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Balsamic Roasted Onions Recipe - Paula shows how to roast onions whole and shares ones of her fabulous onions side dish recipes. These baked onions are incredible!
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Balsamic Roasted Onions Recipe: https://www.pauladeen.com/recipe/balsamic-roasted-onions/
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0:00
- Y'all,
0:03
here in southeast Georgia,
0:07
it's Vidalia onion season,
0:10
and it's so, so exciting.
0:13
You know, they don't last forever,
0:14
but somehow, you go into the grocery store
0:17
when Vidalia onion season is over,
0:20
and they're advertising Vidalia onions.
0:23
So somebody must have come into Vidalia, Georgia,
0:26
bought some of that soil, took it somewhere else,
0:30
and is trying to grow Vidalia onions.
0:32
- They have to. - You think?
0:33
- [Theresa] Mm-hm.
0:33
- I don't know where they're coming from,
0:35
because Vidalia, Georgia, produces the best onion
0:40
you could ever put in your mouth.
0:43
So I'm gonna do a balsamic roasted onion.
0:48
Onions.
0:50
So I guess I need a knife, don't I?
0:57
Let's see which knife.
0:59
See, that might help.
1:00
I'm gonna choose this one.
1:06
So now that I've told y'all where these onions were grown,
1:11
and where they came from, I'm gonna share
1:13
with y'all a method, one method,
1:16
of cooking these onions.
1:21
I'm gonna share with you a roasted balsamic onion.
1:27
And you know what?
1:29
We have got little, at the store, we have herb strippers.
1:39
When I was down there...
1:41
- [Eddie] At your store?
1:42
- At our store, at the Paula Deen store,
1:44
when I was down there the other day,
1:46
we were filming for Fox Nation,
1:50
and I saw this herb stripper,
1:54
but I was so busy talking to all the guests
1:57
that I just never got back to it.
2:01
I want a herb stripper, Eddie!
2:03
Have you seen those, Theresa?
2:05
- [Theresa] I haven't seen 'em in the store,
2:06
but I need an herb stripper!
2:07
- I know! we all need a herb stripper!
2:09
(Theresa and Paula laugh)
2:10
'Cause they're aggravating.
2:12
- It's hard. - You know, thyme?
2:14
- [Theresa] Those are the greatest thing, but they're hard.
2:16
- Yes. I love the taste of thyme,
2:18
but great time of day,
2:20
but one thing about it, their stems are so delicate
2:24
that I don't hesitate to-
2:28
- [Theresa] Chop 'em up?
2:28
- [Paula] Chop 'em up!
2:30
- [Theresa] Thyme takes time.
2:31
- But I want one of those strippers.
2:35
All right, so I'm getting my pan real hot.
2:39
Now I'm going add some olive oil to my pan,
2:48
and I'm gonna give another chop.
2:50
So the recipe calls for one teaspoon of thyme,
2:54
and one teaspoon of rosemary.
2:57
(knife scrapes cutting board)
3:00
Two cloves of garlic, a fourth of a cup of chicken broth,
3:07
a little butter, just a little,
3:11
and a fourth of a cup of balsamic vinegar.
3:17
And now, we're gonna leave these onions whole.
3:24
And I had this real hot (pan sizzles)
3:25
a minute ago and I turned it down.
3:27
Now we're gonna, whoa!
3:30
That's gonna get all over me!
3:34
That's gonna get all over me!
3:36
I got to find an apron,
3:39
because I like this blouse,
3:42
and I don't wanna get...
3:45
I don't wanna get grease all over my shirt.
3:50
So, y'all have never seen me in an apron, so...
3:56
I don't have a waist!
3:58
(Paula chuckles)
3:59
But this will ruin this shirt I'm wearing.
4:05
And this shirt, it's one of those materials
4:13
that just drink up the grease.
4:20
Okay, slow it down a little bit.
4:23
It's probably from the water from my onion, Eddie.
4:28
- [Eddie] Yeah.
4:29
- Ain't this?
4:30
(pan sizzles)
4:32
And I'm turning this down now.
4:36
Yeah, I turned it down a lot while I was talking.
4:41
So there we go, and we're gonna cook that
4:43
for about three or four minutes on each side.
4:49
And then we are gonna be adding the other ingredients,
4:51
and then this is gonna go into the oven,
4:54
and we'll probably cook it for about 30 minutes,
4:57
25 to 30 minutes in a hot oven.
