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Oignons aux PommesServes6

Cook onions in butter 15 min over low. Add apples. Cover and cook 15 min.

Onion4
Spanish, sliced

Butter

Apples2
unpeeled, sliced

Onion Cheesies, BakedServes4

Cook onions in boiling salted water until just tender. Drain and place in shallow baking dish. Cut a wide cross in top of each onion. Sprinkle a few drops of steak sauce in each cross. Then sprinkle each onion w some of the salt and a few grains of pepper. Press 2T of the cheese into each cross. Bake at 375 for about 40 min or until cheese is melted and golden.

Onion8
lg peeled

Cheese, Cheddar1
c grated

Steak Sauce

 Onion Cups, Noel Stuffed Serves 8

Peel onions; place in a single layer in medium sized frying pan. Add broth or bouillon cube and 1 c water; cover and simmer 30 min or just until tender. Combine peas w sugar, salt and 1/4 c water in small saucepan; top w lettuce leaf; cover. Simmer 15 min or until peas are very soft. Remove lettuce; drain peas well. Stir in butter and cream. Beat in blender until creamy smooth. Return to saucepan and keep hot. Lift onions from stock w slotted spoon; trim ends flat and scoop out centers w teaspoon (save pieces for another day). Spoon peas into shells and garnish w pimiento.

Onion 8
medium yellow

Bouillon Cube 1
chicken

Water 1.25
c

Peas 10
oz frozen

Sugar 0.5
tsp

Greens, Lettuce 1
leaf

Butter 1
T

Heavy Cream 1
T

Pimento 1
cut into 8 stars

Onion Rings, Fried Serves 6

Make batter: combine flour and beer in a large bowl and blend thoroughly, using a whisk. Cover bowl and leave at room temp for no less than 3 hours. Twenty min before batter is ready, preheat oven to 200. Place brown paper bag or paper towel on jelly roll pan. Carefully peel the papery skins from the onions so that you do not cut into the outside onion layer. Cut into .25" slices. Separate the slices into rings and set aside. On top of the stove, melt enough shortening in a 10" skillet to come 2" up the sides of the pan. Heat the shortening to 375. With metal tongs, dip a few rings into the batter. Then carefully place them in the hot fat. Fry, turning them once or twice until golden. Transfer to paper-lined pan, and place in oven until all have been done.

Flour 1.5
c

Beer 1.5
c

Onion 3
very large, yellow

Vegetable Shortening 3
-4 c

Onion-Cheese Custard Serves 4

Cook onions slowly in butter until tender and golden, about 20 min. Add salt and curry powder, blending well. Slowly add hot milk to beaten eggs, beating constantly with whisk. Add cheese to milk-egg mix, then combine w onions. Pour into buttered 1.5 qt casserole. Bake at 325 until knife comes out clean.

Onion 4
lg, sliced

Butter 0.25
c

Curry Powder 1.5
tsp

Milk 1
c, heated to scalding

Egg 3
slightly beaten

Cheese 1
c, shredded

Onions Gourmandise Serves 4

Peel onions and put in casserole. Add stock and port and bake, covered, at 350 for 25 min. When done, remove from oven, blend in flour and butter and sprinkle w chopped pecans. Return casserole to oven and bake 20 min more.

Onion 2
lb tiny white

Stock 1
c

Wine, Port 1
c

Flour 2
T

Butter 0.5
c

Nuts, Pecans 0.5
c chopped

Onions Mornay Serves 6

Sauté onions and garlic in butter. Cover and cook 15 min. Stir in soup, milk and pepper. Heat till bubbly. Make 2 layers each of beans, Swiss and sauce in buttered 2 qt dish. Arrange slices of French bread over top. Bake at 350 for 30 min.

Onion 2
chopped

Garlic 2
cloves chopped

Butter 4
T

Soup 1
can cream of celery

Milk 1
c

Beans, Green 1
lb cooked

Cheese, Swiss 0.5
lb slices

Bread French slices

Onions w Walnuts Serves 8

Place onions in greased dish. Sprinkle w nuts. Mix butter, chili sauce, bouillon cube, honey or syrup, salt, spices and Tabasco. Pour rover onions and stir lightly. Cover and bake 1 hour at 350.

