer for 10 minutes.

Bottle in a sterilised jar, and let it infuse for a week before serving.

Caramelised onion, pear and brie parcels

FR_161104_SF_Caramelised-onion,-pear,-and-brie-parcels-(Read-Only)

Prep time 10 mins
Cooking time 25 mins
Makes 8

1 large brown onion, sliced
1 tsp olive oil
1 tsp brown sugar
6 sheets filo pastry
50ml melted butter
1 ripe pear, sliced into 8
1 triangle Brie cheese, cut into 
8 portions

Preheat the oven to 180°C.

Heat oil in a frying pan. Sauté onions on a medium heat for 10 minutes. Add sugar, cook until caramelised.

Meanwhile, cut the filo pastry sheets into quarters. Brush each with melted butter and create a stack of 3 so that you have eight piles.

Place a slice of pear, a piece of Brie and a spoon of caramelised onion in the middle of each. Bring the edges together and pinch them to seal. Bake for 12 minutes or until the edges of the pastry are golden brown. Serve hot.

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