What are some ways to cook up onions within different foods?!
I LOVE onions when they're chopped up and put into something!.!.!.!.soups, stir-fry, hot dogs!.!.!.!.!.
What are some ways you use onions!?Www@FoodAQ@Com
What are some ways you use onions!?Www@FoodAQ@Com
Answers:
i LOVE onions!. red, yellow, white, sweet, green/scallions, chives!.!.!.!.!.!.!.!.!.!.!.!.!.
how do i use them!? i put them in in just about evry single thing i make (except sweets)!. seriously, i just asked my husband and he said "yup, you pretty much do!"Www@FoodAQ@Com
how do i use them!? i put them in in just about evry single thing i make (except sweets)!. seriously, i just asked my husband and he said "yup, you pretty much do!"Www@FoodAQ@Com
French onion soup with lots of them and gruyere cheese melted on top, on hot dogs sauted with tomatoe sauce and chili powder and red pepper flakes!. Onion rings in a batter of flour, seltzer salt and pepper!. I was just telling my boyfriend how when I was little, I used to pick the green onion grass out of the ground and eat them raw!. LOVE EMWww@FoodAQ@Com
I carmelize my onions as well, but just before they are done, I use a little whiskey on them!.!.!. then they are sweet with a hint of smoke!. The alcohol mostly cooks out so it just leaves a nice splash of Jack Daniels flavor!.!.!. works well in almost any dish!.!.!. I add to bbq veggie items, stir frys, veggie dogs, pastas etc!.Www@FoodAQ@Com
I got this recipe from the newspaper!. (I think it was a Publix Supermarket ad!.) Take a large sweet onion and peel outer skin and cut off ends!. Divide into eight equal sections!. Cut four pieces of bacon in half and wrap around each section of onion!. Hold together with wooden skewer and grill, or roast, or simmer in skillet!. MMM!.Www@FoodAQ@Com
chiliWww@FoodAQ@Com
i carmelize them and then put them on top of dough with asiago cheese and make pizza!.Www@FoodAQ@Com
French Onion Casserole serves 8
4-6 med/large tender onions, slided
6 oz swiss cheese (can use 12 oz, if you dare!)
1? cups parmesan
3/4 cup beef bouillon
1/2 cup Dry Sherry
1 box of croutons, plain or flavored
3 Tbsp of butter
2 Tbsp of flour
Dash of pepper (I prefer fresh course ground pepper)
In a large pan, melt butter and on medium heat cook onions unitl tender (and "see through") Stirring nearly nonstop!. Add bouillon, pepper, flour and sherry!. Keep stirring until thick and bubbley!. Pour in 1 quart casserole dish!. Add parm cheese, and swiss cheese then croutons!. Bake in oven 350oF until cheese bubbles, about 15 minutes, serve immediately!.
*Variation-I like to layer the swiss cheeese and croutons, so I usually pour half the onions in dish, cover completely with swiss cheese then add layer of croutons, then pour the rest of onions, add, parm, swiss and rest of croutons!.
****I often make the day before, and add the top layer of croutons right before baking, and in that case baking at 325oF for about 40 min!. will work!.
-----------------------------------
Pan-Fried Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds!. (You will have about 3 cups of onions!.) Heat the butter and oil in a large saute pan over medium heat!. Add the onions, cayenne, salt, and pepper and saute for 10 minutes!. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized!. Allow the onions to cool!.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth!. Add the onions and mix well!. Taste for seasonings!. Serve at room temperature!.
--Ina Garten
-----------------------------
Wine Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots
5 pounds beef brisket
2 tbsp!. kosher salt
1 tbsp!. freshly ground black pepper
1 bottle red wine
All-purpose flour
2 plus 2 plus 2 Tbsp!. vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricots
6 sprigs fresh Italian or flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tbsp!. tomato paste
2 quarts plus 1? cup homemade beef stock or good-quality canned beef broth
1 cup pearl onions, frozen
Minced parsley for garnish
1!. Season the brisket evenly on both sides with salt and pepper!. Cover and refrigerate for 2 hours!. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume (15 to 20 minutes)!.
2!. Preheat the oven to 350°F!. Evenly sprinkle the brisket all over with flour, shaking off excess!. Heat a heavy Dutch oven over high heat!. Add 2 tablespoons of the oil and, when it is almost smoking, turn the heat to medium-high, carefully add the brisket and sear until well-browned, about 5 minutes per side!. Transfer the brisket to a platter!. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil!. Add the garlic, shallots, carrots, celery and leek, and sauté until glossy and lightly browned, about 5 minutes!. Add half of the apricots and all the parsley, thyme, bay leaves and tomato paste, and continue to cook 1 minute more!.