5:02
Yeah, see, as soon as I added that other onion,
5:04
it started back up!
5:08
What? Oh.
5:10
What does this say?
5:11
- [Eddie] "Warm Winter Wishes."
5:12
- "Warm Winter Wishes." (Eddie chuckles)
5:15
Warm summer wishes, y'all.
5:17
(Theresa laughs)
5:18
Eddie just came in here, y'all, and brought me an apron.
5:21
He said, "You're wearing the wrong apron today, Paula.
5:25
You're giving one away today, this afternoon,
5:28
so why don't you switch to this one?"
5:31
And I love this, in honor of mothers out there.
5:38
We are the Queen of Everything.
5:41
(Paula chuckles)
5:42
So thanks, Eddie.
5:43
I had totally forgotten that today was the giveaway day.
5:50
And I love this color pink. It's so cute.
6:00
And I think anybody that's married and has children
6:03
and works, and works in the home, works out of the home,
6:08
we are the Queens of Everything.
6:09
(Paula chuckles)
6:13
Okay, let's see how these onions are looking.
6:19
I don't like it when that water...
6:21
You think it's been three or four minutes?
6:23
- [Eddie] Mm-hm.
6:25
- Whoa! Look how brown that got!
6:30
Yes. Ooh, it's so pretty!
6:33
Look, it looks like two big eyeballs,
6:35
(Eddie laughs)
6:36
doesn't it?
6:38
All right, so we're gonna let that cook
6:41
on that side for three or four minutes.
6:43
I'm gonna cut it down just a little bit.
6:47
And then, like I said, we're gonna put
6:48
the rest of our ingredients.
6:51
Okay, Eddie, I think that's been three or four more minutes.
6:55
Now, the first thing I'm gonna do is add my chicken stock.
6:58
(pan sizzles)
7:06
I'm not kidding, fire scares me.
7:10
(laughing) Whoa!
7:13
Whoa!
7:19
This stove was so nice and clean.
7:22
Now it's nice and greasy.
7:24
All right, we're gonna put in our garlic,
7:30
and we're gonna put in our thyme and rosemary now.
7:39
And our balsamic vinegar.
7:47
Oh my, how it-
7:48
- [Eddie] it smells so good.
7:50
- [Paula] Doesn't it smell delicious, Eddie?
7:51
- [Eddie] Yes.
7:53
- Yes, yes, yes.
7:54
So we wanna stir this up and make sure
7:59
all those wonderful flavors are mixed together.
8:05
(Paula taps wooden spoon on pan)
8:06
And I'm gonna turn these again,
8:11
and make sure they're completely coated
8:15
in that wonderful, wonderful syrup.
8:22
And after they're cooking in the oven,
8:27
I'm gonna go in there periodically
8:30
and just make sure they've got enough liquid
8:35
on the top of 'em, just like this.
8:39
This is gonna be wonderful.
8:41
And if your husband's cooking steaks,
8:45
or you're cooking steaks, on the grill outside,
8:49
this makes a wonderful side dish,
8:51
a wonderful, wonderful side dish.
8:54
Or, how about hamburgers?
8:57
If you like onions on your burger,
8:59
this might be a great way to serve those, too.
9:04
So in the oven they go,
9:07
25 minutes in a preheated 350-degree oven,
9:11
and I'll see y'all in 25 minutes.
9:14
What did you say, Eddie?
9:16
- [Eddie] I said, "How embarrassing."
9:18
- I forgot the butter, y'all.
9:21
And it's about two (laughs) tablespoons
9:25
Now, you know, that scares me,
9:27
when Paula forgets the butter.
9:30
That's scary.
9:31
- Me, too. - Right? (laughs)
9:34
So you wanna dot that around the pan.
9:36
Now, I've already cut that off.
9:40
So I'm gonna let that butter melt in there,
9:42
and then I'm gonna give it one more,
9:45
(Paula taps pan with spoon)
9:47
one more coverup with the sauce.
9:56
Yeah. That's a perfect landing spot for you, baby.
10:02
Come on, don't melt before I can get you.
10:07
I think that piece got away from me.
10:12
How good does that look, Eddie?
10:15
- [Eddie] Yummy.
10:16
- It does look so yummy.
10:21
Mmm! (Paula taps pan with ladle)
10:22
You know what, that might make a good base,
10:24
too, Eddie, for French onion soup.
