| Onion Recipes |
- Creamy Onion Soup
- Onion Gratin
- Onion Papillote
- Red Onion Soup
- Roasted Onions
- Swiss Chard with Roasted Onions
Creamy Onion Soup
Yield: 6 Servings
1 lb. yellow onions, sliced
2 tbsp butter or margarine
4 cups low sodium chicken broth
Dash each pepper & dried thyme
¼ tsp salt, optional
2 cups 1% milk
1/3 cup all-purpose flour
In a 3-qt saucepan over medium heat, sauté onions in butter. Add broth, pepper, thyme and salt if desired; bring to
a boil. Reduce heat; cover and simmer for 20 minutes. Add 1 2/3 cups milk. Stir flour into remaining milk until smooth;
add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.
Onion Gratin
1lb Small white "pearl" onions
2/3cup Whipping cream
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Nutmeg
1tbsp Butter - for greasing gratin dish
PREHEAT OVEN TO 350F. In a large pot of boiling water, blanch the onions to begin cooking and remove the skins.
(Blanch small pearl onions for 3 minutes; if unavailable, use walnut-size onions and blanch for 5 minutes). Drain,
refresh in ice cold water and drain again. Squeeze the root end to
"pop" onion out of its skin. Combine cream, salt, pepper and nutmeg. Put onions in buttered gratin dish and pour
cream mixture over them. Bake for 45 minutes at 350F. Bake until browned and bubbly.
Onion Papillote
Yield: 4 Servings
4 8-ounce onions, peeled
2 teaspoons corn, safflower, or sunflower oil
Brush each onion with ½ teaspoon of the oil. Place the onions, stem side up, on a large piece of aluminum foil. Wrap
the foil around the onions and place the package on a cookie sheet. Bake in the upper third pf a pre-heated 450
degrees oven for approximately 60-90 minutes or until the onions are soft and cooked throughout. Open the foil and
turn the onions over to check that the tops are brown and carmelized. Serve immediately.
Red Onion Soup
2 tsp butter
Cooking Spray
4 red onions, quartered & thinly sliced crosswise
1 tsp sea salt
¼ tsp black pepper
1 cup dry red wine
2 tbsp tomato paste
1 qt water
1 cup diced tomatoes
1 tsp minced fresh rosemary
1/8 tsp dried thyme
4 parsley springs
2 bay leaves
1 tbsp low-sodium soy sauce
French bread baguette
¾ cup shredded Gruyere cheese
1/3 cup Asiago cheese
1.Melt butter in large Dutch oven coated with cooking spray over medium heat. Add onions, salt and pepper; cover &
cook over low heat 30 minutes, stirring occasionally.
2. Increase heat to med-high; stir in wine & tomato paste. Cook until wine evaporates, about 5 minutes. Add water,
tomatoes, rosemary, thyme, parsley & bay leaves; bring to boil. Cover, reduce heat, & simmer 20 min. Stir in soy
sauce; discard parsley & bay leaves.
3. Preheat broiler. Ladle 1 1/3 cups soup into 6 ovenproof bowls. Place bowls on baking sheet. Top each serving
with 1 slice of bread and a small amount of each cheese. Broil 3 minutes.
Roasted Onions
Preheat oven to 400o. Place whole unpeeled onion on a baking sheet and bake until they are soft to the touch and
lightly browned on the outside, about 30 minutes. Cool, then cut off root end and squeeze out the soft interior. One
onion yields 1-1 ½ cups diced roasted onion, depending on the size.
Swiss Chard with Roasted Onions
½ bunch Swiss chard
1 cup diced bell pepper
2 garlic cloves, minced
½ cup Vegetable broth
1 large roasted onion(see recipe on flipside of this newsletter), peeled and diced
Salt & pepper
Bring a pot of salted water to a boil. Separate chard ribs from leaves. Coarsely chop leaves and ribs separately. Boil
the ribs until tender, about 4 minutes. Scoop them out with a slottle spoon or sieve and run under cold water to
stop the cooking. Boil leaves in same water until tender, about 3 minutes. Drain & transfer to a bowl of ice water.
Combine bell pepper, garlic, and vegetable broth in a skillet over moderate heat. Cover & cook until peppers are
softened, about 4 minutes. Stir in diced onion, chard ribs and leaves, and salt and pepper to taste. Cook until hot
throughout.
