Best Jamie Olivers Worlds Best Baked Onions Recipes

THE BEST ONION GRATIN

Steps:

• Preheat oven to 400°F.
• Break the onion quarters apart to give you little "petals".
• Place these in an A4 sized dish or earthenware oven dish.
• Drizzle with olive oil, add salt and pepper, and toss in the thyme and garlic.
• Mix well, add white wine and cover tightly with two layers of tinfoil.
• Bake for 45 minutes, then remove tinfoil, and put back in oven for 15 minutes until slightly golden.
• Stir in creme fraiche (or sour cream) and sprinkle with cheeses.
• Turn oven down to 350F and put back in oven until cheese is golden and melted, about 15 minutes.
• You can eat right away, or cool it down and flash it under the grill when the guests arrive.
• Enjoy!

BALSAMIC-BAKED ONIONS AND POTATOES (JAMIE OLIVER)

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
• Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
• When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic.
• Add the potatoes and toss them in all the flavors.
• Add the onions and all the balsamic vinegar and season with salt and pepper.
• Cook for 5 minutes on the burner to reduce the balsamic vinegar a little.
• Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

ROASTED RED ONIONS - JAMIE OLIVER

Steps:

• Try to get 6 equal-sized medium or large red onions. Peel away the outermost layer of onionskin. Carefully slice off the core end of each onion to create a flat base. Make two cuts at right angles through the top of the onion, cutting only halfway through.
• Push some chopped fresh thyme and kosher salt down into the cuts, along with a tablespoon of soft butter for each onion.
• Cook in an earthenware dish, or in a roasting pan on a layer of kosher salt or sea salt. Place in a preheated 400F oven for 30-35 minute.
• You can also tuck the onions into the roasting pan with your chicken or lamb as it roasts.

WORLD'S BEST BAKED ONIONS

Steps:

• Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.
• While onions are cooking, remove leaves from lower 3 inches of each rosemary sprig and chop enough leaves to measure 1/2 teaspoon. Cut sprig ends at an angle to form a point so they can act as skewers.
• Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (keeping outside intact) and finely chop, adding to rest of chopped onion. Transfer hollowed onions to an oiled 8-inch square baking dish.
• Preheat oven to 400°F.
• Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.
• Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.
• Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.
• Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.

ROASTED STUFFED ONIONS - THE NAKED CHEF, JAMIE OLIVER

Steps:

• Boil the onions in plenty of water for 15 minutes, until slightly tender. Remove from the pan and allow to cool. Remove the top 1 inch of each onion and reserve. If need be, slightly trim the stalk end of the onion so that they sit flat on a roasting tray.
• Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top.
• Pre heat the oven to 400°F.
• Heat a frying pan and add a little olive oil, garlic, chopped onions and a little chopped rosemary. Fry for a couple of minutes then turn the heat down and add the cream. Remove from heat and stir in the parmesan and season to taste.
• Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick.
• Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes.
• Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.