**Braised Red Onions: A Culinary Symphony of Sweetness and Savory Delights**
Embark on a culinary journey with our collection of braised red onion recipes, a testament to the versatility and delectable flavors this humble ingredient can bring to your table. From classic French techniques to modern twists, these recipes showcase the many ways to transform red onions into a caramelized, tender, and flavorful delicacy. Whether you prefer a simple yet elegant side dish or a hearty main course, our recipes offer something for every palate and occasion. Discover the art of braising and explore the myriad possibilities of this underappreciated vegetable, as we guide you through a symphony of sweet, savory, and utterly satisfying dishes.
RED WINE-BRAISED CABBAGE AND ONIONS
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Categories Fruit Onion Vegetable Side Braise Thanksgiving Vegetarian Vinegar Apple Red Wine Fall Vegan Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
- Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
- Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
- Discard cheesecloth bundle and season cabbage with salt and pepper.
BRAISED RED ONIONS
Make and share this Braised Red Onions recipe from Food.com.
Provided by Latchy
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the onions in half through the root then into slices cutting through the root again.
- Put them into a pan with the oil and cook gently for 7 minutes stirring occasionally, until they start to soften.
- Pour in the wine add the fennel seeds sugar salt and pepper.
- Partially cover with a lid and cook gently for approx 10 minutes.
- They should be tender and most of the liquid evaporated.
- Serve hot.
Nutrition Facts : Calories 89.6, Fat 5.5, SaturatedFat 0.8, Sodium 75.6, Carbohydrate 7.4, Fiber 1, Sugar 3.4, Protein 0.6
TOASTED FENNEL CRUSTED TUNA WITH RIOJA RED WINE SAUCE, CARAMELIZED BABY ONIONS AND BRAISED FENNEL
Steps:
- For the Rioja Red Wine Sauce: Place port, wine, sugar and honey in a medium stainless steel saucepan and cook over high heat until reduced to 1/4 cup, let cool. Place reduced liquid in a blender and with the motor running, add oil until emulsified. Season with lemon juice and salt and pepper to taste.
- For the Pearl Onions: Place water, butter and sugar in a medium saucepan and cook until the butter and sugar is melted. Add onions and cook over high heat until the water has evaporated and the onions are cooked through and caramelized. Season with salt and pepper and lemon juice.
- For the Tuna: Heat a small saute pan over high heat. Add the fennel seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind until coarsely chopped. Season the tuna with salt and pepper to taste on both sides. Dredge 1 side of each fillet in the fennel seeds. Heat the oil in a large saute pan over high heat. Saute the tuna, fennel-side down until golden brown 1 to 2 minutes. Turn the fish over and continue cooking for 1 minute for rare doneness. Drizzle the fish with Rioja sauce and parsley. Serve with caramelized onions and braised fennel.
- For the Braised Fennel: Brown fennel in olive oil in medium pan. Deglaze pan with wine and stock. Season with salt and pepper. Cover and braise until tender.
WINTER STEW OF BRAISED LAMB, RED ONIONS AND MACARONI
Provided by Bryan Miller
Categories dinner, weekday, pastas, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees.
- Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame. Season lamb, and brown it evenly on all sides, 8 to 10 minutes. Remove lamb from pan, and discard excess fat.
- Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves. Saute for one minute. Add lamb along with wine, sachet of herbs and veal stock. Bring to a simmer, and skim any foam or residue that comes to the surface.
- Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender. Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
- When meat is cool enough to handle, shred lamb into strips. Cover and let stand.
- Bring a large pot of lightly salted water to a boil. Cook pasta until just short of al dente. Drain, and hold at room temperature.
- Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting. Add remaining celery, carrots, onion and chopped garlic. Saute for 2 to 3 minutes. Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid. Bring to a boil, and add cooked pasta. Bring to a simmer, and cook gently, stirring, for 2 minutes. Check seasonings.
- Serve immediately in a flat soup plate.
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 27 grams, Carbohydrate 78 grams, Fat 46 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 16 grams, Sodium 1924 milligrams, Sugar 11 grams, TransFat 0 grams
BRAISED RED LENTILS WITH GREEN ONIONS AND DRIED TOMATOES
Steps:
- Heat oil in saucepan over medium heat. Add green onions and garlic, and saute until slightly softened, about 5 minutes. Add dried tomatoes and lentils; stir one minute. Add stock and bring to boil. Cover and simmer until lentils are cooked (about 5 minutes). Add goat cheese; stir. Serve.
Tips:
- Choose red onions that are firm and have no blemishes. - Use a sharp knife to thinly slice the onions. - Cook the onions over low heat to prevent them from burning. - Stir the onions occasionally to ensure they cook evenly. - Add a splash of red wine or balsamic vinegar to the onions for a richer flavor. - Serve the braised red onions as a side dish, topping for burgers or sandwiches, or as a condiment for grilled meats.Conclusion:
Braised red onions are a versatile and flavorful dish that can be enjoyed in a variety of ways. By following the tips above, you can create perfectly braised red onions that will impress your friends and family. So next time you're looking for a simple yet delicious side dish, give braised red onions a try!
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