Onion Recipes?

Question

I love onions, but usually use just a small amount at the beginning of a recipe to get the flavor going.

I would love some recipes that use onions as the main component, do you have any?

Thanks!

Answer 1

I love onions too. Here are a few of my favorites.

Onion Soup in Onion Bowls
Serving Size : 4

6 C yellow onions, sliced
2 T vegetable oil
2 cans beef broth (14-1/2 oz. each)
1/2 C dry sherry
1/2 t dried thyme
1/8 t black pepper
Dash cayenne pepper
2 T parsley, minced
Parmesan Toast

Sauté onions in vegetable oil over medium heat in large saucepan about 30 minutes or until onions are golden brown in color. Add broth, sherry, thyme, and peppers. Bring mixture to boil, reduce heat, and simmer 15 minutes. Serve in 12-ounce soup bowls. Sprinkle with parsley and top with Parmesan Toast.

Parmesan Toast: 4 servings.
Butter one side of each of 4 slices of baguette; sprinkle with grated Parmesan cheese. Broil or toast until cheese browns.

Serving Suggestion: Serve in onion bowls if desired. Peel outer layers of 4 large onions, but leave one or two layers of skin intact. Slice top 1/4 onion and discard. Slice thin layer off bottom so onions will be even and level on the bottom. Cut an "X" in center of onion and carefully remove inner portion, leaving at least 2 layers on the outer edge. Fill with onion soup.
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Spinach Bacon Stuffed Onions
Serving Size : 6

3 medium yellow onions
1 pkg. (10 oz) frozen spinach, cooked and drained
1/2 C cooked bacon, diced
1 pkg. (3 oz) cream cheese, softened
6 T grated Parmesan cheese, divided
To taste salt and pepper

Peel onions and cut in halves, crosswise. Place in large kettle and cover with boiling water. Return to boil, then simmer 10 to 15 minutes or until onions are partially tender. Remove hearts from onions, leaving a good shell. Chop hearts of onions. Mix with spinach, bacon, cream cheese, and 5 T Parmesan cheese. Fill onions with spinach mixture. Sprinkle remaining Parmesan cheese over onions. Bake in 350 degree oven 20 to 30 minutes or until onions are tender.
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Walla Walla Sweet Onions with Pine Butter
Serving Size : 4
Tom Douglas of The Dahlia Lounge in Seattle.

4 medium Walla Walla Sweet Onions
1 tablespoon olive oil
1/2 cup pine nuts, toasted
3 ounces unsalted butter, softened
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
1/3 cup freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
llemon wedges and rosemary sprigs for garnish

Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily.

Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes.

Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes. Serve onions warm, sprinkled with grated parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs. Serves: 4 as an entree, 8 as an appetizer.
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Baked Onion Blossom With Dill Sauce

Onion:
1 large sweet onion (such as Walla Walla or Maui)
2 tablespoons margarine or butter, melted
2 teaspoons Dijon mustard
3 tablespoons Plain Bread Crumbs

Sauce:
1/3 cup mayonnaise
1/4 teaspoon dried dill weed
1/4 teaspoon garlic powder

1. Heat oven to 425°F. Peel onion; cut and discard root end. Leaving bottom intact, cut almost through onion from top down to form 16 wedges. Place on 12x12-inch square sheet of foil. Bring foil up around onion; crimp edges to seal. Place in 9-inch pie pan. Bake at 425°F. for 20 minutes.

2. Meanwhile, in small bowl, combine margarine and mustard; mix well.

3. Remove onion from oven. Open foil; fold down to make 1-inch high rim around onion. Brush margarine mixture over onion. Sprinkle with bread crumbs. Return to oven; bake an additional 15 to 20 minutes or until crisp-tender.

