This year, onion bums are one of those great holiday treats that people seem to love, but it can take some effort to get them right.
And if you’re not an onion fan, there’s always a better way.
Here’s how to make the best onion bun you’ve ever had.
Start with a plain, un-bun onion, which is great if you don’t have any extra ingredients.
In this case, I like to slice my onion into thick strips, but if you like a thinner, thinner slice, go for it.
This onion bunt recipe is great for people who like their onions chopped up and don’t mind the extra steps.
Chop the onion into 1/4-inch thick slices, or use your favorite mandolin to make your own onion slices.
Heat a small skillet over medium-high heat.
When the onions are slightly browned, add the olive oil and onions and cook until the onions have softened, about 2 minutes.
Remove the pan from the heat and allow the onions to cool slightly before slicing them into bite-size buns.
Heat the remaining olive oil in the skillet and add the onions, along with the garlic, onion powder, and salt.
Cook, stirring occasionally, until the onion mixture is slightly brown, about 5 minutes.
Transfer the onion bunks to a baking sheet and sprinkle with kosher salt.
Bake the onion bun for 20 minutes, flipping once halfway through.
Serve immediately, topped with a generous dollop of goat cheese and a sprinkle of parsley for a touch of sweetness.
Yield: 24 onion bucks, each about 1/2 cup of onion 1/8 teaspoon dried oregano 1/3 cup dry rosemary 1/6 teaspoon dried thyme 1/5 teaspoon dried basil 2 tablespoons olive oil 2 tablespoons onion powder 1 teaspoon salt 1 teaspoon ground black pepper 1/16 teaspoon ground cinnamon 1/10 teaspoon ground allspice 1/1 cup goat cheese, shredded 1/12 cup goat milk, drained 1/14 cup water 2 tablespoons chopped parsley Instructions Make the Buns 1.
Heat oil in a large skillet over high heat.
“Stir in oreganos, rosemary, thyme, basil, and garlic.
Add the onions and garlic to the pan and cook for 2 minutes, stirring frequently.
Add the goat cheese to the bottom of the pan, along the edges.
“Stir to coat, then transfer to a cutting board and use a mandolin or other sharp knife to separate the onion and buns into small, bite-sized pieces.
Use a knife to slice the onion in strips, along any edges, and top with a sprinkle.
“Sprinkle the goat milk over the top, and serve immediately.
Nutrition Facts Onion Buns Amount Per Serving (1 bun) Calories 240 Calories from Fat 90 % Daily Value* Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 25mg 13% Sodium 30mg 1% Potassium 590mg 19% Total Carbohydrates 35g 10 % Dietary Fiber 6g 24% Sugars 11g Protein 14g 22% Vitamin A 12% Vitamin C 2.2% Calcium 6.7% Iron 20.4% * Percent Daily Values are based on a 2000 calorie diet.