SORRY I HAVENT BEEN AROUND LATLEY, BUT I’M SICK WITH A BAD CHEST COLD, AND MY OLDEST IS SICK WITH AN EAR INFECTION. BUT I HAVE BEEN COMMING TO SEE WHAT IS BEING POSTED. THIS WEEKS INGREDIENT COMES FROM PATM099 WHO WRITES
How about an ingredient forum for onions? We’re kinda getting tired of onion rings, blooming onion, roasted onions, etc. I’m curious to see what kind of recipes this creative group comes up with using the different varieties of onions.
Thanks
patm099
Vegetarian Chili Soup
2 large Bermuda onions, diced
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) pinto beans, rinsed, drained
1 can (15 oz) vegetable broth
2-3 ribs celery
2-3 carrots, diced
2 tsp chili powder
Bring all ingredients to a boil. Reduce heat; simmer 25 minutes or until vegetables are tender. Ladle into bowl and serve with a dollop of sour cream and corn chips, crackers or cornbread.
Baked Sweet Onions
4 large sweet onions (Vidalia, Walla Walla, or Maui), peeled
Salt and Pepper
4 teaspoons butter
Preheat oven to 250 degrees. Place onions into a baking dish with approximately 1 inch of water. Bake, uncovered, 2 hours or until onions are soft when you squeeze them.
Remove from oven and place onto a cutting board; pull back brown skins and cut them off at the roots. Transfer onto a serving platter and season each with salt, pepper and 1 teaspoon butter.
Vidalia Onion Casserole
5 large Vidalia onions
1 stick margarine
Parmesan cheese
Crushed Ritz crackers
Peel and slice onions into thin rings. Sauté in margarine until opaque. Pour half of onions into oblong baking dish, cover with parmesan cheese, then crushed crackers. Repeat layers and bake uncovered at 325 degrees until golden brown, about 30 minutes.
Weight Watchers Caramelized Onion Dip
1/3 cup nonfat sour cream
1/3 cup cider vinegar
3 tbs. honey
1 clove garlic, minced
1 3/4 cup Vidalia onions, chopped
1 tsp. olive oil
1/8 tsp. white pepper
1/4 cup reduced-calorie maynnaise
Heat oil in a large skillet over medium heat. Add onion and garlic; cover and cook 8 minutes or until tender. Add vinegar, honey, and white pepper; stir well. Bring to a boil over medium-high heat, and cook, uncovered, 10 minutes or until onion is deep golden and liquid evaporates, stirring occasionally. Combine the onion mixture, mayonnaise, and remaining ingredients in a bowl; stir well. Cover and chill. Serve with raw vegetables, fritos, crackers, or melba toast. Makes 10 servings.
Description:
“1 Point Per Serving”
Mushroom and Nut-Stuffed Onions
Large, round onions work best for stuffing. Apple in the stuffing add sweetness; rice adds nuttiness, too.
6 large sweet onions (such as Vidalia, Walla Walla, or Maui)
1 tsp cooking oil
3/4 cup chopped mushrooms
1 small carrot, finely chopped
1/4 tsp pepper
2 Tbs butter
1/2 cup apple cider or apple juice
1 medium tart baking apple, cored and finely chopped
1/2 cup cooked wild rice or long grain rice
1/3 cup finely chopped hazelnuts (your preference is fine - I like pecans)
1/4 tsp salt
1 cup soft whole wheat bread crumbs
1 Tbs snipped fresh basil (again, other fresh herbs would work, too)
1/3 cup apple cider
Cut a thin slice from the bottom and top of each onion, leaving onion skins on. Scoop out onion centers, leaving about 1/4-inch-thick shells. Finely chop enough of the removed onion centers to measure 1/3 cup. Brush onions with oil. For filling, in large skillet cook the 1/3 cup reserved onion centers, mushrooms, carrot, and pepper in 1 tablespoon of the margarine for 5 minutes. Slowly add the 1/2 cup cider. Stir in apple, rice, nuts, and salt; cook for 1 minute more. Remove from heat. Stir in 1/2 cup of the bread crumbs and basil. Spoon filling into each onion shell.
Arrange stuffed onions in a 2-quart rectangular baking dish. Pour the 1/3 cup apple cider around stuffed onions. Bake, covered, in 350 degree F oven about 40 minutes or until onions are tender. Melt remaining margarine and stir together with remaining bread crumbs; sprinkle over onions. Bake, uncovered, for 5 to 15 minutes more or until onions are tender. Remove outer skins before eating. Makes 6 side-dish servings.
Servings: 6
SWEET-AND-SOUR CIPOLLINE ONIONS
These onions — an homage to New York’s Italian-American communities — are great as part of an antipasto or as a condiment for salty meats such as baked ham or duck confit. Although they are hard to resist as soon as they are cooked, the flavors continue to develop over a few days.
