Onion Recipes

Lynn Said:

What onion recipes are there?

We Answered:

The Vidalia Onion has the distinction of being called "the world's sweetest onion." And rightly so. Its mellow, yet juicy-sweet flavor is the result of the mild climate and unique soil combination found only in a designated area of South Georgia.It has outstanding nutritional qualities. One medium size raw onion is:
A good source of Vitamin C
Fat free and low in calories (only 60 calories despite its sweetness)
Sodium free and contains no cholesterol

*Spring Chicken

3 cups diced chicken
1 medium Vidalia Onion, diced
1/4 cup chopped pecans
1/4 cup diced celery
1 tablespoon chopped sweet pickles
2 to 3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon coarse, black pepper

Mix the ingredients abd serve on lettuce with crackers or toast.

*Onion Muffuletta Sandwich

1 cup chopped Vidalia onion
1/2 cup drained small Spanish pimiento-stuffed green olives
1/4 cup olive oil (preferably extra-virgin)
1/4 cup sliced fresh basil or 1 tablespoon dried
2 tablespoons drained capers
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1 24-inch long French or sourdough baguette, split lengthwise
12 ounces assorted sliced deli meats and cheeses (such as ham,
mortadella, salami, provolone cheese and mozzarella cheese)

Combine first 7 ingredients in processor and chop finely. Transfer to bowl.
Let stand 1 hour at room temperature.
Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches.

*Sweet VidaliaÂ® Onion Mufaletta

1 cup chopped Vidalia Onion
1/2 cup drained small Spanish, pimiento-stuffed green olives
1/4 cup extra virgin olive oil
1/4 cup sliced fresh basil or 1 tablespoon dried
2 tablespoons capers, drained
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1 24-inch long French or sourdough baguette, split lengthwise
12 ounces assorted sliced deli meats and cheeses (such as ham, mortadella, salami, provolone cheese and mozzarella cheese)
1/2 Vidalia Onion, thinly sliced

Combine Vidalia Onion, olives, olive oil, basil, capers, red wine vinegar and oregano in a food processor and pulse until ingredients are finely chopped. Transfer relish a to bowl, cover and let stand for 1 hour. Spread 1/2 cup mufaletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Top with Vidalia Onion slices. Cover with top half of bread. Cut diagonally into 4 sandwiches.

*VIDALIA ONION QUICHE

1 cup cracker crumbs
5 teaspoon butter, melted
2 1/2 cup Vidalia onions, thinly sliced
1 teaspoon olive oil
3/4 cup milk
2 eggs, beaten
1/2 cup Swiss cheese, shredded
salt and pepper

-Crust:
Combine cracker crumbs and melted butter. Press firmly into a 9 inch pie.
Bake at 350Â°F for 10 minutes.
-Filling:
SautÃ© onions over medium heat in olive oil until translucent.
Spread onions evenly across baked pie crust. Combine milk and eggs; pour over onions. Sprinkle with cheese; season with salt and pepper.
Bake at 350Â°F for 45 minutes. Remove from oven, and cool 10 minutes before serving.

*Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy
http://www.foodnetwork.com/food/recipes/â€¦

*BBQ Soft-Shell Crabs with Grilled Vidalia Onions
http://www.foodnetwork.com/food/recipes/â€¦

*Barbecue Vidalia Onions

4 Vidalia or other sweet onions (each 14 to 18 oz.)
4 Tbs. unsalted butter
2 strips bacon (preferably artisanal), cut crosswise into 1/4" slivers
1/4 cup chopped pecans
1/3 cup sweet red barbecue sauce
freshly ground black pepper
2 cups wood chips soaked in water to cover for one hour, then drained and four strips of aluminum foil twisted into doughnut-shaped rings

Peel onions. Using a sharp paring knife, start at the top (opposite stem end), and cut an inverted cone-shaped cavity, about 2-1/2 inches across and one-inch deep (the core will come out in a cone-shaped plug). Finely chop the pieces you remove from each onion. Set the onions, stem-side down, on foil rings.
Melt 1 tbsp. butter in a skillet. Add the bacon and chopped onion and cook over medium heat until lightly browned, three to five minutes. Add the pecans after two minutes. Drain the bacon mixture in a strainer over a bowl, reserving the fat.
Place a spoonful of bacon mixture in the cavity of each onion. Spoon in some barbecue sauce and place a pat of butter on top. Grind some fresh pepper on top of each onion. Brush the sides of the onions with bacon fat. The recipe can be prepared several hours ahead to this stage.
Set up your grill for indirect grilling and preheat to medium. If using a gas grill, place the wood chips in the smoker box or smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.
If using a charcoal grill, toss the wood chips on the coals.
Place the onions on the grate away from the fire. Indirect-grill until onions are golden brown and tender, 40 to 60 minutes.
To test for doneness, pinch the sides of the onion â€” they should be squeezably soft. If the filling starts to brown too much before the onions are fully cooked, tent with foil. Transfer the onions to a platter or plates and serve as a side dish for just about any grilled main course.

