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BAKED ONION RINGS --- Slice onions thick and separate into rings. Dip the rings into egg substitute beaten stiff, and then a mixture of crushed corn flakes seasoned with salt, paprika and sugar, Bake, uncrowded, on a greased sheet until crisp -- about 15 minutes at 375.
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BAKED STUFFED ONIONS -- Make 1/2 inch thick containers out of large, sweet onions that have been peeled. Flatten the root end with a shallow slice, cut off part of the stem end, and then scoop out the middle. Chop the scraps, add diced bell pepper, garlic, basil and grated Romano or Parmesan and a little water. Stuff this into the onion shells, bake at 400 in a covered dish with a little water, until onions are tender -- about 45 minutes. Sprinkle with more cheese.
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BAKED SWEET SOUR ONIONS -- Bake thin sliced onions, dotted with butter and sprinkled with balsamic vinegar and brown sugar, for an hour at 300. Use as a side with liver, on a pizza or mixed with other vegetables.
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BOILED SCALLIONS -- Trim green onions and boil in a wide pan until crisp tender, then remove to a platter and serve like asparagus. Serve with melted butter, Hollandaise or or grated cheese.
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BRAISED LEEKS -- Sauté minced onion in butter, add leeks sliced lengthwise, chicken or beef broth, cover and simmer until tender. Tie the leeks with string to keep them from separating. Serve warm or marinated in French dressing and chilled.
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CARAMELIZED ONIONS --Sauté thin sliced onions in butter until tender. Add a small amount of brown sugar, stir in a cook a few minutes more, until onions are golden. Use as a die dish or a garnish.
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CREAMED LEEKS OR SMALL ONIONS -- Boil trimmed, sliced leeks or peeled baby onions until tender in salted water. Drain and serve, buttered, or topped with a white sauce, seasoned with garlic and/or nutmeg. Alternatively, immerse in a cheese sauce or a tomato sauce made with bell peppers and seasoned with garlic.
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DEEP FRIED LEEKS -- Cut leeks (whiter part only) into thin strips about two or three inches long. Toss in flour and fry in deep hot oil until turning golden. Drain, salt and serve hot.
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FAT FREE FRIED ONIONS -- Fry sliced onions in nonstick or heavy skillet, until soft and browning. Turn often to avoid burning.
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Leek and Potato Soup -- Sauté sliced leeks and potatoes in butter for a few minutes before adding chicken broth to amply cover. Simmer until vegetables are soft. Process until smooth, cool then mix in heavy cream and chill. To serve, stir in some sour cream and garnish with fresh snipped chives.
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Leeks Vinaigrette -- Marinate cooked leeks that have been sliced lengthwise in a garlic vinaigrette dressing seasoned with chopped fresh herbs. Marinate several hour and serve chilled.
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ONION CHEESE PIE -- Build up alternate layers of thin sliced onions and grated cheddar into a prepared pie crust. When full, add the top crust and bake according to crust directions.
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ONION JAM - Sauté thin sliced red onions in olive oil, sprinkling with sugar, salt and balsamic vinegar for about 15 minutes, until deep brown. Add a little water if need be. Nice with meats.
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ONION PUDDING -- Thoroughly sauté chopped or sliced onion and layer it in a dish with stale bread cubes that have been soaked in milk/cream/eggs seasoned with Worcestershire and chopped parsley. Top it all with the egg mixture that didn't get absorbed. Bake, sprinkled with sesame seeds, at 325 until puffed up and browning -- about 45 minutes.
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ONIONS BAKED IN TOMATO SAUCE -- Simmer skinned, halved onions for a few minutes in salted water, drain and bake for an hour in a sauce made of canned tomatoes whose liquid has been thickened with butter and flour and seasoned with celery seed, cloves and a bay leaf.
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PAN FRIED ONIONS -- Cut large onions into thick slices and soak in milk for several hours, chilled. Drain, coat with flour and fry in oil until browned on both sides.
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SWEET ONION SOUP -- Sauté chopped sweet onions in butter to coat, then simmer covered for about an hour. Add cream or milk and simmer open until thick enough for your taste. Season as you will.
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