onionrecipes

Fruit Salad

Avocado, diced
Grapefruit, peeled and cut into quarters
Red Onion, sliced
Strawberries, cut in half

Toss with balsamic vinegar and a little bit of olive oil for a refreshing
side dish.

Grapefruit Romaine and Red Onion Salad

12 med Romaine lettuce leaves; ribs removed
1 Thin slices red onion cut into thin half moons
4 Pink grapefruit; peeled cut into supremes
Lime Dressing:
Mayonnaise; thinned with lime juice
Salt
Crushed red pepper

On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit.
Pour over dressing.

Scallion and Sausage Potatoes

2 cups cooked potatoes, any kind
4 cooked sausages
2 tbsp butter or margarine
1 bunch green onions, diced and minced
½ cup parsley

Melt butter or preferably margarine in a skillet or fry pan. Add green onions
and saute over medium heat. Add potatoes and stir well. Then add sausage,
salt and pepper and stir well. Add parsley last and stir till blended throughout
the home fries. Add butter or margarine if too dry.

Green Onion Dressing

1 Spring onion, cut into 1 in lengths
1 tsp Chopped parsley leaves
1/2 Garlic clove
4 tbsp Natural yogurt
1 tsp Lemon juice
1/2 cup Mayonnaise
2 tsp White wine vinegar
Pinch of sugar
Pinch of salt
Pinch of cayenne pepper
Place all the ingredients except the garlic into a food processor or blender. Squeeze the garlic over
the mixture through a garlic press. Process until the onions and parsley leaves are finely chopped.
Cover and chill for 1 hour before serving.

Carrot Salad with Green Onions

1 carrot, scraped and grated
3 tbsp green onion, washed and chopped
1 cucumber, washed and cubed
1 tbsp olive oil.

Mix all ingredients and enjoy!

Sugar Snap Peas with Green Onions and Lettuce

½ cup green onions, sliced
2 leaves of your favorite lettuce
1 lb. sugar snap peas
Salt & pepper to taste
1 tbsp butter
1 tbsp olive oil

Slice scallions and shred lettuce. Cook peas in boiling salted water until tender, about 5 minutes.
In a large frying pan, melt butter in the olive oil over medium heat. And scallions and 1 tsp salt.
Cover and cook until tender, about 3 minutes. Add snap peas and continue stirring until heated
through. Add the lettuce and stir until wilted. Add salt and pepper to taste.

Baked Stuffed Onions

4 med Yellow onions; peeled
1/2 lb. ground chuck
1/4 c. milk
1 tsp. salt
1/8 c. vegetable oil
1/3 c. soft bread crumbs
1 egg
1/4 tsp. pepper
1 tbsp Honey
1/4 c Finely chopped walnuts
1/4 tsp nutmeg
1/2 tsp Dijon mustard
1/4 c Chopped Italian parsley for Garnish

Preheat oven to 350°. Slice about a half inch off the top of each onion. Hollow out a bowl shaped
space to hold about 1/3 cup filling. Slice enough off the bottom to let onions stand upright.
Combine remaining ingredients, except parsley.
Place about 1/3 cup of water around onions. Bake 30 minutes, adding water, 1/4 cup at a time if
needed. Stuff onions. Bake another 30 minutes or until softened. Garnish with parsley. Serve
warm.

Green Beans and Roasted Onions

2 lb medium red onions (3-5)
1/4 cup olive oil
2 Tbs balsamic vinegar
1 tsp kosher salt
1/4 tsp black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces

Put oven rack in middle position and preheat oven to 450°F. Oil a 13” x 9”
baking pan. •After peeling onions, trim root ends, leaving onions whole, then
quarter onions lengthwise. Line the pan with foil, if desired for easier clean-up,
& put onions in baking pan, then drizzle with oil and vinegar, tossing to coat.
Arrange onions with a cut side down and sprinkle with salt and pepper.
•Roast, uncovered, turning over once and basting with pan juices twice during
baking, until deep golden, about 30 minutes. Add water to pan and roast until
onions are tender and caramelized, about 20 minutes more. Transfer onions
with pan juices to a large bowl. •While onions are roasting, cook beans in a 5-
to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5
minutes. Drain beans in a colander, then add to onions and toss. Season with
salt and pepper.

Green Bean and Red Onion Salad with Radish Dressing

5 radishes, unpeeled, trimmed, coarsely chopped
1/2 cup olive oil
2 tablespoons Sherry wine vinegar
1 tablespoon honey mustard
1/2 teaspoon minced garlic
1 1/2 pounds slender green beans, trimmed
4 cups mixed greens (such as red leaf lettuce and baby spinach), torn into bite-size pieces
1 red onion, thinly sliced
2 large radishes, sliced paper-thin (optional)
Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing forms.
Season with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill. Bring just
to room temperature before using.)
Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans
and rinse under cold water. Drain. Pat dry with paper towels. Wrap in kitchen towels and place in plastic
bag. Chill until cold, at least 1 hour and up to 1 day.
Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season with salt
and pepper. Garnish with sliced radishes, if desired.

