Recipe: 25 Recipes Featuring Onions - TALK TKL 01-12-98

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TALK TKL Chat Room - 01-12-98
Recipes Featuring Onions
Vidalia Onion Pie
Fatfree Stuffed Cabbage
..Tangy Tomato Sauce
Green beans with onion and garlic
Yummy Vadalia Onions
Onions in Madeira Cream
Seafood/Onion Kabobs On The Grill
Baked Onions
Blooming Onion (Like Outback Onion)
Hunan Onion Cake
Onion Ring Batter
Three Onion & Salmon Chowder
Onion-Olive Bread
Tasty Onion, Garlic and Potato Soup
Creamy Onion & Garlic Soup
Ruth's Onion Pie
Bacon with Onions and Apples (Scandinavia)
Lamb Chops in Onion Sauce (Germany)
Rolled Flank Steak with Onions and Cumin (Latin America)
Cataloochee Escalloped Onions
Corn and Onion Casserole
Pub Onions
Creamy White Onion Bisque
The One and Only Onion Soup
Cebollita

Teresa, AR (08:18:56 am) :
VIDALIA ONION PIE
2 lbs. sweet onions, thinly sliced
1 stick oleo
3 eggs, beaten
1 cup sour cream
1/4 tsp. salt
1/2 tsp. pepper
Dash of Tabasco
1 pie shell, unbaked
Grated Parmesan or Swiss cheese
Saute onions in oleo. Combine eggs and sour cream. Add to onion mixture.
Season and pour in pie shell. Sprinkle with cheese. Bake at 450 degrees for
20 minutes, then 325 for 20 minutes. Serves 6.
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Dawn/nys (09:34:27 am) :
FATFREE STUFFED CABBAGE
From: Jane Segelken
2 cups cooks wild rice apple cider (for sauteing)
1 cup diced onion one small head cabbage
4 cloves of garlic -- thinly sliced tangy tomato sauce (recipe below)
raisins
In apple cider, saute onion and garlic until onion is soft. Add rice,
raisins and some more cider. Heat gently for a few minutes to let flavors meld.
Take cabbage and core and plunge into hot water for a few (5?) minutes to
loosen leaves. Peel off a dozen or so leaves.
Put a layer of sauce in the bottom of the pan. Roll the cabbage leaves
around the rice mixture by putting a tablespoon or so of the mixture i the
middle of the cabbage leaf, fold up the sides and roll. Put the rolled
cabbage on the sauce; layer as needed by putting sauce on top of the
cabbage, adding more rolls, end with sauce. Cover and bake 30 minutes in a
350 degree oven.
Tangy Tomato Sauce
1 28-oz can crushed tomato 1 tbs. apple cider
1 cup diced onion 1 tbs. lemon juice
4 or more cloves minced garlic
Saute onion and garlic. Add crushed tomato. Simmer 5 minutes. Add apple
cider and lemon juice. Simmer 5 more minutes. It's done.
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Ingrid F (10:24:50 am) : Green beans with onion and garlic.
Chop an onion finely, saute in butter over medum or low heat, add two
cloves garlic in thin slices. Simmer only until slightly golden, while the
beans boil in lightly salted water until tender/crisp. Mix drained beans in
butter/onion/garlic mixture, and toss. Drizzle with a little freshly ground
nutmeg, heat and serve.
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Wendy/IL (10:44:22 am) : Yummy Vadalia Onions:
Peel and hollow out a core in a large Vadalia or other sweet onion. In the
hollow place one beef bullion cube and a pat of butter. Grind some pepper
over all and a sprinkle of Parmesan cheese. Wrap in heavy duty foil and
grill over med. coals for about 45 mins. Tastes like French onion soup!
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Dawn/ny (11:41:31 am) :
Onions in Madeira Cream
These onions are marvelous with steak, liver, or any grilled meat
4 large mild onions, thickly sliced
8 tbsp butter
1/2 cup Madeira
salt
freshly ground black pepper
1/4 cup heavy cream
1/4 cup finely chopped fresh parsley
Melt butter in a wide, heavy pan. Add the onion slices and turn them in the
butter to coat them thoroughly.
