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Onion Recipes
Onion Focaccia
On a lightly greased baking sheet, press ½ pound of a refrigerated pizza dough into a 8 inch round. Scatter sautéed onions, chopped fresh rosemary, salt, and pepper over the dough. Drizzle with 1 or 2 tablespoons olive oil and bake in a 400 degree F oven for about 15 minutes, until the focaccia is golden brown. Cut into thin wedges and serve as an appetizer or alongside roasted chicken.
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Onion Rings
Slice 2 or 3 large sweet onions and separate into rings. Dip each ring into flour, then beaten egg, then dried breadcrumbs. In a large nonstick skillet, heat ½ inch of vegetable oil to 375 degrees F. Fry the rings, 6 or 8 at a time, 6 to 7 minutes, turning once, until a deep golden brown. Drain on paper towels and serve at once.
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Onion Tart
The fresh dill in this savory tart is a delicate contrast to the sweet, nearly caramelized onions. Serve it with a tossed salad and crusty bread for an elegant lunch.
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2 Tablespoons butter
3 Medium yellow onions diced
4 Small scallions, green parts only, thinly sliced
½ Teaspoon salt
¼ Teaspoon freshly ground pepper
3 large eggs
1 Cup heavy cream
2 Tablespoons fresh dill, minced
1 Teaspoon Dijon mustard
1 1/4 cups grated Swiss cheese (preferably Gruyere)
One 8 inch tart shell, pre baked and cooled
Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium high heat. Add the onions and sauté 5 to 7 minutes, until they are softened but not yet browned. Stir in the scallions, salt, and pepper. Remove from the heat and set aside. In a medium bowl, whisk together the eggs, cream, dill, and mustard.
Distribute 1 cup of the cheese over the bottom of the tart shell; top with the onions. Slowly pour in the egg and cream mixture over the filling, allowing it to settle in through the onions and cheese. Sprinkle the remaining cheese over the top.
Bake 30 to 35 minutes, until the top is golden and the tip of a knife inserted in the center comes out clean. The filling will puff up during baking but settle when cooled. Allow to rest 10 minutes before serving. Serve warm or at room temperature. (Serves6)
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French Onion Soup with Herb Croutons
The key to creating this family favorite is to bring out the onions sweetness by slowly sautéing them until they are tender and caramelized, followed by a long, gentle simmer in beef stock. With a tossed green salad, you have a light meal. If using canned beef stock, be sure to taste the soup before adding salt, as the flavors will have become concentrated.
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½ cup (11/2 stick) butter
2 pounds yellow onions, thinly sliced
2 large garlic cloves thinly sliced
2 Tablespoons brown sugar
4 Cups beef stock
¼ cup dry sherry
2 Teaspoons minced fresh thyme
½ Teaspoon freshly ground black pepper
1 Bay leaf
Salt, to taste
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Herb Croutons
3 Cups fresh bread cubes
2 Tablespoons extra virgin oil
1 Teaspoon Herbs de Provence
½ Teaspoon salt
½ cup grated Swiss cheese
½ Cup grated Parmesan cheese
In a large stock pot melt the butter over medium high heat. Stir in the onions and garlic. Cover and sweat for 15 minutes, stirring occasionally. Uncover and add the brown sugar; stir until the sugar is dissolved and coats the onions. Continue to cook, uncovered and stirring occasionally, for 30 minutes, until the onions are soft and begin to caramelize.
Add 1 cup of water and the stock, sherry, thyme, pepper, and bay leaf. Bring to a low boil; reduce the heat and simmer gently, partially covered for 1 hour stirring occasionally. Season with salt. Remove and discard the bay leaf.
Meanwhile, make the croutons. Preheat the oven to 375-degree F. In a large bowl toss the bread cubes, with the olive oil, Herbs de Provence and salt. Toast in the oven 15 to 20 minutes, until the cubes are crisp and golden, shaking the pan once or twice for oven browning. Set aside and allow to cool.
To serve
Preheat the broiler. In a small bowl, combine the Swiss and Parmesan cheeses. Ladle soup into 6 ovenproof bowls. Top each with ½ cup croutons and ¼ cup of cheese. Place under the broiler for 1 minute, until the cheese is melted. (Serves 6)
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Grilled Onions
Cut a large peeled onion into ¾ inch slices, brush them with olive oil or spray with non stick cooking spray, and grill 3 to 4 minutes per side over high heat. Or soak whole, unpeeled sweet onions in water 30 minutes, then place them directly in hot coals 25 to 30 minutes, until tender. Or boil whole sweet onions 30 minutes in lightly salted water; halve or quarter them, brush with olive oil, and sprinkle with minced parsley, salt and pepper; grill 20 to 30 minutes, until lightly browned.
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Onion Pizza
Yellow onions, red onions, and garlic combine to make a true onion bonanza! You can make your favorite pizza dough from scratch or use refrigerated pizza dough.
¼ Cup plus 2 tablespoons olive oil
2 Large Yellow onions, thinly sliced
3 Garlic cloves minced.
1 Teaspoon salt
½ Teaspoon fresh oregano, crumbled
¼ Teaspoon freshly ground black pepper
¼ Teaspoon crushed red pepper flakes
1 Pound homemade or refrigerated pizza dough, rested, covered, at room temperature 30 minutes.
1 Cup grated Italian fontina cheese
½ Cup grated Pecorino Romano cheese
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Preheat the oven to 400 degrees F. Heat ¼ cup of the olive oil in a large skillet over medium high heat. Add the yellow and red onions and garlic and cook, stirring occasionally. 8 to 10 minutes, until soft but not yet browned. Remove from the heat and stir in the salt, oregano, black pepper, and red pepper.
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With the remaining 2 tablespoons olive oil, generously grease a 16-inch pizza pan or an11inch or 17 inch baking sheet. Roll the pizza dough to approximately a 16-inch round or push it out on the baking sheet creating a free form shape to fill the sheet. Combine the fontina and Romano cheeses and sprinkle them over the dough to within ½ inch of the edge. Top with the onion mixture.
Bake the pizza 20 to 25 minute, until the topping is bubbly and the crust is golden on the edges and bottom. (Serves 4 to 6)
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Creamed Pearl Onions
Creamed onions are delicious with roasted turkey at Thanksgiving, or roasted chicken any other day of the year. In a large skiller over medium heat. Simmer peeled pearl onions in ½ inch chicken stock, covered, 30 to 40 minutes, until very tender, occasionally stirring gently and adding water if necessary. Uncover and let liquid reduce until almost dry. Add ¼ to ½ cup of heavy cream, salt, pepper, and minced fresh thyme (or other favorite herb); bring to just under a simmer for a few minutes, until thickened.
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