ONION RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ONIONS (02/10/94) (9:09) LARGE ONIONS, ONE PER PERSON SALT, PEPPER, AND BUTTER TO TASTE 1. TRIM ONIONS NICELY, DO NOT PEEL 2. PUT ONIONS IN KETTLE OF BOILING WATER, BOIL FOR AN HOUR 3. DRAIN IN COLANDER 4. PUT ONIONS IN BAKING PAN, BAKE SLOWLY FOR AN HOUR 5. REMOVE ONIONS, REMOVE SKINS, PLACE IN VEGETABLE DISH, SPRINKLE WITH SALT AND PEPPER, SERVE WITH DRAWN BUTTER OR DRAWN BUTTER SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMED ONIONS (02/10/94) (9:08) SERVINGS: 4 8 WHITE ONIONS 1/4 TS CAYENNE PEPPER 1/2 PT WHIPPING CREAM 4 TB BUTTER 4 TB FLOUR 1/2 TS SALT PEEL THE ONIONS. PARBOIL IN ABOUT 3/4 CUP WATER. (I DO THIS PART IN A COVERED CASSEROLE IN THE MICROWAVE). MAKE WHITE SAUCE WITH REST OF INGREDIENTS. IF YOU LIKE A STRONGER ONION FLAVOR, THIN THE WHITE SAUCE WITH PART OR ALL OF THE ONION WATER. OTHERWISE, THIN IT WITH YOUR CHOICE OF CREAM, MILK, WATER, CHICKEN BROTH OR WHATEVER FLAVOR YOU LIKE. ADD ONIONS AND BAKE AT 325 TO 350 UNTIL BUBBLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUTCH GLAZED ONIONS DRAIN ONE 1 POUND CAN SMALL WHOLE ONIONS, RESERVING 1/4 CUP LIQUID. IN SKILLET, COMBINE 2 TABLESPOONS BUTTER, 1 TABLESPOON SUGAR, AND RESERVED LIQUID. COOK AND STIR UNTIL BLENDED. ADD ONIONS; COOK ABOUT 10 MINUTES, OR UNTIL MIXTURE BROWNS LIGHTLY; STIR OFTEN. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRIED ONION RINGS 3-4 LARGE SPANISH ONIONS 1 CUP UNSIFTED FLOUR 1/2 TEASPOON SALT 1/2 TEASPOON BAKING SODA 1 EGG 1 CUP BUTTERMILK PEANUT OIL CUT ONIONS INTO SLICES 1/4 INCH THICK. SEPARATE SLICES INTO RINGS. SOAK IN ICE WATER FOR AT LEAST TWO HOURS. DRAIN, THEN DRY. MEANWHILE, SIFT FLOUR WITH SALT AND BAKING SODA. BEAT EGG. ADD BUTTERMILK AND DRY INGREDIENTS AND BEAT UNTIL BLENDED. DIP ONION RINGS INTO BATTER AND FRY IN DEEP HOT PEANUT OIL UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN ONION RINGS CUT 6 MEDIUM BERMUDA OR MILD WHITE ONIONS INTO SLICES 1/4 INCH THICK. SEPARATE INTO RINGS. COMBINE 1 CUP PLUS 2 TABLESPOONS SIFTED ALL-PURPOSE FLOUR, 1/2 TEASPOON SALT, 1 SLIGHTLY BEATEN EGG, 1 CUP MILK, AND 2 TABLESPOONS SALAD OIL. BEAT TOGETHER JUST UNTIL DRY INGREDIENTS ARE WELL MOISTENED. COAT ONION RINGS WITH BATTER. FRY, A FEW AT A TIME, IN DEEP HOT FAT (375 DEGREES), STIRRING ONCE TO SEPARATE RINGS. WHEN ONIONS ARE GOLDEN, DRAIN ON PAPER TOWELS. JUST BEFORE SERVING, SPRINKLE WITH SALT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOURMET ONIONS MELT 3 TABLESPOONS BUTTER. STIR IN 1/2 TEASPOON SUGAR, 1/4 TEASPOON SALT, 1/4 TEASPOON PEPPER, AND 1/4 CUP SHERRY. ADD 10 TO 12 SMALL COOKED ONIONS; HEAT QUICKLY, ABOUT 5 MINUTES, STIRRING OCCASIONALLY. TURN INTO SERVING DISH; TOP WITH 1/4 CUP SHREDDED PARMESAN CHEESE. