Although I would hate to be forced if I was pressed, I would probably call caramelized onions as my favorite vegetable dish. Sweet, hearty and Jammy, they complement practically every dish. As an enthusiastic onion lover, when I caught the wind of the Tikok-famous recipe “onion chef”, I had to see if it was worth the hype.
What is an onion cooking?
First of all, cooking in this recipe is zero. “Cooking onion” refers to onions that hollowed out, filled with butter and spices, wrapped in foil and roasted up to tender. It has its name from the southern seafood chef, where heavily seasoned butter adorns everything from shrimp to potatoes. This technique leads to sweet, tender, juicy onions in a pool of seasoned melted butter. If you are an onion fan, you will love this simple side dish.
Simply recipes / Alexandra Shystman
What I love about this recipe
- Skip the supermarket. The cooking of onions is based on frequent ingredients – in butter or olive oil and spices – so you probably already have everything you need to try it.
- It is budget -friendly. Onions are super affordable and therefore a fantastic way to enjoy an additional portion of vegetables.
- It is versatile. You can mix and adapt the spices according to your own preferences and what you have in your pantry.
- It’s easy! It is not necessary to go to the onions because the oven does all the work.
My attitude to cooking onion
There are various ways to make this dish. They indicate some recipes to stuff the onion cavity with simple cold butter, then melt additional butter separately, stir the spices and drizzle the seasoned butter on it. Other recipes skip the cold butter and instead fill the cavity with seasoned melted butter. Others still fill the onion with solid butter and stir the spices in olive oil.
Since solid butter would melt almost immediately in the oven, I melt the butter, add the spices and pour it into and over the onions to prepare the recipe very easily. Feel free to use conventional butter, vegan butter or extravirine olive oil.
Simply recipes / Alexandra Shystman
Which spices to use
Imagine cooking as an empty canvas for spices. Many recipes use old Bay or Cajun spice as well as additional individual spices. I personally love the combination of smoked peppers, garlic and onion powder, dried thyme and fresh, linked garlic.
Play around and note that more is more when it comes to seasoning these onions. Steak spice, mushroom powder, oregano and cayenne pepper would also be fabulous.
Simply recipes / Alexandra Shystman
Cooking mode
(Keep your screen awake)
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4 Yellow onions (2 1/2 to 3-inch diameter)
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3/4 stock ((6 tablespoon))) salted butter or vegan butter
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4 Carnate Garlicchopped
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1 tablespoon Smoker sweet paprika
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2 teaspoon Garlic powder
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2 teaspoon Onion powder
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2 teaspoon dried thyme
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1/2 teaspoon Salt
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1/2 teaspoon fresh ground black pepper
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Preheat the oven to 375 ° F.
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Prepare the onions:
Cut the ends from the onions and drag the skin off. Use a spoon or shoe knife to scratch a hole in the top of the onion about half of the path down, and make sure not to scrape through all the way. Create a cavity over the size of a ping pong ball to make room for the butter. Set aside. (Save the onion cases that will later be used in a soup or a stew.)
Simply recipes / Alexandra Shystman
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Make the experienced butter:
Place the butter in a small saucepan or a microwave-free shell and melt on the stove or in the microwave in 15-second bumps. Stir garlic, peppers, garlic powder, onion powder, thyme, salt and pepper into the melted butter.
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Pour the butter over the onions:
Place every hollowed -out onion on a spacious piece of aluminum film. Spoon the seasoned butter into the onion caves and drizzle the rest of the butter on it so that part of it exceeds over the sides.
Simply recipes / Alexandra Shystman
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Wrap the onions and bake:
Wrap each onion into the film and place it upright in a batch shell or on a baking sheet. Fry up to tender, about 1 hour.
Carefully open each foil package to serve and transfer each onion to a serving plate. Drizzle the butter from each package to the onion. Serve hot.
These onions are delicious, but still hot, directly from the oven. They lose their shine a little after cooling, but can be cut and added to grain, soups, pasta, burgers and even grilled cheese. Keep up to 4 days in an airtight container in the refrigerator.
Do you love the recipe? Let’s star and a comment below!
Simply recipes / Alexandra Shystman
| Nutritional information (by portion) | |
|---|---|
| 217 | Calories |
| 18g | Fat |
| 15g | Carbohydrates |
| 2G | protein |
×
| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 217 |
| % Daily value* | |
| 18g | 23% |
| Saturated fat 11g | 56% |
| 46 mg | 15% |
| 413 mg | 18% |
| 15g | 5% |
| Dietary 3G | 12% |
| Total sugar 5G | |
| 2G | |
| Vitamin C 6mg | 29% |
| Calcium 63 mg | 5% |
| Iron 2mg | 10% |
| Potassium 263 mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
