This apple brie tart is heavenly!
Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! (more…)
This apple brie tart is heavenly! Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! Oh hi! So this is the THIRD year in a row that I’ve photographed this recipe and it’s finally making it to the blog. How exciting! A few […]
No better way to close out summer than with caramelized onion tomato pasta! Super caramely onions, bursting tomato gems, lots of fresh basil ribbons and of course – parmesan. Because life is nothing without cheese! This is late summer in a skillet. In case you haven’t noticed, this has basically been the year of caramelized […]
No better way to close out summer than with caramelized onion tomato pasta!
Super caramely onions, bursting tomato gems, lots of fresh basil ribbons and of course – parmesan. Because life is nothing without cheese!
This is late summer in a skillet.
In case you haven’t noticed, this has basically been the year of caramelized onions for me. I mean, sure, I’ve used them in many recipes over the last decade, but this year I’ve really gone over the top.
And I can only assume that’s because we have so much time at home, that right now I’m like “oh, I have to caramelize onions for 30 minutes? Sweet! Something to do!”
Anyway, that’s why I don’t feel terribly awful about sharing so many recipes recently that require you to caramelize onions for a half hour before you really make the meal.
Promise promise it’s worth it.
So I know I just gave you a whole spiel about the onions taking quite a while, but other than that, this is such a quick and easy pasta. It’s one that comes together in a matter of minutes once the onions are caramelized and the tomatoes have popped. Throw the ingredients in the skillet and check them every so often. That’s all it takes!
The caramelized onions, of course. They have so much sweet and savory flavor that I can’t help but use them in everything.
Burst cherry tomatoes! The best of summer, adding a little acid and a bit more sweet to the skillet.
Fresh basil, for an herby, refreshing pop.
And parmesan. Nutty and buttery and savory all in the one. It brings everything together and tastes so lovely.
Any pasta you love works here. Any shape, any kind. This is my idea of a perfect meatless meal, but it can also be a great side dish too. Or a pot luck dish, you know, when we can do that again in ten years. It’s even tastes good when it’s cold.
The leftovers are TOPS. The flavors just marry together even more in the fridge and taste incredible.
This is everything I want for dinner.
Cute little springs!
Cook once, eat twice! You can get two meals out of this recipe: Butternut Squash and Caramelized Onion Flatbread and Butternut Squash Penne.
This caramelized onion smash burgers are sponsored by St Pierre! I’m so excited to be partnering with them this summer to bring you delicious recipes. Hello summer! Is there anything better than a flavorful smash burger?! I think not. These are a DREAM. Burgers with crispy, crunchy edges, smothered in cheese and caramelized onions and […]
This caramelized onion smash burgers are sponsored by St Pierre! I’m so excited to be partnering with them this summer to bring you delicious recipes.
Hello summer! Is there anything better than a flavorful smash burger?!
I think not. These are a DREAM.
Burgers with crispy, crunchy edges, smothered in cheese and caramelized onions and served on top of buttery brioche bread.
Today, I’m so excited to be partnering with St Pierre! We love love love their brioche bread products so much. You probably recognize their buns in so many of my sandwich recipes – I’ve used them for years and they are seriously the best. These are my go-to store bought buns for sure.
The St Pierre Burger Buns are perfect to use if you’re entertaining or simply grilling dinner for yourself. The buns are buttery and pillowy. I ended up throwing mine on the grill for an extra toasty taste. The texture is light and airy, but the buns are sturdy enough to hold a burger, which creates the absolutely PERFECT bite of texture. They totally elevate a regular old burger or sandwich and take the meal to next level!
I’m thrilled to share this caramelized onion smash burger which is absolutely LOADED with flavor and served on the brioche burger buns.
I don’t think it’s any secret how crazy I am for smash burgers. I mean, they are easily my favorite burger that we make in this house. Same goes for Eddie and even the kids are into them now too. In fact, for two weeks Max kept saying he wanted a “burger with cheese and lettuce.” I assumed he either saw it in a movie or read about one in a book. But I loved that it was his first real “craving” and can totally relate.
Who doesn’t crave a smash burger in the summer?!
So, caramelized onion smash burgers were born!
To get the classic smash burger texture, using a cast iron skillet is best. In previous years you’ve seen me make them in my kitchen and sometimes I’ve even put the cast iron skillet directly on the grill and use it there. This year, I’m using the griddle attachment on my actual grill, which is perfect because I can smash the burgers directly on the grill. AHHHH!!
How amazing is that?
It definitely makes things easier. But if you’re just using the skillet, cast iron is great because it gets HOT. And that’s what you want. A hot skillet. A round of beef. Then use smash it into the skillet using a burger press, the bottom of a glass or the flat end of a meat tenderizer. The edges get crispy and golden and the burger cooks in all that goodness.
Oh and did I mention that we add butter to the pan too?
I like to smother said burgers in cheese (your favorite variety works here; my usual is sharp cheddar or gouda!) and then pile them high with caramelized onions.
There’s also a garlic herb aioli slathered on the buttery St Pierre brioche bun and some crisp refreshing lettuce to really take things over the top.
I can’t even handle these beauties! They are perfect for the Fourth of July and will take your menu over the top.
Here’s how we’re going to handle the weekend: by making french onion meatballs immediately! Hi. It’s me again. Back with another french onion recipe. I KNOW. I’m sorry? I realize I’ve tried to french onion the entire world this this year but I just can’t help it. I mean, this HAS to be the last […]
Here’s how we’re going to handle the weekend: by making french onion meatballs immediately!
