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Roasted Sweet and Sour Onions

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.3511
Energy (kCal)445.1275
Carbohydrates (g)56.2278
Total fats (g)23.8177
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 375*F. | 2. Wrap each onion securely in foil. Place the onions in a roasting pan and roast until they are very tender when pierced with a knife, about 1 1/2 hours.Cool. Trim and remove onion peels. Halve onions lengthwise, then slice thinly lengthwise. Move to a medium bowl. Add the vinegar and lemon juice and toss to blend. Let the onion mixture stand at room temperature at least 1 hour and up to 3 hours. | 3. Mix 1/2 cup sherry or vermouth and currants in a small saucepan. Bring to a boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours. | 4. Stir the currant mixture, oil, and 1 tbls. sherry or vermouth into onion mixture. Season with salt and pepper. See Note. Stir in pine nuts. | 5. Note: this can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing. | 6. This is good served over Black Cod with Roasted Sweet and Sour Onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 4 unpeeled 176.0 41.096000000000004 4.84 0.44
    sherry wine vinegar 3 tablespoons - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    sherry 1/2 cup sweet - - - -
    sherry 1 tablespoon sweet - - - -
    currant 1/2 cup dried 35.28 8.6128 0.784 0.2296
    extra virgin olive oil 2 tablespoons - - - -
    pine nut 1/4 cup toasted 227.1375 4.4145 4.6204 23.0749

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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