Cover the pan and cook over very low heat for 10 minutes, shaking the pan
occasionally. Uncover the pan, increase the heat slightly and stir in the
Madeira. Cook, stirring frequently, until the Madeira evaporates and the
onions are soft and lightly caramelized.
Season to taste with salt and pepper. Stir in the cream and parsley.
Bring to a boil, then reduce the heat and simmer for one minute.
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Dawn, ny (1:16:44 pm) : SEAFOOD/ONION KABOBS ON THE GRILL
Terry Gross/Gastronomy Chef
(serves 6-8)
1/2 pound per person of any firm-fleshed fresh white fish such as halibut,
swordfish, or cod.
Cut fish into 1 1/2-inch cubes and place in a bowl.
Add:
2 tablespoons soy sauce
juice of 1/2 a lemon
1 teaspoon sugar
Gently toss fish in marinade and refrigerate for 2 hours.
Cut red bell pepper, green bell peppers, and onions into 1 1/2 inch pieces.
Beginning with a piece of pepper(red or green), alternate the peppers, onions, and fish on each skewer.
Grill over hot coals 4-5 minutes on each side, turning gently, being careful
not to break up fish.
Baste with remaining marinade as fish is grilling, if you wish.
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SueA, CA (1:53:48 pm) :
Baked Onions
4 very large dry yellow onions
1 cup hot water
2 teaspoons Chicken Seasoned Stock Base
1 tablespoon butter
1 teaspoon salt
2 teaspoons honey
1/4 teaspoon grated lemon peel
1/4 teaspoon paprika
2 tablespoon buttered bread crumbs or finely chopped walnuts
Peel onions; cut in half and arrange in large casserole. Combine hot water,
Chicken Seasoned Stock Base, butter, salt, honey, lemon peel and paprika.
Pour over onions. Cover and bake in a 350 degree oven for 1 hour or until
onions are tender. Uncover and spoon bread crumbs or chopped nuts over
onions. Continue baking to 10 to 15 minutes until crumbs or nuts are crisp
and brown. Makes 6 to 8 servings.
From The Spice Island Cookbook
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Joyce NY (3:26:34 pm) : Blooming Onion (Like Outback Onion)
Large Texas or Vadalia Sweet Onion
Boiling and ice water
1 egg beaten
2 Tbsp. flour
1 cup cracker crumbs
1. Peel outer skin off. Leave root intact, cut any hanging roots. Using a
small short knife, divide onion into four sections by making two cuts cross
wise, beginning at the top and cutting towards root, stopping about one-half
inch away. Cut each section twice.
2. Place onion in bowl with enough boiling water to cover it and leave it
for five minutes. The sections or petals will begin to open. Remove onion
from hot water and immerse in ice water, which will further open the onion.
Drain well by turning upside down on a paper towel.
3. Put flour in a paper or plastic bag add onion and shake gently to coat
with flour. Roll floured onion in beaten egg to cover. Next add cracker
crumb or coating mix to bag and shake gently to coat. Refrigerate one hour
before deep frying.
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SueA, CA (4:40:16 pm) :
Hunan Onion Cake
Ingredients:
3 cups unsifted all purpose flour
1 cup boiling water
1/4 cup cold water
6 tablespoons sesame oil (or vegetable oil)
2 eggs, beaten
1 cup finely chopped scallion
4-6 cups vegetable oil
Preparation
1. Place flour in a bowl. Add boiling water and mix with a fork or
chopsticks till cool. Add cold water and knead the dough on a lightly
floured board for 10 to 15 minutes. Cover and let stand for 30 minutes.
2. Empty dough onto a floured board and knead it again for a few minutes
till very smooth and velvety. Roll dough into 16 to 18 balls about the size
of a small egg. On a floured board roll each ball into a round pancake 3
inches in diameter.
3. Brush sesame oil on pancake and dust with flour lightly and cover with
another one.
4. Place the double round pancake on a lightly-floured board and roll out
with even pressure to 7 or 8 inches in diameter and about 1/8 inch thick.
(You want them to look like Mexican flour tortillas.)
5. Heat an un-oiled wok or a frying pan over medium heat. Bake the
tortillas-like pancake; keep on turning it until cake is blistered by air
pockets on one side. Turn and bake the other side the same way.
6. Remove pancake from wok and pull the two rounds apart very carefully.
Allow them to cool.
