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Few things can make a person cry any easier
than a little ol’ 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 prehistoric 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
21/2 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.)
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