3!. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth!. If the brisket is not completely covered with liquid, add enough extra stock, broth or water to cover!. Bring the liquid to a simmer!. Cover the pot and carefully place it in the oven!. Cook until the brisket is fork tender, 2 to 2? hours!. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole!. Cut the remaining apricots into 1?-inch strips!.
4!. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes!. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits!. Reduce the heat and simmer gently until tender, about 5 minutes!. Cover and keep warm!.
5!. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm!. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart (15 to 20 minutes)!. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper!.
6!. To serve, use a sharp knife to cut the brisket across the grain into 1?-inch slices!. Arrange the slices on heated serving plates or on a heated platter!. Spoon half the sauce over it, and garnish with the pearl onions and apricots!. Sprinkle with minced parsley and pass the remaining sauce on the side!. SERVES 8!.
Wolfgang's Easy Tips:
If you can't find a 5-pound brisket at your supermarket, cook two smaller pieces!.
While the meat braises, keep the heat gentle since boiling tightens rather than relaxes the meat's fibers!. Check the liquid in the cooking vessel and if it's bubbling more than slightly, turn down the heat!. The results should be so tender that you can pull the meat apart with a fork!.
For neater slices, you could let the brisket cool before cutting it across the grain!. Reheat the slices in the sauce!. That makes brisket an ideal dish to prepare ahead!. Just cook and slice it the day before, and reheat it in the oven in its sauce for about half an hour at 300°F before serving!.
-- “Wolfgang Puck Makes It Easy” cookbook
----------------------------------
Fat Ronnie's Fried Onion Rings
2 cups!. Flour
1? tsp!. Salt
1 tsp!. Ground Pepper
? tsp!. Baking Powder
1 cup Buttermilk
1 Large Sweet Onion (sliced 1/2" wide)
Vegetable Oil for Deep Frying
Place buttermilk in one bowl and set aside!. Mix flour, salt, pepper, and baking powder in separate bowl!. Heat oil at 375oF for frying!.
Dredge onion rings in flour mixture first, then dip in butter milk and then coat with flour mixture again!. Place onion rings in hot oil and do not crowd onion rings!. When onion rings are golden brown remove from oil and drain!. More salt may be added to your taste!. These were traditionally served in a brown paper bag from the Topeka, KS, location!.
-----------------------------
Herbed Vidalia Onion Tea Sandwich
1/2 cup mayonnaise
2 tablespoons minced fresh flat-leaf parsley, plus 1/2 cup or more, as needed
2 tablespoons minced fresh tarragon leaves
Fresh lemon juice, optional
Hot pepper sauce
Salt and freshly ground black pepper
8 very thin slices white bread
1 to 2 Vidalia onions (available seasonally at specialty produce markets and some supermarkets), sliced very thinly
In a small bowl, stir together the mayonnaise, 2 tablespoons of the parsley, and tarragon!. Stir in lemon juice, hot sauce, salt, and pepper, to taste!.
Spread 1 side of the bread slices with the mayonnaise mixture, arrange the onion slices evenly on half the bread slices, and top them with the remaining bread slices!. Press the sandwiches together gently, trim the crusts, and cut the sandwiches into quarters!.
Put the remaining 1/2 cup parsley in a shallow bowl and dip the edges of the sandwich quarters in the parsley!.
--Gourmet magazineWww@FoodAQ@Com
4-6 med/large tender onions, slided
6 oz swiss cheese (can use 12 oz, if you dare!)
1? cups parmesan
3/4 cup beef bouillon
1/2 cup Dry Sherry
1 box of croutons, plain or flavored
3 Tbsp of butter
2 Tbsp of flour
Dash of pepper (I prefer fresh course ground pepper)
In a large pan, melt butter and on medium heat cook onions unitl tender (and "see through") Stirring nearly nonstop!. Add bouillon, pepper, flour and sherry!. Keep stirring until thick and bubbley!. Pour in 1 quart casserole dish!. Add parm cheese, and swiss cheese then croutons!. Bake in oven 350oF until cheese bubbles, about 15 minutes, serve immediately!.
*Variation-I like to layer the swiss cheeese and croutons, so I usually pour half the onions in dish, cover completely with swiss cheese then add layer of croutons, then pour the rest of onions, add, parm, swiss and rest of croutons!.
****I often make the day before, and add the top layer of croutons right before baking, and in that case baking at 325oF for about 40 min!. will work!.
-----------------------------------
Pan-Fried Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds!. (You will have about 3 cups of onions!.) Heat the butter and oil in a large saute pan over medium heat!. Add the onions, cayenne, salt, and pepper and saute for 10 minutes!. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized!. Allow the onions to cool!.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth!. Add the onions and mix well!. Taste for seasonings!. Serve at room temperature!.
