Oven Roasted Onions

Oven Roasted Onions

What’s better than caramelized onions? Oven Roasted Onions, caramelized with chicken stock, heavy cream and rosemary!

Inspired by an old recipe I pulled from the pages of Saveur Magazine more than 15 years ago, this recipe became a classic in my repertoire. I make this with my eyes closed. And after your first time, you will too. It’s so easy and so delicious, you’ll be cooking again and again!

 

Oven Roasted Onions

Oven Roasted Onions

Serves 6

 

Ingredients:

6 large yellow onions, skin on

2 cups beef stock (or chicken)

3 tablespoon extra -virgin olive oil

Kosher salt and freshly ground pepper

4 rosemary sprigs

½ cup heavy cream

  • Pre-heat the oven to 400˚F. Cut about 1/4-inch off the bottoms and tops of the onions so that they can sit upright when cut in half. Next, slice the onions in half horizontally. Arrange them cut side up in a large baking dish (enough to fit all of the onions).
  • Pour the beef stock over and around the onions, drizzle olive oil, and season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish.
  • Roast in the oven, basting often with the stock, until the onions are soft when pierced with the tip of a pairing-knife, and the stock has been reduced but not completely dried out. This should take about 1 hour.
  • Remove the baking dish from the oven and pour the cream over the onions. Return the dish to the oven, and roast again, until pan juices have thickened slightly, and the tops of the onions have browned, about 20 minutes more. Remove from the oven and let it rest for 10 minutes before serving.

 

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Leticia

 

Jeweled Rice With Carrots

Jeweled Rice with Carrots

This recipe for Jeweled Rice With Carrots, featured on my cookbook Latin Superfoods, is inspired by my aunt Sarita’s. She is a Jewish immigrant originally from Morroco who came to Rio de Janeiro in the 1960s and adapted into the new tropical land, while keeping her roots and faith intact. She prepares a variety of jeweled rice dishes. The carrots add a natural sweetness to the rice and makes it the perfect side dish for a healthy meal. At home, this recipe for Jeweled Rice with Carrots is pure dinner treasure. You can assemble ahead of time in a big platter, and pass it around the table. I’m telling you, it will get devoured!

You can also see a video of this recipe on my YouTube channel. And don’t forget to subscribe!

 

Jeweled Rice with Carrots

Serves 6 or 8

 

2 cups brown basmati rice

2 tablespoons olive oil

Half an onion, finely diced

2 ½ teaspoons kosher salt

2 cups grated carrots (about 4 medium carrots, grated on the smallest whole)

Pinch safron thread

3 1/3 cups water

½ cup sliced almonds, lightly toasted

½ cup chopped pitted Picholine olives

¼ cup chopped parsley

 

Prepare the Rice:

  • Rinse the rice in cold water several times to remove the excess starch. On the final wash, drain the rice on a colander and let it sit for 5 minutes to dry.
  • On a medium saucepen over low heat, add the olive oil and cook the onions until they are soft, about 3 minutes.
  • Add the rice, salt, carrots, and safron and mix them with a wooden spoon until the grains are coated with oil and warm.
  • Pour in the cold water, cover partway, and cook the rice over medium heat until it’s soft and tender, about 20 minutes.
  • Fluff the rice and stir in the almonds, olives and parsley. Transfer to a bowl and serve hot.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

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Mint Lemon Agua Fresca

Mint Lemon Agua Fresca

Let’s suppose someone opened a Mason Jar and poured you a glass of Mint Lemon Agua Fresca. It’s refreshing, full of zest and sweet intensity from the coconut water, and if acidity can be thrilling, this recipe has it. Would you be surprised to learn this is a staple from my cookbook Latin Superfoods? I usually drink it right after exercise, or as soon as I wake up, on an empty stomach. It feels pretty awesome. And you can watch a video of this recipe on You Tube. Don’t forget to subscribe to the channel!

 

Mint Lemon Agua Fresca

Makes 2 Ball Mason Jars

 

6 sprigs fresh mint

10 thin slices of cucumber

1 lime, sliced thinly

4 cups coconut water

Ice cubes

 

  • Divide the mint, cucumber, and lime between the 2 Ball Mason Jars. Fill each with coconut water.
  • Close the jar and let it steep in the fridge for at least 2 hours or overnight. Add ice before serving.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

If you like what you read, tell your friends about it,

I’d love to connect with you! Please do send comments and suggestions,

If you prepare any of the recipes on the site, snap a photo and send it to me!

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And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

 

Duck Stir Fry

Duck Stir Fry

Duck Stir Fry

Duck Stir Fry

Serves 4

During these quarantine cooking days, whatever is available in the market and is on sale, is what we buy. As I mentioned in the Quarantine Cooking Club video on You Tube, my husband went to Costco and found a package of pre-cooked duck for sale. Knowing of our daughter’s love for game meats, he bought and said, “I’m sure you’ll find something interesting to do with it”. Duck Stir Fry! Hello! The package from Maple Leaf contains one half duck, roasted weighting net 28oz (1 lb + 12oz). It also comes with an orange sauce, which I didn’t use at all. By the time I pulled the meat, it yields about 2 cups pulled duck meat. We love “stretching” the duck by making this rice stir fry. It serve 4 generous portions, something we need these days!

 

Ingredients:

2 tablespoons olive oil

1 small onion, finely minced

2 stalks celery, peeled and finely minced

1 carrot, finely minced

1 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons kosher salt

2 cups cooked brown rice

2 cups pulled duck meat

2 tablespoons soy sauce

2 tablespoons freshly chopped parsley

2 tablespoons freshly chopped cilantro

 

Procedure:

Warm the olive oil in a large saute pan and add the onion, celery and carrot all together. Season with salt and pepper, cumin and oregano. Cook until soft, about 4 minutes.

Add the rice, duck, soy sauce and herbs and mix everything together, stirring occasionally until it all belongs together. You can add about ¼ cup water to moisten the dish. Taste and adjust the seasoning.

 

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Website: https://www.chefleticia.com

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