4. Meanwhile, in small bowl, combine all sauce ingredients; blend well. Refrigerate until serving time. Place baked onion on serving plate. Serve with sauce.
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Foil-Baked Onion Bloom

1 Jumbo Yellow Onion

Baked Onion Bloom Seasoning Suggestions:

Barbeque Bloom
2 Tbsp barbecue sauce, 1/4 to 1/2 tsp hot sauce

Mesquite Bloom
2 tsp dry mesquite-flavored marinade mix

Thai Peanut Bloom
2 Tbsp thick Thai peanut sauce

Caramelized Mustard Bloom
2 Tbsp sauce made from equal amounts of yellow mustard and packed brown sugar, 1/4 tsp black pepper

Ginger-Teriyaki Bloom
1 Tbsp teriyaki sauce, 1/2 tsp sesame seed oil, 1/2 tsp garlic salt, 1/2 tsp finely grated fresh ginger root, 1/2 tsp red pepper flakes

Mediterranian Bloom
2 Tbsp sundried tomato pesto, 1/4 tsp black pepper, 1/4 tsp garlic salt

Cut 1/2” off the top and slightly trim root end, being careful to leave the root base intact. Peel onion and cut with an onion bloom cutter.

Sprinkle with your choice of seasonings (see list of seasoning suggestions above). Wrap tightly in foil and bake at 425°F for 30 to 40 minutes or until tender but not soft.

Baked, wrapped onion blooms can be held in warm, not hot, location for up to one hour before serving.
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Mushroom and Nut-Stuffed Onions
Serving Size : 6

Large, round onions work best for stuffing. Apple in the stuffing add sweetness; rice adds nuttiness too.

6 large sweet onions (such as Vidalia, Walla Walla, or Maui)
1 tsp cooking oil
3/4 cup chopped mushrooms
1 small carrot, finely chopped
1/4 tsp pepper
2 Tbs margarine or butter
1/2 cup apple cider or apple juice
1 medium tart baking apple, cored and finely chopped
1/2 cup cooked wild rice or long grain rice
1/3 cup finely chopped hazelnuts
1/4 tsp salt
1 cup soft whole wheat bread crumbs
1 Tbs snipped fresh basil
1/3 cup apple cider

Cut a thin slice from the bottom and top of each onion, leaving onion skins on. Scoop out onion centers, leaving about 1/4-inch-thick shells. Finely chop enough of the removed onion centers to measure 1/3 cup. Brush onions with oil.

For filling, in large skillet cook the 1/3 cup reserved onion centers, mushrooms, carrot, and pepper in 1 tablespoon of the margarine for 5 minutes. Slowly add the 1/2 cup cider. Stir in apple, rice, nuts, and salt; cook for 1 minute more. Remove from heat. Stir in 1/2 cup of the bread crumbs and basil. Spoon filling into each onion shell.

Arrange stuffed onions in a 2-quart rectangular baking dish. Pour the 1/3 cup apple cider around stuffed onions. Bake, covered, in 350 degree F oven about 40 minutes or until onions are tender. Melt remaining margarine and stir together with remaining bread crumbs; sprinkle over onions. Bake, uncovered, for 5 to 15 minutes more or until onions are tender. Remove outer skins before eating. Makes 6 side-dish servings.
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Onions in Onions

6 onions, about 3 inches in diameter
36 pearl onions (canned, if the fresh are not available)
2 cups rich cream sauce
1 cup buttered breadcrumbs

Cook the large onions in boiling salted water, covered, in a heavy saucepan till just barely tender. If they are too tender they will not work for this particular dish.

Cook the pearl onions in a small amount of boiling salted water in a covered saucepan till just tender. If you use the canned onions, merely heat through in their liquid. Run cold water over the large onions and cut them in half crosswise. Remove the center rings to leave a hole approximately 1 inch in diameter. Fill with 3 or 4 of the tiny onions and place the halves in a buttered and heated baking dish which can be used for serving. Spoon the cream sauce over the onions and sprinkle with the buttered crumbs. Run under the broiling unit about 4 inches from the heat to brown quickly.

This will serve 6 or 12. It is very pretty on a plate with roast beef and a browned potato or with a roast of lamb.