Onion 3
doz, small peeled

Nuts, Walnuts 0.5
c chopped

Butter 0.33
c melted

Chili Sauce 3
T

Bouillon Cube 1

Honey 1
T or use maple syrup

Nutmeg dash

Cloves dash ground

Hot Sauce dash

Onions, Baked Serves 4

Cut off top and bottom of onions. Remove skins. Place in bag w remaining ingredients for 1 hour. Bake at 375 for 1 hour w 1/4 c marinade.

Onion 4

Pepper, Green 1
chopped

Worcestershire Sauce 0.25
c

Vinegar 0.25
c Balsamic

Olive Oil 0.25
c

Soy Sauce 0.25
c

Onions, Festive Serves 6

Sauté onions in butter. Put in baking dish. Beat eggs and add cream. Pour over onions. Sprinkle w cheese and bake 15 min at 425.

Onion 4
c sliced

Butter 5
T

Egg 2
beaten

Heavy Cream 1
c

Cheese, Parmesan 0.67
c grated

Onions, Honey Roasted Serves 4

Preheat oven to 350. Peel onions, and cut in half crosswise. Place, cut sides down, in an 8" square baking dish; drizzle w water. Cover w foil; bake 30 min. Combine remaining ingredients. Turn onions over. Brush half of honey mix over onions. Bake, uncovered, an additional 30 min, basting with remaining mix.

Onion 2
large Vidalias (1.25 lb)

Water 1
T

Honey 0.25
c

Butter 0.25
lb

Paprika 1
tsp

Salt 0.5
tsp

Curry Powder 0.5
tsp

Pepper 0.25
tsp red

Onions, Red--Grilled w Balsamic Vinegar & Rosemary Serves

Prepare grill. In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 min. In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches over glowing coals 4-6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mix, parsley and s&p. Serve warm or at room temp.

Rosemary 1.5
tsp fresh chopped leaves

Vinegar 2
T balsamic

Olive Oil 1
T

Onion 2
lb, red, in .5: slices

Parsley 0.5
c fresh chopped fine

Onions, Sweet & Sour Serves 6

Combine Karo, vinegar, butter, zest and salt in saucepan. Bring to boil and cook 10 min or until slightly thickened. Pour over onions in shallow baking pan. Broil 5 inches from heat 8-10 min. Sprinkle w toasted almonds.

Vinegar 0.25
c

Butter 0.25
c

Orange Zest 1
T

Onion 32
oz. canned small

Nuts, Almonds, slivered 0.25
c toasted

Onions, Sweet & Sour (Cipolline in agrodolce)
Blanch onions in a large pot of boiling water 1 min. Drain in colander and transfer to bowl of cold water to stop cooking. Drain and peel. Bring sugar and water to boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to gook caramel, gently swirling pan, until deep golden. Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden. Return pan to heat and simmer, stirring, until caramel is dissolved. Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf. Simmer, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to bowl using slotted spoon, then boil liquid until reduced to about 1 cup, 10-15 min. Stir in balsamic vinegar, then pour liquid over onions and cool to room temp. Chill, covered, 1-3 days (for flavor to develop). Serve chilled or at room temp.

Ingredient

Quantity

Comments

Onion

2

lb cipolline or small (1.5") white boiling

Sugar

1

c

Water

0.25

c

Wine, Red

1

c dry

Vinegar

1

c red-wine

Olive Oil

2

T

Salt

1

tsp

Pepper

10

whole black peppercorns

Bay Leaves

1

 

Vinegar

1

T balsamic

Onions, Wine-Laced Creamed  Serves 6

 Bring 4 qts water and .5 tsp salt to boil over med high heat. Add onions and cook until just tender, 10-15 min. Drain, reserving 2 cooking liquid. Meanwhile, melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly, until bubbly, 3 min. Whisk in cream, reserved liquid and wine. Bring to simmer and cook until thickened, 5 min. (Can be made ahead. Cover sauce and onions separately and refrigerate up to 24 hours). Stir in onions, .5 tsp salt and pepper. Cook until heated through. Pour into 2 qt casserole w lid. Cover and bake 25 min (45 min if made ahead), until onions are tender. Sprinkle w parsley.

Onion 2
lob pearl, peeled

Butter 6
T

Flour 0.5
c

Heavy Cream 2
c

Wine, White 3
T

Parsley 2
T minced fresh.