Creamy French onion dip

August 1, 2023August 1, 2023 Belinda

Think of this crowd-pleaser as the love child of French onion soup and French onion dip: an ooey-gooey, salty, tangy Gruyère-filled dip with jammy caramelized onions. Gruyère is classic for that French onion soup flavor, but any fairly firm cheese like cheddar or Gouda will work—you can even mix and match if you’d like.

Recipe from Bon Appetite magazine

Serves 6-8
3 Tbsp. plus 1½ tsp. extra-virgin olive oil
5 medium sweet onions, thinly sliced
5 garlic cloves, thinly sliced
2 bay leaves
½ tsp. crushed red pepper flakes
1 sprig thyme, plus more for serving
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided
8 oz. full fat cream cheese, room temperature
¾ cup mayonnaise
¾ cup sour cream
1 lb. Gruyère, coarsely grated, divided (about 4 cups)
Freshly ground black pepper
½ cup panko breadcrumbs
1 baguette, sliced
2 pears, sliced
2 red endive, leaves separated

Step 1
Preheat oven to 350°. Heat 3 Tbsp. oil in a large skillet over medium. Add onions, garlic, bay leaves, red pepper flakes, 1 thyme sprig, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and cook, stirring occasionally, until onions are golden and jammy, 15–20 minutes.

Step 2
Meanwhile, stir cream cheese, mayonnaise, and sour cream in a large bowl to combine well. No lumps!

Step 3
Remove bay leaves and thyme sprig from onions; discard. Transfer onions to cream cheese mixture. Add 3 cups Gruyère and season with pepper; stir to combine. Transfer dip to an 8″ cast-iron skillet or 2-qt. ovenproof baking dish and spread into an even layer with a rubber spatula.

Step 4
Toss panko, remaining Gruyère, remaining 1½ tsp. oil, and remaining ¼ tsp. salt in a medium bowl to combine, then sprinkle over dip. Bake until heated through and top is lightly browned, 25–30 minutes.

Step 5
Heat broiler. Broil dip until bubbling and golden brown, about 3 minutes. Let cool 5 minutes.

Step 6
Scatter more thyme over dip and serve with baguette, pears, and endive alongside for dipping.

Do ahead: Dip (without panko mixture) can be made 3 days ahead. Cover and chill. Top with panko mixture just before baking.

How to make quick pickled onions

December 2, 2021September 7, 2022 Belinda

This super, easy recipe from the blog, “Simply Quinoa” takes about 5 minutes and is ready in 10. Use your pickled onions on everything from tacos, salads, bowls, and more
They’re really versatile and can be used in a ton of different ways.

1 medium red onion
3/4 cup red wine vinegar
3/4 cup water
1 teaspoon fennel seeds
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon pepper

Thinly slice the red onion. I like to cut it in half first and then into slices.
Place the red onions into a jar.
Pour the red wine over the onions until the jar is half full. Top with water and fill the jar to almost the top.
Add the spices and put on the lid. Give it a good shake and let the onions sit for at least 10 minutes.

Gluten Free · Holiday Food · Vegetable sides

Giant potato rösti with garlic and thyme

December 16, 2020December 16, 2020 Belinda

An easy make-ahead side dish made with potatoes, onions, garlic and thyme.
You can freeze the rösti – just warm it through in the oven before serving.
Recipe from Delicious Magazine

Serves 8

Olive oil for frying and greasing
2 tbsp (30g) butter, plus an extra knob
3 onions, sliced
4 garlic cloves, sliced
8 thyme sprigs, leaves stripped
3.5lbs (1.5kg) red-skinned potatoes
1 tbsp sea salt
3 large free-range eggs, beaten
1 bunch fresh chives, finely chopped

Put a large glug of olive oil and a large knob of butter in a frying pan over a low-medium heat.
When hot, add the onions and garlic and cook for 15-20 minutes until soft, sweet and golden. Add the thyme for the last few minutes. Cool slightly.

Meanwhile heat the oven to 375F/200°C/180°C fan/gas 6.
Grate the potatoes on a box grater and wrap in a clean tea towel. Press it hard against the side of the sink for a few minutes to squeeze out as much liquid as you can.

Grease a 9″ (23cm) short-sided cake tin (see tip) with a removable base (not a springform tin, from which the rösti would be difficult to remove).
Put the squeezed grated potato in a large mixing bowl with the cooled onion mixture, together with the salt, eggs, chives and some freshly ground black pepper.
Mix well with your hands and put in the cake tin (don’t pack it down too tightly). Cook the rösti for 1 hour, then remove, dot the 2 tbsp butter over the surface and put back in the oven for another 15 minutes or until golden brown on the top.
Remove from the tin and serve straightaway or just warm.

Tips
Use a shallow cake tin so the top crisps up. A high- sided tin would block the heat.

