Laura Vitale Makes French Onion Chicken
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How to Caramelize Onions in Record Time Without Sacrificing One Ounce of Flavor
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We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
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Roast Chicken with Onion Jam. This roast chicken recipe with sweet and sour onion jam is a winner!
Roast chicken pieces smothered in balsamic onion jam will hae your guests coming for seconds and thirds!Succulent chicken pieces baked in a sweet and sour balsamic onion jam. The full printable recipe is on our website at
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Beautifully succulent and tender chicken pieces baked in a sweet and sour balsamic onion jam.
Ingredients
3 Tbsp. oil
2 large onions, chopped
¼ cup balsamic vinegar
¼ cup red wine
½ cup treacle sugar (or brown sugar)
2 cloves garlic finely sliced
salt
pepper
1 chicken, jointed
Instructions
Sauté onions and garlic in oil until they are soft and brown, about half an hour. Add vinegar, wine, salt and pepper. Allow the vinegar to cook out for about 5 minutes. Add brown sugar and stir until sauce thickens.
Arrange the chicken pieces in a roasting pan
Spread jam sauce over chicken and bake for 1½ hours uncovered, or, for softer chicken, bake for 1 hour covered and 30 minutes uncovered.
Caramelized Onions
How to Make Caramelized Onions
Onion type, skillet type, and other important considerations
Makes 2 cups of caramelized onions
3 Lb yellow onions, sliced pole to pole
1/3 cup olive oil
1 tsp balsamic vinegar or to taste
Salt
Browning:
Set a 12 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes.
Sweating:
Reduce heat to low and cook stirring occasionally until the onions are very soft, jammy, and mahogany in color, 20-30 minutes. Add the vinegar. Taste and correct for salt. Tilt the pan, move the onions to the higher end, and let the oil drip out for at least 5 minutes. At this point the onions are ready to use, but I usually let them cool in the pan and then move them to a container. Store in the fridge for up to 10 days.
Note: For a smaller amount, you can cook 1.5 Lb of onions with ¼ cup of olive oil in a 10 inch skillet. That’s the smallest batch that works well.
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How to make a Caramelized Red Onion chutney.
#chutney #caramelizedonions #redonion
*How to make a Caramelised Red Onion chutney - full recipe*
I hope you enjoy the flavour of this caramelised red onion chutney recipe. its perfect to accompany cheese and crackers, burgers, salad and even on pizza such as goat cheese and red onion pizza. This recipe makes 1 litre or just under 2 pints of chutney. Pour it into a sterilised jar and it will keep for up to 12 months. Tie a ribbon around the jar and it makes the perfect homemade chutney present for those special occasions. Happy Baking everyone and Enjoy!
*TIMINGS:*
• Prep Time: 15 mins.
• Cooking Time: 1 hour 30 mins.
• Total Time: 1 hour 45 mins.
*SERVINGS*
Serves 20 people (Makes 1 Litre).
*INGREDIENTS*
• 4 tbsp Olive Oil.
• 3½ pounds (1.5kg/53oz) Red Onion, thinly sliced.
• 1¼ cups + 2 tbsp (275g/10oz) Brown Sugar.
• 3 Garlic Cloves, crushed.
• 1 tbsp Dijon Mustard.
• ¼ tsp Dried Chillies.
• ¾ cup + 1 tbsp (200ml/6.8 fl oz) Red Wine Vinegar.
• 4 tbsp Balsamic Vinegar.
*METHOD*
1. Place the sliced onion in a large, heavy-based saucepan and mix in the olive oil.
2. Gently fry the onions over a medium-low heat for 30 minutes, stirring regularly.
3. The onions will be softer but not browned and reduced in size by half.
4. Add the brown sugar, red wine vinegar, garlic, mustard, chili flakes and balsamic vinegar.
5. Stir to combine and increase the heat until it comes to the boil.
6. Reduce the head to a medium-low heat and simmer uncovered for 60 minutes.
7. Stir occasionally so it doesn’t stick to the bottom of the pan.
8. The mixture will thicken as it cools.
9. Spoon the hot chutney into cooled, sterilised jars, then seal and label.
*STORAGE*
• The caramalised red onion will keep for up to 12 months in an airtight container that's stored in a cool place.
*QUESTIONS*
Got questions? Leave a Comment, I will reply!
Happy Baking Everyone!
Caramelised Onion Chicken Recipe #Shorts
Full length video recipe here:
It’s like French Onion Soup and Pan Fried Chicken had a Recipe love child… Take your time caramelising the onions, they are the backbone of this chicken dinner and should be done right.
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Ingredients:
42g (3 Tbsp) butter
1 Kg (2 pounds / 6 medium) onions, thinly sliced
1 mL (1/4 tsp) baking soda
Coarse salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 fresh thyme sprigs
1 fresh rosemary sprig
15 mL (1 Tbsp) oil (we use chicken or bacon fat)
1Kg (2 pounds / 6-8) chicken thighs
500 mL (2 cups) chicken stock (make at same time - see below)
30 mL (2 Tbsp) Dijon mustard
15 mL (1 Tbsp) balsamic vinegar
Chicken stock (if making)
Skin and bones from chicken thighs
½ an onion
1 celery stalk
1 carrot
Salt and pepper
Method:
Preheat oven to 325°F (160ºC)
De-bone and remove skin from chicken thighs.
Place skin and bones in a pot with 750 mL (3 cups) water, half an onion, 1 celery stalk, and 1 carrot, season with salt and pepper, bring to a boil and reduce to a simmer.
Melt the butter in a braiser over medium-high heat.
Add the onions and baking soda and cook, stirring every few minutes.
Continue cooking until the onions are a deep caramel colour - about an hour.
When the onions are caramelised, add the garlic, thyme, and rosemary, and cook until fragrant.
Add 1 cup of broth, scrape up any fond on the bottom of the pan, and reduce by half.
When the onions are just about done, sear the chicken.
Heat the oil in a cast iron pan over medium-high heat until shimmering.
Season the chicken with salt and pepper.
Sear the chicken on both sides.
Discard the thyme and rosemary stems from the onions.
Transfer the chicken to the braiser with the onions.
Deglaze the chicken pan with 1 cup of chicken stock, scraping up the fond on the bottom of the pan.
Whisk the mustard and vinegar into the chicken stock in the pan you seared the chicken in, and simmer until reduced by about half.
Pour the mustard sauce over the chicken.
Bake uncovered for 30 minutes or until chicken is cooked through.
Serves 4 to 6
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