--Ina Garten
-----------------------------
Wine Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots
5 pounds beef brisket
2 tbsp!. kosher salt
1 tbsp!. freshly ground black pepper
1 bottle red wine
All-purpose flour
2 plus 2 plus 2 Tbsp!. vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricots
6 sprigs fresh Italian or flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tbsp!. tomato paste
2 quarts plus 1? cup homemade beef stock or good-quality canned beef broth
1 cup pearl onions, frozen
Minced parsley for garnish
1!. Season the brisket evenly on both sides with salt and pepper!. Cover and refrigerate for 2 hours!. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume (15 to 20 minutes)!.
2!. Preheat the oven to 350°F!. Evenly sprinkle the brisket all over with flour, shaking off excess!. Heat a heavy Dutch oven over high heat!. Add 2 tablespoons of the oil and, when it is almost smoking, turn the heat to medium-high, carefully add the brisket and sear until well-browned, about 5 minutes per side!. Transfer the brisket to a platter!. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil!. Add the garlic, shallots, carrots, celery and leek, and sauté until glossy and lightly browned, about 5 minutes!. Add half of the apricots and all the parsley, thyme, bay leaves and tomato paste, and continue to cook 1 minute more!.
3!. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth!. If the brisket is not completely covered with liquid, add enough extra stock, broth or water to cover!. Bring the liquid to a simmer!. Cover the pot and carefully place it in the oven!. Cook until the brisket is fork tender, 2 to 2? hours!. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole!. Cut the remaining apricots into 1?-inch strips!.
4!. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes!. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits!. Reduce the heat and simmer gently until tender, about 5 minutes!. Cover and keep warm!.
5!. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm!. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart (15 to 20 minutes)!. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper!.
6!. To serve, use a sharp knife to cut the brisket across the grain into 1?-inch slices!. Arrange the slices on heated serving plates or on a heated platter!. Spoon half the sauce over it, and garnish with the pearl onions and apricots!. Sprinkle with minced parsley and pass the remaining sauce on the side!. SERVES 8!.
Wolfgang's Easy Tips:
If you can't find a 5-pound brisket at your supermarket, cook two smaller pieces!.
While the meat braises, keep the heat gentle since boiling tightens rather than relaxes the meat's fibers!. Check the liquid in the cooking vessel and if it's bubbling more than slightly, turn down the heat!. The results should be so tender that you can pull the meat apart with a fork!.
For neater slices, you could let the brisket cool before cutting it across the grain!. Reheat the slices in the sauce!. That makes brisket an ideal dish to prepare ahead!. Just cook and slice it the day before, and reheat it in the oven in its sauce for about half an hour at 300°F before serving!.
-- “Wolfgang Puck Makes It Easy” cookbook
----------------------------------
Fat Ronnie's Fried Onion Rings
2 cups!. Flour
1? tsp!. Salt
1 tsp!. Ground Pepper
? tsp!. Baking Powder
1 cup Buttermilk
1 Large Sweet Onion (sliced 1/2" wide)
Vegetable Oil for Deep Frying
Place buttermilk in one bowl and set aside!. Mix flour, salt, pepper, and baking powder in separate bowl!. Heat oil at 375oF for frying!.
Dredge onion rings in flour mixture first, then dip in butter milk and then coat with flour mixture again!. Place onion rings in hot oil and do not crowd onion rings!. When onion rings are golden brown remove from oil and drain!. More salt may be added to your taste!. These were traditionally served in a brown paper bag from the Topeka, KS, location!.
-----------------------------
Herbed Vidalia Onion Tea Sandwich
1/2 cup mayonnaise
2 tablespoons minced fresh flat-leaf parsley, plus 1/2 cup or more, as needed
2 tablespoons minced fresh tarragon leaves
Fresh lemon juice, optional
Hot pepper sauce
Salt and freshly ground black pepper
8 very thin slices white bread
1 to 2 Vidalia onions (available seasonally at specialty produce markets and some supermarkets), sliced very thinly
In a small bowl, stir together the mayonnaise, 2 tablespoons of the parsley, and tarragon!. Stir in lemon juice, hot sauce, salt, and pepper, to taste!.
Spread 1 side of the bread slices with the mayonnaise mixture, arrange the onion slices evenly on half the bread slices, and top them with the remaining bread slices!. Press the sandwiches together gently, trim the crusts, and cut the sandwiches into quarters!.
Put the remaining 1/2 cup parsley in a shallow bowl and dip the edges of the sandwich quarters in the parsley!.
--Gourmet magazineWww@FoodAQ@Com