Variation: Onions Stuffed with Sausage. Instead of pearl onions, stuff the large onions with enough well-flavored sausage meat so that it makes a mound. Arrange them on strips of bacon in a baking dish and bake at 375°F until the sausage is just cooked through - about 20 minutes. Serve with the bacon and baked potatoes.
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Onion Ring Loaf
Serving Size : 4

1 cup milk
3 eggs, beaten
4-6 mild white onions or sweet onions
Salt to taste
Approximately 2 cups pancake mix, like Bisquick Baking Mix
Oil for deep frying

Slice onions crosswise and separate into rings. Soak rings in mixture of milk, eggs, and salt to taste in bowl for 30 minutes.

Dip each onion ring in pancake mix and fry in oil heated to 375F until golden brown.

Pack fried onion rings solidly but without pressing, into an 8x4-inch loaf pan. Bake at 400F for 10-15 minutes. Turn onto serving plate.

Source: Country Chic's Home Cookin

Answer 2

One of my favorites is made by my husband - he uses sweet vidalia onions if we have them, if not any will work. Peel and core them, without cutting all the way thru the onion on removing the core, if possible. Then place a large pat of butter, salt, and pepper inside. Wrap in non-stick foil and put on grill or in the oven at 350 until tender. Great!
We also did the stuffed bell pepper thing, and used onions instead of peppers once, and it was pretty good, but make the stuffing drier than usual to allow for the moisture that cooks out of the onions.
You can also get some good recipes at www.allrecipes.com This is a cool site - you just punch in how many servings you want and it adjusts the ingredients accordingly.

Answer 3

I saw an awesome recipe this morning for Crispy Onion Blossom - Onion Flower on Semi Home Made.

Looks super simple and yummy.

Crispy Onion Flowers Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Movie and Music Night
Vegetable oil, for frying
3 cups all-purpose flour
2 packs ranch buttermilk salad dressing mix
4 large Vidalia onions
2 boxes tempura batter mix
2 cups soda water, chilled


Heat oil to 375 degrees F in a deep-fryer or a large, heavy Dutch oven (oil should come no more than halfway up the sides of the pan).
Combine flour and ranch dressing mix in a shallow bowl. Set aside.

Cut about 1/2 inch off the tops of the onions and peel them. Cut 12 vertical slices until you almost reach the bottom of the onion (do not cut all the way through). Remove the center of each onion. Don't throw away!

In a second bowl, mix tempura batter with chilled soda water. Don't over-stir; batter should be slightly lumpy. Dredge each onion in seasoned flour, shaking to remove excess flour. Dip in tempura batter and make sure to spread "petals" apart to get an even coating of batter.

Carefully place 1 onion in fryer. Fry for about 2 to 3 minutes or until golden. Remove and carefully ensure that petals are separating, using a utensil to help spread them if necessary. Recoat onion with batter and return to oil for about another 5 minutes. Remove from oil and drain on paper towels. Repeat with remaining onions.
Serve hot.

The recipe has an optional dip as well that you can get off the site.

Answer 4

Campfire recipe: cut a hole in the top of a peeled onion, just large enough to insert a bouillion cube. Wrap the whole thing in aluminum foil and cook on the fire until you can smell the cooked onion. This could be done in the oven also. It takes about an hour, or until it is at the desired doneness.

I♥♫→mia☼☺†

Answer 5

ROASTED ONIONS
Categories: Side dish, Indian, Vegetables
Yield: 6 servings

1 lg Spanish Onion
1 tb Vegetable oil
2 tb Chopped coriander leaves

Peel onion, cut in half & slice into 1/4" thick
slices. Separate the slices into shreds.

Heat a large skillet till hot, then add the oil. When
smoking hot, add the onions, do not stir but let them
sizzle for 30 seconds. Now stir, keep roasting,
tossing & turning for about 2 minutes. They should be
crisp. Toss with coriander & serve.



MUSHROOMS WITH ONIONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Mushrooms
1 md Onion
1 t Dry epazote
1 Clove of garlic
Salt and pepper
Vegetable oil

Wash the mushrooms and cut it in thin slices. Cut the onion in slices
too. Fry the onion and garlic in vegetable oil and when the onion
will be
transparent add the mushrooms, epazote, salt and pepper. Cook until
water
evaporated.
Serve as a side dish or a main dish with tortillas as tacos or make a
quesadilla adding cheese mozarella.



