Side Pannel
Onions in Toast Cups
Onions in Toast Cups
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Low Fat, Vegetables
Ingredients List
- 6 Thin-slices multi-grain
- -bread; or white bread
- 4 oz Pearl onions; shallots or
- -cippoline onions
- 1/3 c Vegetable broth
- 1 1/2 ts Dry white wine
- Turkey bacon rashers; cut
- -into thin strips or
- -alternatives, optional
- 1 ts Worcestershire sauce
- 1/2 ts Tomato paste
- 1/8 ts Prepared mustard
- Salt and black pepper
- Parsley sprigs; for garnish
Directions
Preheat oven: 400F.
1) Stamp out the bread into rounds with a 3-inch cookie cutter (Fluted if
you have one) and line sections of a cupcake pan.
2) Cover each bread "basket" with non-stick baking paper, and fill with
"baking beans" or rice. Bake for 5 minutes in the preheated oven. Remove
the paper and beans and continue to bake for a further 5 minutes until
lightly browned and crisp.
3) Meanwhile put the pearl onions in a bowl and cover with boiling water.
Leave for 3 minutes, then drain and rinse under cold water. Trim off their
top and root ends and clip them out of their skins.
4) Simmer the onions and stock in a covered saucepan for 5 minutes. Uncover
and cook stirring occasionally until the stock has reduced entirely. Add
all the remaining ingredients, except the parsley. Cook for 2 to 3 minutes.
5) Fill the toast cups with the onions: about 3 onions per cup. Arrange
strips of the "bacon" between the onions (in the "seams") and garnish with
parsley leaves or fresh herbs.
OPTIONS: 1) Double the sauce and thicken with a cornstarch slurry. 2)
Instead of bacon, use lean ham. 3) Vegetarian version: instead of bacon use
crusted tempeh strips or long strips of zucchini, carrot, or thinly sliced
yam.
PER CUP without bacon rasher strips: 120 cals, 2g fat (14% cff).
NOTES : Fill oven-toasted bread cups with pearl onions tossed in a mustardy
glaze. You'll need about 3 onions per cup. Cooks Tip: Make a small spray
bottle of vegetable broth mixed with a few drops of soy sauce for color.
Lightly spray the bread and then weight. Keep unused portion in the
refrigerator.
1) Stamp out the bread into rounds with a 3-inch cookie cutter (Fluted if
you have one) and line sections of a cupcake pan.
2) Cover each bread "basket" with non-stick baking paper, and fill with
"baking beans" or rice. Bake for 5 minutes in the preheated oven. Remove
the paper and beans and continue to bake for a further 5 minutes until
lightly browned and crisp.
3) Meanwhile put the pearl onions in a bowl and cover with boiling water.
Leave for 3 minutes, then drain and rinse under cold water. Trim off their
top and root ends and clip them out of their skins.
4) Simmer the onions and stock in a covered saucepan for 5 minutes. Uncover
and cook stirring occasionally until the stock has reduced entirely. Add
all the remaining ingredients, except the parsley. Cook for 2 to 3 minutes.
5) Fill the toast cups with the onions: about 3 onions per cup. Arrange
strips of the "bacon" between the onions (in the "seams") and garnish with
parsley leaves or fresh herbs.
OPTIONS: 1) Double the sauce and thicken with a cornstarch slurry. 2)
Instead of bacon, use lean ham. 3) Vegetarian version: instead of bacon use
crusted tempeh strips or long strips of zucchini, carrot, or thinly sliced
yam.
PER CUP without bacon rasher strips: 120 cals, 2g fat (14% cff).
NOTES : Fill oven-toasted bread cups with pearl onions tossed in a mustardy
glaze. You'll need about 3 onions per cup. Cooks Tip: Make a small spray
bottle of vegetable broth mixed with a few drops of soy sauce for color.
Lightly spray the bread and then weight. Keep unused portion in the
refrigerator.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