2 lb cipolline or small (1 1/2-inch) white boiling onions, left unpeeled
1 cup sugar
1/4 cup water
1 cup dry red wine
1 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
10 whole black peppercorns
1 Turkish or 1/2 California bay leaf
1 tablespoon balsamic vinegar
Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.
Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.
Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).
Serve chilled or at room temperature.
Onions keep, covered and chilled, 3 weeks.
Makes about 2 cups
Onion Quiche
4 eggs
2 cups sharp cheddar cheese, grated
1 large onion, diced fine
5-6 pieces bacon, cooked/crumbled
Salt/Pepper to taste
Two unbaked pie crusts
In a medium bowl, beat eggs;l then add cheese, onion, bacon, salt and pepper and mix well. Put bottom crust in pie plate. Add filling. Prepare top crust and put over filling. Trim, if necessary, and seal edges well; cut three or four slits in top crust. Cover edges with foil to prevent burning. Bake at 375 degrees for 10 minutes; then reduce heat to 350 (after removing foil) and bake for 25-30 minutes longer or just until crust is golden brown. Refrigerate any leftovers. Makes 6 large servings.
Baked Onion Rings
1 lb sweet onions
3 egg whites
1 cup dry bread crumbs
2 tsp dried thyme
1 tsp salt
1 tsp paprika
1/2 tsp pepper
Slice onions into 1/2" rounds. Separate rings and put in a bowl of ice water. Soak at least 30 minutes and drain well. In a small bowl, beat the egg whites until foamy but not stiff. In another bowl, combine remaining ingredients except onion. Dip onion slices into egg white and then into crumb mixture shaking off excess. Place on a lightly sprayed baking sheet. Repeat with remaining onions and bake at 400 for 18-22 minutes or until light golden brown and crisp. Makes 4 servings. May also be fried but drastically increases the calorie count.
Nutrional Analysis for Baked Onion Rings
Cal 69, Fat 2 g, Chol 0, Sodium 865 mg, Carb 31 g, Fiber 3 g, Protein 8 g
Diabetic exchange 2 starch
Scallion Noodles
6 oz vermicelli noodles, broken in half
1/2-1 tsp Salt
1 Tbsp sesame oil
2 scallions (green onions), green tops only, thinly sliced diagonally
Cook noodles in large pot of boiling salted water until tender about 6 minutes. Drain well, transfer to serving bowl. Add remaining ingredients and toss well. Serve hot. Serve with a mixed greens salad and an orange for dessert for a complete meal.
This is excellent. Is a fantastic side to most any meal.
Vidalia Onion Pie
1 1/2 cups crushed buttery round crackers
1/3 cup butter, melted
2 tablespoons butter
2 cups sliced sweet Vidalia onions
2 eggs
3/4 cup half-and-half
3/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup shredded sharp Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together crushed crackers and melted butter. Press mixture firmly into a 9 inch pie pan and set aside.
Heat a medium skillet over medium heat. Melt the 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust.
In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese.
Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.
Fried Onion Rings
5 cups vegetable oil
2 large onions
4 cups milk
2 cups plain flour
1 1/2 cups frying batter mix
1 1/4 cups soda water
1 tsp salt
2 tsp black pepper
1/4 tsp cayenne pepper
Heat oil in a heavy pan. Ideal temp is 375 degrees. Peel onions and cut into 1/4" slices. Separate into rings. Place milk in a large bowl and put half the onion rings in the milk. (Milk makes the batter stick better). In another large bowl, add batter mix, soda water, salt, black and cayenne pepper. Whisk the batter until smooth.
Working in batches, drain milk from onions and coat in flour. Shake off excess; place onion rings in batter. Place in hot oil and fry until golden approx 5 minutes. Turn frequently while frying to ensure even browning. Remove and place on a large brown paper bag to drain.
Cool slightly and enjoy!
Bread Machine Onion Bagels
1 1/8 cups water – lukewarm
3 cups white bread flour – +1 tablespoon
3 1/3 tablespoons brown sugar
1 teaspoon salt
3/4 teaspoon onion powder
1 1/2 teaspoons dried onions – pre-soaked ***
3 1/4 teaspoons active dry yeast
Preparation:
*** Presoak 1/4 cup dried onions in 1/3 cup warm water for 10 minutes. Drain and press water from onions. Place specified amount of pre-soaked onions in the machine with the rest of the ingredients. Save the rest to sprinkle on top of the bagels before baking. 1. Insert ingredients in bread machine according to manufacturer’s instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes. 2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape. 3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below). 4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. 5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes. ** Bagel Success Hints ** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. ** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions. ** To make bagel chips, slice leftover bagels horizontally into thin slices. Bruish with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.
