Ode to Onions

Blooming Onion	Creamed Onions	Creamed Onions #2	Green Bean & Onion Casserole
Onion Bhaji	Onion Casserole	Onion Pie	Onions Au Gratin
Pasta with Caramelized Onions	Pickled Onions	Three Onion Pie with Feta Cheese	Turnip And Onion Casserole
Vidalia Onion Pie	Sweet Vildalia Onion Scallop	Roasted Sweet Onions With Balsamic Vinegar	Onion Upside Down Cake
Cheesy Onion Biscuits	Fresh Sweet Onion Rings with Basil	Chili Crumb-Stuffed Onions	Heavenly Onion Casserole

Onion Facts & Tips

Books about Onion

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This document last modified September 24, 1998 .

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Blooming Onion

Ingredients:

1 large vidalia onion -- or maui
1 egg -- beaten
1 cup cracker crumbs -- or coating mux
2 Tbs. flour
oil for deep frying

THE DIP
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup Thousand island salad dressing
2 Tbs. horseradish

Instructions:

1. Select a well rounded onion, peel out skin off leaving root intact.
2. Using a small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward the root, stopping about 1/2 inch away.
3. Cut each section twice.
4. Place onion in bowl of enough boiling water to cover it and leave it for 5 minutes; the sections, or "petals" will begin to open.
5. Remove onion from hot water and immerse into ice waaer, to help the opening.
6. Drain well by turning upside down on paper towel.
7. Put flour into paper bag, add onion and shake gently to coat with flour; roll floured onion in beaten egg to cover.
8. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat; refrigerate for 1 hour.
9. Deep fry in oil to a golden brown about 3 to 5 mintues.
10. To prepare the dip mix together all ingredients, stir well and refrigerate until ready to use.
    

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Creamed Onions

Ingredients:

3 whole onion -- sliced 1-inch thick
3 tablespoons butter
1 1/2 tablespoons flour
3/4 cup milk
1 dash seasoned salt

Instructions:

1. Peel and slice onions. Add onions to boiling water. Reduce heat and simmer ten to fifteen minutes or until onions are tender.
2. In another saucepan over medium heat, melt butter. Stir in flour until smooth.
3. Slowly add milk. Add salt to taste. Stir until thickened. Drain onions and add to sauce.

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Creamed Onions #2

Ingredients

2 lbs. fresh pearl onions
2 cups chicken broth
1 bay leaf
1/4 cup butter
1/4 cup flour
1 cup cream
1/4 tsp. tarragon
salt & pepper to taste
dash of nutmeg
2 Tbs. grated parmesan


General Info:

Preheat oven to 350°

Instructions

1. Fill a large pot with water and bring to a boil; remove tops from onions and blanch. Drain, plunge into cold water and then peel.
2. Place peeled onions, chicken broth, and bay leaf in a the saucepan and birng to a boil;reduce heat and simmer until onions are tender.
3. Drain onions, reserving the broth for the sauce.
4. In a medium saucepan, make a roux with the flour & butter. Whisk in the cream and 1 cup of the reserved chicken broth.
5. Cook the sauce stirring frequently until thickened.
6. Stir in seasonings and onions;stir well. Pour into a casserole dish, sprinkle with cheese and bake for 15 minutes until sauce is bubbling around the edges.
   

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Green Bean & Onion Casserole

Ingredients:

3 tb Butter
3 tb Flour
1 tb Mustard,prepared yellow
1/2 ts Salt
1/4 ts Tabasco sauce
1 cn Green beans,undrained(16oz)
Milk
1 cn Onions,small whole(16oz)
1 c Bread cubes,buttered

Instructions:

1. Melt butter; add flour, stirring until smooth.
2. Add mustard, salt, Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.
3. Add beans and drained onions.
4. Place in a greased 1-quart casserole; border with buttered bread crumbs.
5. Bake in preheated 375'F. oven 30 minutes, or until bread crumbs brown.

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Onion Bhaji

Ingredients:

2 ea Onions
1 ea Egg -- beaten
1 1/2 c Chick pea flour -- besan -OR-
3/4 c -all purpose flour
3/4 c -whole wheat flour
1 c -Cold water, approx.
1/2 ts Cumin, ground
1 pn Cayenne
2 tb Cilantro, fresh -- chopped

Instructions:

1. Cut onion in half and slice about 1/4 inch thick.
2. Beat together egg, flour and enough water to make a batter as thick as whipping cream.
3. Beat in spices. Let rest 15 minutes.
4. Stir onions into mixture and let sit 5 minutes.
5. Heat about 1 inch oil in skillet on high heat. when very hot, drop a small mound of onion rings into oil.
6. Press down slightly with spatula. Fry on one side until crisp and brown, turn over and fry second side.
7. Remove bhajis as they cook. Keep warm in 200F oven. Pile on platter with mango chutney.