PICKLED RED ONIONS

Recipe By : Deborah Madison in Reversing Heart Disease (Ornish)
Serving Size : 4 Preparation Time :1:00
Categories : Family Approved Relishes
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red onions
water -- boiling
1 cup vinegar
1 cup water -- cold
1 tablespoon pickling spice
1 teaspoon sugar
1 clove garlic -- sliced

Peel the onion and slice into thin rounds. Separate the rounds and put them in
a colander large enough to hold them comfortably. Put the colander in the
sink.

Bring about a quart of water to a boil, and pour it over the onions, letting
it drip right through the colander. Transfer the onions to a bowl and add the
vinegar, cold water, spices, sugar, and garlic. If the onions aren't coverend
by the liquid, add more as necessary, using equal parts water and vinegar.
Cover with plastic wrap and refrigerate until cool, and the color is diffused,
about 30 minutes. Keep in the liquid, refrigerated, and use as needed.l

- - - - - - - - - - - - - - - - - -

NOTES : use mild vinegar(like rice) or white wine

Answer 6

SLOW-COOKED ONIONS (Oignons braises)

Melt 2 tbsp butter oin a wide frying pan over medium heat. Slice 3 large onions and separate into rings; add to butter. Cook, stirring often, for about 20 minutes or until onions become very soft and begin to develop a golden color. Add salt to taste. Serve hot. Use as is or stir in 3/4 cup crem fraiche(or sour cream). Serve as a vegetable or as a topping for other vegetables, such as asparagus, green beans, or cauliflower. Makes about 1 cup or 4 servings.

Answer 7

Here is a site with a bunch of recipes using onions as the main ingredient.

http://www.geocities.com/green_cache/onion_recipes.html

Answer 8

ONION BURGERS

1 1/2 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. onion, chopped
2 tbsp. butter
2 tsp. horseradish, prepared
2 tsp. mustard, prepared
1/2 tsp. salt
6 split buns

Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter, add horseradish, mustard and salt.

Spread onion mixture over 6 patties, top each with a patty and press together to form 6 large patties. Chill.

Place patties on grill and brown each side 8 to 10 minutes.

Answer 9

Try some of these!!

Dilled Onions:
1 large Bermuda onion
1/2 cup sugar
2 tsp salt
1/2 tsp dillweed
1/2 cup vinegar

Slice onion thin; separate into rings. Pack onion into 1-pint container. Mix remaining ingredients with 1/4 cup water; bring to a boil. Pour over onion; cover tightly. Chill overnight.

French Onion Soup:
3 to 4 large Spanish onions
butter
1/2 tsp salt
1/4 coarsely ground pepper
6 cups rich beef stock
1 tsp Worchestershire sauce
French bread
grated Parmesan cheese

Slice onions thin; saute, stirring gently, in 1/2 cup butter until just tender. Add seasonings and beef stock; simmer for 15 to 20 minutes. Add Worchestershire sauce just before serving. Cut French bread in 1/4-inch slices; toast 1 side. Spread untoasted side with butter; place on bakiing sheet. Sprinkle with cheese; toast until lightly browed. Float toast on each portion of soup; sprinkle with additional cheese.

Glazed Onions:
3 lb. small white onions
4 tsp. sugar
1 tsp dry mustard
1/2 tsp salt
6 Tbsp melted butter
1/4 tsp. paprika

Peel onions; cook in boiling salted water to cover for 15 minutes. Drain. Arrange onions in shallow pan. Combine sugar, mustard, salt and butter; pour over onions. Sprinkle with paprika. Bake at 350 degrees for 20 minutes or until tender and glazed.

Sweet & Sour Onions:
4 large onions, sliced
1/4 cup cider vinegar
1/4 cup melted butter
1/4 cup sugar

Arrange onions in 1-quart baking dish. Combine vinegar, butter and sugar with 1/4 cup boiling water; pour over onions. Bake at 300 degrees for 1 hour.

