Caramelized Shallots

You might not usually think about serving shallots as a vegetable, but they’re more flavorful and delicate than boiling onions. It’s a perfect accompaniment for an everyday roast chicken, but special enough to serve on a holiday with a standing rib roast. You can peel the shallots in advance and then just give them a quick sauté and throw them into oven before dinner.

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
(To peel shallots easily, drop them into a pot of boiling water for less than 1 minute. Drain, then remove skins).
3 tablespoons sugar
3 tablespoons good red wine vinegar
(Use Cabernet Sauvignon red wine vinegar from Williams-Sonoma).
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees.

Melt the butter in a 12 inch ovenproof sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt and pepper and toss well. Place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley and serve hot.

Parmesan Onion Pie

3 T olive oil
1 lb medium-size white onions – cut into wedges
2 T butter or margarine
2 lb yellow onions – sliced
2 t dried thyme leaves
1/4 t salt
1/4 t ground black pepper
1 unbaked 9-inch pie crust
2 T all purpose flour
1/4 c water
1/2 c grated Parmesan cheese

In large skillet, heat oil over medium heat. Add onion wedges and cook, stirring gently to keep wedges intact, until lightly browned-about 5 minutes. Transfer onion wedges to bowl. Add butter and onion slices to skillet. Saute 5 minutes or just until wilted. Stir in thyme, salt and pepper. Reduce heat to low, cover and cook onions 10 minutes, stirring occasionally. Meanwhile, heat oven to 400F. Line piecrust with sheet of aluminum foil and fill with uncooked fried beans or pie weights. Bake crust 5 minutes longer. While crust is baking, stir flour into cooked onion slices until well mixed. Stir in water and cook onion mixture until thickened. Remove from heat. Spoon onion mixture into partially baked piecrust. Sprinkle with half of the Parmesan. Top with onion wedges and remaining Parmesan cheese. Bake onion pie 35 minutes or until crust is golden brown and onions are browned on top. Cut into wedges and serve immediately. Add a tomato and mixed greens salad and a fruit dessert to this savory pie to make a delightful supper.

Roasted Sweet Onions With Balsamic Vinegar

4 medium sweet onions – peeled halved
– horizo
3 tablespoons olive oil
white pepper
1 tablespoon – water, up to 2
1/3 cup balsamic vinegar
2 tablespoons brown sugar
2 tablespoons butter

Preheat over to 350 Degrees F. Rub onion halves with olive oil. Sprinkle halves on both sides with salt and white pepper. Place onions, cut side down, in a large skillet that can go into the oven. Baken onions until soft, about an hour. With a spatula, scoop up onions and place them in a serving dish, cut side up. Place water, vinegar, brown sugar and butter in same skillet that onions were roasted in. Srape skillet to dissoslve brown, baked-on juices from onions. Heat to boiling. Boil a minute to reduce, then spoon mixture over each onion. Taste and add more salt if necessary. Serve hot.

Red Cornmeal Onion Rings

3 cups red cornmeal
2 cups all purpose flour
1 tablespoon salt
1 teaspoon black pepper
1/2 gallon buttermilk
2-4 yellow onions thinly sliced into rings (we use a mandoline)
vegetable oil for frying
(Make sure that you use a large enough pot and enough oil as to not crowd onions.)

Heat oil to 350 degrees.
Mix all the dry ingredients together in a bowl. Put sliced onion rings in the buttermilk and let stand 1 hour up to overnight. Drain onions in a strainer and toss to coat in flour mixture. Shake excess flour off. Fry in small batches until golden brown.

Wasabi Spring Onion Mash

2 cups mashed potatoes
1/2 cup green onion – chopped
1 teaspoon wasabi – heaping teaspoon

Add green onions and wasabi to prepared potatoes and serve.

