Time 2h Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees. For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. It is easier than it sounds to scoop out the inside of the onion. You only need the sharp edge to get it started in the center and then a small spoon or scoop will easily go through the layers. Set aside the scooped out onion (to be used for stuffing). Set the onion cups in a small baking pan. Add 1/3 cup water to the bottom of pan and cover with foil. Roast the onions about 30 minutes or until softened but not totally collapsed. Discard the water and set the onion cups aside. Reduce oven temperature to 375 degrees. Meanwhile make the stuffing. Put the scooped insides of onions in a food processor or chop by hand. You will need about 2 cups, set aside. Chop the celery and add to the onion. In a large skillet heat the butter and oil. Add the onion/celery mixture and cook over medium heat about 12-15 minutes until softened and lightly browned. Add the apple, currants and pignoli nuts. Continue cooking and stirring for another 5-8 minutes. Add the broth to the skillet and bring to a boil. Adjust seasoning of salt and pepper. In a large bowl place the cornbread crumbs and sprinkle the poultry seasoning over them. Stir the spinach leaves into the breadcrumb mixture. Pour the boiling onion/celery flavored broth over the breadcrumb/spinach mixture in the bowl and stir well until all the crumbs are moistened. Taste the stuffing and make sure it is well seasoned. Fill each onion cup with the stuffing, heaping it in the center. Place the filled onions in a greased shallow roasting pan and bake uncovered in 375 degree oven for 25 to 30 minutes.
Time 40m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink. , Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened., Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture. , Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese. , Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. , ,
Time 1h15m Yield 9 servings. Number Of Ingredients 10 Steps:
Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and the pepper., Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions., Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.
Time 1h20m Yield 32 Number Of Ingredients 6 Steps:
Heat vegetable oil in a heavy skillet over medium heat. Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot. Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes. Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.
Time 40m Yield 8 biscuits, 4 serving(s) Number Of Ingredients 10 Steps:
In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In same skillet, cook steak for 2 or 3 minutes or until no longer pink. Return onions to pan; stir in flour, brown sugar, and salt until blended. Gradually add beef broth and bring to a boil. Cook and stir 4 to 6 minutes or until well thickened. Separate biscuits; split each horizontally into 3 portions. Press onto the bottom and up the sides of 8 ungreased muffin cups, overlapping the sides and tops. Fill each with 2 tablespoons beef mixture. Combine mozzerella cheese, and 1/4 cup parmesan, and sprinkle over filling. Fold dough completely to enclose filling, and sprinkle with remaining parmesan cheese. Bake at 375 degrees Fahrenheit for 12 to 15 minutes or until golden brown. Let stand 2 minutes before removing from pan. Serve warm.
Time 50m Yield 1 tray of hors d’oeuvres Number Of Ingredients 9 Steps:
Heat oven to 350ºF. Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid. Set aside. Allow to cool at least 10 minutes. Butter the insides of phyllo cups. Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese. Repeat the process with remaining phyllo cups. Bake 5-8 minutes or until golden brown. (Watch them so they don’t burn!). Serve warm. Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups..
More about “onion cups recipes”
Time 1h30m Yield Serves 4 Number Of Ingredients 8 Steps:
Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook’s treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses. Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning. Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare. Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again. Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.