10:29
But it takes a long time to caramelize
10:34
onions for soup, but it's so worth it.
10:38
Eddie, my arm, my shoulder,
10:40
I have almost pulled it out of the socket.
10:41
Do you mind putting that in the oven for me?
10:44
That black skillet is so heavy.
10:48
This is candied balsamic vinegar, y'all.
10:54
It has pure candied on our onions,
11:01
and you can see how thick.
11:03
That means it's so thick I might have
11:07
to use another type spoon.
11:12
And we did wind up cooking these longer.
11:16
- [Theresa] It was about an hour.
11:17
- Yeah, we cooked 'em for about an hour,
11:19
'cause, you know, it takes a while for big onions to cook.
11:28
Just wanted to make sure I put some of that extra.
11:32
So like I said, what you serve these with
11:37
and how you serve 'em is totally up to you.
11:42
Personally, this reminds me
11:45
of the Saturday night Vidalia onions
11:50
that we used to make when I was a young, married mother.
11:55
And We would cook our Vidalia onion on the fire,
12:01
on the actual coals, when we were enjoying our steaks.
12:06
So this reminds me very much of that.
12:12
So look at that. Mmm.
12:16
Now, that's that outside skin that's...
12:22
(smacks lips) Mmm.
12:26
So the balsamic, it's gonna make a syrup,
12:30
and it's gonna be very, very dark.
12:34
So you would need to cook it
12:38
(Paula sniffs)
12:40
depending on what stage you want yours in.
12:43
I like my onions, you know, really soft.
12:55
- [Theresa] You burning your mouth?
12:56
- Mm-hm.
12:57
(Eddie laughs)
12:58
Mm-hm.
13:02
I'm burning it. (chuckles)
13:04
- [Eddie] I remember Elizabeth-
13:06
- Needs a little bit more salt.
13:07
- [Eddie] Elizabeth on 37th.
13:09
- Uh-huh?
13:11
- [Eddie] And I don't know if they still do it,
13:12
but a while back, they had an appetizer like this,
13:16
and it was stuffed, I wanna say, with cheese
13:20
and bread crumbs, maybe. - Awesome.
13:21
Yes, yes, yes.
13:22
- [Eddie] But it looked exactly like that.
13:25
- [Paula] Like that?
13:26
- [Eddie] Yes.
13:29
- So they cooked 'em until they were soft.
13:35
Mmm.
13:36
- [Theresa] I like them like you talked about.
13:37
And I think we've done those on the show,
13:39
where you put the bouillon-
13:42
- Bouillon cube.
13:44
- And butter. - And you quarter it
13:45
and put the butter in it.
13:48
This outside layer That you see that's so dark,
13:55
(sniffs) it is so wonderful.
14:01
It is so freaking wonderful.
14:04
- [Theresa] Why you can't stop eating.
14:05
- That's why I can't quit eating.
14:07
(Paula chuckles)
14:08
(sniffs) Oh.
14:09
So I do hope y'all wanna try this.
14:15
You could actually serve four people
14:18
with those two large onions, you know,
14:19
just slice 'em on half and put 'em on the plate
14:22
along with a beautiful rib eye, New York strip,
14:27
or filet mignon, medium rare, along with that onion.
14:32
- [Theresa] And we said we thought you could
14:33
cut the cook time- - Yes.
14:36
- [Theresa] If we had cut 'em in half.
14:37
- Mm-hm, yeah.
14:38
- [Theresa] So if you don't have that much time-
14:40
- But this is the way I've always cooked them, as whole,
14:42
(sniffs) and like I said, to me, the only thing
14:48
it needed was a little bit more salt.
14:53
But (sniffs) when I cooked Saturday night Vidalia onions,
15:01
you didn't wanna salt those, because you're using
15:04
a bouillon cube, which is salt.
15:06
- [Theresa] Right.
15:07
- But this is wonderful.
15:08
I do hope that y'all will try this and...
15:13
You know, hamburgers, it'd be...
15:16
- [Theresa] This is gonna show right during Memorial Day
15:18
week, so this'll be a perfect one where-
15:20
- Well, I hope everybody will try it.
15:22
Try both of 'em, this and the Saturday night Vidalia onion.
15:27
(Paula chuckles)
15:28
So love and best dishes. Happy Memorial.
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