Answer 10

Vidalia Onion Recipes

Jane's Baked Vidalia Onion
http://home.att.net/~ejlinton/onion.html#Jane%27s%20Baked%20Vidalia

Vidalia Onion Casserole
http://home.att.net/~ejlinton/onion.html#Vidalia%20Onion%20Casserole

Vidalia Onion Pie
http://home.att.net/~ejlinton/onion.html#Pie

Blooming Onion
http://home.att.net/~ejlinton/onion.html#Blooming

Roasted Vidalia Onion with Balsamic Vinegar
http://home.att.net/~ejlinton/onion.html#Roasted%20Vidalia%20Onions%20with%20Balsamic

Baked Onion Casserole
http://home.att.net/~ejlinton/onion.html#Baked%20Onion

Baked Vidalia Onion Soufflé
http://home.att.net/~ejlinton/onion.html#Baked%20%20Vidalia%20Onion

Grilled Vidalia Onion
http://home.att.net/~ejlinton/onion.html#Grilled%20Vidalia

Outrageous Onion Relish
http://home.att.net/~ejlinton/onion.html#Outrageous

Memphis Famous Grilled Onion
http://home.att.net/~ejlinton/onion.html#Memphis%20Famous%20Grilled

Vidalia Onion Rings
http://home.att.net/~ejlinton/onion.html#Vidalia%20Onion

Vidalia Onion Relish
http://home.att.net/~ejlinton/onion.html#Relish

Onion Casserole
http://home.att.net/~ejlinton/onion.html#casserole

Vidalia Onion Dip
http://home.att.net/~ejlinton/onion.html#Dip

Spring Chicken
http://home.att.net/~ejlinton/onion.html#Spring

Chef Seeger's Braised Vidalia Onions
http://home.att.net/~ejlinton/onion.html#Chef%20Seeger%27s%20Braised%20Vidalia

Liver and Vidalia Onions
http://home.att.net/~ejlinton/onion.html#Liver_and_Vidalia_Onions

Answer 11

here are some:
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Grilled French Onion Burgers

Prep Time:25 min
Start to Finish:25 min
Makes:8 servings

2pounds ground beef
1envelope (about 1 1/2 ounces) onion soup mix
8ounces French onion dip (1 cup)
1/2cup Progresso® plain dry bread crumbs
1/8teaspoon pepper
Lettuce leaves
8slices tomato
8kaiser rolls, split and toasted
Ketchup, if desired
Pickle planks, if desired

1.Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs and pepper. Shape mixture into 8 patties about 3/4 inch thick.
2.Grill patties uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining roll halves.
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Double-Onion Rolls

Prep Time:10 min
Start to Finish:30 min
Makes:Makes 12 rolls

1/2cup butter or margarine, softened
2tablespoons sliced green onion
1dash ground red pepper (cayenne)
12onion rolls, split

1.Heat oven to 350ºF.
2.Mix butter, onions and red pepper thoroughly. Spread butter mixture on cut sides of rolls. Reassemble rolls. Wrap each roll in piece of heavy-duty aluminum foil; seal securely.
3.Bake about 20 minutes or until hot. Serve warm.
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Three-Onion Spread

Prep Time:10 min
Start to Finish:15 min
Makes:12 servings (2 tablespoons spread and 4 crackers each)

2tablespoons olive or vegetable oil
1large sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), chopped (1 cup)
1/2large red onion, chopped (1 cup)
1tablespoon chopped fresh parsley
1container (8 oz) chives-and-onion cream cheese spread
Assorted crackers and breadsticks

1.In 10-inch skillet, heat oil over medium heat. Cook sweet and red onions in oil about 5 minutes, stirring occasionally, until tender.
2.Stir in parsley and cream cheese spread until smooth. Spoon into serving dish. Serve warm or cold with crackers.
High Altitude (3500-6500 ft): No change.
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Here are a few!

Good luck!