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN ONIONS TRIM OFF GREEN TOPS, LEAVING ABOUT 2 INCHES. CUT OFF ROOT ENDS AND REMOVE LOOSE SKIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED ONIONS (12/10/93) (18:52) SERVINGS: 6 6 EA BERMUDA OR VADALLIA ONIONS 1 T BALSAMIC OR WINE VINEGAR 1 T WATER 1 T BROWN SUGAR 1 DS BLACK PEPPER 2 T VEGETABLE OIL HALVE UNPEELED ONIONS,LENGTHWISE.COMBINE VINEGAR,WATER,BROWN SUGAR,BLACK PEPPER AND OIL;BRUSH ON ONIONS.ARRANGE ONIONS,CUT SIDE DOWN,ON OILED GRILL.COOK 5 TO 6" ABOVE HOT COALS,FOR 10 MINUTES.TURN OVER AND BRUSH AGAIN WITH DRESSING.CONTINUE TO GRILL UNTIL CRISP TENDER AND BROWNED,10 TO 15 MINUTES LONGER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT ONION PUFFS 1/2 CUP WATER 1/2 CUP MILK 2 TABLESPOONS BUTTER OR MARGARINE 1/2 TEASPOON SALT 1 1/2 CUPS INSTANT POTATOES (DRY) 2 EGGS BEATEN CATSUP 1 TEASPOON INSTANT MINCED ONIONS IN SAUCEPAN, HEAT WATER, MILK, BUTTER, ONIONS AND SALT TO BOILING. REMOVE FROM HEAT; STIR IN INSTANT PUFFS (MIXTURE WILL BE STIFF). COOL; STIR IN EGGS. DROP MIXTURE BY TEASPOONFULS ONTO WAXED PAPER COVERED BAKING SHEET. CHILL AT LEAST 2 HOURS; SHAPE INTO BALLS. IN METAL FONDUE POT, HEAT SALAD OIL (3 TO 4 INCHES) TO 400 DEGREES; TRANSFER POT TO SOURCE OF HEAT AT TABLE. ADJUST HEAT WHEN NECESSARY TO MAINTAIN TEMPERATURE OF OIL. SPEAR POTATO BALLS WITH FONDUE FORKS AND PLACE IN HOT OIL. COOK 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN; DRAIN. DIP INTO CATSUP. MAKES 25 TO 30 PUFFS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HUEVOS RANCHEROS 2 TABLESPOONS MINCED ONION 2 TABLESPOONS SALAD OIL 1 CAN (28 OUNCES) TOMATOES 1 CAN (4 OUNCES) PEELED GREEN CHILIES, SEEDED AND CHOPPED 1/4 POUND SHARP CHEESE, SHREDDED 6 EGGS 6 TORTILLAS COOK AND STIR ONIONS IN OIL UNTIL TENDER. ADD TOMATOES AND CHILIES; HEAT TO BOILING. SIMMER UNTIL THICKENED, ABOUT 20 MINUTES. ADD CHEESE; STIR UNTIL MELTED. BREAK EGGS INTO SAUCE; COVER AND COOK GENTLY 10 TO 15 MINUTES OR UNTIL EGGS ARE SET. WHILE SAUCE COOKS, SOFTEN TORTILLAS ONE AT A TIME BY PLACING OVER HEAT ON BURNER OR GRILL ABOUT 1 MINUTE. TO SERVE, TOP EACH TORTILLA WITH COOKED EGG AND GENEROUS PORTION OF SAUCE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION AND APPLE CASSEROLE (12/26/93) (1:54) 6 MEDIUM ONIONS 4 MEDIUM APPLES 8 SLICES BACON 1/2 CUP SOFT BREAD CRUMBS 3/4 CUP HOT STOCK OR WATER PEEL AND CUT THE ONIONS IN 1/8 INCH SLICES. PEEL, CORE, AND CUT THE APPLES INTO SIMILAR SLICES. SAUTE BACON AND REMOVE FROM THE PAN AND MINCE. TAKE OUT TWO TABLESPOONS OF THE BACON FAT AND TOSS THE BREAD CRUMBS IN THE REMAINDER. GREASE A BAKING DISH. ARRANGE THE ONIONS, APPLES, AND BACON IN ALTERNATE LAYERS. POUR OVER HOT STOCK OR WATER. COVER THE TOP WITH THE BREAD CRUMBS. COVER THE DISH AND BAKE IT FOR 30 MINUTES AT 375 DEGREES. UNCOVER AND BAKE IT ABOUT 15 MINUTES LONGER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION 'N' CHEESE GALETTE (11-04-92) (10:16) IBM FILL AN 8 INCH GREASE SKILLET WITH LAYERS OF THINLY SLICED ONION; SPRINKLE GROUND BLACK PEPPER GENEROUSLY ON EACH LAYER. ADD 1/4 CUP CHICKEN BROTH; COVER; COOK ON LOW UNTIL ONIONS ARE SUPER