Best Latvian Style Baked Onions Recipes

PīRāGI

Steps:

• Mix onions and bacon and season with pepper and salt.

LATVIAN STYLE BAKED ONIONS

Steps:

• Preheat oven to 350°F.
• Heat bacon drippings in a large skillet.
• Add onions and saute until lightly browned.
• Place onions in a baking dish and sprinkle with bread crumbs.
• Drizzle with a little melted butter.
• Sprinkle cheese on top.
• Bake about 15-20 minutes, or until browned.

BAKED VIDALIA ONIONS

Steps:

• Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

CREAMY BAKED ONIONS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Use the butter to grease the baking dish.
• Peel the onions and remove the tops and tails using a sharp knife.
• Add water to a large saucepan and lightly salt the water. Bring to the boil. Add the onions and bring back to boiling point. Reduce the heat and allow the onions to simmer for 20 minutes until tender.
• Remove the onions from the heat and drain. Allow to cool slightly before cutting the onions in half. Arrange the onion halves flat side down or cut side down in the greased baking dish.
• Place the thyme sprigs in different places between the onions in the dish.
• Pour the cream over the onions and top with a light dusting of freshly ground black pepper.
• Bake in the oven uncovered for 20 to 25 minutes until bubbling and turning slightly golden brown. Remove the thyme sprigs. Garnish with fresh parsley and serve warm from the dish.

MUSTARDY BAKED ONIONS

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice the root off each onion to create a flat bottom, then carefully peel, leaving the onion whole. Cut a deep cross in the top of each, then poke in a sprig of rosemary, dot with butter and place in a roasting tray. Pour a little of the balsamic vinegar over each one and season. Wrap the tray in foil and bake in the oven for 30 mins. Meanwhile, mix together the mustard and sugar and set aside.
• Remove the tray from the oven, take off the foil and spoon a little of the mustard mixture onto each onion. Return to the oven for 15 mins, uncovered, to caramelise.

CREAMY BAKED ONIONS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water.
• Season the cream and mix in 2 tbsp of the onion water. When the onions are cool enough to handle, slice each in half through the root. Lay the onion halves, cut side down, in a large baking dish with the bay leaves. Pour over the cream, scatter with the Parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.

VIDALIA ONION BAKE

Steps:

• Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.