*Vidalia Onions And Beef Bouillon On The Grill
http://www.grouprecipes.com/4775/vidaliaâ€¦

*57 AND HONEY GLAZED KABOBS
http://www.cooks.com/rec/view/0,1633,143â€¦

*Chinook Salmon on Alderwood with Vidalia Onion and Mustard Crust
http://find.myrecipes.com/recipes/recipeâ€¦

*Vidalia Onion Chicken Bake
http://www.grouprecipes.com/43703/vidaliâ€¦

*Vidalia Onions on the Grill
http://bbq.about.com/od/vegetablerecipesâ€¦

*Seared Snapper with Vidalia Onions and Bean Ragout
http://www.foodnetwork.com/food/recipes/â€¦

ENJOY :-)

Allen Said:

Can I have some onion ring recipes?

We Answered:

1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

You can omit the milk altogether with this recipe.

Stanley Said:

Liver and onion recipes please?

We Answered:

Calf liver sauted in bacon fat until brown all through (check with a fork) with yellow onion peeled, sliced and also sauteed in bacon fat until soft, brown, and beginning to be crisp. Drain fat from both liver and onion on a paper towel. Stack onion on liver and serve, with optional garlic powder, salt, and black pepper

Herman Said:

does anyone know any good onion recipes?

We Answered:

French Fried Onion Rings Recipe.
Ingredients
- 3 large sweet onions
flour for dredging onion rings
- 1 1/2 cups flour
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 2 eggs
- 1 1/4 cups milk
- 1/4 cup vegetable oil

Peel whole onions and then cut crosswise into 1/4 inch thick slices. Separate the slices into individual rings. Dry rings thoroughly with paper towels.
Dredge rings in flour until well coated and then place on a large baking sheet. (Rings can be dredged in flour placed on a plate or the flour can be placed in a plastic bag. If using a plastic bag, several rings can be dredged at a time.) After all rings are coated, set them aside and mix batter.
Combine all dry ingredients and stir until evenly mixed. Set aside.
Blend eggs, milk and oil and then add the dry ingredients. Beat until all ingredients are well blended.
Add 1 inch of oil to a deep pan and heat to 375Â° F. Dip flour coated rings into the batter and allow excess batter to drip off.
Place batter coated rings into the hot oil. Avoid overcrowding so that they can cook evenly. Fry until golden brown on the first side and then turn to cook second side. When both sides are golden brown, remove from the oil and place on a baking sheet lined with paper towels to allow oil to drain off.
Finished onion rings can be placed in an oven preheated to 300Â°F to keep warm until all onion rings are done and ready to serve.

Joel Said:

Vidalia Onion Recipes????

We Answered:

For what you are cooking tonight, hollow out a bit of the middle, drop in a bullion cube and some butter... it will give it some awesome flavor.

Vadalia Onion Soup with Tortellini of Cheese Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Mother's Day

2 tablespoons olive oil
6 cups thinly sliced Vidalia onions
Salt
Freshly ground black pepper
10 peeled garlic cloves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
2 quarts chicken stock
2 cups diced day-old French bread, trimmed
1/4 cup heavy cream
1/3 cup grated Parmigiano-Reggiano cheese
12 Goat's cheese tortellini
2 teaspoon finely chopped fresh parsley leaves

Preheat the fryer. In a large soup pan, over medium-high heat, heat the oil. Add the onions. Season with salt and pepper. Saute the onions and cook for 8 minutes, or until wilted. Add the garlic cloves and continue to cook for 2 minutes. Stir in the chopped herbs and stock. Bring the liquid to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in the bread and cream. Increase the heat to medium-high and cook for 10 minutes. Using a hand-held blender, process until smooth. Stir in the cheese. Season with salt and pepper. Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes. Remove from the fryer and drain on paper towels. Season with salt and pepper. To serve, ladle the soup into bowls. Garnish with the fried tortellini and parsley

Onion Recipes

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