Onion and Garlic Featured Recipes

As part of the Allium family, onions and garlic are pungent, spicy additions in many cuisines. Studies show that they can also lower cholesterol, blood pressure, inflammation, and the risk of cancer. Remember that each individual can have different likes and dislikes as well as tolerance to foods. Some forms of garlic can also interact with medications. Check with your medical team before changing your diet.

Caramelized Onion and Garlic Pasta

Ingredients:

• ¼ cup butter, cubed
• 2 large, sweet onions, thinly sliced
• 8 garlic cloves, finely minced or pressed
• ¼ teaspoon crushed red pepper flakes
• salt and pepper to taste
• 2 cups grape or cherry tomatoes, halved, or full tomatoes chopped
• ¼ cup balsamic vinegar
• ¼ cup olive oil, divided
• 16 ounces uncooked angel hair pasta
• 9 bacon strips, cooked and crumbled
• 2/3 cup shredded Parmesan cheese
• fresh basil, thinly sliced, optional

Directions:

• Melt butter in a large skillet over medium-high heat. Add onions, pepper flakes, and salt. Saute until tender. Add garlic. Reduce heat to medium-low and cook, stirring, until onions are brown but not burnt. Be careful to not burn garlic.
• Add tomatoes, vinegar and 2 tablespoons of oil.
• Cook pasta according to package directions. Drain. Toss with onion and garlic mixture.
• Drizzle with remaining oil. Garnish with bacon, cheese, and basil. Adjust for salt and pepper.

Caramelized Onion and Garlic Chicken

Ingredients:

• 2 tablespoons olive oil, divided
• 2 large onions, sliced
• 4 cloves garlic, minced or pressed
• 1/3 cup packed brown sugar
• 2 tablespoons white wine vinegar
• 4 chicken breasts
• salt and pepper to taste

Directions:

• Preheat oven to 425.
• Heat 1 tablespoon oil in a large skillet. Add onion and carlic. Cook until soft.
• Stir in brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, until onions are lightly caramelized. Remove from heat.
• Oil a baking dish and place chicken on the bottom in a single layer. Season with salt and pepper.
• Spread onion and garlic mixture over chicken.
• Bake until chicken reaches an internal temperature of 165. If onions appear to be getting too dark, cover the dish with foil until the end of the baking.

Scalloped Carrots, Onions, and Celery

Ingredients:

• 1 cup partially cooked carrots, sliced or diced
• 1 cup celery, diced
• 1 cup mild onions, sliced
• 2 cups medium white sauce
• 1 cup bread crumbs

Directions:

• Preheat oven to 350.
• Place all ingredients in a 10 X 6 X 2 baking dish. Top with bread crumbs.
• Heat until thoroughly warmed.

Onion Soup AuGratin

Ingredients:

• 2 tablespoons butter
• 4 large onions, very thinly sliced
• 4 cups stock
• 1 teaspoon Worcestershire sauce
• salt and pepper to taste
• French bread sliced and toasted
• ½ cup grated Parmesan cheese

Directions:

• Brown onions in butter until soft.
• Add stock, Worcestershire sauce, salt, and pepper.
• Bring to a boil.
• Ladle into individual oven-proof bowls or ramekins. Top with a slice of bread. Sprinkle with Parmesan. Place under broiler to brown.

Garlic Fried Rice

Ingredients:

• ¼ cup plus 1 tablespoon canola oil
• 8 garlic cloves, thinly sliced or pressed
• 4 cups cooked rice

Directions:

• In a small saucepan, heat oil until shimmering.
• Add garlic and cook, stirring constantly, until soft and aromatic, only about 30 seconds to a minute.
• Strain oil into a wok or large skillet or pot. Reserve garlic.
• Heat oil until shimmering. Add cooked rice, stirring so that rice is warmed through.
• Add garlic and toss well to combine.

Garlic Soup

Ingredients:

• 3 to 4 heads of garlic
• 2 tablespoons olive oil
• 4 to 8 ounces pancetta, diced
• 1 small onion, chopped
• 4 cups stock
• ½ cup grated Parmesan cheese
• 2 cups kale, ribs removed and shredded
• 1 cup heavy cream
• salt and pepper to taste

Directions:

• Preheat oven to 350.
• Trim tops off garlic to expose cloves. Pour ½ tablespoon olive oil over exposed portion and sprinkle with salt and pepper.
• Place each bulb right side up on a small square of foil. Fold the foil around the bulb and place on a cookie sheet. Roast for 45 minutes. Cool completely.
• In a large pot, cook pancetta until crisp. Add onion and saute until caramelized. Drain excess fat if necessary.
• Press cooled, roasted garlic out of the skin into a blender. Add stock and cooked onions. Puree until smooth.
• Place mixture into the pot. Add kale and Parmesan. Bring to a boil and simmer until kale is tender.
• Add cream.
• Garnish with pancetta.