Slow Roasted Onions With Lavender And Thyme

1 6 ounces sla bacon
8 medium red onions – peeled but whole
1/2 cup bread crumbs
1 tablespoon lavender
1/2 cup grated parmesan cheese
2 tablespoons fresh chopped thyme
1 egg – jumbo
salt – to taste
freshly-ground black pepper – to taste

Preheat oven to 375 degrees. Cut bacon in 1/2-inch cubes, place in pan with 2 cups water and boil 5 minutes. Drain and cool. Place onions in a large saucepan covered with water and bring to a boil. Cook 4 minutes and remove. Slice off top 1/2-inch of onion and scoop out all layers but outer three. Chop removed onion flesh and place in mixing bowl with bread crumbs, lavender, grated cheese, thyme leaves and egg and stir to mix well. Season with salt and pepper and stuff back into onions. Place stuffed onions into grated gratin dish and bake for 30 minutes. Remove and allow to cool 5 minutes.

Pan Seared Prime Rib with Shallots and Green Beans
Serving for two.

Prime Rib
3 - 3 1/3 inch thick Boneless Prime Rib
Season and sear in olive oil.
Reduce heat and simmer 15 minutes on both sides.

Shallots in tomato sauce
Slice 6-8 shallots and place in saucepan.
Add 3 Tbsps. olive oil and simmer until clear.
Add one can tomato paste.
Add 3/4 cup of red wine and simmer for 15 minutes.
Stir in an additional 1/2 cup of red wine and simmer for another 10 minutes.

Whole Shallots

Place 6-8 shallots in sauce pan.
Add 2 Tbsps. butter and 1 Tbsp. sugar
Simmer for 25-30 minutes.

Green Beans
Use small, tender beans
Blanch 5 minutes, remove and place in ice bath for 20-30 minutes. (This keeps a bright green color).
Saute in butter for 5 minutes.

Slice Prime Rib and cover with shallot tomato sauce on plate.
Stack green beans.
Garnish with whole glazed shallots.

Pecan Crusted Chicken with Creole Aioli and Onion

4 skinless-boneless chicken breast sliced in half
2/3 cup. ground pecans
1 egg beaten
2 Tablespoon milk beaten with egg
1/2 cup. bread crumbs
salt & pepper
1 teaspoon creole seasoning (optional)

Dip chicken in egg wash then into the crumb mixture. Fry in 2 Tablespoon of butter and 1/4 cup veg. oil. Drain on paper towel.

Onion Jam:
1 lb. large red onions-sliced thin
3 Tablespoon butter
1 teaspoon Balsamic vinegar
1/2 teaspoon sugar
salt & pepper
Saute onions in butter until caramelized then add balsamic vinegar, sugar and salt and pepper. Store in glass jar in the refrigerator.

Creole Aioli:
1/2 cup. Louisiana Hot Sauce
1 cup. mayonnaise
1 Tablespoon creole seasoning
1 1/2 Tablespoon coarse grain mustard

Mix all well together and store in a glass container in the refrigerator.

Final Assembly of Sandwich:

  1. heat rolls in a 350 degree oven
    (to make them warm and crispy)
  2. on sliced roll spread some Aioli
    (on both top and bottom)
  3. put 1 chicken piece on the bottom bun
  4. top chicken with onion jam
  5. (optional) top onion jam with 2 basil leaves
  6. top sandwich
    Serve with a horseradish spiked potato salad or mixed greens with a balsamic vinaigrette.

French Onion Pie

Unbaked pie crust
1 (3 1/2 oz) can French fried onions
4 eggs
2 cups milk
1/2 tsp salt
Dash cayenne
1 1/2 cup shredded sharp cheese

Bake pie crust in 450 degree oven for 7-8 minutes. Remove and reduce oven temp to 325 degrees. While crust is still warm, fill bottom with 1 1/2 cup of fried onions. Reserve rest for garnish. Beat eggs slightly, blend in milk, 1/2 cup of shredded cheese, salt and cayenne pepper. Pour over onions and sprinkle remaining cheese over top. Bake for 45 minutes. Remove and sprinkle reserved onions around edge and bake for 5-10 minutes more. Let stand at room temperature for at least 15 minutes before attempting to serve.