Yield: 6 Servings
1 lb. yellow onions, sliced
2 tbsp butter or margarine
4 cups low sodium chicken broth
Dash each pepper & dried thyme
¼ tsp salt, optional
2 cups 1% milk
1/3 cup all-purpose flour
In a 3-qt saucepan over medium heat, sauté onions in butter. Add broth, pepper, thyme and salt if desired; bring to
a boil. Reduce heat; cover and simmer for 20 minutes. Add 1 2/3 cups milk. Stir flour into remaining milk until smooth;
add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.
Onion Gratin
1lb Small white "pearl" onions
2/3cup Whipping cream
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Nutmeg
1tbsp Butter - for greasing gratin dish
PREHEAT OVEN TO 350F. In a large pot of boiling water, blanch the onions to begin cooking and remove the skins.
(Blanch small pearl onions for 3 minutes; if unavailable, use walnut-size onions and blanch for 5 minutes). Drain,
refresh in ice cold water and drain again. Squeeze the root end to
"pop" onion out of its skin. Combine cream, salt, pepper and nutmeg. Put onions in buttered gratin dish and pour
cream mixture over them. Bake for 45 minutes at 350F. Bake until browned and bubbly.
Onion Papillote
Yield: 4 Servings
4 8-ounce onions, peeled
2 teaspoons corn, safflower, or sunflower oil
Brush each onion with ½ teaspoon of the oil. Place the onions, stem side up, on a large piece of aluminum foil. Wrap
the foil around the onions and place the package on a cookie sheet. Bake in the upper third pf a pre-heated 450
degrees oven for approximately 60-90 minutes or until the onions are soft and cooked throughout. Open the foil and
turn the onions over to check that the tops are brown and carmelized. Serve immediately.
Red Onion Soup
2 tsp butter
Cooking Spray
4 red onions, quartered & thinly sliced crosswise
1 tsp sea salt
¼ tsp black pepper
1 cup dry red wine
2 tbsp tomato paste
1 qt water
1 cup diced tomatoes
1 tsp minced fresh rosemary
1/8 tsp dried thyme
4 parsley springs
2 bay leaves
1 tbsp low-sodium soy sauce
French bread baguette
¾ cup shredded Gruyere cheese
1/3 cup Asiago cheese
1.Melt butter in large Dutch oven coated with cooking spray over medium heat. Add onions, salt and pepper; cover &
cook over low heat 30 minutes, stirring occasionally.
2. Increase heat to med-high; stir in wine & tomato paste. Cook until wine evaporates, about 5 minutes. Add water,
tomatoes, rosemary, thyme, parsley & bay leaves; bring to boil. Cover, reduce heat, & simmer 20 min. Stir in soy
sauce; discard parsley & bay leaves.
3. Preheat broiler. Ladle 1 1/3 cups soup into 6 ovenproof bowls. Place bowls on baking sheet. Top each serving
with 1 slice of bread and a small amount of each cheese. Broil 3 minutes.
Roasted Onions
Preheat oven to 400o. Place whole unpeeled onion on a baking sheet and bake until they are soft to the touch and
lightly browned on the outside, about 30 minutes. Cool, then cut off root end and squeeze out the soft interior. One
onion yields 1-1 ½ cups diced roasted onion, depending on the size.
Swiss Chard with Roasted Onions
½ bunch Swiss chard
1 cup diced bell pepper
2 garlic cloves, minced
½ cup Vegetable broth
1 large roasted onion(see recipe on flipside of this newsletter), peeled and diced
Salt & pepper
Bring a pot of salted water to a boil. Separate chard ribs from leaves. Coarsely chop leaves and ribs separately. Boil
the ribs until tender, about 4 minutes. Scoop them out with a slottle spoon or sieve and run under cold water to
stop the cooking. Boil leaves in same water until tender, about 3 minutes. Drain & transfer to a bowl of ice water.
Combine bell pepper, garlic, and vegetable broth in a skillet over moderate heat. Cover & cook until peppers are
softened, about 4 minutes. Stir in diced onion, chard ribs and leaves, and salt and pepper to taste. Cook until hot
throughout.
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