Notes:

These hors d'oeuvres are easy to make and can be shallow or deep fried.
Find chick pea flour (besan) at an Indian grocery store."
Make sure vegetable oil is heated to 350F before adding food Too cool oil makes everything limp and greasy.
Drain on a rack or paper towel before serving.


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Onion Casserole

Ingredients:

2 Large Vidalia Onions -- sliced
2 Tablespoons Butter Or Margarine -- melted
1 Can Cream Of Chicken Soup, Condensed
1/2 Cup Milk
1 Tablespoon Soy Sauce
2 Cups Swiss Cheese -- shredded (8 oz.)
1/2 Loaf French Bread
2 Tablespoons Butter Or Margarine -- melted

Instructions:

1. Saute onion in 2 T. butter in a large skillet until crisp-tender. Spoon into an 8x12x2 inch casserole.
2. Combine soup, milk, and soy sauce, mix well; pour over onion. Sprinkle cheese evenly over sauce.
3. Cut bread into 3/4 inch slices; arrange on top of casserole. Brush bread with butter.
4. Bake at 350 degrees F. for 30 minutes or until bread is golden brown.

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Onion Pie

Ingredients:

3 cups onions -- sliced
2 tablespoons butter
1 pound cottage cheese
1/4 cup heavy cream
1 9 inch pie crust
salt
pepper
cayenne

Instructions:

1. Saute onions in butter until soft.
2. Blend cottage cheese with cream and season to taste.
3. Pour into pie shell. Spread onions over cheese.
4. Bake at 400 degrees for 15 minutes.

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Onions Au Gratin

Ingredients:

2 T Butter or margarine
5 md Onions thinly sliced and
Seperated into rings
2 c Shredded cheddar cheese
1/3 c Packaged biscuit mix
1/8 t Pepper
1/2 c Shredded cheddar

Instructions:

1. Preheat oven to 350 F and grease a 1 1/2 quart casserole dish.
2. In a large saucepan, melt the butter or margarine. Add the onions and cook, covered over medium-low heat 10 -15 minutes or until tender, stirring occasionally. Remove from heat.
3. Stir the 2 cups cheddar chees, the biscuit mix, and pepper into the onion mixture.
4. Transfer the mixture to the prepared casserole dish. Sprinkle with the 1/2 cup cheddar, if desired.
5. Bake uncovered in the 350 oven for 30 minutes. Serve immediately.

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Pasta with Caramelized Onions

Ingredients:

onions
olive oil
fresh parsley
Parmesan cheese
white wine
cooked pasta

Instructions:

1. Slice up lots of onions (1.5 cups per person). Put them in a saute pan with olive oil and cover. Cook on low heat 45 minutes, until soft.
2. Remove cover, turn heat to medium and cook liquid away. Add salt & pepper and continue cooking and stirring onions until they turn golden brown.
3. Splash in a little white wine, and stir in, scraping up any browned bits.
4. Turn heat to high, stirring and scraping until the wine is gone.
5. Throw in a big handful of fresh parsley (or a smaller handful of dried), toss, and serve over spaghetti.
6. Add parmesan to taste at the table.

Notes:

Good just as it is, but some people may prefer it with a bit more "sauce". You can add a bit of tomato or cream sauce to oblige those who do.

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Pickled Onions

Ingredients:

1 gallon Pickling Onions
1 Cup Pickling Salt
1 Cup Sugar
5 Cups White Vinegar
3 Tablespoons White Mustard Seeds
2 Tablespoons Horseradish
Hot Red Peppers
Bay Leaves

Instructions:

1. Scald the onions for 2 minutes in boiling water, dip into cold water and peel.
2. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight.
3. In the morning, drain the onions, rinse them in cold fresh water and drain again.
4. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes.
5. 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.

Notes:

Makes 5 - 6 pints. NOTE: You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations.

