Onions and members of the onion family are some of the most versatile and widely used vegetables in the world. Without them, many savory dishes lack flavor and taste bland.
Most of us probably eat onions in some form most days, but if you've never used them in anything apart from stews, soups, hotdogs or sandwiches, here are 7 ways to cook with onions that you may not have tried before.
Immersion Hand Blender
Onion Chutney: Slice six large red onions and two garlic cloves finely (white onions are fine if that's all you have) and add to a pan in which three tablespoons of olive oil have been gently heated (you can use sunflower oil if you prefer). Cook the onions and garlic over a low heat until they are soft and then add one cup of brown sugar and cook over the lowest of heat for a further thirty minutes until the onions start to turn brown and sticky, stirring to make sure that nothing sticks to the bottom of the pan. Now add eight turns of freshly ground pepper, two cups of red wine vinegar, one more cup of brown sugar and a large bayleaf. Bring the pan to the boil and then cover it, turn down the heat and cook gently for about an hour, or until the liquid has reduced down and the mixture resembles a chutney like consistency. Allow to cool slightly before carefully transferring into a sterilized jar. Cover with waxed paper and a screw top lid. This chutney can be eaten on the same day, but it will taste even better if you can leave it for a month. It will keep in the fridge for about four to six months - if it lasts that long! Onion Stuffed Chicken & Onion Gravy: The next time you roast a chicken, cut a couple of onions into halves and put them into the body cavity to cook along with it. When the chicken is thoroughly cooked, remove the onions, make a gravy with the pan juices and then whiz the onions into it with an immersion (hand) blender. So tasty! Onion Milk For White Sauce: When you're making a white sauce for lasagna or pasta bakes, first heat the milk you're going to use for it in a pan, together with a sliced onion, a bayleaf and six peppercorns. Simmer for 15 minutes and then turn off the heat and allow the flavors to infuse the milk for a further 15 minutes. Remove the bayleaf and peppercorns but whiz the onion and milk together with an immersion blender. Use this to make your white sauce and you'll really notice the difference in the flavor of your finished dish. Onion, Bacon, Tomato and Cheese Roll: In a dry frying pan, cook ten strips of chopped bacon until the fat starts to run and the bacon begins to crisp. Remove the bacon from the pan and drain on kitchen paper, but keep the pan juices. Add a tablespoon or butter or olive oil, two large, finely sliced red onions and a finely chopped garlic clove to the bacon juices in the pan and cook until the onions are soft. Add half a teaspoon of oregano or thyme to the pan, mix and turn off the heat. Leave to cool. Next, roll out a sheet of puff pastry to approximately 12" square. (NB - Do this on a piece of non-stick parchment paper as it makes it easier to get it in the oven). When it's cool, spread the bacon and onion mixture over the pastry, leaving a clear 1" edge all the way round. Slice a couple of tomatoes and place them over the mixture, season with salt and black pepper and then scatter some shredded cheese (cheddar is good, but whatever you like) over the top. Now roll up the pastry, making sure that the seam of the pastry is on the bottom when you're done. Brush the roll with beaten egg yolk, make a few slashes across the top of the pastry and carefully transfer to a baking sheet, leaving it on the parchment paper. Cook for about 25-30 minutes in a preheated oven on 220ºC/425ºF/Gas 7. Leave to cool slightly before enjoying with a green salad or boiled potatoes - or both! Scallion, Bacon and Cheese Stuffed Mushrooms: Wipe four large flat mushrooms and place on a baking sheet, but remove the stalks to use in the filling. Put a tablespoon of olive oil into a pan and cook six large, finely chopped scallions, four chopped strips of bacon, a finely chopped red pepper, the finely chopped mushroom stalks and a clove of garlic until soft. Turn off the heat and leave to cool for a while. Next, empty a 250g/approx 8oz tub of cream cheese and a cup of grated cheddar or parmesan into a bowl. Add plenty of black pepper and half a teaspoon of thyme. Add the cooled scallion mix to the cream cheese and mix together well. Use this mixture to stuff the mushrooms and then drizzle with olive oil before cooking in a pre-heated oven on 200ºC/400ºF/Gas 6 for about 20-25 minutes until bubbling and piping hot. Mashed Potato Topped With Cheese and Onion: Boil some potatoes until soft, drain and mash with plenty of butter, salt and pepper. Put into an ovenproof dish. In a frying pan, cook sliced onions in a little butter or oil until soft and just beginning to brown. Remove from the pan and place over the top of the mashed potato. Sprinkle the top with lots of shredded cheddar cheese and bake in the oven until golden brown and bubbling. Enjoy on its own or as a side dish. So simple, but so delicious! Pancetta Wrapped Leeks: Wash as many leeks as you like until all the grit is gone and then trim the ends. Cook in a pan of boiling water for five minutes until just tender. Remove them and leave to cool. When you can handle them, wrap each one in a slice of pancetta and place in an ovenproof dish. Generously scatter some pieces of taleggio cheese over the top, drizzle with oil and roast in the oven on 200ºC/400ºC/Gas 6 until the leeks are soft, the pancetta is starting to crisp and the cheese is golden. Scatter with fresh parsley and enjoy. If you like, throw a handful of cherry tomatoes into the dish before it goes in the oven. As they cook, they will burst and their juices will mix with the other flavors - they're a nice addition to this dish.
I hope you'll try some of these and enjoy them as much as I do.
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Cuisinart CSB-33 QuikPrep Hand Blender Feature
- Versatile tool to blend, mix, emulsify, whip, mince, and puree
- Use for drinks, soups, sauces, baby food, and salad dressings
- 2-speed control
- Compact (14 inches high) but powerful
- 2-cup, dishwasher- and microwave-safe container included
Cuisinart CSB-33 QuikPrep Hand Blender Overview
The Cuisinart CSB-33 is a versatile tool that blends, mixes, emulsifies, whips, minces, and purees - and it's equally handy in the kitchen! When a stand blender or food processor seems like overkill, that's the CSB-33's moment to shine. Extra long cord 18 Month Limited Cuisinart Warranty Contoured styling in white.Cuisinart CSB-33 QuikPrep Hand Blender Specifications
Reach for this versatile tool when a stand blender or food processor is too big or inconvenient for the task at hand. The hand blender is compact (14 inches high) but powerful. Simply insert the stainless-steel blade at the end of the 5-1/4-inch shaft into a container and press the two-speed control. Blend smoothies, shakes, and other drinks, mix sauces and soups, emulsify salad dressings and mayonnaise, mince herbs and bread crumbs, puree fruits, vegetables, and baby foods, mash potatoes, and whip cream. Included is a 2-cup, dishwasher- and microwave-safe plastic container, or the hand blender can be used right in a pot or pan. To clean the blade, simply hold it under running water, or soak it first in hot, soapy water and then rinse. Clear instructions and recipes are included with the blender. --Fred BrackSAVE NOW on the special offers below!
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