Best Wilted Onions Recipes

PORK CHOPS WITH GOLDEN ONIONS AND WILTED TOMATOES

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then sauté chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Return onion to skillet and add tomatoes, then sauté over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
• Serve chops topped with onion and tomato.

ROASTED POTATOES AND ONIONS WITH WILTED GREENS

Steps:

• Preheat oven to 450°F.
• Cut potatoes in half (quarter any larger potatoes). In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper. Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.
• Transfer hot potatoes and onions to a bowl. Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted.
• Serve dish warm or at room temperature.

WILTED LETTUCE AND ONIONS

Steps:

• 1. Cut fresh lettuce from garden, or buy at your local store/farm stand, and green onions
• 2. Wash and dry lettuce. Cut off roots and wash onions, chop onions
• 3. Fry bacon, add olive oil to equal 1/2 cup total. When bacon is ready chop and set aside, leave grease in skillet, add vinegar, black pepper, and Splenda or sugar to skillet, reduce heat to low.
• 4. Mix lettuce, onions and top with chopped bacon, when your ready to eat quickly add the desired amount of hot bacon dressing to taste. Enjoy!!!

WILTED CHARD WITH PICKLED RED ONIONS

Steps:

• For the onions: bring a kettle of water to a boil. Place onion slices in a colander, and pour boiling water over. In a bowl, combine remaining ingredients, stirring to dissolve sugar. Add onions, submerging them by placing a plate on top; if more liquid is needed, add equal amounts of vinegar and water. After about 15 minutes, onions will turn bright pink. (Recipe can be made to this point and refrigerated for up to 3 days.)
• For chard: bring large pot of salted water to a boil. Cut stems off chard, and set aside; slice leaves across into wide ribbons. Working in batches if necessary, boil leaves until tender but not mushy, 3 to 7 minutes. Boil stems separately. Drain in colander.
• To cook, heat oil in a wide skillet. Add garlic cloves and chard leaves and stems, and heat through, turning to coat evenly with oil. When hot, transfer to a serving dish, and top with some pickled onions, garnishing with peppercorns. Pass more onions at table.

WILTED ROMAINE AND RED ONIONS

Steps:

• If using baby Romaine, the leaves can be pulled off the core and placed directly in the salad bowl. With a regular head of Romaine, trim any unattractive outer leaves from the lettuce, remove the core, rinse the leaves and dry them. Tear them into bite-size pieces and place them in the salad bowl. Add the mushrooms.
• Beat together the vinegar and anchovy paste. Beat in two tablespoons of the olive oil and set aside.
• Beat the remaining four tablespoons of oil in a large skillet. Add the onions and saute over medium high heat until they have just wilted and lost their raw sharpness. Add the croutons and toss in the skillet to coat them lightly with the oil. Remove the skillet from the heat.
• Add the vinegar, anchovy paste and oil mixture to the skillet, stir, then immediately pour the contents of the skillet over the lettuce. Season with pepper, toss and serve at once.

ARUGULA WILTED WITH MUSHROOMS AND ONIONS

Steps:

• Saute mushrooms and onions until tender in olive oil. Add 2T water or chicken broth and 2T sherry vinegar and bacon greese. Wilt the arugula quickly and sprinkle with salt and pepper and red pepper flakes to taste. Serve with white beans or with nonfat red pepper humous.

WILTED CHARD WITH PICKLED RED ONIONS

Steps:

• 1. For onions: bring a kettle of water to a boil. Place onion slices in a colander, and pour boiling water over. In a bowl, combine remaining ingredients, stirring to dissolve sugar. Add onions, submerging them by placing a plate on top; if more liquid is needed, add equal amounts of vinegar and water. After about 15 minutes, onions will turn bright pink. (Recipe can be made to this point and refrigerated for up to 3 days.) 2. For chard: bring large pot of salted water to a boil. Cut stems off chard, and set aside; slice leaves across into wide ribbons. Working in batches if necessary, boil leaves until tender but not mushy, 3 to 7 minutes. Boil stems separately. Drain in colander. 3. To cook, heat oil in a wide skillet. Add garlic cloves and chard leaves and stems, and heat through, turning to coat evenly with oil. When hot, transfer to a serving dish, and top with some pickled onions, garnishing with peppercorns. Pass more onions at table.

ROASTED POTATOES & ONIONS WITH WILTED GREENS

Steps:

• Preheat oven to 425°. Toss potatoes and onions with oil, 1 teaspoon salt and 1 teaspoon pepper. Spread in a greased 15x10x1-in. pan. Roast until potatoes are tender, 25-30 minutes, stirring occasionally., Transfer to a large bowl. Add arugula, vinegar and the remaining salt and pepper; toss to combine. Serve immediately.

WILTED ONIONS

Steps:

• Put onions in a ceramic or glass bowl. Bring other ingredients to a boil. Pour over onions and let stand. When cool, refrigerate overnight.

CAULIFLOWER SOUP WITH BALSAMIC ONIONS AND WILTED LETTUCE

Steps:

• In a high-speed blender, combine cauliflower, oil, vinegar, and water. Season with salt and pepper. Process until smooth and thick. Pass through a medium sieve. Taste and adjust for seasoning.
• Divide the soup between 4 bowls. Arrange lettuce and red onion slices around the bowl, and spoon on some of the reserved onion marinating juices. Serve immediately.