Post by Loupy on Oct 1, 2018 23:08:55 GMT -7
Asiago Roasted Onions
From: Kevin Lynch @ www.closetcooking.com/asiago-roasted-onions/
This is basically an au gratin dish where the veggie is onions rather than the more normal potatoes. You start by slicing some onions into discs, about a 1/4 inch thick, and you lay them down, whole and flat, in a baking dish to pre-roast a bit to tenderize them before pouring on a cream and cheese mixture and sprinkling on even more cheese and roasting it again The onions are roasted until they are so nice and tender and their natural sweetness and pungency nicely complements the creamy cheese sauce for a flavour explosion in your mouth!
These are also great with parmigiano reggiano, aka parmesan roast onions!
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Serves: 4
Ingredients
4 large yellow onions, peeled and sliced into 1/4 inch slices
olive oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup of heavy cream
2 teaspoons dijon mustard
1/2 cup of asiago cheese, grated
Directions:
Preheat your oven to 450F/230C.
Place the slices of onion in a single layer on the bottom of a greased baking dish.
Drizzle with oil and season with thyme, salt and pepper before roasting in a preheated 450F/230C oven for 20 minutes.
Meanwhile, heat the heavy cream in a small sauce pan until it starts to simmer.
Mix in the mustard and half of the cheese, let the cheese melt pour it over the onions before sprinkling on the remaining cheese.
Cover in foil and bake for 20 minutes.
(The onions will be tender, the cheese melted and the sides bubbling when it is done.)
Option: Mix 1 tablespoon white miso paste into the cream along with the mustard and cheese.
Option: Replace the asiago cheese with parmigiano reggiano (parmesan), or grana padano cheese, etc.
Nutritional Information
Calories: 349
Fat: 28g
Saturated: 16g
Cholesterol: 91mg
Sodium: 250mg
Carbs: 16g
Fiber: 2g
Sugars: 8g
Protein: 8g
From: Kevin Lynch @ www.closetcooking.com/asiago-roasted-onions/
This is basically an au gratin dish where the veggie is onions rather than the more normal potatoes. You start by slicing some onions into discs, about a 1/4 inch thick, and you lay them down, whole and flat, in a baking dish to pre-roast a bit to tenderize them before pouring on a cream and cheese mixture and sprinkling on even more cheese and roasting it again The onions are roasted until they are so nice and tender and their natural sweetness and pungency nicely complements the creamy cheese sauce for a flavour explosion in your mouth!
These are also great with parmigiano reggiano, aka parmesan roast onions!
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Serves: 4
Ingredients
4 large yellow onions, peeled and sliced into 1/4 inch slices
olive oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup of heavy cream
2 teaspoons dijon mustard
1/2 cup of asiago cheese, grated
Directions:
Preheat your oven to 450F/230C.
Place the slices of onion in a single layer on the bottom of a greased baking dish.
Drizzle with oil and season with thyme, salt and pepper before roasting in a preheated 450F/230C oven for 20 minutes.
Meanwhile, heat the heavy cream in a small sauce pan until it starts to simmer.
Mix in the mustard and half of the cheese, let the cheese melt pour it over the onions before sprinkling on the remaining cheese.
Cover in foil and bake for 20 minutes.
(The onions will be tender, the cheese melted and the sides bubbling when it is done.)
Option: Mix 1 tablespoon white miso paste into the cream along with the mustard and cheese.
Option: Replace the asiago cheese with parmigiano reggiano (parmesan), or grana padano cheese, etc.
Nutritional Information
Calories: 349
Fat: 28g
Saturated: 16g
Cholesterol: 91mg
Sodium: 250mg
Carbs: 16g
Fiber: 2g
Sugars: 8g
Protein: 8g
