What do you like to cook using onions :) ?

Question

Thank you for your answer! :) Have a wonderful week! :)

Recipes, please?

Answer 1

I do all the cooking in my house, nude.

I do onions with pork chops. Only these are REALLY YUMMY onions. The inherent danger of doing this recipe nude adds an element of expectation not normally experienced in a household meal. I can never appreciate why women ignore these fundamental observations.


You get your skittle hot...
You warm your george foreman grill (or equal).
Put the pork chops in the grill to start cooking them.
Slice 3 large onions (trust me.. lol) into half rings and finely chop a clove of garlic...
Warm a dash of peanut oil with a splash of sesame oil.
Add the onions/garlic and stir constantly until just a little browned...
Toss in a tablespoon of brown sugar, a tablespoon of seeded mustard (what's that french one?), and three tablespoons of home made apple sauce... mix that all through until the onions are caramelised...

Check your meat... should be ready...
Remove the onions from the pan and form a mountain on each plate.
Stack a pork chop on top of each mountain...
Dollop a little bit of apple sauce on each chop...
Serve with boiled potato in their jackets and sour cream.. garnished with a little bit of corianda.

Oh man.. am I hungry right now. That was a nasty trick Moon :)

Answer 2

Monday, July 23, 2007



Japanese Onion Soup



The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.

Ingredients
1/2 stalk Celery, chopped
1 Small onion, chopped
1/2 Carrot, chopped
1 t Grated fresh ginger root
1/4 t Minced fresh garlic
2 t Chicken stock
3 t Beef bouillon granules
1 cup Chopped fresh shiitake mushrooms
2 quarts Water
1 cup Baby portobello mushrooms, sliced
1 t Minced fresh chives

Preparation
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling turn off heat and cover.Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

Answer 3

Cajun Onion Bloomers Recipe
Courtesy Paula Deen

Peanut oil, for frying
4 large onions
Beer Batter, recipe follows
Cajun seasoning, optional
Ranch dressing, optional

Fill a large cast iron Dutch oven with enough peanut oil to completely cover an onion by 1-inch. Heat the oil to 350 degrees F over medium heat. Slice top tip of onions off, but do not disturb the root end and gently peel off outer skin. With a paring knife, starting 1/2- inch from the bottom of the onion, slice down to top of onion and continue at 1/4-inch intervals until onion is sliced all the way around (like a mum flower). Gently shake each onion to open the "petals" more. Gently pick up onion and spoon batter onto onion ensuring every part is coated, then gently allow to drain slightly. Carefully place onion root side down into the pan of hot oil and allow it to cook until light brown in color, about 5 to 8 minutes. Remove onion with a slotted spoon and use a knife to pull apart petals that are stuck together. Place onion back into the oil but this time top side down. When the onion turns golden brown, about 5 minutes, remove it with a slotted spoon to paper towels to drain. Repeat with remaining onions. Shake onions with Cajun seasoning and serve with ranch dressing as a dipping sauce.

Beer Batter
2 1/2 cups beer
2 cups all-purpose flour
Pinch Cajun seasoning
Pinch salt
Whisk together beer, flour and seasonings; let sit on the counter for several hours.

Answer 4

One of my favorites is a dish my father used to make and called Marine Corps potatoes. Put a couple tablespoons of bacon grease in a pan to heat. (You can use margarine, but it's not quite as good.) Thin slice 2-3 medium peeled potatoes into the pan, along with a chopped (fairly big pieces) medium onion. Season with salt, pepper and a tablespoon or so of sugar to caramelize. Mix well and cook on medium high heat. Cover and toss around occasionally until potatoes and onions are lightly browned and soft. You can add more salt and pepper as you like to taste. This goes really well with a grilled steak or barbecued chicken.

Answer 5

I like making caramelised onions...I have them over pasta with Parmesan or add to casseroles...the keep for a while in the fridge too.

You just slice your onions into rings, fry in a little olive oil, add some vinegar (balsamic, red or white wine) or ver juice and bit of sugar if you like. Stir together. Cook covered on a low heat for about 15 to 20 minutes then uncover and stir until nice and golden brown...

Answer 6

4 cubed pork patties,i large sweet onion, can of cream of chicken soup,1/4 th cup of ketchup and 2 to3 tsp. worcestershire sauce.salt and pepper the pork and sprinkle a little dried thyme (not too much) on them. put them in seasoned flour(salt and pepper) both sides. brown. mix the soup(undiluted),ketchup, and wor. sauce together. remove the pork from pan,add a tb. of butter to the oil and saute the thinly sliced onions until they are carmelized, brown and soft. then put all ingredients into pan and cover. cook for 45 minutes to and hour.until the meat is fork tender. it is delicious! i have also baked it and made it in the crockpot. also make sure some of the sauce and onions are covering the pork. hope you like it as much as i do

Answer 7

I love tomato & onion gravy
fry onions till they are brown
then toss in cut up tomatoes
fry for few minutes
cover with water
cook til completely cooked
& mix a little cornflour in a cup with water til smooth
& add to the onions & tomatoes to make a nice gravy
you might have to trial & error with the cornflour til you get it right
eat with nice fresh bread or toast & even fry an egg or two to go with it very yummy

Answer 8

Onions Au Gratin
2 large onions, thinly sliced
3/4 cup boiling water
1 beef bouillon cube or chicken bouillon cube
1/4 teaspoon dried whole thyme
salt and pepper
1 tablespoon butter
1/2 cup soft breadcrumbs
2 tablespoons butter, melted
1/4 cup shredded sharp cheddar cheese (1 ounce)

1. Arrange onion sliced in a 10x6x2-inch baking dish.
2. Combine boiling water, bouillon, thyme, salt and pepper; stir until bouillon dissolves.
3. Pour over onions; dot with 1 Tablespoon butter; cover.
4. Bake, covered, at 400 degrees for 20 minutes.
5. Combine bread crumbs and melted butter, stirring well; stir in cheese.
6. Sprinkle over onions.
7. Bake, uncovered, for 10 minutes longer or until golden brown.

Answer 9

Onion Bhajia. Indian savoury snack,tea time favourite.
Make a thick batter of a heaped cup of chick pea flour in water ,add salt ,cumin , chillie powder & soda bi carb,a pinch of each should do for first time users.Add to it two large thinnly sliced onion & a few chopped cilantro leaves.mix well,should drop in a clump from a spoon,deep fry in hot oil,drain & serve hot ,.chutney or tomato xauces as accompaniment.

Answer 10

i like to fry chopped onions in the pan for sauces, spicy sauces.

3 big onions, 1 juicy tomato, olive oil, 1 garlic, orange and red pepper or mushrooms, fresh cream(in the end when everything has absorbed enough oil)