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Three Onion Pie with Feta Cheese

Ingredients:

2 tb Safflower oil
1 ea Large yellow onion, chopped
1 ea Large red onion, quartered
2 tb Dry white wine
2 ea Large leeks, white,
2 ea Eggs beaten
3 tb Chop fresh parsley, divided
1 tb Chop fresh dill, or 1t dry
1 t Dried tarragon
4 oz Crumbled feta
1 ea Pepper
1 ea Plum tomato, thinly sliced
1 ea Dry bread crumbs

Instructions:

1. Heat oil in large skillet. Add the yellow and red onions and saute over moderate heat 5 min.
2. Stir in wine, add leeks. Saute another 15 min, stir frequently, or until onions are golden and leeks are limp.
3. Remove from heat. Preheat oven 350F.
4. In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, and pepper.
5. Stir in the onion mixture.
6. Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in onion mixture.
7. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center.
8. Sprinkle a light layer of bread crumbs over the entire top.
9. Bake for 40 to 45 min, or until the mixture is set and top is golden. Let stand for 5 to 10 min, then cut into wedges.

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Turnip And Onion Casserole

Ingredients:

olive oil
5 medium turnips
1 large white onion
4 eggs
225 ml white wine
350 g grated cheese (any kind that melts good -
50 g parmesan cheese

Instructions:

1. Oil a 23x33 cm baking pan with olive oil. Slice the turnips and onions thinly, then alternate layers in the pan. Top vegetables with grated cheese.
2. Beat eggs and wine together. Pour mixture over casserole. Sprinkle top with parmesan cheese.
3. Bake at 160 øC for 1 hour, or until turnips are tender.

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Vidalia Onion Pie

Ingredients:

3 Cups Vidalia Onions -- sliced
3 Tablespoons Melted Butter
1 Baked Pie Shell -- deep disk
1 Teaspoon Salt
1/2 Cup Milk
1 1/2 Cups Sour Cream
3 eggs -- beaten
1 Cup Sharp Cheddar Cheese -- shredded
3 slices bacon -- (cooked)

Instructions:

1. Cook onions in butter until brown. Spoon into pie shell.
2. Blend milk and 1/4 cup of the sour cream.
3. Blend salt flour and rest of sour cream.
4. Combine both, add eggs and cheese, and pour over onions.
5. Bake 30 mins at 325. Garnish w/ crisp crumbled bacon.

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Sweet Vildalia Onion Scallop

Ingredients:

1/4 C Butter Or Margarine
3 Med Vidalia Onions -- Sliced
1/4 C Green Pepper -- Chopped
2 Tbsp Pinemo -- Chopped
1 C Swiss Cheese -- Grated
1 C Cracker Crumbs
2 Lg Eggs -- Well Beaten
3/4 C Light Cream
Salt And Pepper To Taste
2 Tbsp Margarine -- Melted

Instructions:

1. Preheat oven to 350 degrees. Grease an 8-inch square baking dish; set aside.
2. In a heavy skillet, melt 1/4 cup margarine over medium heat and cook the onions and green peppers until tender.
3. Stir in pimento. Place half of the onion mixture in prepared dish.
4. Sprinkle with half of the grated cheese and half of the cracker crumbs.
5. Repeat layers of onion and cheese.
6. Beat eggs with light cream, salt and papper. Pour over onions.
7. Sprinkle top with cracker crumbs; lightly dirzzle melted margarine over the top. Bake 25 minutes.

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Roasted Sweet Onions With Balsamic Vinegar

Ingredients:

4 Medium Sweet Onions -- peeled halved horizo
3 Tablespoons Olive Oil
Salt
White Pepper
1 Tablespoon -- water -- (1 to 2)
1/3 Cup Balsamic Vinegar
2 Tablespoons Brown Sugar
2 Tablespoons Butter

Instructions:

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

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Onion Upside Down Cake

Ingredients:

6 Mdm Spanish onions
3 tb Butter
2 c Flour
4 ts Baking powder
1 t Salt
1 t Sugar
1 Egg, beaten
1 1/4 c Milk

Instructions:

1. Preheat oven to 350 degrees. Grease a baking dish.
2. Slice onions and saute in butter, keeping slices whole , if possible, until yellow and soft. Let cool.
3. Sift flour, baking powder, salt and sugar. Add egg and milk and stir.
4. Batter should be a little thinner than biscuit dough.
5. Place onion slices in dish, with sides touching.
6. Pour batter on top. Bake 25-30 minutes.

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Cheesy Onion Biscuits

Ingredients:

1/4 c Butter
1/2 md Maui onion -- grated
2 c Bisquick baking mix
1 c Sour cream
1 c Sharp cheddar cheese
-shredded

Instructions:

1. In a medium skillet melt butter; add onion and saute for 1-2 minutes. Cool.
2. Add the Bisquick, sour cream and cheddar cheese to the onion/butter mixture and mix together.
3. The batter will be stiff. Drop by large spoonfuls on a greased baking sheet.
4. Bake for 20-25 minutes or until lightly browned in a 400 degree F oven.