Texas Sweet Onion Salsa

1 1/2 cups chopped Texas Sweet or or Texas SuperSweet Onion
2 cups diced fresh or thawed frozen peaches
1 to 2 tablespoons finely minced, seeded serrano or other small hot chile peppers (optional)
2 tablespoons chopped fresh cilantro
3 tablespoons white grape juice
2 teaspoons grated lime peel
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin

Mix all ingredients and serve with Grilled Beef Banderillas (see note) or as a dip with tortilla chips. Make ahead if possible and refrigerate several hours or overnight to allow flavors to blend.
Makes about 3 cups.

Note: To make Grilled Beef Banderillas, slice trimmed, tender beef into strips and thread serpentine fashion onto skewers. Brush with barbecue sauce and grill until done as desired.

Texas Onion Bread Strips

1 (1-pound) unsliced loaf French bread
1 (7-ounce) container pesto sauce or sun-dried tomato pesto sauce
1 large (14 to 16 ounces) Texas Sweet or Texas SuperSweet Onion, halved and thinly sliced
8 ounces cooked turkey or turkey-pork smoked sausage, thinly sliced
2 cups grated Monterey Jack or Cheddar cheese

Halve loaf lengthwise and scoop out soft bread centers (save for breadcrumbs or croutons if desired). Cut sides up, spread bread evenly with pesto sauce and top with layers of onion, sausage and cheese. Place on baking pan. Bake uncovered at 350 degrees for 25 minutes or until hot and melted. Cut crosswise into strips to serve as appetizer. May also be cut into larger pieces to serve as French bread pizza.

Octoberfest Potato Salad with Sweet Onions

This traditional German potato salad is served warm. It is perfect for the autumn weather where there is a chill in the air.

2 pounds new potatoes (Yukon Gold or Yellow Fin)
1 large sweet onion, thinly sliced into rings
6 slices bacon, diced, cooked, drained and crumbled
1 egg, slightly beaten
1/3 cup sugar
1 tablespoon all-purpose flour
1 tablespoon whole-grained German-style mustard
1/2 cup white wine vinegar
1/3 cup water
2 to 3 teaspoons reserved bacon drippings (optional, but tasty)
Salt and freshly ground black pepper to taste

In a large pot of salted water, cook potatoes until just tender. Drain and cool until easy to handle. Peel and cut into 1/2-inch cubes. Place potatoes and onion rings in large bowl. Add crumbled bacon.

In saucepan, whisk together the egg, sugar, flour, mustard, vinegar, and water. Cook over medium heat until mixture thickens, stirring constantly (about 3 minutes). Adjust seasonings, whisking in the reserved bacon drippings (optional), salt and pepper to taste. Pour dressing over potatoes, gently toss, and serve immediately, or let the potatoes cool slightly and serve at room temperature.

Yield: 6 servings


4 large white onions
1 cup milk
3 eggs, lightly beaten
Dash of Salt
1 3/4-2 cups pancake mix

Cut onions in 1/2" slices and separate into rings. Combine milk, eggs and salt. Soak onion rings for 30 minutes. Place pancake mix in another bowl. Heat oil for frying in skillet to 350 degrees. Remove onions from milk mixture, dip in pancake mix, shaking off excess and place in hot oil. Fry until golden brown. Drain fried onion rings on paper towels.

The best thing about making your own sausage you know whats in it and of course the flavor and isnt covered with the fat that store bought ones have in it, and really dont take that long to prepare.

Green Onion and Apple Sausage

1 and 1/2 lbs ground pork
1/2 teaspoon. salt
1/2 teaspoon. black pepper
1/8 teaspoon. cayenne
1/8 teaspoon white pepper
1 and 1/2 teaspoon. ground sage
4 green onions (thinly sliced)
1 Granny Smith apple (finely diced)
1/2 tablespoon. Honey
Juice of one lemon Mix all ingredients together in a bowl, form into3/4 inch thick patties. In a cast iron skillet over moderate heat, cook sausage until center is no longer pink. Enjoy!

