Tag: red onions

Everything Bagel Hummus Board (Gluten-Free)

Hummus makes a great backdrop for my favorite bagel toppings. With this everything bagel hummus board, everyone can customize their own plate!

This post was sponsored by Sabra. As always, thank you for supporting the brands that keep me inspired in the kitchen.

It seems like everyone always goes crazy for fall flavors as soon as September 1st rolls around. I get it – I’m as excited for apples and pumpkin and chili as anyone else. But before we dive headfirst into soup season, let’s take a second to appreciate the fact that summer produce is at its peak.

September is the perfect time to hit up your local farmer’s market. For the most part, the weather is cooler so you can walk around leisurely without melting. And the produce selection is on point. I can’t get enough heirloom tomatoes right now. They’re sweet and juicy and not at all mealy. Plus they’re absolutely gorgeous!

I grabbed a few over the weekend and made them the centerpiece of this fantastic everything bagel hummus board. It’s loaded with creamy Sabra hummus, juicy tomatoes, seedless cucumbers, pickled red onions, boiled eggs, briny capers, and everything bagel seasoning. This hummus board is an amazing snack to pick at any time of day, but it’s also an awesome idea for brunch. Serve it with bagels (I love pumpernickel) and let everyone customize their own sandwich. Or do what I’ve been doing lately and make a hummus bowl that you can scoop up with pretzel chips (or a spoon!)

Sabra has a ton of amazing flavors, but I love using their classic hummus for boards like this one because it acts as a pretty neutral backdrop that lets the vegetables shine. If you want something bolder, their olive tapenade hummus would also be amazing – you could omit the capers since the olives have that briny flavor.

How to make the perfect medium boiled egg every time

Perfect medium boiled eggs take these hummus bowls to the next level. After a ton of experimenting, I finally found a method that gives me the perfect boiled egg every time. The whites are firm without being grainy and the yolks are thick and jammy. That thick egg yolk combined with hummus? HEAVEN.

To make them the way I do, place your eggs in a pot and add enough cold water to cover them by about an inch. Put them on the stove and bring the water to a boil. It will seem like the eggs are cooking for forever, but I promise it’s worth the wait. Once the water is at a rolling boil, set your timer for 4-1/2 minutes. Keep boiling the eggs until your timer goes off, then immediately put them into some ice water to stop the cooking. The eggs are ready to peel when they feel cool to the touch.

Everything Bagel Hummus Board

Yields 6

Ingredients

1 container Sabra classic hummus
6 soft boiled eggs
2-3 large heirloom tomatoes, diced
1 seedless cucumber, diced
1/4 cup pickled red onions
3 Tablespoons capers, drained
Everything bagel seasoning
Bagels, bagel chips, or gluten-free pretzel chips, for serving (optional)

Directions

Arrange all ingredients on a board.

To make individual hummus bowls, spread 2-3 tablespoons of hummus onto a bowl or plate. Top with remaining ingredients, as desired. Serve with bagels, bagel chips, or pretzel chips for scooping.

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1 reviews

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I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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Red Onion Gratin

I love all members of the onion family, from shallots and green onions, to leeks, Vidalias, Maui, and just plain old reds. I’m always looking for ways to cast them in the leading role, rather than burying them in the first few steps of a recipe. Onions are cheap and healthy, and so good tasting, they deserve better. Red Onion Gratin is a simple side dish that’s fancy enough for company, and goes with just about any meat, chicken or fish. I’d say it’s absolutely made to have with a good steak.

This gratin looks nice and rustic in a skillet, but you can use any gratin or baking dish you have. Allow two or three slices of onion per person. I used all red onions, but you can easily use white, or a mix. Sweet onions like Vidalia or Maui would be great, too.

Giving the onions a quick grilling not only gives them extra smokey flavor, but it softens them a little so they don’t need too much time in the oven. The beautiful grilled slices get laid out over a basic sherry laced bechamel cream sauce, and then covered with Gruyere and fresh breadcrumbs.

What You Will Need

2 red onions
olive oil for brushing
2 Tbsp unsalted butter, divided
1 Tbsp all purpose flour
2/3 cups heavy cream
3 Tbsp dry sherry
salt and fresh cracked black pepper
dash of nutmeg (I grate mine fresh)
handful of fresh thyme
1 cup shredded Gruyere cheese
1/2 cup fresh breadcrumbs

Instructions

Set oven to 400F
Peel and thickly slice the onions.
Heat a grill pan until quite hot, and brush the onion slices lightly with olive oil. Grill the slices for a minute or two on each side so that they get slightly softened and have nice grill marks. Set them aside.
In a saucepan, heat 1 Tbsp of the butter over medium heat, and stir in the flour. Cook for a minute, stirring constantly. Pour in the cream and sherry and whisk until smooth. Stir constantly while the mixture comes up to a simmer and is thickened. Add salt and pepper to taste and the dash of nutmeg.
Pour the sauce into a cast iron skillet or gratin dish. Arrange the onion slices over the sauce.
Sprinkle the cheese evenly over all.
Stir the breadcrumbs together with the last tablespoon of melted butter, and a little salt, pepper, and a few thyme leaves. Sprinkle the breadcrumbs over the cheese,
Bake for about 20 minutes until browned and bubbling. You can run the gratin under the broiler at the last minute if you want extra browning,

Notes

2.2

http://theviewfromgreatisland.com/2013/12/red-onion-gratin.html

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Minimal Monday: Pickled Red Onions

Here’s a simple pickling project to add to your repertoire. Pickled onions are not only beautiful, they’re a workhorse when it comes to jazzing up tons of different kinds of foods. You can’t make a great fish taco without them, but they can also go on sandwiches, burgers and hotdogs, salads, cheese boards…pretty much anywhere you’d use sliced onions. And like most pickles they’re almost calorie free, so they are a great way to add interest and flavor to food if you’re watching your weight.

It’s a fun chemistry experiment to watch the purple onions turn bright pink the minute they hit the acidic vinegar.

I used a few extra spices like multicolored peppercorns, yellow mustard seeds, and cumin seeds. And just one sliced jalapeno pepper makes the whole jar pretty hot. But you can do this without any spices at all if you want to. The vinegar, salt and sugar make a wonderful simple pickle.