What to do with all these onions?

[Zana]

Fried Onion Petals

Ingredients:
1 medium onion
1 cup all purpose flour
1 teaspoon baking powder
1/2 cup cornstarch
1 cup water
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon granulated sugar
1 teaspoon oil

Mix all ingredients together and blend until lumps are gone.
Preheat the oil in your deep fat fryer or frying pan to the
proper temperature for the food you are cooking. Dry the
vegetable with paper towel and dip into the batter. Place in
the hot oil one piece at a time. Try to keep the pieces from
colliding until the batter has had a chance to set (which is
within a matter of seconds). Cook until the batter has turned
a golden brown, remove to a paper towel to drain and serve
at once

[Zana]

NO FRY ONION RINGS
You don't have to break your no fried rule....I make baked onion
petals for my Weight Watchers diet...Enjoy!!!

ONION BLOOM
MAKES 2 SERVINGS

1 LARGE ONION
1/4 OZ CORN FLAKES, CRUSHED
PINCH RED PEPPER
PINCH SEASONED SALT
1 EGG WHITE WHIPPED UNTIL FOAMY

Preheat oven to 350 degrees. Spray 2 cup round baking dish
with cooking spray. Trim root end of onion so onion will stand
upright. Slice off 1/2 inch from top and remove peel. With a
sharp knife, cut triangle slices to center of onion, slicing from
top down and stopping 1/2 inch from bottom. Work your way
around to make several "petals". Spray with cooking spray and
place in microwavable safe bowl. Cover and microwave on high
for 3-4 minutes or until onion is slightly tender and petals have
begun to separate. In small bowl, combine corn flake crumbs,
seasoned salt, and pepper; set aside. In medium bowl, whip
egg white UNTIL FOAMY. Dip onion in egg white, coating the
petals thoroughly. Place in prepared baking dish and sprinkle
evenly with corn flake mixture. Bake until lightly browned and
crisp (about 10 - 12 minutes). POINTS 1 PER SERVING

[Zana]

A favorite is a crock of this ROASTED ONION SOUP served in a carved out sourdough bread bowl with melted cheese on top! The sweet caramelized onions with roasted shallots and garlic are a delish combo for this soup and yet not too overpowering. Now you don't have to go out to get a crock of this rich oniony soup.

Have Comments? Email me at:
<a href=" mailto:marzee@thedailyrecipe.com ">Email Marzee</a>

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ROASTED ONION SOUP
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INGREDIENTS:
1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in
half 4 cups low-sodium chicken broth
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced

DIRECTIONS:
Set oven rack at the lowest level; preheat to 450 degrees.
Combine onions, shallots, garlic and oil in a large shallow
roasting pan. Roast for 20 to 25 minutes, stirring every
5 minutes, or until the onions are golden. Remove from oven
and pour in one-fourth of the chicken stock. Stir liquid in
the pan, scraping the bottom to loosen and dissolve any
caramelized bits. (The liquid will become quite dark.) Transfer
the onion mixture to a soup pot and add brandy, thyme and the
remaining chicken stock. Bring to a boil; reduce heat to low
and simmer, covered, for 30 minutes. Season with salt and
pepper and top with Parmesan cheese.

Yield: approx 4 Servings
Categories: Soups
http://www.thedailyrecipe.com

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[Zana]

Swiss Onion Soup Recipe
HEALTHY RECIPES
Recipe Brought to you by

This recipe serves: 8
Preparation time: 10 minutes
Cooking time: 1 hour

Ingredients
2 tablespoons unsalted butter
2 medium onions, thinly sliced
salt to taste
freshly ground black pepper
2 cups cubed, crusty French bread
1 teaspoon granulated sugar (optional)
2 cups low-sodium chicken broth
1/4 pound good quality Swiss or Gruyere cheese, diced
3 cups reduced-fat milk

Cooking Instructions
1. Melt the butter over moderate heat in a large heavy stockpot or Dutch oven. Add the onions, season with salt and pepper and cook until soft but not colored, 15 minutes.
2. Cut the bread into medium dice and add it to the pot along with the sugar. Stir constantly for about 1 minute, so the bread absorbs the butter.
3. Add the chicken stock and bring to a boil. Simmer for 20 minutes. Add the cheese slowly. Reduce to a low simmer. Cook, uncovered, stirring occasionally, about 10 minutes.
4. Meanwhile heat the milk in the microwave until it is steaming. Slowly stir it into the pot. (Note: Do not let the soup boil or the cheese will separate and the milk will curdle.) Serve immediately.