Make the rösti up to 8 hours ahead, keep in the tin and heat in a 350F/180°C/160°C fan/ gas 4 for 20-25 minutes to warm up.
Freeze the cooked rösti in its tin, well wrapped in cling film, for up to 1 month.
Defrost well, then warm through in a medium oven to serve.

Do-ahead · Holiday Food · Vegetable sides

Pearl Onions au Gratin

December 15, 2020September 7, 2022 Belinda

Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.
Recipe from Food and Wine Magazine

Serves 8
Ingredient Checklist
2 1/2 lbs red or white pearl onions
4 thick strips of bacon, finely diced
2 tbsp unsalted butter
2 shallots, finely chopped
2 garlic cloves, minced
1 1/2 cups heavy cream
Salt and freshly ground pepper
3/4 cup panko (Japanese bread crumbs) or coarse, dry bread crumbs
2 tbsp finely chopped flat-leaf parsley

Preheat the oven to 350°. Bring a large pot of water to a boil. Add the onions and cook for 5 minutes. Drain and rinse under cold water. Use a sharp knife to trim off the root ends, then pinch the onions to remove the skins.

In a medium, deep skillet, cook the bacon over moderately high heat until the fat is rendered, 3 to 4 minutes. Pour the bacon fat into a heatproof cup and reserve 1 1/2 teaspoons. Drain the bacon on paper towels.

Add the butter to the skillet along with the shallots and garlic. Cook over moderate heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes; season with salt and pepper. Transfer the pearl onions to a large, shallow baking dish and cover with the cream.

In a small bowl, toss the panko with the bacon, parsley and the 1 1/2 teaspoons of reserved bacon fat. Season lightly with salt and pepper. Spread the crumb mixture over the onions and bake until the crumbs are toasted and the onions are bubbling, about 30 minutes.

Make Ahead
The onions can be prepared through Step 3 and refrigerated overnight. Return to room temperature before baking.

Baking · Do-ahead · Holiday Food

Caramelized onion galette

December 5, 2020September 7, 2022 Belinda

This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining — it can be prepared in advance — but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it’s hot or serve at room temperature alongside a salad or steak.

Recipe by Sue Li from the New York Times

Serves 6-8
TIME1 1/2 hours, plus chilling and cooling

FOR THE DOUGH:
1 ½ cups/190 grams all-purpose flour
2 tablespoons granulated sugar
Kosher salt and black pepper
½ cup/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes
1 ⅓ cups/4 ounces grated Gruyère
¼ cup ice water

FOR THE ONIONS AND ASSEMBLY:
¼ cup/55 grams unsalted butter (1/2 stick)
4 large sweet onions, peeled and sliced into 1/2-inch rings
4 fresh thyme sprigs, plus more fresh thyme leaves for serving
Kosher salt and black pepper
1 cup beef broth (or vegetable broth)
¼ cup dry sherry

Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.

Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.

Heat the oven to 375 degrees.

Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.

Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing.
Top with remaining thyme leaves, for garnish.

Asian flavors · Dairy-free · Gluten Free · Vegan · Vegetable sides

Miso butter onions

August 31, 2020August 31, 2020 Belinda

These onions are a revelation, and the very definition of low effort/high impact.

Two things are vital, though: the roasting tray must be big enough to fit 16 onion halves (if not, roast fewer, decreasing other ingredients proportionally) and these must be basted well, so they remain moist. Serve spooned over toast, mashed potatoes or rice, or with roast chicken.

Serves 6 as a side

8 medium onions, skinned (1.2kg)
4oz (100g) unsalted butter, melted
4oz (100g) white miso paste

Heat the oven to 500F/gas 10. Halve the onions lengthways, trim tops and a little off the bottom (you want the halves held together at the base).

Whisk the butter, miso and 2.1 pints (one litre) of warm water until fully combined.

Space apart the onion halves, cut side down, in a 16″ (40cm) x 11″ (28cm) high-sided baking tray or dish.
Pour over the miso water, cover tightly with foil, bake for 35 minutes, then remove foil and turn onions cut side up.
Baste well and cook, uncovered, for 45 minutes, basting every 10 minutes, until very soft and deep brown.

Carefully transfer to a platter, pouring the sauce over. Serve at once.

Uncategorized

French Onion Toast

May 6, 2019July 23, 2019 Belinda

From the food blog “The Original Dish”
The most indulgent french onion toast with a hearty onion mixture and melted gruyere cheese.

Screen Shot 2019-05-05 at 5.06.10 PM

Makes 6 large toasts

olive oil, as needed
3 tbsp butter
2 ½ lbs thinly sliced onions
1 large shallot, thinly sliced
kosher salt, as needed
freshly cracked black pepper, as needed
2 tbsp sherry wine
½ cup beef stock
2 large fresh thyme sprigs
1 bay leaf
6 large, thick slices of fresh sourdough bread
3–4 tbsp butter, softened
12 oz gruyere cheese, shredded

SAGE BREADCRUMBS

4 oz sourdough bread, torn apart
12 sage leaves
vegetable oil, as needed

FRENCH ONION TOAST

1. Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Drizzle enough olive oil into the pot just to coat the bottom. Add the butter and let melt.