7. To make each onion cake, brush the pancake with sesame oil and then the
beaten egg, and sprinkle a pinch of salt. Then add one tablespoon of finely
chopped scallion evenly on top of one pancake (baked and ready to eat) and
cover with another one. Press the two pancakes firmly together to align them
securely.
8. Heat vegetable oil in a wok until smoking hot. Slide the cake into the
wok. Turn about every 30 seconds until cake becomes golden brown and crispy.
Remove from pan by tongs or chopsticks and hold it over pan vertically to
let oil drip off. Cut into small pieces and serve hot.
Variation
1. If you don't have time to make cakes that look like tortillas, just buy
Mexican flour tortillas, spread them with sesame oil, egg, and scallions,
and proceed as above.
Note: Fresh pancakes (not made into onion cakes for deep-frying) are usually
served with Mu-si pork. To eat, fill a pancake with Mu-si pork, roll up the
pancake and fold one end to hold in juices. Eat out of hand.
Fresh pancakes can be stored in stacks under refrigeration. To heat for
serving, place stacks of pancake on a dampened cloth (or cabbage leaves) in
a steamer tray. Set the tray over boiling water in a wok. Cover and steam
for 10 to 15 minutes. Remove and fold hot pancakes in quarters. Cover with
dry towel to keep warm and moist until serving time.
from Henry Chang's Hunan Style Chinese Cookbook
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Peggy, WA (7:49:29 pm) :
ONION RING BATTER
Amount
Measurement
Ingredient
Preparation Method
1 1/2 cups Flour
3 tablespoons Cornmeal
3 tablespoons Onion powder
2 teaspoons Salt
1 1/2 cups Milk
1 each Egg
1/2 cup Water
Blend all ingredients.
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Nancy/CA (7:57:00 pm) : * Exported from MasterCook *
Three Onion & Salmon Chowder
Recipe By : Onions Onions Onions by Linda & Fred Griffith
Serving Size : 8 Preparation Time :0:50
Categories : Fish Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter
4 plump baby Vidalias -- chopped
(tough green tops discarded)
or 12 scallions trimmed and chopped
1 cup coarsely chopped white onions
cup shallots -- finely chopped
1 clove garlic -- minced
1 teaspoon fresh thyme leaves
7 cups chicken stock
2/3 cup dry white wine
1 1/4 pounds Yukon Gold, or red-skinned potatoes -- peeled and diced
1 cup heavy cream
(or use skim evaporated milk)
1 pound salmon fillets, skin removed -- cut into 1" cubes
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
In a non-aluminum heavy-bottom soup pot, melt butter over low heat. Add
Vidalia onions or scallions, white onions, shallots, garlic and thyme. Cover
the pot with a tight-fitting lid and cook over very low heat until onions
are tender, about 20 minutes.
Add chicken stock and wine and cook over medium heat until mixture just
comes to a boil. Add potatoes and continue to cook, stirring frequently,
until soup returns to a boil. Reduce heat to a slow simmer. Add cream and
salt and white pepper to taste; partially cover and simmer for 20 minutes.
Add cubes of salmon and simmer for 5 minutes. Adjust seasonings and ladle
into heated bowls. Sprinkle with chives and parsley.
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Nancy/CA (7:58:40 pm) : * Exported from MasterCook *
Onion-Olive Bread
Recipe By : Onions Onions Onions by Linda & Fred Griffith
Serving Size : 8 Preparation Time :2:10
Categories : Bread
1 tablespoon active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
4 1/2 cups unbleached flour
1 teaspoon kosher salt
1/4 cup olive oil
3/4 cup pitted oil-cured black olives -- coarsely chopped
3 cups medium-diced red onion
1 tablespoon cornmeal
1 tablespoon butter
Combine yeast, sugar and 1/4 cup lukewarm water in a medium bowl. Mix well
and set aside until foamy, 10 to 15 minutes.
Combine flour and salt in the bowl of an electric mixer (if mixing by hand,
use a wooden spoon). Add oil, olives and onion. With motor running on
medium, add yeast mixture and remaining 3/4 cup water. Mix until dough is
evenly blended, about 3 minutes. Change to a dough hook, if available, or
continue to mix and knead by hand until olives and onions are thoroughly
broken apart and dough feels elastic, about 10 minutes. Add more flour if
dough is too sticky.
