Recipes / onions

Onion Chicken Au Gratin

Onion Chicken Au Gratin

You can absolutely make this dish in a skillet (preferably cast iron).  This version is for the Instant Pot (same for crockpot, just increase cooking time).

2 lbs Boneless Skinless Chicken, cut into 1" pieces

3 T Olive Oil

2 Lrg Onions, halved & thinly sliced

1/2 C Sherry

2 T fresh thyme leaves (or bundle into a bouquet garni)

2 T Original 'Everything' Sauce

3 T Flour

1 T garlic, minced

28 oz Beef Broth, low sodium

1 lb Baby Golden Potatoes

Salt & Pepper

1 C Gruyere cheese, shredded

Set Instant Pot to Saute (or skillet to medium heat) and add 2 Tbs Olive Oil and Onions, 1/4 tsp Salt & Pepper, and fresh Thyme.  Cook until onions are soft, stirring occasionally.  Add Sherry and reduce to simmer, cooking until onions start to caramelize.  Stir in Garlic and cook 1 to 2 more minutes.  

Add 1/4 tsp Salt & Pepper to flour and use to coat chicken pieces.  Add chicken, potatoes and beef broth to Instant Pot and change setting to Meat/Stew with a time of 20 minutes.  Seal Instant Pot. *

We like to sop up the liquid with a good crusty bread.  So, portion onions, chicken and potatoes with enough liquid for sopping into oven safe dishes that have a good lip on them (or a crock made for soup).  Cover with Gruyere cheese and broil for 1 to 2 minutes.

*If using skillet, transfer to a waiting 350 degree oven for 30 to 40 minutes, until potatoes are tender.  Then cover with Gruyere and turn oven to broil for 1 to 2 minutes, until melty and browning.

Garnish with fresh thyme leaves, if desired.

 

 

Read more →

Burger with Smoked Gouda and Charred Onion Relish

Burger with Smoked Gouda and Charred Onion Relish

This recipe can be vegan, vegetarian, or carnivorous.  All depends on what you want to use for your burger and whether or not you skip the cheese.  We used our favorite turkey burger recipe and smoked Gouda cheese.  It's just the perfect combination.

The important part?  The charred onion relish.

2 cooked burgers (your preference)

4 slices smoked Gouda cheese (melted onto the burgers)

2 toasted buns 

1 sweet onion, sliced thin

1 Tbs butter

1 Tbs oil

2 Tbs Peach-Apricot Jessi's Flaming Fruit Sauce

2 Tbs Orange Marmalade  (we use Southern Jar)

Heat pan on med-high (I prefer cast iron if you have it) and melt butter/oil.  Add onions and stir frequently.  When they start to get charred on the edges, remove from heat and add Peach-Apricot sauce and orange marmalade.  

This is the perfect condiment for a smoked Gouda burger.  Enjoy!!

Read more →

Stuffed Pork Chops with Orange-Cranberry Sauce

Stuffed Pork Chops with Orange-Cranberry Sauce

4 Center cut pork chops, approximately 1 ½ inches thick, fat trimmed
2 Granny Smith apples, diced
1 Large onion, diced
Butter
¼ Cup Brown sugar
Jessi’s Flaming Fruit Sauce Orange-Cranberry
1 Cup Apple Juice
¼ Cup Sea Salt, or Kosher Salt
1 tsp white pepper

Dissolve salt into a ½ cup of water, heating in a small pan or microwave safe bowl.  Mix dissolved salt-water and pepper into apple juice.  Once cooled, place brine into quart sized sandwich bag along with the trimmed pork chops.  Let sit in brine at least overnight.  I have let them sit up to 3 days and the longer they brine, the better they taste.  Before cooking, take out of brine and pat pork chops dry.

In a non-stick pan, saute` apples and onions in butter and brown sugar until onions are clear and soft.  Here is where you can get fancy with it.  I take a sharp knife and cut a pocket into the pork chops, then stuff them with the cooled apples and onions.  I also set some of the apples and onions aside, to serve on top of the chops.

Preheat oven to 350 degrees.  Season the stuffed chops with salt and pepper, then sear off at high heat in a cast iron pan or on a grill.  I use a mix of butter and oil for searing.  Transfer to a baking dish, cover with foil and bake approximately 30 minutes, until internal temp reaches 160 degrees.  Pork should be just barely pink.

Top with remaining apples/onions and a large spoonful of Orange-Cranberry Sauce.  I usually serve with caramelized spinach (saute` spinach down with butter, a pinch of sea salt and a little brown sugar until all the liquid is reduced).

Read more →