Best 6 Jamie Olivers Worlds Best Baked Onions Recipes

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Indulge in a culinary journey with Jamie Oliver's World's Best Baked Onions, a delectable dish that tantalizes taste buds with its caramelized sweetness and savory flavors. This collection of recipes presents a versatile range of baked onion creations, each offering a unique taste experience. From the classic simplicity of Perfect Baked Onions to the tangy zest of Balsamic Baked Onions, these recipes cater to diverse preferences. Discover the richness of Red Wine Baked Onions, the aromatic allure of Cider Baked Onions, and the cheesy delight of Baked Camembert with Onions. Embark on this culinary adventure and elevate your taste buds to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

BALSAMIC-BAKED ONIONS AND POTATOES WITH ROAST PORK



Balsamic-Baked Onions and Potatoes with Roast Pork image

This dish has attitude - it uses a lot of balsamic vinegar but, trust me, it works really well! The onions and potatoes are baked in the vinegar, making them crispy, dark, sticky and sweet. I've chosen to serve them with roasted pork, but beef or lamb works just as well. I prefer red onions for their color and sweetness.

Provided by Jamie Oliver

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

3 1/2 pounds medium-sized waxy potatoes (all-purpose), peeled and quartered lengthwise
Olive oil
7 ounces butter, cubed
1 bunch fresh rosemary, leaves picked and chopped
1 whole bulb garlic, quartered or smashed
5 medium red onions, peeled and quartered
1 1/2 cups cheap balsamic vinegar
Sea salt and freshly ground black pepper
1 small bunch fresh rosemary, leaves picked and finely chopped
Salt and pepper
2 tablespoons freshly ground fennel seeds
One 3 1/2-pound boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a crisscross pattern
Olive oil
6 cloves garlic, crushed
1 medium red onion, peeled and quartered
2 stalks celery, trimmed and chopped
4 bay leaves
2 wine glasses white wine

Steps:

  • Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
  • To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
  • Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
  • Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
  • After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.

ROASTED RED ONION WITH THYME AND BUTTER



Roasted Red Onion with Thyme and Butter image

Provided by Jamie Oliver

Number Of Ingredients 0

Steps:

  • Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, and make 2 cuts in a cross-shape in the top, cutting half way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little knob of butter. I prefer to cook the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven fat 200C/400 F/Gas 6 for 30-35 minutes.
  • These onions are great with a roast, so tasty and sweet.

ROASTED STUFFED ONIONS - THE NAKED CHEF, JAMIE OLIVER



Roasted Stuffed Onions - the Naked Chef, Jamie Oliver image

Make and share this Roasted Stuffed Onions - the Naked Chef, Jamie Oliver recipe from Food.com.

Provided by swissms

Categories     Onions

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 tennis ball size white onions, peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked
8 tablespoons heavy cream
2 cups freshly grated parmesan cheese (approximately 2 handfuls)
salt and pepper
4 slices smoked bacon

Steps:

  • Boil the onions in plenty of water for 15 minutes, until slightly tender. Remove from the pan and allow to cool. Remove the top 1 inch of each onion and reserve. If need be, slightly trim the stalk end of the onion so that they sit flat on a roasting tray.
  • Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top.
  • Pre heat the oven to 400°F.
  • Heat a frying pan and add a little olive oil, garlic, chopped onions and a little chopped rosemary. Fry for a couple of minutes then turn the heat down and add the cream. Remove from heat and stir in the parmesan and season to taste.
  • Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick.
  • Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes.
  • Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.

ROASTED RED ONIONS - JAMIE OLIVER



Roasted Red Onions - Jamie Oliver image

Make and share this Roasted Red Onions - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Onions

Time 42m

Yield 6 serving(s)

Number Of Ingredients 4

6 red onions
fresh thyme
kosher salt
6 tablespoons butter, softened

Steps:

  • Try to get 6 equal-sized medium or large red onions. Peel away the outermost layer of onionskin. Carefully slice off the core end of each onion to create a flat base. Make two cuts at right angles through the top of the onion, cutting only halfway through.
  • Push some chopped fresh thyme and kosher salt down into the cuts, along with a tablespoon of soft butter for each onion.
  • Cook in an earthenware dish, or in a roasting pan on a layer of kosher salt or sea salt. Place in a preheated 400F oven for 30-35 minute.
  • You can also tuck the onions into the roasting pan with your chicken or lamb as it roasts.

Nutrition Facts : Calories 148, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 85.1, Carbohydrate 11.1, Fiber 1.5, Sugar 4.7, Protein 1.1

JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS



Jamie Oliver's World's Best Baked Onions image

I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.

Provided by bluemoon downunder

Categories     Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

4 white onions, tennis-ball-sized, peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
grated parmesan cheese
sea salt
fresh ground black pepper
4 slices pancetta or 4 slices bacon

Steps:

  • Boil the onions in plenty of water for 15 minutes or until slightly tender.
  • Remove the onions from the pan and allow to cool.
  • With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
  • Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
  • Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
  • Finely chop these removed sections of the onion and add to the rest of the chopped onion.
  • Preheat the oven to 400°F.
  • Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
  • Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
  • Stir in the Parmesan and season.
  • Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
  • Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
  • Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
  • How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
  • I presume he is suggesting topping the baked onions with cheese.
  • When the onions are cooked right through, remove and serve.

WORLD'S BEST BAKED ONIONS



World's Best Baked Onions image

Provided by Jamie Oliver

Categories     Milk/Cream     Onion     Side     Bake     Parmesan     Rosemary     Bacon     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

4 tennis-ball-size onions (8 to 10 oz each), peeled but not trimmed
4 (4-inch-long) fresh rosemary sprigs
2 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 cup heavy cream
1 oz finely grated parmesan (1/2 cup)
Fine sea salt to taste
4 pancetta slices, unrolled to form strips, or bacon slices

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.

Tips:

  • Select medium-sized, firm onions for even cooking and minimal layers.
  • Slice the onions thinly to ensure they cook evenly and caramelize properly.
  • Use a combination of olive oil and butter for a richer flavor and golden brown color.
  • Season the onions generously with salt and pepper to enhance their natural sweetness.
  • Roast the onions at a high temperature to caramelize them quickly and prevent them from becoming soggy.
  • Stir the onions occasionally during roasting to ensure even cooking and prevent burning.
  • Add balsamic vinegar towards the end of roasting to deglaze the pan and create a flavorful glaze.
  • Garnish the roasted onions with fresh herbs, such as thyme or rosemary, for an extra layer of flavor and aroma.

Conclusion:

Roasted onions are a versatile and flavorful dish that can be enjoyed as a side dish, appetizer, or topping. With their caramelized sweetness and rich umami flavor, they are a perfect addition to various meals. Whether you are looking for a simple yet impressive side dish or a flavorful topping for your next pizza or pasta, these roasted onions are sure to deliver. So next time you have some onions on hand, give this recipe a try and experience the deliciousness of perfectly roasted onions.

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