Does any body know how to make onion salad?

Question

I am making onion salad for Christmas, and i have made it once before, but I cannot find my recipe. I know it calls for 1 purple onion and 3 white onions, but I cant remember what the brine consists of. I know it was water and vinegar, but I am not sure of how much and if that was it. And I know the next day you mix mayo and celery seed in it, but Im not sure how much. If anyone knows the recipe it would be greatly appreciated. Thank you.

Answer 1

I slice my purple onions, I use two purple and ,, two white,,,,into very thin slices and soak them overnight in equal amouts of water and apple cider vinegar, plus 2 tsps sugar....the next day, I take them out and discard the liguid and mix together one cup mayo....2 TBS sugar,,,,2 TBS balsamic vinegar,,,,1 tsp celery seed,,,and I like to add a little fresh dill if you have it.....salt and pepper.....add onions....mix well,,,I have used half sour cream and half mayo too..both ways are good. You could also use a mix of ranch dressing,,and sour cream...

Answer 2

Ingredients

1 large onion
Half of a small cucumber
A third to half of a teaspoon of dried mint
1 teaspoon of sugar
A pinch of chilli powder
The juice from half a lemon
Salt

Peel the onion and cut it in half. Slice the halves thinly then separate the pieces of onion with your fingers. You'll be surprised at how much onion you end up with. Peel the cucumber and slice it into narrow strips. Mix the vegetables with the mint, sugar and chilli powder. Add the lemon juice a bit at a time and taste before adding more. You might not have to add all the juice. Add a little salt at the end.

Answer 3

A good way to do this is to marinate the onions in a vinaigrette of your choice.

Or, just mix 2 parts extra virgin olive oil with 1 part Basalmic vinegar and let the onions marinate over night.

Answer 4

In this rich, sweet salad, we've included not just onions but their relatives in the Allium family — shallots, leeks, garlic, and chives. For meltingly tender results, be sure to peel off the papery outer layer, the leathery second layer, and any paper-thin membranes from the onions, shallots, and leeks.

Active time: 35 min Start to finish: 1 1/2 hr

Servings: Makes 6 servings.

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IngredientsFor onion mixture
4 medium leeks (1 lb total; white and pale green parts only), trimmed and cut crosswise into 1-inch pieces (1 cup)
2 tablespoons mild honey
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 sweet onion such as Vidalia (1/2 lb), trimmed and cut crosswise into 6 slices
1 large red onion (1/2 lb), trimmed and cut lengthwise into 6 wedges
1 large white onion (10 oz), trimmed and cut lengthwise into 6 wedges
6 medium shallots (10 oz total), trimmed
8 fresh thyme sprigs
For salad
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon finely chopped garlic
1 teaspoon coarse-grain mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Belgian endives
5 cups baby spinach (5 oz)
1/4 cup chopped fresh chives or scallions

Accompaniment: lemon wedges (optional)

PreparationMake onion mixture: Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil, allowing 2 inches to hang over each end of pan.
Wash leek pieces well in a bowl of cold water, then lift out and drain well.

Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to coat. Spread onion mixture in an even layer in baking pan. Scatter thyme on top, then cover with another large sheet of foil and crimp edges all around to seal, forming a package.

Roast until very tender, about 1 hour. Carefully remove top sheet of foil (steam will emerge) and turn on broiler. Broil onion mixture 5 to 6 inches from heat until tops of onions are browned and caramelized, 2 to 5 minutes. (Check frequently, removing pieces as they brown.) Discard thyme.

Make salad while onion mixture roasts: Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.

Trim endives and halve lengthwise. Cut in half crosswise, then cut lengthwise into 1/4-inch-wide strips.

Just before serving, add endives to dressing along with spinach and chives and toss until lightly coated. Season with salt and pepper. 3Divide salad among 6 plates and top with warm onion mixture.

Cooks' notes:
• Onions, shallots, and leeks can be roasted 1 day ahead and cooled completely, then chilled, covered. Reheat in a preheated 350°F oven 5 to 10 minutes.

Answer 5

slow-cooked onion salad

For onion mixture
4 medium leeks (1 lb total; white and pale green parts only), trimmed and cut crosswise into 1-inch pieces (1 cup)
2 tablespoons mild honey
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 sweet onion such as Vidalia (1/2 lb), trimmed and cut crosswise into 6 slices
1 large red onion (1/2 lb), trimmed and cut lengthwise into 6 wedges
1 large white onion (10 oz), trimmed and cut lengthwise into 6 wedges
6 medium shallots (10 oz total), trimmed
8 fresh thyme sprigs

For salad
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon finely chopped garlic
1 teaspoon coarse-grain mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Belgian endives
5 cups baby spinach (5 oz)
1/4 cup chopped fresh chives or scallions

Accompaniment: lemon wedges (optional)
Preparation
Make onion mixture: Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil, allowing 2 inches to hang over each end of pan.

Wash leek pieces well in a bowl of cold water, then lift out and drain well.

Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to coat. Spread onion mixture in an even layer in baking pan. Scatter thyme on top, then cover with another large sheet of foil and crimp edges all around to seal, forming a package.

Roast until very tender, about 1 hour. Carefully remove top sheet of foil (steam will emerge) and turn on broiler. Broil onion mixture 5 to 6 inches from heat until tops of onions are browned and caramelized, 2 to 5 minutes. (Check frequently, removing pieces as they brown.) Discard thyme.

Make salad while onion mixture roasts: Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.

Trim endives and halve lengthwise. Cut in half crosswise, then cut lengthwise into 1/4-inch-wide strips.

Just before serving, add endives to dressing along with spinach and chives and toss until lightly coated. Season with salt and pepper. 3Divide salad among 6 plates and top with warm onion mixture.

Cooks' notes:
• Onions, shallots, and leeks can be roasted 1 day ahead and cooled completely, then chilled, covered. Reheat in a preheated 350°F oven 5 to 10 minutes.
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Vidalia Onion Salad

1 cucumber, peeled & sliced thin
1 onion, sliced paper thin
1 medium tomato, chopped
1/4 cup chopped fresh parsley
salt
pepper
2 tablespoons olive oil
1 tablespoon vinegar
1 cup plain yogurt

1. Combine vegetables in a serving dish.

2. Mix olive oil and vinegar and pour over vegetables.

3. Mix well.

4. Add yogurt and mix well.
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Easiest Onion Salad
2 large onions, thinly sliced
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Mix all the ingredients.

2. Let it stand for half and hour.

3. Serve with main dish, barbequed food or kebabs.

4. Great taste!

Answer 6

throw some onions and Italian dressing
in a blender

Answer 7

Yuck I hate onions but google it you will find it

Answer 8

peww glad i not sitting across from you christmas day!!!