Please Don’t Cry!

Few things can make a person cry any easier than a little ole onion, but it’s got the power to bring it out in the best of us! One of the most over-looked but necessary staples in most kitchens these days is the onion, used in countless ways since pre-historic times and remaining an essential ingredient in many dishes prepared the world over today.
As a member of the lily family, the onion is used both as a seasoning and a vegetable, and finds its way into many meals I prepare on a regular basis. From the strongest to the sweetest, served raw, fried, sautéed or caramelized, an onion has just 65 calories per cup (chopped) and not enough fat to notice.
The variety of onions that we are accustomed to here in the mountains, beside the green onions, or scallions, that come around in early summer, include the all-purpose yellow onion, also known as the globe onion, round in shape with a gold skin and are used best in cooked recipes due to their strong taste. Spanish onions tend to be sweeter; white onions more subtle; but none can top the sweet specialty varieties we know as the Vidalia, Texas Sweet and Sweet Imperial.
I have many recipes for onions and hope you’ll enjoy the ones I’ve included this week.

Easy French Onion Soup

1 large onion, thinly sliced
5 bouillon cubes
6 cups water
1 tsp. butter
Dash black pepper

Dissolve bouillon cubes in water. Add onion and bring to a boil. Cover and lower heat and simmer. Cook until onion is tender, add pepper and butter. Serve with French bread topped with melted cheese. Umm-um good!

(This only serves 2 - feel free to double recipe as much as you need.)

Onion Soup sustains. The process of making it is somewhat like the process of learning to love. It requires commitment, effort, time and will make you cry. - Ronni Lundy

 

Baked Onions and Rice

2 1/2 lb. sweet onions (about 6 medium) cut into wedges
1/4 cup water or chicken broth
2 cups cooked rice
1 cup finely shredded Cheddar cheese
1 small can sliced water chestnuts, drained
3/4 cups evaporated skim milk
Salt to taste
Fresh parsley or chopped chives for garnish

Preheat oven to 325 degrees. Prepare square baking dish or pan with cooking spray. Coat a large nonstick skillet with same, add onions and heat on medium, adding water or broth as onions begin to tenderize. Add the cooked rice, cheese, water chestnuts and milk. Mix well. Add salt to taste. Turn into baking dish and bake for 45 minutes. Garnish as desired.

 

Scrumptious Fried Onion Rings

Several large sweet onions
1 cup all-purpose flour
1 teaspoon salt
11/2 teaspoon baking powder
1 egg
3/4 cup milk
1 tablespoon vegetable oil

Slice onion into rings. In one bowl, mix flour, salt and baking powder. In another bowl, beat egg, then stir in milk and oil. Mix all ingredients together. Dip onion rings into batter and fry until golden brown.

 

Don’t Make Me Cry Pie

5 large onions, sliced, cooked, drained and placed in a baking dish.

Top with 1 can cream of mushroom soup, add 1 cup crushed crackers.

Bake at 350 for 25 minutes.

(Finely shredded cheese may be added before the crackers, or mixed with the soup and crackers.)