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Recipes with red onion - 20 recipes

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By Foodiewife, A Feast for the Eyes

Rate this recipe 4.4/5 (10 Votes)
Feta Stuffed Fig Glazed Lamb Burgers with Red Onion Jam 1 Picture
Details

Servings 6
Preparation time 25
Cooking time 41

  • RED ONION JAM:
  • Vegetable cooking spray
  • 1 pound ground lamb
  • 1/2 pound ground veal*
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoon Montreal Steak Seasoning (or season with kosher salt, fresh cracked pepper and garlic powder, to taste)
  • 2 teaspoon fresh oregano, or 1 teaspoon dried
  • 3 to 4 tablespoons fresh parsley, optional
  • 3 tablespoons fig preserves
  • 2 to 3 thin slices feta cheese
  • 4 quality hamburger buns, toasted
  • Fresh spinach leaves, for garnish
  • 4 cups thinly sliced red onions, about 2 medium
  • 1 teaspoon olive oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 to 2 teaspoons chopped fresh thyme
  • NOTE: Mixing veal, or pork, can tone down the flavor of lamb

See this recipe

This recipe was inspired by Southern Living Magazine's version of Fig Glazed Beef Burgers with Red Onion Jam

Top rated Red onion recipes

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Pork tenderloin is one of the most versatile meats

  • Vegetable oil, for grates
  • 1/4 cup apricot jam
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 pork tenderloin (about 1 pound), cut into 20 cubes (each 1 inch)
  • 8 apricots (about 1 pound), pitted and quartered
  • 1 small red onion, cut into 2-inch wedges, layers separated
5/5 (1 Votes)

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  • 1/3 cup red onion, finely chopped
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  • 1/2 tablespoon baking powder
  • 1 small pinch coarse salt
  • 1/2 cup milk
  • 1 large egg
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4.2/5 (59 Votes)

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This tasty dish lets the natural flavors of fall shine keeping it simple: delicata squash and red onions with honey...

  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon chopped fresh thyme
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  • 2 teaspoons olive oil
  • 3 garlic cloves, sliced
  • 2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices
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4.3/5 (4 Votes)

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4.4/5 (19 Votes)

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For the soup Pat the beef with a paper towel and season with salt and pepper In a heavy bottom pan heat half the ol

  • For the soup
  • 1 pound stew beef (cut in bite sized pieces)
  • 4 TBLS extra virgin olive oil
  • 5 Cups beef broth
  • 1 Cup red wine
  • 1 TBLS corn starch
  • 1 large onion
  • 1 garlic clove
  • 1 tsp fresh grated ginger
  • 1 tsp dried thyme
  • salt
  • pepper
  • Optional: 6 TBLS shredded Parmesan cheese
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  • 1/2 loaf stale french bread
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  • 1/4 Cup Italian seasoned bread crumbs
  • 1/2 tsp granulated garlic
  • 2 TBLS chopped fresh parsley
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5/5 (3 Votes)

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FOR STEAKS: Place steaks in a baking dish

  • STEAKS
  • 2 (1- to 1 1/4-inch-thick) boneless rib-eye steaks (about 1 pound each)
  • 1 tablespoon green peppercorns, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • RED ONION CONFIT
  • 1 medium red onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 6 tablespoons white wine vinegar
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  • 1 cup dry red wine
  • STUFFED CABBAGE
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  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped carrot
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4.7/5 (13 Votes)

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  • 1 1/2 to 2 cups garden fresh tomatoes, seeded & chopped
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  • 2 tablespoons olive oil
  • 4 tablespoons Balsamic vinegar
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4.4/5 (32 Votes)

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  • 1 cup shucked or frozen peas
  • 1/2 cup fresh mint leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground pepper
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  • 2 tablespoons extra virgin olive oil
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4.6/5 (10 Votes)

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This sandwich is so good it will have you wanting seconds!

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  • 2 tablespoon BBQ Sauce
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  • 4 slices cheese
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4.4/5 (22 Votes)

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Red onion jam spread on rustic bread meets applewood smoked bacon, grilled hanger steak, and green, curly frisée i...

  • RED ONION JAM:
  • 1 pound hanger steak
  • 2 cloves garlic, minced
  • 2 tablespoons rosemary, thyme, and sage, minced
  • 8 ounces applewood smoked shoulder bacon, sliced thin
  • Frisée, washed and patted dry
  • Red onion jam (see recipe below)
  • 8 thick slices rustic country bread
  • Sea salt
  • Fresh crack black pepper
  • 1 pinch controne hot pepper flake
  • Extra virgin olive oil
  • 2 red onions, sliced thin
  • 1/2 cup red wine vinegar
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  • 1/4 teaspoon fennel seed
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4.5/5 (11 Votes)

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  • 1 1/2 pounds green beans, trimmed
  • 1 1/2 pounds peeled parsnips cut into strips
  • 1/4 cup extra virgin olive oil
  • 1 small red onion thinly sliced
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4.5/5 (6 Votes)

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  • 1 ⁄4 cup thinly sliced red onion
  • 1 pound peaches, peeled, pitted and sliced 1⁄2 inch thick
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  • 1 Tb. red wine vinegar
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4.5/5 (4 Votes)

By

PREPARATION For Pickled Onions: Bring rice wine vinegar to a boil in a small saucepan

  • Pickled Onions:
  • INGREDIENTS
  • 1 medium red onion, finely diced*
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  • 1/2 cup sugar
  • 1/4 cup salt
  • Brussels Sprouts:
  • 1/4 cup unsalted butter (1/2 stick)
  • 1/2 pound deli pastrami, thinly sliced
  • 5 pounds Brussels sprouts, halved
  • 1 teaspoon kosher salt
  • freshly ground pepper to taste
  • To dice means to chop into roughly 1/4-inch cubes.
  • Rice wine vinegar is NOT the same as rice wine. You can find rice wine vinegar in the Asian section of your local grocery store, or with the other vinegars.
4.3/5 (7 Votes)

By

Put the couscous in a large bowl and pour the boiling water over it

  • Serves 4 to 6
  • 1 cup couscous
  • 1 1/4 cups boiling water
  • 1 cup loosely packed cilantro, finely chopped
  • 1 cup loosely packed Italian parsley, finely chopped
  • 1/2 English cucumber, cut lengthwise and very thinly sliced
  • 1/2 red onion, cut in half and shaved extremely thin
  • 1 lemon, zested and juiced, about 3 tablespoons
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon honey or agave syrup, warmed
  • 1/2 teaspoon chili powder
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  • 3 tablespoon toasted pine nuts
  • 3 ounces feta cheese, optional
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4.3/5 (3 Votes)

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