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Old 04-20-2011, 03:29 PM   #286
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Yeah. OM NOM NOM.
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Old 04-20-2011, 08:10 PM   #287
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Here's a caramelized onion recipe I made at Christmas. (And I need to make it again. )
It's a beautiful, deep purple color.

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Caramelized Onion And Fig Jam

3 TBL. Olive Oil
6 Cups Red Onion--Chopped (approx. 3 large)
1 tsp. Light Brown Sugar
½ tsp. Coarse Salt
1 ½ Cups Good Dry Red Wine
1 Cup Dried Figs--Chopped
¼ Cup Ruby Port

Goat Cheese
Baguette

Heat olive oil in a large sauté pan and add onions.
Cook over medium heat, stirring often, until onions soften.
Continue cooking, reducing heat if necessary until the onions begin to caramelize--approx. 30 minutes.
Sprinkle with sugar and salt and continue cooking until well browned--approx. 15 minutes.
Stir in the wine and increase heat to medium.
Cook, stirring occasionally, until liquid evaporates and the onions are jam-like.
Add figs and port and cook until thickened.

Serve at room temperature or store in refrigerator.
Makes approx. 2 cups.

Spread goat cheese on baguette slice and top with jam.
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Old 04-20-2011, 08:27 PM   #288
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Speaking of onions....I will only eat white or yellow cooked. I can't stand red in any form.

Here's a quiche recipe that I've used as part of an appetizer platter for holidays. It says to cook the onions til soft but I caramelize them. If I think about it ahead of time I buy gruyere instead of swiss cheese.

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1 tablespoon butter
1 large onion, diced
3 eggs
1/3 cup heavy cream
1/3 cup shredded Swiss cheese
1 (9 inch) unbaked pie crust
Directions

Preheat oven to 375 degrees F (190 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
Bake in preheated oven for 30 minutes, or until eggs have set.
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Old 04-20-2011, 08:29 PM   #289
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I hate red onions, too. But cook them down to nothing with wine and I'm there.
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Old 04-20-2011, 08:33 PM   #290
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I think I won't eat them cooked because I have such a hatred of the when they are raw. Red onions in any form just need to go away and die. They probably aren't so bad cooked but I just can't deal with them
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Old 04-20-2011, 08:38 PM   #291
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I think I won't eat them cooked because I have such a hatred of the when they are raw. Red onions in any form just need to go away and die. They probably aren't so bad cooked but I just can't deal with them
I feel similarly about green onions. They are overused raw in too many things.
I love deli food, but if you look at all of the salads and such in the case, almost everything has red onions or green onions or both.
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Old 04-20-2011, 08:42 PM   #292
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I love fresh raw red onions on a hamburger! They're the sweetest to my taste, except for maybe those really sweet golden onions. Home barbequed hamburgers with onion and sliced fresh avocado =
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Old 04-20-2011, 08:46 PM   #293
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Hehe, this is funny because I always thought everyone liked onions but me growing up.

Apparently I'm one of the only people here who will eat onions. Raw. Cooked. Red onions or not.
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Old 04-20-2011, 09:47 PM   #294
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Originally Posted by LuckyNumber7 View Post
Hehe, this is funny because I always thought everyone liked onions but me growing up.

Apparently I'm one of the only people here who will eat onions. Raw. Cooked. Red onions or not.
I still like raw white and Vidalia onions.

I used to bury my hot dogs at Vikings games with onions and mustard. As I slide back to my seat at the Dome, people would comment, "I'm glad I'm not sitting next to you."

Cole Slaw with Vidalia onions in it...
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Old 04-20-2011, 09:50 PM   #295
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I've come around to red onions in the last few years. Oh man especially on sandwiches
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Old 04-20-2011, 09:51 PM   #296
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They need to be cold though! Or cooked. Can't stand when onions are room temperature.
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Old 04-21-2011, 01:35 AM   #297
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Quote:
Originally Posted by kramwest1 View Post
This was on the Japanese version.

If anyone wants to try it, it's so easy. Just be sure to get all of the skin off the pepper after roasting, and then marinate the pepper in soy sauce for a little bit.

BTW--to me, there is too much rice on those nigiri in that picture.
btw, if anyone doesn't know how to roast a pepper...
YouTube - Anne Burrell Roasted Peppers Recut

add me to the list of haters of red onions. eww. and green onions. i agree with kramer vs. kramer, they're so overused raw.
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Old 04-21-2011, 01:50 AM   #298
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i only like cooked peppers. onions, on the other hand, are always good.
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Old 04-21-2011, 02:49 AM   #299
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Quote:
Originally Posted by kramwest1 View Post
Here's a caramelized onion recipe I made at Christmas. (And I need to make it again. )
It's a beautiful, deep purple color.
mmmmm a French friend made me something similar as a starter one time -really really simple but incredibly delicious:

little piece of hot toast, topped with a spoonful of caramelized onions (confiture d'oignon - onion jam she called it!), and with a little soft poached egg on top, with lots of freshly ground black pepper... a lovely mix of flavours and really simple to make... just basically a slight spin on egg on toast lol
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Old 04-21-2011, 02:54 AM   #300
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oh red onions are my absolute fave kind of onion lol!!

another slightly weird recipe from another friend, which she served alongside other summer salads as starters:

red onion and orange salad!

literally just slice up the red onions into rings, and peel and thinly slice the oranges, then mix together in a big salad bowl, no dressing - looked incredibly pretty with the vibrant colours, and the flavours complemented each other very nicely!
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