Nutrition Facts
Serving size: 1 bowl
Calories 223
Total Fat 10 g
Saturated Fat 6 g
Protein 11 g
Total Carbohydrate 24 g
Dietary Fiber 1 g
Sodium 333 mg
Percent Calories from Fat 38%
Percent Calories from Protein 20%
Percent Calories from Carbohydrate 42%

[Zana]

Sweet Onion and Cranberry Marmalade
by Chef Michael Bonacini
Serve this marmalade with turkey, grilled pork or duck.

Splash of vegetable oil
4 red onions, thinly sliced
1 medium beet, peeled and grated
4 tbsp. red wine vinegar
1/2 cup of red wine
1/4 cup of cranberries, chopped
Juice of 1 pomegranate
2 tbsp. of honey
Salt and pepper to taste

1. In a shallow sauté pan over low heat, add a splash of vegetable oil and the finely sliced red onions. Slowly cook stirring from time to time for 8 to 10 minutes.
2. Add the beets, vinegar, red wine, cranberries, pomegranate juice and honey.
3. Season with a little salt and pepper and cover with a piece of parchment paper or a loose fitting lid and continue to slowly cook over low heat for an additional 15 to 20 minutes stirring from time to time.
4. Remove from heat and allow to cool.
This marmalade is best made at least one day ahead of time. It should be a vibrant beet red colour, sweet and tangy. It’s an excellent complement, served warm or cold, to turkey, grilled pork or duck. It will keep well refrigerated for 5 to 6 days.

[Zana]

Onion & Beet Marmalade

by Chef Michael Bonacini

Ingredients:
6 red onions, sliced
8 tbsp olive oil
1 tsp butter
1 medium red beet, peeled & coarsely grated
1 small apple, peeled and coarsely grated
¼ cup red wine
¼ cup red wine vinegar
1/8 cup apple juice
1 sprig fresh thyme or pinch of dried thyme
Directions:
1. Place the sliced, red onions in a thick-bottomed pan over low heat. Sweat the onions in the olive oil and butter for approximately 8 to 10 minutes.
2. Add the beets and apples. Continue to sweat for an additional 5 to 8 minutes.
3. Add the red wine, vinegar and apple juice. Simmer until all liquid has evaporated. Season with salt, freshly ground pepper and thyme.
Note: Onion Marmalade will keep for up to 10 days in the refrigerator.

[Zana]