Crock Pot French Onion Soup
[i]1 quart beef bouillon or stock
2 cups sliced onion – up to 3
1/4 cup butter
1 teaspoon worcestershire sauce
2 tablespoons flour
1/4 cup dry vermouth or white wine – (optional)
1 1/2 teaspoons salt
[/i]
Preparation:
Pour bouillon in crock pot. Cover and set on high. Cook onions slow in large skillet in butter. Cover and let cook 15 minutes. Add remaining ingredients to onions. Stir well and add to stock in crock pot. Cover and cook on low 6 to 8 hours or 3 hours on high.
Honey Baked Red Onions
3 Large red onions – (about 3 lbs.)
1/3 Cup honey
1/4 Cup water
3 Tablespoons butter or margarine – melted
1 Teaspoon paprika – preferably sweet
Hungarian
1 Teaspoon coriander
1/2 Teaspoon salt
1/8 Teaspoon cayenne pepper
Preparation:
Peel and cut onions in half crosswise. Place cut side down in shallow baking dish just large enough to hold all onions in one layer. Sprinkle with water; cover with aluminum foil. Bake at 350ºF 30 minutes. Turn onions cut side up. Combine remaining ingredients. Spoon half of mixture over onions. Return to oven and bake, uncovered, 15 minutes. Baste with remaining honey mixture; continue baking 15 minutes or until tender. Serving tip: Serve with poultry or pork
Maui Onion Rings
1 1/4 cups flour
1 tablespoon cornstarch
salt – cracked black
– pepper
12 ounces killian’s red or other ale
3 maui onions
oil for deep frying
Preparation:
Combine flour, cornstarch and salt and pepper to taste in large bowl. Whisk in ale until smooth. Cut onions into 1/4- to 1/3-inch-thick slices. Heat oil in deep fryer to 400F. Coat onion rings with batter. Gently add to hot oil without crowding pan and cook until golden brown. Remove with slotted spoon and drain on paper towels. Makes 4 to 6 servings
Onion Caviar
1 cup chopped sweet onions
1 cup black-eyed peas – cooked
1/4 cup pimento – diced
1 cup green bell pepper – diced
1/2 cup green onion – chopped
2 tablespoons fresh garlic – chopped
1/4 cup italian dressing
salt & pepper
Preparation:
Combine all the ingredients & let marinate overnight.
Serve either as an appetizer or as a side dish.
Onion-Garlic Popcorn
1 quart popped popcorn
3 Tablespoon butter
1 1/2 Teaspoon onion powder
1 1/2 Teaspoon garlic powder
1 Teaspoon salt
Preparation:
Melt butter; add other ingredients. Drizzle over popcorn and mix well. If you pop your popcorn in oil omit butter and just sprinkle powder over popcorn while still hot. Or if you pop it in the microwave add the powder to the popper before popping
Pancetta-Wrapped Radicchio With Balsamic And Onion Pickles
1 large red onion – halved and thinly
– sliced
1/2 cup red wine vinegar
1/2 cup cold water
1/4 cup sugar
4 tablespoons salt
4 heads radicchio – quartered
3/4 pound pancetta – sliced paper-thin
– by butcher in
8 ounces balsamic vinegar
2 ounces unsalted butter
salt and freshly ground pepper
Preparation:
In a metal mixing bowl, stir onion, vinegar, water, sugar and salt and let stand 1 hour. Wrap each radicchio quarter in two pieces of pancetta and set aside. Heat a 10" to 12" no stick saute pan 1 minute over medium heat. Place 8 pieces wrapped radicchio and cook 6 to 8 minutes, until pancetta is browned, turning frequently. Remove to plate in warm oven. Sprinkle with salt and pepper and drain grease from the pan. Repeat process with remaining radicchio. Pour grease out and add balsamic vinegar and butter. Bring to a boil and reduce by half. Drain onions and place in small piles in center of 4 separate plates. Stack warm radicchio pieces up against onions like a teepee and spoon 1 to 1-1/2 tablespoons balsamic sauce around and serve.
Potato Onion Cakes
3 lbs. white potatoes
1 Tbsp. garlic, minced
12 green onions, white and green parts chopped
2 eggs
2 tsp. ground cumin
3 Tbsp. olive oil
Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes. Drain. Cover and refrigerate until well-chilled.
Peel potatoes. Using a hand grater, coarsely grate potatoes into a large bowl. Gently mix in garlic and green onions. Season to taste with salt and pepper.
Beat eggs with cumin and gently mix into potato mixture. Form potatoes into 2 ½†diameter cakes, about 1†thick. Cover and refrigerate until ready to cook. Can be prepared 6 hours ahead.
Heat 2 tbsp. oil in large skillet over medium-high heat. Add potato cakes in batches and fry until golden brown, about 4 minutes per side, adding more oil as necessary
Timesaver Tip: Use frozen hash browns, thawed, in place of potatoes.