2. Stir in the sliced onions and shallots. Season with a big pinch of salt and freshly cracked black pepper. Let the onions and shallots cook for about 10 minutes, stirring often. Lower the heat to medium-low and let the onions and shallots continue to cook until tender and caramelized, about 1 hour.

3. Raise the heat to medium. Stir in the sherry wine and let cook for 2 minutes. Add the beef stock, fresh thyme, and bay leaf. Bring the liquid to a simmer and cook the mixture until most of the liquid has reduced. The consistency should hold its shape, but still be slightly loose. Taste and season with more salt if needed. Remove the thyme and bay leaves.

4. Meanwhile, preheat the oven to 400F. Place the bread on a foil-lined sheet pan. Spread the softened butter generously onto each piece of bread. Toast the bread for 5 minutes. Remove the bread from the oven and set the oven to high broil.

5. Evenly distribute the onion mixture onto each slice of toasted bread. Evenly distribute the gruyere cheese on top of the onions. Each piece of bread should be fully covered with cheese.

6. Place the pan into the oven and let the cheese melt and brown, about 2 minutes (watch it closely so it doesn’t burn).

7. Garnish the toast with the sage breadcrumbs and fried sage.

SAGE BREADCRUMBS

1. Add the bread and 6 of the sage leaves to a food processor. Pulse until the bread resembles coarse crumbs. Set aside.

2. Heat a large sauté pan over medium heat. Add enough oil to come up about a ¼ of an inch in the pan. When the oil is hot, add the remaining 6 sage leaves. Fry for a minute or so until crisp. Use a slotted spoon to transfer the sage to a plate lined with paper towels.

3. To the same oil, add the breadcrumbs. Continuously stir until the breadcrumbs are golden and crispy. Use a slotted spoon to transfer the breadcrumbs to another plate lined with paper towels. Season with a pinch of salt.

Appetizer Vegetarian · Gluten Free · Salad · Vegetable sides

Roasted red onions with walnut salsa

January 12, 2019 Belinda

Another beauty from Yotam Ottolenghi’s “Plenty More” Such a terrific combination of flavors

Screen Shot 2019-01-12 at 3.48.54 PM

Serves 4
4 medium red onions (1-1/3 lb.)
1-1/2 tbsp olive oil
1 cup arugula
1/2 cup small flat-leaf parsley leaves
2 oz. soft goat cheese, broken into 3/4″ chunks
Salt and black pepper

Salsa
2/3 cup walnuts, coarsely chopped
1 red chili, seeded and finely chopped
1 clove garlic, crushed
3 tbsp red wine vinegar
1 tbsp olive oil
salt

Preheat the oven to 425ºF.
Peel the onions and remove the tops and tails. Cut each crosswise into 3 slices, about 3/4″ thick, and place on a baking sheet.
Brush the slices with the olive oil, sprinkle with 1/4 tsp salt and some black pepper, and roast in the oven for about 40 minutes, until the onions are cooked and golden brown on top. If they haven’t taken on much color, place under a hot broiler for a few minutes. Set aside to cool slightly.

While the onions are cooking, put all of the salsa ingredients in a small bowl, add 1/4 tsp salt, stir and set aside.

To serve, put the arugula and parsley in a large bowl. Add the warm onions, the cheese, and half the salsa and toss carefully so the onions don’t fall apart. Divide among shallow plates, spoon the remaining salsa over the top, and serve.

Dairy-free · Holiday Food · Vegetable sides

Baked onions with fennel bread crumbs

April 22, 2018October 13, 2021 Belinda

This is a Nancy Silverton recipe. (creator/founder of La Brea bakery)
The recipe is pretty simple and has the onions fall-apart tender. The fennel seeds really give the crispy topping a punch in flavor.

Screen Shot 2018-04-22 at 10.34.07 AM

Serves 4 to 6

3 medium onions, peeled and halved lengthwise, root ends left intact
2 tbsp extra virgin olive oil, plus more for brushing
Kosher salt
1/2 cup chicken stock
6 bay leaves, preferably fresh
1 tsp fennel seeds
1/4 cup panko breadcrumbs
1 1/2 tsp minced sage

Preheat the oven to 425 F
Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions.
Cover tightly with foil and bake for about 1 1/2 hurs, until the onions are very tender

Meanwhile, in a small skillet, toast the fennel seeds over a moderate heat until fragrant, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer them to a small bowl, add the panko crumbs, sage and 2 tbsp of olive oil and toss well. Season with salt to taste.

Carefully turn the onions cut side up in the skillet. Spoon the fennel breadcrumbs on top and bake for about 15 to 20 mins longer, until the crumbs are lightly browned and crisp. Discard the bayleaves and serve the onions hot or warm.

Make ahead
The baked onions can be refrigerated overnight. Let them return to room temperature and top with the breadcrumbs before baking.