Roasted onions are an easy alternative to caramelized onions if you’re going to be BBQing. It works great as an accompaniment to a great steak or as I like to do sometimes a great addition to a simple salad. The only trick to this recipe is to “know your grill”. The onions need high heat and lots of time and turning. Once you get an idea of how long it will take on your grill all you’ll need to do is turn them occasionally to get the great caramelization on all sides, the longer you cook the deeper the caramelizations gets.
Ingredients for Roasted Onions
Medium onions peeled
Aluminum foil
Hot grill or oven
Directions for Roasted Onions
Truly an easy recipe. Wrap the onion tightly in the foil and place on the grill as close to the heat as you can get. Rotate occasionally to make sure all sides get cooked evenly. When done remove carefully from the foil and serve either whole or sliced as an accompaniment to a great steak. Drizzle a little Balsamic vinegar over top to punch it up a little.
Or dice it with tomatoes and Olive oil and Balsamic vinegar, salt and pepper and serve as a side salad.
Sadly onions are not on the diet for a delicate S.A.P.P., but these usually come with STEAK!!!!!!!!!! so 5 paws for the side dish.
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The other night I was in a quandary as to what to make for dinner. I had taken out a couple of bone in chicken breast and had planned to BBQ, but it looked like it was going to rain, so that was out of the question. A quick tasty option is always Campbell’s cream of mushroom soup, but it is a little boring, so I thought I would spice it up a bit. It seemed to work well.
Ingredients for Chicken with Easy Mushroom Sauce
This recipe will serve up to 4 persons
One chicken breast per person
1 Tbs butter
1 Tbs oil
1 can Campbell’s Cream of Mushroom soup
10 oz. chicken Stock
1-2 Tbs all purpose flour
2-3 cloves of Garlic finely diced
¼ -½ medium onion finely diced
1 Roasted Red Pepper chopped
1 Tbs Balsamic Vinegar
1 Tbs Basil
Salt & Pepper to taste
Directions for Chicken with Easy Mushroom Sauce
This recipe works well if you have a large sauté pan that can be put into the oven, if you don’t simply transfer everything to a baking dish to complete the cooking.
Pre heat oven to 375º.
In a sauce pan, large enough to hold the chicken in a single layer, on medium high heat melt the butter and add the oil.
Lightly season the chicken breasts with salt and pepper, and once the butter is melted and the pan hot add the chicken to the pan and brown well on both sides (5-10 minutes).
Remove the chicken from the pan and set aside.
Add the onion and garlic to the pan and cook until softened. Once softened add the flour and stir to combine and cook the flour for a minute or two.
Now add the soup, stock,peppers,Balsamic vinegar, and basil and whisk to combine and throughly dissolve the flour roux. Taste and adjust seasoning if necessary.
Place the chicken back in the pan and baste with the sauce and place in the oven and cook for about 45 minutes until the chicken is done and the juices run clear.
Plate, spoon sauce over chicken and serve remaining sauce in a gravy boat.
I can smell chicken a mile away and when I do I know it’s going to be a great dinner night. 5 paws for the effort and this S.A.P.P. doesn’t need the sauce.
This recipe works well if you have a large sauté pan that can be put into the oven, if you don't simply transfer everything to a baking dish to complete the cooking.
Pre heat oven to 375º.
In a sauce pan, large enough to hold the chicken in a single layer, on medium high heat melt the butter and add the oil.
Lightly season the chicken breasts with salt and pepper, and once the butter is melted and the pan hot add the chicken to the pan and brown well on both sides (5-10 minutes).
Remove the chicken from the pan and set aside.
Add the onion and garlic to the pan and cook until softened. Once softened add the flour and stir to combine and cook the flour for a minute or two.
Now add the soup, stock,peppers,Balsamic vinegar, and basil and whisk to combine and throughly dissolve the flour roux. Taste and adjust seasoning if necessary.
Place the chicken back in the pan and baste with the sauce and place in the oven and cook for about 45 minutes until the chicken is done and the juices run clear.
Plate, spoon sauce over chicken and serve remaining sauce in a gravy boat.
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
