Best Worlds Best Baked Onions Recipes

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.

CREAMY BAKED ONIONS

Steps:

• Heat the oven to 400°F
• 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.

BAKED ONIONS

Steps:

• Peel the onions, but leave the root end intact. Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out. Either way they're delicious!) Set aside to cool.
• Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops.
• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes. Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar. Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes. Stir in the cream and remove from the heat. Remove and discard the herb sprigs. Stir in the cheese and mustard.
• Lightly butter a baking dish. Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top. Set the onions in the dish.
• Heat the butter in the skillet. Add the breadcrumbs and stir until they absorb the butter. Spoon the buttered breadcrumbs on top of each onion.
• Roast the onions until well browned and heated through, about 40 minutes. Serve warm or at room temperature.

BAKED ONIONS

Steps:

• Preheat oven to 350°F.
• Peel onions, leaving bases intact and place in a baking dish.
• Combine butter and oil in a bowl.
• Brush onions liberally with mixture.
• Season with salt and pepper to taste.
• Bake 30 minutes or until golden brown.

MARYELLEN'S BAKED ONIONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
• Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
• Bake for 30 to 40 minutes or until onions are tender.

GLAZED BAKED ONIONS

Steps:

• Preheat oven to 375°F
• Cut 1/2 inch off the top of each onion with a sharp knife.
• Combine remaining ingredients, except water, in a jar with a tight-fitting lid.
• Shake vigorously.
• Fit onions snugly into a baking dish.
• Pour water in bottom of dish and drizzle 1 Tbs. honey glaze over each onion.
• Bake 50 minutes or until tender, basting with additional glaze every 10-15 minutes.

ROASTED ONIONS

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.