Sweet Onion Pizza

1 (12-inch) prebaked pizza shell
2-1/2 tablespoons olive oil
1 pound sweet onions halved, sliced vertically
1/4 cup sun-dried tomatoes (packed in oil), chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper to taste
1 cup part skim mozarella cheese, shredded

Heat oven to 425 degrees. Place pizza shell on baking sheet; sprinkle mozarella cheese then onions on pizza and drizzle with olive oil; top with sun-dried tomatoes. Sprinkle with herbs, salt and pepper. Bake until onions just begin to brown and cheese melts, about 10 minutes.

Yield: 4 servings or 20 hors d’oeuvres.

Steak and Onion Pie

1 cup sliced onion
1/4 cup melted shortening
1/4 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon paprika
Dash of ground ginger
Dash of ground allspice
1 pound round steak, cut into 1-inch squares
2 1/2 cups boiling water
2 cups diced potatoes
Pastry for 9-inch pie

Sauté onion in shortening; remove onion and set aside.

Combine flour, salt, pepper, paprika, ginger and allspice. Dredge steak in flour mixture. Brown meat in shortening. Add water. Cover and simmer about 1 hour or until meat is tender.

Stir in potatoes; cover and simmer for 15 minutes or until potatoes are done.

Pour into a greased 1 1/2-quart casserole. Place onion on top. Put pastry over top and seal edges. Cut slits in pastry to allow steam to escape. Bake at 450 degrees F for 25 minutes.

Subway Sweet Onion Dressing

Baked Onion Blossom with Dill Sauce


1 large sweet onion (Vidalia, Walla Walla, or Maui)
2 tablespoons butter or margarine, melted
2 teaspoons Dijon mustard
3 tablespoons plain bread crumbs

1/3 cup mayonnaise
1/4 teaspoon (or more if desired) dried dill weed
1/4 teaspoon garlic powder

Preheat oven to 425 degrees F.

Peel onion; cut and discard root end. Leaving bottom intact, cut almost through onion from top down to from 16 wedges. Place on 12-inch square sheet of foil. Bring foil up and around onion; crimp edges to seal. Place in 9-inch pie pan. Bake at 425 degrees F for 20 minutes.

In small bowl, combine margarine and mustard; mix well.

Remove onion from oven. Open foil; fold down to make a 1-inch high rim around onion. Brush margarine mixture over onion. Sprinkle with breadcrumbs. Return to oven; bake an additional 15 to 20 minutes or until crisp-tender.

In a small bowl, combine all sauce ingredients; blend well. Refrigerate until serving time. Place baked onion on serving plate. Serve with sauce.

  • Exported from MasterCook *

                         Green Onion Fritters

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Onions

Amount Measure Ingredient – Preparation Method

                    Vegetable oil -- for frying

1 cup all-in-one pancake mix
1/2 cup water
7 scallions – cleaned, dried and trimmed of roots, chopped (7 to 8)
1 Pinch cayenne pepper
Freshly ground black pepper

Fill a medium saucepan with 2 to 3 inches of vegetable oil and heat to medium-high heat. Arrange a paper towel lined plate on the counter to place the fritters on when they come out of the hot oil.

In a bowl, make the batter by combining the all-in-one pancake mix with the water (the batter will be on the thick side). Add the chopped green onions and season with the cayenne, salt, and pepper. When the oil is ready for frying, drop spoonfuls of the batter into the oil and fry on all sides until golden brown and puffy. This should take no more than 3 to 4 minutes. Remove and drain on the paper towel lined plate. Season with salt while they are still hot.

“Can be used as a finger food with a Mayo Dip”
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Onion- Tomato Soup

2 large sweet onions sliced 1/2 c. butter 2 (14 1/2 oz.) cans stewed tomatoes 1/2 tsp. basil 1/2 tsp. salt 1/4 tsp. pepper 3 (10 1/2 oz.) beef broth

Peel onion slice thinly. Saute in butter in large saucepan. Add tomatoes ,beef broth and spices. Cook over low heat 45 minutes.