Melon with Feta, Red Onions and Pine Nuts

1 tsp vegetable oil
1 red onion, sliced 1/4 inch thick
1 cantaloupe
1/4 cup (or to taste) chopped fresh mint leaves (plus a few whole leaves to garnish the top)
2 tablespoons fresh lime juice
1/2 cup crumbled feta cheese (about 4 ounces)
1/4 cup pine nuts, toasted
In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring
occasionally, until just softened. Remove skillet from heat and cool onions. •Halve the melon and
remove seeds. •With a sharp knife, slice and cube cantaloupe into 3/4” chunks. Toss in a bowl
with mint, lime juice, and pepper to taste. •Just before serving, add pine nuts, onions and feta to
the top and gently toss. Arrange salad on platter and top with mint leaves for garnish

Red Onion Spinach Salad

1 bunch spinach, washed
1 red onion
6 hard cooked eggs
1 lb cooked bacon
1 lb pear shaped tomatoes
1/2pkg feta cheese to taste crumbled
1 cup roasted walnuts or pecans
red raspberry dressing

Wash spinach very well. Slice onion into rings add to spinach in a glass bowl. Slice egg into thin
rings. Crumble bacon and feta cheese on top. Sprinkle tomatoes and nuts. Chill for 30 minutes.
Add dressing just before serving.

Roasted Red Potato and Onion Wedges

3 pounds medium red potatoes
1 1/2 pounds medium red or yellow onions (approximately same size as potatoes)
1 teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon chopped fresh sage or 1 teaspoon, dried
3 tablespoons vegetable oil
3 tablespoons melted unsalted butter
½ cup Balsamic vinegar
½ cup chopped Italian parsley

Preheat oven to 425 degrees.
Cut potatoes in half and then cut each half into 3 equal sized wedges. Cut onions in half lengthwise and
then cut each half into 3 equal sized wedges.In a large bowl toss potatoes, onions, salt, pepper, sage, oil
and butter. Spread mixture in a greased shallow roasting pan (a jelly roll pan is perfect). Make sure that
mixture is in one layer. Roast about 25 minutes or until potatoes are beginning to brown. Add vinegar to
vegetables and stir well to combine. Place back in oven and roast another 8 minutes or until vinegar
becomes bubbly and slightly thickened. Let cool slightly and remove to a serving dish. Sprinkle with
parsley. Serve warm or at room temperature.

Oven Fried Onion Rings

1/2 CUP SEASONED DRY BREAD CRUMBS
1/3 CUP YELLOW CORNMEAL
1/8 TO 1/4 TEASPOON GROUND RED PEPPER
1/4 TEASPOON GARLIC POWDER
1/8 TEASPOON SALT
3 LARGE ONIONS SLICED THICK
2 EGG WHITES

1. PREHEAT OVEN TO 450F. SPRAY LARGE NONSTICK BAKING SHEET WITH NONSTICK
COOKING SPRAY; SET ASIDE.
2. COMBINE ALL INGREDIENTS EXCEPT EGGS WHITE AND ONION RINGS.
3. PLACE EGG WHITES IN LARGE BOWL, BEAT LIGHTLY. ADD ONION RINGS TOSS
LIGHTLY TO COAT EVENLY.
4. COAT ONION RINGS WITH CRUMB MIXTURE. PLACE IN SINGLE LAYER ON PREPARED
BAKING SHEET.
5. BAKE 12 TO 15 MINUTES OR UNTIL COATING IS LIGHTLY BROWNED AND CRISP

Baked Sweet Potatoes with Scallions and Cilantro

4 small slender sweet potatoes (2 lb total)
3 tablespoons unsalted butter, softened
2 scallions, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Prick potatoes several times with a fork and put directly on oven rack in middle position. Put a
sheet of foil on lower rack (to catch any drips) and heat oven to 450°F. Bake potatoes until soft
when squeezed, 30 to 35 minutes.
Mash together butter, scallions, cilantro, salt, and pepper. Slit potatoes lengthwise and put some
butter mixture in center of each.

Beet Salad with Orange and Red Onion

1 bunch beets, with tops removed
2 oranges
Small onion, cut in half lengthwise and thinly sliced
Salt and pepper
Extra-virgin olive oil
Place the beets, unpeeled, in a foil-lined baking dish. Cover with more foil and seal the edges of the top
and bottom layers of foil to completely enclose the beets. Place them in a 400 degree oven and bake for
approximately 20 minutes or until the beets are tender when pierced with a sharp paring knife.
While the beets are baking peel the oranges. First cut a thin slice from the top and bottom of the orange
so that it can sit firmly on the countertop. Using a sharp paring knife cut the peel and pith off with sawing
downward strokes so that the orange is completely peeled. Cut the individual sections out from the
membranes. Place in a mixing bowl together with the onion and mint.
When the beets are tender hold them under running water and slip the skins off. Trim the stem end, then
cut them in half and then into slices. Add the beet slices to the bowl with the oranges. Season with salt
and pepper to taste than drizzle the orange olive oil over to taste. Toss to mix. Can be served immediately
or allowed to marinate up to 2 days.

Roasted Shallot Risotto

1 tbsp butter
1 small onion, diced
2 cloves garlic, chopped
5 oven roasted shallots
2 cups Arborio rice
6 cups simmering vegetable stock
1 tbsp fresh thyme, chopped
2/3 cup grated parmesan cheese
Salt and pepper
In a large stock pot heat butter until very hot and add diced onion and garlic and sauté until you can
smell the aroma. Add shallots that have been rough chopped. Add the rice and mix well to coat the
grains. Saute the rice for a few moments. Add about 2 cups of the stock and stir. Stir often while
the rice is cooking. Once stock has been absorbed, add more stock and continue the process until
the rice is al dente. Add fresh thyme, about 1/3 cup parmesan cheese, and season with salt and
pepper. Top each plate of risotto with remaining cheese.

Onion Recipes

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