From a friend "down under" on the gardenguides.com site:
~~~~~~~~~~~~~

Onion and Chili Polenta
(serves 15)
2 onions, peeled and sliced thinly
olive oil
2 small chillies, seeds removed and flesh sliced thinly
1.5 l chicken stock
750g polenta
1.5 T fresh oregano leaves
200g grated parmesan cheese
200g butter
salt and freshly ground black pepper
To Serve:
olive oil
Italian parsley, chopped
Sauté the onion slices in a little oil in a saucepan large enough to cook the polenta, and cook very slowly until the onions are well browned and caramelised. Add the chillies and sauté for a further 2 minutes. Pour in the stock, bring to the boil and simmer over low heat for 15 minutes.
Add the polenta and cook over low heat, stirring occasionally, for 40 minutes or until the mixture is thick, adding more stock if it becomes too thick.
Add the oregano leaves and continue to cook for 3 to 5 minutes, stirring constantly. Add the parmesan cheese, butter, salt and pepper.
Remove from the heat and spoon the mixture into a greased rectangular dish. pat down firmly with your hands to form an even layer about 1.5cm thick. Cover and leave until cold.
To serve: cut the polenta into 5cm squares and fry in the oil in a non-stick frying pan until well-browned on both sides.
Arrange the polenta slices on a serving plate, drizzle with a little garlic-flavoured olive oil and sprinkle with oregano leaves, sea salt and cracked pepper. Made this for a party halve the ingredients if you want to
__________________

[Zana]

Another posted on gardenguides.com:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Onion Dill Bread


ONION DILL BREAD

1 pkg dry yeast
1/4 cup warm water
1 cup small curd cottage cheese, warmed
2 T. sugar
1 T. dried minced onion
1 T. butter, room temp.
2 teas. dill seed
1 teas. salt
1/4 teas. baking soda
1 unbeaten egg
2 1/4-2 1/2 c. flour....look for a soft, slightly sticky dough

Add yeast to water and allow to soften. Combine next 8 ingrediants. Add yeast water. Then add flour, a 1/2 c. at a time, stirring by hand. Let rise in a 2 qt. well greased round casserole dish til double in size. Stir dough down and let rise til dough is slightly higher than the top of the casserole. Bake at 350° for 40-50 mins.til it sounds hollow when top is tapped. Loosen with a spatula and turn out on a rack to cool, topside up. Before it cools, brush with butter and top with course salt.

[Zana]

This is another from allrecipes.com:

Caramelized Onion and Gorgonzola Pizza
Submitted by: Jessica

"A light appetizer or dinner pizza that is sure to be a favorite!"
Original recipe yield: 12 servings.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 12 (change)


------------------------------------------------------------------------
INGREDIENTS:

1/8 cup butter

2 large Vidalia onions, thinly sliced

2 teaspoons sugar

1 (10 ounce) package refrigerated pizza dough

1 pound Gorgonzola cheese, crumbled

------------------------------------------------------------------------
DIRECTIONS:


1. In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.

4. Bake for 10 to 12 minutes, or until done.

Nutrition Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 236
Total Fat: 13.7g
Cholesterol: 46mg
Sodium: 557mg
Total Carbs: 18.1g
Dietary Fiber: 1.1g
Protein: 10.9g

View: Detailed Nutrition
Powered by ESHA Nutrient Database
About our nutritional infor

[Zana]

Marinated Beet & Onion Salad

Note from Cheri:
This recipe, a spa cuisine favorite at The Oaks in Ojai and The Palms in Palm Springs, is from the book "The Ultimate Recipe for Fitness" by spa owner Sheila Cluff and recipe developer Eleanor Brown. Sheila likes to serve it with a dollop of low-fat sour cream. You could alternatively serve it as a relish, side dish or even a topping for an open-faced, Scandinavian type sandwich.


2 C cooked fresh beets, or rinsed canned beets
1 C red onion, sliced paper thin

Dressing
1/4 C cider vinegar
2 T lemon juice
1 tsp. honey

Serves 6
25 calories per serving
6 gram carb
trace (2%) fat

Slice beets and red onion thinly and place in a bowl. Combine dressing ingredients and pour over beet mixture. Mix to coat and chill for about at least an hour, tossing occasionally. Serve on lettuce leaves, if desired.

©2005 FabulousFoods.com

[Zana]

this recipe is simple but yummy


Baked Onions

Prep time: 15mins
Cooking time: 35mins
Serves: 6

Ingredients

6 medium onions
2 slices of bacon - rind removed and chopped
1 cup oft white breadcrumbs
1/2 teaspoon dried sage
2 tbsp sherry
1 tableshop chopped fresh parsley
