Caramlized Onion and Olive Toasts

I can officially check off one of the major events of the summer - hosting our gourmet group last night.  As much work and planning that goes into the menu and everything else required to entertain a group of 10 for dinner, I am sad to think that it's over and that July 4th is almost here. Summer flies far to quickly!

I shared the salad course for our gourmet dinner in my last post and today I'd like to share the appetizer course, Caramelized Onion Toasts. I had saved this recipe in 2008 and luckily came across it again while searching for appetizer recipes for our menu.  It was posted by Cream Puffs in Venice where it had been adapted from this Tyler Florence recipe.  I further adapted it based on the reviews. As you can likely tell from the photo, it was taken with my cell phone - almost as an after thought while enjoying the company of our guests.

These were delicious a HUGE hit with our group!

Caramelized Onion Toasts

Adapted from Tyler Florence and Cream Puffs in Venice
Printable Recipe

Serves 10

4 tablespoons unsalted butter, softened, for spreading on baguettes
4 tablespoons unsalted butter for sautéing onions
5 large Vidalia onions, cut in half and then sliced thinly
4-5 fresh thyme sprigs, plus more for garnishing
Salt and freshly ground black pepper, to taste
2 good, crusty baguettes
2/3 cup pitted Kalamata olives, sliced
Shaved Parmigiano-Reggiano

Preheat the oven to 400 degrees F.

Heat the butter in a very large skillet over medium heat. Add the onions, thyme sprigs, salt and pepper and cook until the onions are sweet and golden brown, about 45 minutes or so, stirring occasionally until golden brown, watching carefully so they do not burn. Remove thyme sprigs and allow to cool.  If refrigerated, be sure to drain the onions thoroughly before preparing toasts.

Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread.

Put the bread slices on a baking sheet and spread with the softened butter. Top with a layer of caramelized onion and top with olives.  If desired, drizzle with a little olive oil. Scatter shaved Parmesan over the top. Place in the oven and bake until the bread is crispy, about 10-12 minutes. Sprinkle with some fresh thyme leaves, then cut into serving pieces and serve hot.

Note: These should be assembled just before baking so that bread does not get soggy from the onions. Onions may be caramelized a day ahead.

Baked Caramelized Onion Spread

Need a quick and easy appetizer for your next football gathering? Here is one that is so easy, delicious and made with ingredients you may already have in your home. All you need are sweet onions, mayonnaise, shredded cheese and a baguette or crackers for serving.

Every time I make this recipe I am reminded of a fall weekend gathering at a dear friend's home in Ohio shortly after they moved there from Wisconsin.  They had been a big part of our social life and were in our gourmet group.  They invited six of us (3 couples) to Chagrin Falls, Ohio to spend the weekend and see their new home.  We all cooked together in their kitchen and shared two wonderful dinners in their home that weekend...one of which started with this appetizer which I helped prepare. My friend shared the recipe with me before we returned home.

I don't know the original recipe source but there are many similar recipes on the internet - some much more elaborate. I love the simplicity of my friend's original recipe which really lets the flavor of the onions shine through. I only add a dash of cayenne for a little 'kick'. 

The most time-consuming part of the recipe is the caramelizing of the onions which might take 20-30 minutes. You want them to be soft and golden. The caramelized onions are then mixed with mayo, shredded Swiss, Gruyère or Jarlsberg cheese, a touch of cayenne for a little 'zip' if you like, then the mixture is spread into an oven-proof baking dish and baked for 30 minutes.

So simple - so good!

Slather on a fresh baguette slice and grab a little parsley too! It's a perfect fall appetizer with a wonderful earthy flavor~

Baked Caramelized Onion Spread
Printable Recipe

After making this many times, I've increased the onions and cut back a little on the cheese and especially the mayonnaise with no damage to the great flavor of this recipe. (The original recipe calls for equal amounts of sliced onion, cheese and mayonnaise)

2 cups sliced Vidalia, Walla Walla, or other sweet onion
1-1/2 cups Swiss, Gruyère or Jarlsberg cheese, shredded (I used Jarlsberg this time)
3/4 cup mayonnaise (I always use Hellman's Light)
Some cayenne for ‘kick’, about 1/2 teaspoon

Sauté the sliced onions in a heavy frying pan over medium heat with a little olive oil until soft, translucent and golden (don’t let them burn!).

Mix the caramelized onions with the shredded cheese, cayenne and mayo and pour into a shallow, oven-proof dish.

