Best 6 Melting Middle Onions Recipes

MELTING ONIONS

Steps:

• Position rack in upper third of oven. Preheat to 450°F.
• Toss onions, oil, butter, sage (or thyme), salt and pepper in a large bowl. Spread in a 9-by-13-inch metal baking pan (don't use glass or ceramic, which might shatter). Roast, turning once, until browned on both sides, 30 to 35 minutes total.
• Turn the onions again and carefully add broth to the pan. Continue roasting until the broth is reduced and the onions are very soft, 15 to 20 minutes more.

LINGUINE WITH MELTED ONIONS AND CREAM

Steps:

• In a wide skillet with a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 minutes. The onions may turn light gold, but they should not brown.
• Sprinkle with 1 teaspoon salt, cover and continue cooking until onions are golden and melting into a purée, 30 to 60 minutes more depending on the thickness of the onions.
• In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved.
• Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high heat for the pasta.
• When the onions are cooked, stir the cream mixture into the skillet along with a dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly thickened, 2 to 3 minutes. Turn off the heat.
• Add the pasta to the boiling water and cook until tender, then drain and return to the pot. Immediately add the onion mixture and Parmesan cheese and toss together. Taste and adjust the seasonings with salt and pepper; add a little more tomato paste if the mixture needs sweetness or acidity.
• Serve immediately, sprinkling each serving lightly with parsley, if you'd like. Pass more cheese at the table.

PATTY MELTS

Steps:

• In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
• In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
• Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
• Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
• On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH

Steps:

• Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
• Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
• Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.

MELTY ONION TOASTS

Steps:

• Heat the butter in a sauté pan, add the onions, then sprinkle over the sugar. Sweat the onions for 20 mins over a medium heat, stirring them occasionally, until sticky and golden. Add the brandy, if using, reduce down to nothing, then season to taste. This onion topping can be made 2 days ahead and kept covered.
• Heat oven to 200C/fan 180C/gas 6. Toast the bread, spread the onions over, then top with slices of cheese. The toasts can be made up 1 hr ahead. Place on a baking tray, then bake for 15 mins until bubbling and golden. Serve each piece of toast on a plate with a sprig of dressed watercress next to it.

MELTING MIDDLE ONIONS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut a small disc off the root bottom of each onion so they stand upright. Cut 1cm slices off the tops (these will be used as lids), then put back on top of the onions. Wrap each onion in foil, transfer to a baking tray, and bake for 1 hr until tender.
• Melt the butter in a pan. Tip into a bowl. Add the pine nuts to the pan and toast over a low heat for 2 mins until golden. Add to the butter with the breadcrumbs, garlic, thyme, parsley and egg. Stir, then season.
• Cut the cheese into 8 chunky cubes. When the onions are cool enough to handle, scoop out the soft centres, leaving a few layers of onion at the edge. Finely chop the scooped-out centres from 2 onions, and add to the breadcrumb mix (reserve the rest to use in another recipe, such as ragu). Spoon the breadcrumb mixture into the hollowed-out onions so they're halfway full, then push a piece of cheese into the middle of each and top up with more breadcrumb mixture. Top each onion with its 'lid', then roast for 35-40 mins more until tender and the cheese is melted.