Knead dough for a few minutes on a lightly floured surface. Place dough in a
large, well-oiled bowl, cover with plastic wrap, and let rise in a warm
place until doubled in bulk, about 2 hours.
Sprinkle a pizza pan or baking sheet with cornmeal. Shape dough into a large
round and place it on the prepared pan. Loosely cover with plastic and let
rise for 1 hour. Meanwhile, place a rack in the top third of the oven.
Preheat to 400 degrees.
Bake until bread sounds hollow when rapped on bottom and top is golden
brown, 40 to 45 minutes. Place loaf on a rack and rub top with butter to
make it shiny. Let cool on the rack.
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Peggy, WA (8:20:15 pm) :
Tasty Onion, Garlic and Potato Soup
about 2-3 tablespoons soya margarine
12 oz potatoes, peeled and cubed
1 large head of garlic or 2 smaller ones
1 red or Bermuda onion
olive oil
2 cubes vegetable bouillon
about 2 pints water
Serves: 2 (big bowls).
Preparation time: 1 hr.
Put enough margarine in a frying pan to cook the potatoes until they begin
to get brown. Meanwhile, cut the garlic in half (along its width not along
its length) so you basically end up with all of the cloves being cut in
half. Brush this with olive oil and put on a baking dish open cloves facing
up. Peel and cut the onion into quarters, and place each petal in the dish,
brushing olive oil on. Put the pan in the oven, set to medium grill (if you
don't have a grill function on your oven just turn it up really high, about
450F). Leave it in there for about 10-15 minutes-basically until the cloves
get soft and begin to brown. Boil the water in a pot and put the bouillon
cubes in for about 5 minutes or until they are dissolved. Add the potatoes.
scoop out the garlic cloves and add those to the soup mixture. Simmer until
the potatoes begin to thicken the soup. Pour into bowls and sprinkle onions
on top.
Serve with toasty warm bread!
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Peggy, WA (8:24:45 pm) :
Creamy Onion & Garlic Soup
{Yields 4 Servings) From: Joel Ehrlich
Soup:
5 tbls butter, unsalted
2 large onions, halved, thinly sliced
2 large garlic cloves, minced
2 tbls flour
1/2 cup white wine, dry
3 cups beef stock, or
3 cups broth, canned
1 cup whipping cream
salt
white pepper, freshly ground
Croutons:
3 tbls butter, unsalted, room temperature
1/2 cup blue cheese, crumbled
1 small onion, halved, thinly sliced
2 tbls white wine, dry
8 slices French bread baguette, toasted, 1/2-inch-thick
For soup: Melt butter in heavy large saucepan over medium heat. Add onions
and garlic. Saute until tender (do not brown),
stirring occasionally, about 8 minutes. Sprinkle flour over onions. Turn
heat to low. Cook 4 minutes, stirring constantly. Add wine. Bring to a boil.
Boil for 2 minutes. Add stock and cream. Cook over medium heat until
slightly thickened, stirring
occasionally, about 20 minutes. Season with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.)
For croutons: Use a fork to blend 2/3 of the butter with cheese in small
bowl until smooth. Set aside. Melt remaining butter in a small heavy skillet
over medium heat. Add onion. Saute until golden brown, stirring
occasionally, about 12 minutes. Add wine.
Cook until liquid evaporates, stirring occasionally. Transfer onion to
another bowl.
(Can be made 1 day ahead. Cover and chill cheese mixture and onion
separately.)
Reheat soup over low heat if necessary. Preheat broiler. Spread toasts with
cheese mixture and top with onions. Broil until cheese melts and onion heats
through. Ladle soup into bowls. Garnish with toasts.
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Gloria, GA (8:26:12 pm) : Ruth's Onion Pie
3cps chopped Vidalia onions
Cracker crumbs-sprinkle layer in bottom of 2Qt buttered casserole.
Saute onions in 1/4 cp butter. Place on top of crumbs. S & P
Add 4 beaten eggs to 2/3 cp milk. Pour over onions. Top with 1/2 cp
grated sharp cheddar cheese. Bake 350F for 45-60 min. Good with steak or chicken.