Bake at 350 degrees for about 30 minutes or until golden and bubbly.

Garnish with parsley and serve with fresh baguette slices or an assortment of crackers.

Enjoy!

Pork Tenderloin with Brown Sugar-Caramelized Onions and the Best Broccoli I've Ever Had!

If glazed and caramelized onions aren't enough to send you to food nirvana, how about oven-roasted broccoli with Panko crumbs and Parmesan cheese? This pork and broccoli combination is so good together!

 

The pork was gets a beautiful sear in my enameled cast iron skillet and then finished off in the oven until done.  Let the meat rest for at least 5 minutes before cutting to keep those juices in the meat and not on the cutting board.

Oven roasting broccoli (or most any other vegetable) is my favorite way to prepare it and makes it taste so much better than any other method.  The panko gives it a little crunch and the Parmesan cheese a delightful flavor. 

Enjoy!


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Pork Tenderloin with Brown Sugar Caramelized Onions

Printable Recipe

Serves 2

1 pork tenderloin
Salt and pepper to taste
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 large sweet onions, sliced
1 tablespoon brown sugar - packed
1 tablespoon balsamic vinegar

Preheat oven to 415° F.

In a heavy skillet (I like to use this one) add 2 tablespoon of butter over medium/high heat. Add the sliced onions and cook until softened, about 10-15 minutes. Stir in the brown sugar and balsamic vinegar, season to taste with salt and pepper, and cook until the onions are tender and glazed, about 3 more minutes. Set aside.

Pat pork dry with paper towels and season with salt and pepper. In a large heavy skillet heat the olive oil and 2 tablespoons of butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking pan, cover with the caramelized onions and roast in oven until a meat thermometer registers 155° F. for barely pink meat, approximately 10 to 15 minutes.

Oven-Roasted Broccoli

Recipe adapted from Alton Brown, 2007, Food Network
Printable Recipe

4 servings

1 pound broccoli, cleaned and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan

Preheat oven to 425F.

Cut the broccoli into bite size pieces. Trim the dark green from the stalk and cut into 1/8-inch thick, round slices. Place the broccoli into a large bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal sheet pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Onion and Fennel Soup Gratin

Cold, cloudy, rainy = good day to make soup!  I picked up a folder of loose recipes on my desk. You know, those recipes you tear from magazines, the newspaper, etc., throw in a folder and usually never see again? There, near the top of the pile was a page torn from a House Beautiful magazine with a Barefoot Contessa recipe for Onion and Fennel Soup Gratin. Luckily, I had a fennel bulb in the frig that I had bought for something else last weekend and never used. I had onions, a carton of beef stock in the pantry, Swiss cheese and French bread in the freezer so I was ready!

What a wonderful recipe! I have to say it was the best onion soup I have ever made! The fennel was mild and barely noticeable but gave a wonderful flavor to the soup. The sherry, brandy and wine gave it a richness of taste that was gourmet restaurant quality. Nothing like a little candle glow and a glass of wine to warm the soul too as darkness settled in :)

If you need some soup to warm your heart and soul, please give this one a try. I think you'll like it!I was only able to make a half recipe due to the limited amount of fennel and onions I had so my recipe reflects one-half of the original recipe. It was just right for the hubby and myself.

ONION and FENNEL SOUP GRATIN
Adapted from Ask the Barefoot Contessa (House Beautiful)
Printable Recipe

Serves 3-4 (May be Doubled)

3 tablespoons unsalted butter
1/8 cup good olive oil
1-1/2 pounds large sweet onions, halved and sliced 1/4 inch thick (5 cups)
1 pound fresh fennel, fronds removed and cored, sliced 1/4 inch thick
1/4 cup dry sherry
1/4 cup brandy
3/4 cup dry white wine – I used Chardonnay
4 cups beef stock or broth
2 small bay leaves
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 slices of French bread, cut to fit soup bowls
2-4 ounces of grated Swiss or Gruyere cheese

Heat the butter and olive oil in a large stockpot on medium/high heat. Add the sliced onions and fennel and sauté for 30-35 minutes, stirring occasionally until the onions are golden brown. Add the sherry and brandy and stir and then simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for an additional 15 minutes.

Add the beef stock or broth, bay leaves, salt and pepper and simmer uncovered for 20 minutes.

Meanwhile, toast the French bread slices in a 350 oven for 10-15 minutes until they are nicely toasted.

Remove the bay leaves from the soup and adjust seasoning.