SOFT. SPRINKLE WITH GRATED SHARP CHEDDAR CHEESE; COVER AND COOK UNTIL MELTED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION PIE (05-09-93) (18:39) SERVINGS: 8 1 PK YEAST; ACTIVE DRY 1 T SUGAR 1 1/2 T SALT 3 C UNBLEACHED FLOUR 1 T SHORTENING 1 C WATER; 120 TO 130 DEGREES F. 6 EA BACON; SLICES, CUT UP 2 EA ONIONS; MEDIUM, SLICED 1/4 T CUMIN 1/2 T SALT 1 X PEPPER; AS DESIRED 1 EA EGG YOLK 1 C SOUR CREAM MIX YEAST, SUGAR, 1 T SALT, AND 1/2 CUP FLOUR. BLEND IN SHORTENING AND WARM WATER. BEAT FOR 2 MINUTES. ADD ENOUGH FLOUR TO MAKE A SOFT DOUGH. KNEAD DOUGH UNTIL SMOOTH AND ELASTIC, ABOUT 5 MINUTES. PLACE DOUGH IN A LIGHTLY GREASED BOWL. COVER AND LET DOUGH RISE IN A WARM PLACE 1/2 HOUR. PAT DOUGH INTO A LIGHTLY GREASED 12-INCH PIZZA PAN OR ONTO A LIGHTLY GREASED BAKING SHEET. PRESS UP EDGES TO MAKE A SLIGHT RIM. FRY BACON UNTIL CRISP. REMOVE FROM GREASE AND DRAIN ON ABSORBENT PAPER. ADD ONIONS TO BACON GREASE; COOK SLOWLY UNTIL TENDER BUT NOT BROWN. SPRINKLE ONION, BACON, CUMIN, 1/2 T SALT AND PEPPER OVER DOUGH. BAKE AT 400 DEGREES F. FOR 20 MINUTES. BLEND EGG YOLK AND SOUR CREAM. POUR OVER ONIONS. BAKE FOR 10 TO 15 MINUTES LONGER OR UNTIL GOLDEN BROWN AND SOUR CREAM IS SET. SERVE WARM OR AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION PIE 1 (03/14/94) (19:56) SERVINGS: 6 2 EA 9" PIE SHELLS, BAKED 6 EA VIDALIA ONIONS, LARGE, 4 EA EGGS, BEATEN 1 X SLICED THINLY 1 C SOUR CREAM, (GENEROUS CUP) 1/4 C GRATED PARMESAN CHEESE 1 X SALT & PEPPER TO TASTE 4 EA SHAKES OF TABASCO SAUCE 1 EA STICK OF BUTTER 1/4 C GRATED CHEESE FOR TOP COOK ONIONS IN BUTTER UNTIL CLEAR AND SOFT (ABOUT 15 MIN.), STIRRING OFTEN. ADD ALL OTHER INGREDIENTS. MIX AND POUR INTO THE 2 BAKED PIE SHELLS. SPRINKLE GRATED CHEESE ON TOP. BAKE IN 375 DEG. OVEN FOR 20 MINUTES, THEN LOWER TEMP. TO 350 DEG. FOR AN ADDITIONAL 40 MINUTES UNTIL LIGHTLY BROWNED ON TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION RINGS (08-27-93) (23:56) SERVINGS: 8 8 EA LARGE ONIONS 1 1/2 C ALL PURPOSE FLOUR 4 T CORN MEAL 4 T ONION POWDER 2 T SALT 1 1/2 C MILK 1 EA LARGE EGG 1/2 C WATER 1 T ORANGE FOOD COLOR COMBINE FLOUR, CORN MEAL, ONION POWDER, SALT, MILK, EGG AND WATER IN A LARGE MIXING BOWL AND STIR WELL AND THERE ARE NO LUMPS. ADD FOOD COLOR IF YOU PREFER A NICER COLOR TO THE FINISHED BATTER. SLICE THE ONIONS THICK (ABOUT 1/2"). USE ONLY THE OUTER RINGS FOR BEST APPEARANCE AND DIP INTO BATTER. DROP COATED RINGS INTO DEEP FRYER AND COOK UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS AND SERVE. GREAT WITH BAR-B-QUE! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION STIR FRY (11-04-92) (10:13) IBM IN LARGE SKILLET IN 2 TABLESPOONS HOT OIL, SAUTE 1 CUP FINELY CHOPPED ONION AND 2 CLOVES GARLIC, CRUSHED. ADD 6 CUPS CLEAN, TORN FRESH SPINACH LEAVES. COVER TIGHTLY, REDUCE HEAT TO LOW AND COOK 2 TO 3 MINUTES JUST TO WILT SPINACH AND HEAT THROUGH; STIR AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONIONS AND PEAS COMBINE COOKED DRAINED PEAS AND TINY ONIONS. TOSS WITH BUTTER AND CANNED MUSHROOMS; HEAT THROUGH. DASH WITH DRIED THYME, CRUSHED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONIONS STUFFED WITH MUSHROOMS AND SALMON (10/24/94) (20:22) INGREDIENTS: 6 WALLA WALLA SWEET ONIONS 2 CUPS SLICED FRESH MUSHROOMS 2 TBS BUTTER 1 TBS FLOUR 1 T. SALT 1/2 T. DILL 1/3 CUP HALF-AND-HALF 1 CUP FROZEN GREEN PEAS, COOKED 1 CUP COOKED SALMON, FLAKED DIRECTIONS: CUT TOP OFF ONE END OF EACH ONION AND REMOVE FIRST LAYER. BLANCH ONIONS FOR 4 TO 5 MINUTES. DRAIN AND COOL. CUT OFF OTHER END OF EACH ONION AND REMOVE CENTER. COOK MUSHROOMS IN BUTTER UNTIL TENDER. REMOVE FROM HEAT. BLEND IN FLOUR, SALT AND DILL. STIR IN HALF-AND-HALF AND COOK UNTIL THICKENED. ADD PEAS AND SALMON. FILL ONION SHELLS. PLACE IN A BUTTERED BAKING DISH AND BAKE AT 375 DEGREES FOR 20 MINUTES. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- PICKLED ONIONS (12-01-93) (1:26) SERVINGS: 6 1 EA GALLON PICKLING ONIONS 1 C PICKLING SALT 1 C SUGAR OR TO TASTE (2 C MAX) 5 C WHITE VINEGAR 3 T WHITE MUSTARD SEEDS 2 T HORSERADISH OR 2 T PEPPERCORNS 1 X HOT RED PEPPERS 1 X BAY LEAVES SCALD THE ONIONS FOR 2 MINUTES IN BOILING WATER, DIP INTO COLD WATER AND PEEL. SPRINKLE THE ONIONS WITH THE SALT, ADD COLD WATER TO COVER, AND LET STAND FOR 12 HOURS OR OVERNIGHT. IN THE MORNING, DRAIN THE ONIONS, RINSE THEM IN COLD FRESH WATER AND DRAIN AGAIN. COMBINE THE SUGAR, VINEGAR, MUSTARD SEEDS, AND HORSERADISH OR PEPPERCORNS, BRING TO A BOIL, AND SIMMER FOR 15 MINUTES. PACK THE ONIONS INTO CLEAN JARS. ADD 1 SMALL HOT PEPPER AND 1 BAY LEAF TO EACH JAR, FILL THE JARS WITH BOILING-HOT LIQUID AND SEAL. MAKES 5 - 6 PINTS. NOTE: ----- YOU CAN ALSO ADD 6 T WHOLE ALLSPICE OR 1/4 C MIXED PICKLING SPICES FOR INTERESTING VARIATIONS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROAST BERMUDA ONIONS CHOOSE LARGE ONIONS OF UNIFORM SIZE. PLACE ONIONS DIRECTLY ON LOW COALS OR ON GRILL 3 TO 4 INCHES FROM MEDIUM COALS. COOK 30 TO 45 MINUTES OR UNTIL TENDER, TURNING OCCASIONALLY. TO SERVE SQUEEZE THE YELLOW HEART OUT OF THE BLACKENED CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWISS ONION BAKE 2 TABLESPOONS BUTTER OR MARGARINE 2 CUPS SLICED ONION 6 HARD COOKED EGGS, SLICED 6 OUNCES PROCESS SWISS CHEESE, SHREDDED (1 1/2 CUPS) 1 10 1/2 OUNCE CAN CONDENSED CREAM OF CHICKEN SOUP 3/4 CUP MILK 1/2 TEASPOON PREPARED MUSTARD 6 SLICES FRENCH BREAD, CUT 1/2 INCH THICK AND BUTTERED IN SKILLET, MELT BUTTER. ADD ONION; COOK UNTIL TENDER. SPREAD ONION IN BOTTOM OF 10 X 6 X 1 1/2 INCH BAKING DISH. TOP WITH SLICED EGGS; SPRINKLE WITH SHREDDED CHEESE. IN SAUCEPAN, COMBINE SOUP, MILK, AND MUSTARD; HEAT AND STIR UNTIL SMOOTH. POUR OVER CASSEROLE, BEING SURE SOME GOES TO BOTTOM. PLACE BREAD SLICES ON TOP, OVERLAPPING A LITTLE. BAKE IN MODERATE OVEN (350 DEGREES) FOR 35 MINUTES, OR UNTIL HOT. BROIL A FEW MINUTES TO TOAST BREAD. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=