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Margaret, MA (9:06:34 pm) :
Bacon with Onions and Apples (Scandinavia)
2 Tbs. butter
1 lb. Canadian bacon
2 large red, tart cooking apples, unpeeled, cored and cut in 1/2" thick
rings
2 large onions, sliced
pepper
1.Fry bacon in butter 5 to 10 minutes or until lightly browned. Drain on
paper towels.
2.Fry onion slices for 6 to 8 minutes, then add apple rings. Cover and
simmer 5 to 10 minutes, shaking pan occasionally.
3.Return bacon to skillet, cover and simmer 3 to 5 minutes. Sprinkle with
pepper and serve.
From: Memorex Library, International Recipes
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Margaret, MA (9:07:07 pm) :
Lamb Chops in Onion Sauce (Germany)
6 shoulder lamb chops
salt and pepper
4 Tbs. oil
2 Tbs. butter
1-1/2 cups finely chopped onions
1 Tbs. flour
1-1/2 cups heavy cream
1/8 tsp. nutmeg
1/4 lb. smoked ham, chopped fine
1.Sprinkle chops with salt and pepper. Heat oil and brown chops quickly on
each side. Transfer to a casserole.
2.Discard fat and add butter. Cook onions about 10 minutes, then sprinkle
with flour. Add cream and bring to a boil, stirring. Add nutmeg and chopped
ham.
3.Pour sauce over lamb chops, cover and bake at 350 degrees 15 to 20
minutes.
From: Memorex Library, International Recipes
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Margaret, MA (9:07:39 pm) :
Rolled Flank Steak with Onions and Cumin (Latin America)
2-lb. flank steak
1-1/2 tsps. salt
pepper
3 Tbs. olive oil
1 cup chopped onions
1/2 cup finely diced celery
1/2 tsp. finely chopped garlic
5 cups water
1 tsp. cumin seeds
1.Season both sides of steak with 1 tsp. salt and pepper. Roll with the
grain in jelly-roll fashion, and tie at both ends and in the middle.
2.Heat 2 Tbs. oil and brown rolled steak on all sides. Remove from pan, add
1/2 cup onions, celery and garlic. Cook 5 minutes.
3.Return steak and juices to pan, add water and bring to a boil. Cover and
bake at 350 degrees for 2 hours.
4.Heat remaining oil and add remaining onions, salt and cumin seeds. Cook 3
minutes. Spread on top of steak and bake, uncovered at 400 degrees for 15
minutes.
5.Cut steak into rounds before serving.
From: Memorex Library, International Recipes
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Candy,VA (10:17:16 pm) : CATALOOCHEE ESCALLOPED ONIONS
5 medium onions
3/4 cup grated Cheddar
1 5 oz can evaporated milk
salt and pepper
Parmesan cheese
Slice onions in 1/2 inch slices and cook in salted water until just
tender. Drain and place in a greased 1 quart casserole, Add the cheese and
seasonings - pour the milk over all. Bake in 375 degree oven until milk and
cheese have blended into a sauce. For stronger flavor sprinkle top with
Parmesan cheese. Serves 4-6
Cataloochee Ranch
Maggie Valley, NC
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Candy,VA (10:23:26 pm) : CORN AND ONION CASSEROLE
2 T margarine
1 large onion, sliced
.....................
1 cup sour cream
1/4 t salt
1 T finely chopped parsley
1/2 c shredded cheddar cheese
.....................
1 1/2 cups corn muffin mix
1 egg, well beaten
1/3 c milk
1 16 oz can creamed corn
2 drops hot sauce
............................
3/4 c shredded cheddar cheese
Melt margarine in skillet and saute onions until tender. In a bowl combine
sour cream, salt, parsley and 1/2 c of cheese. Combine and add to onion mix
and set aside. Combine the muffin mix, egg, milk, corn and hot sauce and mix
well. Spread in greased 9x9 inch pan. Cover with the sour cream mix. To-p
with remaining cheese. Bake in 425 oven for 25-30 minutes. Serves 8
THE ANDERSON HOUSE
Wabasha, Minnesota
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SueA, CA (11:55:08 pm) : Pub Onions
Makes about 4 cups
1 1/2 cups Madeira or port
3/4 cup vinegar
1/2 cup firmly packed brown sugar
1/2 cup currants or raisins
1/8 teaspoon cayenne
2 pounds small (3/4 to 1 1/2-inch-diameter) white onions
3 tablespoons salad oil
Salt
In a 3- to 4- quart pan, combine Madeira, vinegar, sugar, currants, and
cayenne. Boil rapidly, uncovered, until reduced to 1 1/4 cups; set aside.
