Best Onion Y Potatoes Recipes

POTATOES AND ONIONS

Potatoes and Onions image

Provided by Giada De Laurentiis

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

ONION-Y POTATOES

Onion-y Potatoes image

My Aunt had made these potatoes years ago and I never forgot them. I am not a big Onion person..but these are so good and give you the onion taste without the onions to eat..Very Good!Goes great with Chicken and so easy to make.

Provided by Linda Pascale

Categories Potatoes

Time 2h25m

Number Of Ingredients 3

Ingredients

about 7 medium yellow potatoes
1 box onion soup mix
pinch margarine

Steps:

1. Peel the Potatoes. Cut about a half an inch to an inch thick..place them in a round casserole dish..add a sprinkle of onion soup and dab each potatoe with a pinch of margarine..place next layer on top and repeat until it gets to the top. Bake for about an 1 and half hours or until potatoes are soft..stir around for the butter on the bottom gets all over potatoes and serve

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Roasted Potatoes and Onions - Easy and Delicious image

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Provided by curryfamily2012

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

ONION-ROASTED POTATOES

Onion-Roasted Potatoes image

Slightly crisp on the outside and tender on the inside, these potatoes are a hit with the family. This side dish is one of my favorites because the soup mix glazes the potatoes so nicely and it's very simple to prepare. -Schelby Thompson, Camden Wyoming, Delaware

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 3

Ingredients

2 pounds red potatoes, sliced 1/2 inch thick
1/3 cup canola oil
1 envelope onion soup mix

Steps:

Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.

Nutrition Facts :

LIVER AND ONIONS

Liver and Onions image

Liver and onions come together in this hearty dish that's ready in 25 minutes - perfect for dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons butter or margarine
2 medium onions, thinly sliced
1 lb beef or veal liver, 1/2 to 3/4 inch thick
All-purpose flour
3 tablespoons vegetable oil or shortening
Salt and pepper to taste

Steps:

In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 4 to 6 minutes, stirring frequently, until light brown. Remove onions from skillet; keep warm.
Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.

Nutrition Facts : Calories 310, Carbohydrate 10 g, Cholesterol 325 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 1/2 g

POTATOES WITH ONION

Potatoes With Onion image

Provided by Trish Hall

Categories dinner, easy, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 medium onions, peeled and sliced thin
2 tablespoons olive oil
6 medium potatoes, peeled and sliced thin
1 13 3/4-ounce can low-salt chicken broth
1 to 2 tablespoons olive oil (or butter, if preferred)
2 tablespoons fresh thyme

Steps:

Preheat oven to 350 degrees.
Saute onions in olive oil over medium heat for 20 minutes. Spread across a baking pan, and cover with potatoes; then, pour in chicken broth, which should barely cover the onions and potatoes. Put some olive oil or butter on top. Sprinkle thyme over potatoes and onions. Bake for one hour.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 40 milligrams, Sugar 3 grams

CHEESY ONION POTATOES

Cheesy Onion Potatoes image

If you are not a garlic-lover then omit the garlic powder, since the onion soup mix is salty I advise not to add in any extra salt. --- this makes a huge amount, but don't worry there won't be any leftovers! --- make certain to let the dry onion soup mixture sit in the hot melted butter for 30 minutes this will allow the onion flakes to soften, a few more or less potatoes will not matter -- these may also be made in a large greased heavy foil pan and cooked on the outdoor grill ---all amounts may be adjusted to suit taste :)

Provided by Kittencalrecipezazz

Categories Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 potatoes (quartered or sliced peeled or unpeeled)
1/2 cup butter, melted
1.5 (1 1/4 ounce) packages lipton dry onion soup mix
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper (optional I like to add it in)
1/2-1 teaspoon fresh ground black pepper
2 cups grated cheddar cheese (can use less)
5 large green onions, chopped

Steps:

If you are using unpeeled potatoes make certain to wash and scrub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dried with a paper towel before using in this recipe.
Place the hot melted butter in a bowl; add in garlic powder,dry onion soup and cayenne pepper; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.
Slice the potatoes into quarters, then place in a large roasting pan; sprinkle with freshly ground black pepper.
Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).
Preheat oven to 400 degrees F.
Set oven rack to bottom position.
Bake uncovered 30 minutes.
Remove and stir the potatoes.
Place back in the oven and bake uncovered for another 20- 30 minutes or until just fork tender, removing and stirring another time while cooking (cooking time will depend on the thickness of the potatoes).
Sprinkle with cheese and green onions over the hot potatoes.
Serve immediately.