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Fresh Sweet Onion Rings with Basil

Ingredients:

1 lg Walla Walla Sweet Onion
1/2 c Seasoned Rice Vinegar, or
1/2 c Rice Vinegar with
1 t Sugar
1 tb Fresh Basil, chopped
1/8 ts Dried Crushed Red Pepper
Flakes
1 c Small Ice Cubes
Salt

Instructions:

1. Cut the onion crosswise into 1/4" thick slices, seperate into rings.
2. In a bowl, combine the onion rings, vinegar, basil, chili flakes and ice; cover and chill 10-15 minutes, stirring occasionally.
3. The ice will begin to melt, diluting the vinegar to an appropriate level. Serve, adding salt to taste.

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Chili Crumb-Stuffed Onions

Ingredients:

4 lg vidalia onions -- or maui
3/4 c Dry bread crumbs
1/2 c Chopped celery
1/4 c Yellow cornmeal
1/4 c Melted butter
2 t Chili powder
2 t Oregano
1/2 c Water

Instructions:

1. To prepare each onion for stuffing, cut a thin slice from root end.
2. Slice off about 3/4 inch from stem end, leaving skin on.
3. With small knife or apple corer, scoop out onion and reserve for stuffing.
4. Use a spoon as needed to make a 1/2 inch shell. Do not cut through bottom of shell. Each onion will hold about 3/4 cup stuffing.
5. Finely chop enough reserved onion to measure 1 1/2 cups.
6. In medium bowl, mix chopped onion with remaining ingredients except water.
7. Place onions in baking dish. Spoon filling into shells, mounding up.
8. Add water to dish and cover. Bake at 400 degrees until onions are tender, about 35 to 40 minutes.

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Heavenly Onion Casserole

Ingredients:
2 Tablespoons Butter
3 medium Sweet onions
8 oz Fresh mushrooms
1 cup Shredded swiss cheese
1 can Cream of mushroom soup
1 can Evaporated milk
2 teaspoons Soy sauce
8 slices Thin sliced swiss cheese
8 slices French bread

Directions:

1. In large skillet melt butter and saute onions and mushrooms in butter.
2. Place onions and mushrooms in 2 qt. casserole dish.
3. Sprinkle with shredded cheese.
4. Combine soup,soy sauce evaporated milk and pour over cheese.
5. Layer bread on top of that and top with slices of cheese, cover and refrigerate 4 hrs.
6. Bake for 30 min. uncovered for 20 min.
   

Notes:
May substitute your favorite cheese.
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Onion Facts 101... Tips, Tricks & More

• Leftover onions keep fresh longer if you use the top first leaving the root end intact
• To speed up busy weeknights, dice more onoins than you need, measure into 1/2 cup servings and freeze in freezer bags until you need them
  
• Onions are a member of the lily family and come in two varieties, green onions (scallions, leeks) and dry onions. The most commonly used dry onion is the yellow onion. Others include; Bermuda, Vidalia, Spanish, red, pearl and white onions.
• Sauteing renders and onion mellow. Long, slow cooking in a pan, called caramelizing brings out the natural sugars of an onion.
• Selection: Choose firm onions that feel heavy for their size. Avoid any onions that have green growth or soft spots. Onions will keep up to two months in a well ventilated cool area.

Books About Onions By: Lee Bailey, $15.00
The fourth entry in Lee Bailey's Choice Produce series, Onions is packed with easy and delicious recipes for this favorite kitchen staple. Lee cooks with several members of the onion family and offers 35 new recipes--including one for onion soup. As always, Lee's recipes are simple and direct. Color photos.

By: Mara Reid Rogers, $16.00
The perfect reference for every cook, this collection of delicious recipes and ascinating facts and lore about the onion goes back more than 10,000 years in its extensive research to provide cooks with everything they need to know, from harvesting to peeling. Illustrations.

By: Barbara Santos, $4.76 By: Barbara J. Ciletti, $15.96

By: Linda Griffith, $11.96

By: Sunny Baker, Michelle Sbraga, $11.16
Classic and modern onion and garlic recipes from around the world range from Korean Kim Chee and German Sauerbraten to a spicy Ethiopian Doro Wat (seldom seen in cookbooks). The result will especially appeal to any who love international fare and who want authentic dishes with an onion and garlic focus.

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