Peel onions; arrange in a single layer of onions in a 12- to 14-inch frying
pan (reserve extra onions to cook in sequence). Add oil. Cook over
medium-high heat until lightly browned, about 7 minutes, shaking pan to turn
onions. With a slotted spoon, transfer browned onions to pan with Madeira
sauce. Brown remaining onions in frying pan, then add to sauce.
Bring onions and sauce to a boil. Reduce heat, cover, and simmer gently;
allow 10 minutes for small onions, 15 minutes for large ones. Onions will be
slightly crisp inside. Let cool; season to taste with salt. If made ahead,
cover and refrigerate for up to 4 days; serve at room temperature.
From The Best of Sunset
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SueA, CA (11:55:40 pm) : Creamy White Onion Bisque
1/4 cup (1/8 lb.) butter or margarine
6 large white onions ( 3 to 3 1/2 pounds total), thinly sliced
2 tablespoon all-purpose flour
5 cups Homemade Chicken Broth or canned regular strength chicken broth
1 cup whipping cream
1/8 teaspoon white pepper
Toast Rounds
Freshly grated or ground nutmeg
Melt butter in a 5- to 6- quart pan over medium heat. Add onion; cook,
stirring often, until onions are very soft, 25 to 30 minutes. Stir in flour.
Add broth, cream, and pepper (At this point, you may let cool, then cover
and refrigerate for up to 2 days.)
Bring to a boil, stirring occasionally. Ladle into 4 to 8 bowls; lay Toast
rounds atop each bowl of soup. Sprinkle with nutmeg. Makes 4 to 6 entree
servings, 8 first-course servings.
Toast Rounds
Place 10 to 16 baguettes slices, each about 1/2 inch thick, in a single
layer in a 10- by 15-inch baking pan. Bake in a 325 degree oven toasted,
about 25 minutes. If made ahead, let cool, then wrap airtight and store for
up to 2 days.
Shortly before serving, brush toast with 1/4 cup melted butter or margarine;
then sprinkle with 1/2 cup shredded Swiss cheese. Broil in pan about 4
inches below heat until cheese is melted, about 1 minutes. Use hot.
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SueA, CA (11:56:44 pm) : The One and Only Onion Soup
14-18 medium onions (about 2 pounds)
1/4 cup olive oil or peanut oil
4 tablespoons (1/2 stick) unsalted butter
Salt and Pepper
2 level teaspoons sugar
8 cups beef broth
8 slices French bread
8 heaping tablespoons freshly grated Parmesan cheese
Peel and slice the onions, cutting on the bias to avoid rings, and saute
slowly in the oil, stirring frequently, for 15 to 20 minutes. When the onion
gets clear and tender (never burnt or crisp), add the butter. Add salt and
pepper to taste and, for the secret ingredient, add the sugar.
Heat the beef broth in a saucepan and combine with the onions. Trim slices
of bread to fit oven proof earthenware cups or individual casseroles and
toast slightly. Put a slice of bread into each cup. Fill with soup and a
heaping tablespoon of Parmesan cheese. Place covers (if available) on cups
and put in a 375 degree oven for 20 minutes. Serve sizzling. Serves 8
from The Junior League Centennial Cookbook
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SueA, CA (11:57:57 pm) : Cebollita
(Nicaraguan Pickled Onions)
1 large white onion (about 2 cups sliced)
1 fresh jalpeno chili, or to taste
1 cup distilled white vinegar
1/3 cup water
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
1. Cut the onion top to bottom into 1/4-inch wedges. Slice the chili as
thinly as possible.
2. Combine the vinegar, water, salt, and sugar in a large jar with a
tight-fitting lid. Shake until the salt and sugar dissolve. Add the onion
and chili. Let the onions pickle in this mixture at room temperature or in
the refrigerator for 2 to 3 days, stirring occasionally. Cebollita will keep
for several weeks in the refrigerator.
from Miami Spice-Raichen
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