Preheat the broiler to high. Place the bowls on a baking sheet and ladle the soup into the bowls. Place the toasted bread over the top of the soup and sprinkle generously with the grated cheese and broil for about 3-5 minutes or until the cheese is melted and bubbling and serve.

Mini Ham and Cheese Frittatas and Baked Vidalia Onion Tartlettes

 
I am sharing recipes for two delicious appetizers in preparation for Superbowl Sunday. Of course this means they should be somewhat 'manly' bites but also appeal to the ladies who will be watching the game.

The first is Mini Ham and Cheese Frittatas which I adapted from a Cooking Light recipe. I made a few minor tweaks to the original recipe and used leeks instead of regular onions and also added a splash or two of Tabasco sauce to give them an extra 'kick'. Rather than mini muffin tins, I used my mini cheesecake pans with lift out bottoms. They worked beautifully. You can find the original recipe here and my version below:

This non-stick Mini Cheesecake Pan is perfect for making these and other bite-sized treats!

Mini Ham and Cheese Frittatas

Yield about 1-2 dozen mini frittatas depending on the size of the pan you use. My mini cheesecake pan only made about 12.

Ingredients

1 T Canola oil
1/2 cup finely diced leek or onion
2/3 cup finely diced ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1-2 dashes of Tabasco sauce
4 large egg whites
1 large egg

Preparation

Preheat oven to 350°.

Heat 1 tablespoon coooking oil a large skillet. Add chopped leek or onion and sauté 2 minutes or until crisp-tender. Add ham and sauté another 3 minutes. Remove from heat and cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

For my next appetizer, I chose a recipe that had been given to me by a good friend a few years ago called Baked Vidalia Onion Dip. Normally, I use a shallow casserole dish to bake the recipe and serve it with crackers but this time I used store-bought mini phyllo tart cups. I found some beautiful baby Vidalia onions which I used but regular Vidalias or any sweet onion will work just fine.

I simply spooned a tablespoon of the mixture into each emply tart shell and baked in the oven for 20 minutes. Yummy!

Baked Vidalia Onion Spread

Preheat oven to 350F

1 cup sliced Vidalia or other sweet onions (if you are using mini tart cups make a finer dice)
1 cup Swiss cheese/or Gruyere
1 cup mayonnaise
1/8 teaspoon Cayenne for ‘kick’ - optional

Phyllo Cups

Sauté onions in frying pan with a little olive oil until soft, translucent and caramelized (don’t let them burn!)

If not using phyllo cups, mix onions with cheese and mayo and pour into oven-proof dish and bake at 350 degrees F for 30 to 45 minutes.

If you are using the mini tart cups, place shells on a baking pan and spoon about 2 teaspoons of the above mixture into each cup. Bake for only 20 minutes.

Serve with Crackers  or fresh baguette slices if not using phyllo cups.

Browned Onion Kugels - A Great Side Dish!

I tasted my first-ever Browned Onion Kugel at a gourmet party hosted by friends a few years ago. If you love onions, you'll love this very versatile side dish. Originally from a 2005 issue of Gourmet Magazine, this recipe was a big hit at our gourmet group. Since we were having BBQ pork ribs for dinner, I decided to recreate the recipe at home for a side dish in lieu of potatoes.

Kugels have a German and Jewish history but no matter what your background I am quite certain you will love these. Try this recipe for a nice change-of-pace side dish to your next meal!

Browned Onion Kugels
Adapted from a February, 2005 issue of Gourmet Magazine:

Using a muffin tin makes the kugels party-worthy and also creates lots of crunchy, browned sides.

Yield: Makes 6 to 8 main-course or 12 side-dish servings

6 ounces medium egg noodles (1 3/4 cups)
1 stick (1/2 cup) unsalted butter
3 cups chopped onions (2 large)
1 1/4 cups sour cream
1 1/4 cups small-curd cottage cheese (10 ounces)
1 tablespoon poppy seeds
4 large eggs, lightly beaten
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon Hungarian Paprika

Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

Put oven rack in middle position and preheat oven to 425°F.

Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.

Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter or spray with canola oil cooking spray. Add onions to skillet and cook, stirring occasionally, until well browned, about 20-30 minutes. I like to use my heavy cast iron skillet for this - they get beautifully caramelized.

Transfer onions to a large bowl and stir in remaining ingredients until well blended.

Divide mixture among muffin cups and bake until puffed and golden, 25 to 30 minutes. Loosen edges of kugels with a thin knife and cool in the muffin pan 5 minutes before serving.