Best Wine Baked Onions With Herbed Crumb Topping Recipes

BAKED SCROD WITH LEMON HERB PANKO CRUMBS

Steps:

• Preheat oven to 400 degrees F.
• In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
• In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon.
• Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
• Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
• Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
• Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
• Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
• Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
• Cover with tinfoil half way through baking if the top is browning to fast.

BAKED FISH WITH CRISPY HERBED SHRIMP TOPPING

Steps:

• Make the marinade: Whisk together the first four ingredients, adding salt and pepper to taste Place the fish in one layer in a baking dish, skin side up.
• Pour all but 1/4 cup marinade over the fish and let them marinate, covered, in the refrigerator for 3 hours.
• Stir together the shrimp, onion, garlic, parsley, capers, basil, tarragon, crumbs, mayonnaise, Parmesan and the remaining marinade.
• Salt and pepper to taste, and mix until combined well.
• Bake the fillets in the marinade, skin side down, in the middle of a preheated 400 degree oven for 10 minutes.
• Spread evenly with the topping and cook for 10 minutes more, until topping is light golden brown.
• Serve with lemon wedges.

HERB-ROASTED ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
• For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
• With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

BAKED CREAMED ONIONS

Steps:

• In a large skillet, saute onions in butter for 5 minutes. Add water and allspice; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Combine flour and evaporated milk until smooth; gradually stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sugar and salt., Transfer to a greased 1-qt. baking dish; sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

WINE-BAKED ONIONS WITH HERBED CRUMB TOPPING

Steps:

• Preheat oven to 350°F. Trim ends of onions to level. Place onions, flat side up, in small baking dish. Season onions with salt and pepper. Add wine to baking dish. Cover with foil and bake until onions are tender, basting with wine occasionally, about 55 minutes.
• Meanwhile, melt butter in medium nonstick skillet over medium heat. Add breadcrumbs, parsley and thyme and sauté until breadcrumbs are light golden brown, about 4 minutes.
• Remove onions from pan. Spoon breadcrumb mixture evenly onto onions. Press breadcrumbs lightly to adhere. Continue baking onions, uncovered, until breadcrumbs are crisp and golden brown, about 15 minutes. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm onions in 350°F. oven until topping is crisp, about 15 minutes.)