Hi. It’s me again. Back with another french onion recipe.
I’m sorry? I realize I’ve tried to french onion the entire world this this year but I just can’t help it. I mean, this HAS to be the last recipe, right? There can be no more french onion-ing of any things in this house.
Unless… never mind.
Just this year alone I’ve done french onion sweet potatoes and french onion lasagna roll ups and french onion soup. But I also have a french onion grilled cheese and french onion dip and french onion deviled eggs!
I think I have a french onion problem. But it’s a good problem to have?
P.S. you can find me making these on instagram today!
So, as usual, anything french onion-ish is going to take a little bit of time because you have to caramelize those onions! It’s the key to all the flavor. Once that part is done though, these aren’t too difficult to make.
And bonus, you can make the onions ahead of time. Heck, you can make the meatballs ahead of time!
Also! You can use ground turkey or chicken for this recipe. You could even use ground beef, but I find that turkey or chicken makes the meatballs taste best – they really allow the flavor to shine.
After you decide on that, we deal with all the other additions. Basically whatever goes in that soup is going into our meatballs!
Gruyere! Parmesan! Thyme! Breadcrumbs!
Delicious things like that and of course, the onions too.
It is nearly impossible to not eat these all out of the pan. You brown the meatballs, then throw a little stock into the pan and bake with some cheese. These practically melt in your mouth. They are divine.
Now what to serve these with!
Um, can we still be friends once I tell you that I placed mine on top of a piece of toasted sourdough? It was basically the best decision in quarantine (aside from this banana cake) and I essentially made a meatball MELT. Love it.
Another option is to serve these just like this, out of the skillet, with some roasted vegetables or your favorite side. They are SO good on their own. They have enough flavor and they are juicy enough too!
Of course, you could throw them in with some pasta too, whether you do buttered noodles or marinara or whatever! Because the meatballs are so ridiculously flavorful, they don’t need much! They can carry an entire meal, trust me.
Okay so now that I’ve convinced you to stand over the stove and caramelize onions AGAIN, dinner should be great this weekend! xo
This is mind blowing comfort food!
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I can never, ever pass up the opportunity to make a recipe that involves caramelized onions. Are they a pain to make? Kind of. Do they take for-freaking-ever to cook down? Absolutely. But they are always worth it. When I was given a list of recipes fro…
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I’m taking meatless Monday to a whole new level here. With butternut squash french breads! There is nothing more that I love than a good old fashioned french bread pizza! When I was in highschool, we often made the Stouffer’s version all.the.time. Then when Eddie and I first got married, I made homemade french bread […]
The post Roasted Butternut Squash French Breads with Pesto and Kale. appeared first on How Sweet Eats.
I’m taking meatless Monday to a whole new level here. With butternut squash french breads!
There is nothing more that I love than a good old fashioned french bread pizza! When I was in highschool, we often made the Stouffer’s version all.the.time.
Then when Eddie and I first got married, I made homemade french bread pizzas often. Remember? It’s just so EASY! But also so good. Customizable. Personalizable. Is that a word? It is now.
I have one or two more delish ways to use squash before the winter ends and all we can think about are spring vegetables. It feels like that is forever away, but it’s really not! So let’s live up all the good squash recipes while we can.
This french bread is actually loaded (like, really!) with vegetables (I KNOW WHO AM I) – but it’s the delish vegetables that almost anyone will eat.
Things like caramelized onions!
A layer of pesto, that adds flavor to everything.
And roasted caramely butternut squash cubes.
And (not)caramelized kale, but it gets crispy like chips.
Oh and lots of fontina. And parmesan! Okay those aren’t vegetables.
But my point is that if you served me this french bread back when I still loathed all vegetables, it might have changed things. It might have got me thinking that, wow, I really do like vegetables. Wow, they really can be delicious. WOW, I want to eat this all the time!
A note about the pesto: this is one of the only instances where I like to use prepared pesto, especially in winter. I don’t have access to a ton of fresh basil here to make my own, and while I’ve made arugula and pepita pesto before, I reeeeeally wanted some herby goodness here. Using one that’s already prepared here works because we have so many other delicious flavors going on.
This is also a time when I caramelize the onions with honey! I almost always do my onions on their own, but give them a little honey help here to speed up the process. Everything can be prepared while the squash is roasting, and then it just needs assembled and baked for a few minutes so the cheese melts.
These breads are very hearty and satisfying. One of the reasons I love a meal like this is because you can totally make it your own. Use whatever kind of bread you like best. Top it with all this veg and cheese. It’s a great option for the Super Bowl if you have vegetarians coming to the party!
The other great thing is that it can be a clean out the fridge meal. Have leftover squash or broccoli from dinners earlier in the week? Throw it on. Add on other greens or veggies (roasted red peppers! corn!) that you might have from other meals – or ones that are about to go bad in the crisper drawer.
It’s also just a great option for your Monday night dinner. Just sayin’.
These butternut squash french breads have so much flavor. Pesto, caramelized onions, kale, roasted butternut and tons of fontina cheese. Delicious!
Looks like an acceptable breakfast to me!
The post Roasted Butternut Squash French Breads with Pesto and Kale. appeared first on How Sweet Eats.