1/2 teaspoon ground black pepper
salt to taste

Method

*
Preheat oven to moderate 180c (Gas 4 - 350f). Cute top quarter off onions and peel; leave roots attached to prevent them falling apart during cooking.
*
Simmer onions in boiling water for 15mins. Remove, drain well and cool.
*
In a bowl, combine the bacon, breadcrumbs, sage, sherry, parsley pepper and salt.
*
Remove centre third from onion (3 rings in) to form a hollow for the filling. Pile filling into cavity, place in baking dish and bake for 20 mins.
Excellent with roast beef, potatoes and gravy.

[Zana]

Ok....if you still want more after these, let me know. I've got tons more. ~ Zana

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Fish with Sicilian Sweet and Sour Onions Recipe
Recipe Brought to you by FoodFit

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients
4 cod, monk fish, snapper, flounder, halibut or sea bass fillets, 5 to 6 ounces each
1/4 cup olive oil
3 yellow onions, sliced 1/4 inch thick, about 4-5 cups
2 tablespoons red wine vinegar, or to taste
1/3 cup sun-dried tomatoes, preferably oil packed, cut into thin slivers
3 tablespoons diced currants, plumped in hot water, drained and liquids saved
6 tablespoons chopped fresh mint
salt and pepper, to taste

Cooking Instructions
1. Preheat oven to 450°F.
2. Heat the olive oil in a large sauté pan. Add onions, sprinkle lightly with salt and cook over moderate heat until very tender, about 15 to 20 minutes, stirring occasionally. Do not let the onions brown.
3. Add the vinegar and honey and cook for 5 minutes. Add the sun-dried tomatoes, currants, and 4 tablespoons of the mint. Cook for a few minutes longer. Taste for seasoning. You may not need to add additional salt if the tomatoes have been salted, but you will want to add pepper. Adjust the sweet and sour ratio. If you'd like a sweeter taste, add some of the currant soaking liquids. Check again for salt.
4. Sprinkle the fish fillets with salt and pepper and place on to a lightly oiled baking dish. Cover with the onions. Bake for 8 to 10 minutes or until the fish is cooked through. You may need to cook the fish a little longer if the onions were cool when you put them over the fish. Transfer the fish to serving plates and top with the remaining chopped mint.

Nutrition Facts
Serving size: 1 fillet
Calories 345
Total Fat 15 g
Saturated Fat 2 g
Protein 29 g
Total Carbohydrate 24 g
Dietary Fiber 3 g
Sodium 331 mg
Percent Calories from Fat 39%
Percent Calories from Protein 33%
Percent Calories from Carbohydrate 27%

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Caramelized Onion Bruschetta

Recipe Brought to you by Food Fit

This recipe makes: 12 Pieces

Preparation time : 10 minutes
Cooking time : 35 minutes

Ingredients

1 tablespoon olive oil
1 large onion, sliced
1 sprig fresh thyme or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
12 French bread slices
2 cloves garlic
1 tablespoon extra virgin olive oil
6 olives, pitted and halved

Cooking Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, thyme and a little salt and pepper. Cook until the onions begin to get soft. Turn the heat up a little and cook until the onions turn golden brown. Adjust the salt and pepper to taste.
2. Toast the bread on both sides in a toaster oven, under the broiler or on the grill.
3. While the toasted slices are still warm, rub them with garlic and drizzle them with extra virgin olive oil on one side.
4. Place a dollop of the caramelized onions on each slice of bruschetta and top with half an olive.

Nutrition Facts
Serving Size: 1 slice of bruschetta
Calories 90
Protein 1 g
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sodium 408 mg
Total Fat 4 g
Saturated Fat 1 g
Percent Calories from Fat 40 %
Percent Calories from Protein 6 %
Percent Calories from Carbohydrate 53 %

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[strmywthr3]

yummy! those first couple sound really good!

[Soilsniffer]

Yeah, the scalloped onions will be done today ... if I have the ingredients.

Thank you for the recipes, Z. They're a lot better than the ones I searched for earlier.

J

[Soilsniffer]

"Onion & Beet Marmalade"

Eeeew.

Is there anyone under age 45 that likes beets? Beets are my parents' generation's food.

Yecch.

My neighbor (60 yrs old or so) and his wife both enjoy peanut butter and onion sandwiches, and chuckled when I wrinkled my nose at them while they happily chewed in front of me. "He don't know what's good!" they said to each other. They like beets too, so I'm considering the source.

J