Great Recipes
Quick Spanish Onion Casserole
Ingredients
2 large Spanish Onions
1 box Jiffy corn bread mix
8 oz. sour cream
1 cup grated cheddar cheese
Directions
Heat oven to 350°F.
Slice onions into rings then in half. Saute onion slices until texture becomes soft but do not brown. Meanwhile, mix corn bread mix according to instructions on box.
Arrange cooked onions in bottom of 3" deep 8"x12" casserole dish. Place corn bread batter on top of onions. Add sour cream evenly across top. Top with grated cheese.
Bake for 25-30 minutes. Let stand 5 or 10 minutes before serving.
Note: Onions can also be pre-cooked in the microwave.
Spanish
Onion Bloom
Ingredients
6 lbs. Spanish Onion Jumbo
5 cups Flour
5 tsp Salt
2-1/2 tspBlack pepper
5 tsp Paprika
2 cups Buttermilk
Vegetable oil for frying
Directions
Peel onion. Slice 1/2" off the top of the onion. Trim root ends slightly, so it stands upright.
Stand the onion on its root end. Using a paring knife cut triangular slices to center of onion, slicing from top down to within 1/2" of the bottom. (Outer layers can be cut further down than center layers.) Work all the way around to make 1" petals. Do not cut all the way through the bottom of the onion.
Refrigerate onion covered in ice water until layers open up, one to three hours. Drain well.
Mix together flour, salt, pepper, and paprika. Sprinkle onion with seasoned flour, gently spreading layers apart. Dip in buttermilk and allow onion to set for two minutes. Remove and again sprinkle with seasoned flour.
Remove extra batter that accumulates in core and deep fry in oil at 350°F until golden brown, about 5-7 minutes. Drain well.
Cut out center of onion to allow petals to separate. Place Barbecue Dipping Sauce in small dish and place in center of onion. Serve immediately. One onion serves four.
Spanish Onion Pizza Bread
Ingredients
1-1/2 oz 5 tbsp Active dry yeast
1/4 tsp Sugar
5 cups Warm water(110-115¡F)
10-12 cups Flour
4 tsp Salt
Thinly sliced jumbo onion(3"-4" diameter)
1 cup Olive oil
1 tsp Black pepper
2 tbsp* Chopped fresh rosemary
1/4 cup Grated Parmesan cheese
*Or use 1 tablespoon dried rosemary.
Directions
Dissolve yeast and sugar in 1 cup of warm water. Proof 5 minutes.
Combine 8 cups flour with 2 teaspoons salt in mixer bowl. Using paddle attachment, mix in yeast mixture and remaining 4 cups water.
Switch to dough hook and mix 10 minutes, adding in remaining flour as needed until dough is smooth and elastic.**
Place dough in a well oiled bowl. Cover with plastic and let rise until doubled in bulk, 45 minutes to 1 hour.
Meanwhile, sauté onions in 1/4 cup oil in a large sauté pan over medium heat until golden brown, 10-15 minutes. Season with pepper, rosemary, and remaining 2 teaspoons salt. Set aside.
Punch down dough and spread onto an oiled full sheet plan; let rise 10 minutes.
Dimple dough with fingertips and brush with remaining 3/4 cup olive oil. Bake at 425°F for 10 minutes.
Remove from oven and top with onion mixture. Sprinkle with Parmesan and bake 10-15 minutes longer, or until golden brown. Cool slightly and cut into serving-sized pieces.
**Thawed frozen pizza dough or pre-baked pizza crust may be substituted.
Spanish Onion
& Cucumber Salad
Ingredients
1 large Spanish onion
3/4 cup boiling water
2 cucumbers, peeled
1/4 cup low-fat sour cream
1/2 cup plain yogurt
1/2 tsp. lime juice
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. worcestershire sauce
1 tsp vinegar
1 tsp. dill weed
Garnish: 1 tbsp. of parsley
Directions
Slice onions into thin rings and then in half.
Place separated half rings in bowl; pour boiling water over them.
Let sit 3 to 5 minutes, then drain.
Cut cucumbers (with ruffle cutter if possible) into thin slices and add to onions.
In a separate bowl, combine remaining ingredients, except parsley, mixing well.
Pour dressing over onions and cucumbers then toss.
Top with parsley, chill several hours or over night.
Serves 5 to 7.
Zesty Spanish Onion
& Chorizo Soup
Ingredients
1 large Spanish chopped onion
mini chorizo links or little smokies
2 - 14-oz. cans of chopped tomatoes with juice
4 cups fat free chicken broth
1 tbsp. cumin
1/4 tsp. cayenne pepper
1 - 15-oz. can of pinto beans, drained
1 - 5-oz. can of refried beans
Garnish with chopped cilantro-optional
Directions
Cut up chorizos or smokies into small pieces.
In saute pan cook chorizo and onions 5 minutes.
In 3 qt. sauce pan add tomatoes and chicken broth.
Bring to a slow boil.
Add cumin, cayenne, onions, and meat; simmer 5 minutes.
Add refried beans and pinto beans, mixing well.
Simmer for 15 minutes more and serve.
Serves 6 or more.
Note: A great replacement for chili.
Spanish Onion
Vegetarian Enchiladas
Ingredients
1 large Spanish chopped onion
3 - 16-oz. cans of beans, drained well
(red kidney, pinto, garbanzo, navy)
1 can of cheese soup
1 - 10-oz. can of enchilada sauce
1 - 8-oz. can of tomato sauce
16 - 6-inch corn tortillas
1 2/3 cup grated cheddar cheese
Garnishes: tomatoes, olives, green pepper, sour cream
Directions
Heat oven to 350°F.
Stack tortillas, wrap in foil, and heat 10 minutes or until warm.
Combine beans, onion, and soup.
Spoon 1/3 cup on each tortilla.
Roll up and arrange seam side down in one 13"x9" pan and one 8"x8" pan.
Stir the sauces together and pour over enchiladas.
Cover with foil*; bake 30 minutes.
Remove foil and sprinkle with cheese, bake 5 minutes more.
Serve with garnishes as desired.
*To freeze, stop here.
To bake frozen enchiladas, place dish in oven and heat to 375°F for 60-75 minutes.
Caramelized Spanish Onion Slices
Ingredients
12-13 large Spanish Onions
3/4 cup Oil, margarine, or butter
2-1/2 cupsSugar
1/2 cup Brown sugar, lightly packed
2 tbsp Thyme leaves
Directions
Peel and cut onions into 1-inch (4 oz.) slices, about 4 per onion.
Steam or microwave slices on full power 3 minutes.
In large skillet, heat 2 tablespoons oil over medium heat. Add 8 to 10 onion slices.
Blend sugar, brown sugar, and thyme.
Sprinkle 1/2 tablespoon sugar mixture over each slice. Cook over medium-low heat, about 10 minutes on first side, turning with spatula.
Sprinkle 1/2 tablespoon sugar mixture on second side. Cook additional 10 minutes.
Turn onion to caramelize sugar. When caramelized, remove from heat and keep warm. Repeat procedure for remaining onions.
Spanish Classic American Onion Rings
Ingredients
5-1/3 cups Flour
3 tbsp Salt
2 tsp Black pepper
5 cups Beer
8 Egg yolks
1/4 cupVegetable oil
12 Jumbo (3"-4" diameter) Spanish Onions
Vegetable oil for deep frying
Directions
Mix together flour, salt, and pepper in a medium-sized bowl.
Whisk together beer, egg yolks, and 1/4 cup vegetable oil in a separate bowl.
Pour into flour mixture, mixing until smooth.*
Cover and refrigerate 3 hours or overnight.
Peel onions and slice into 1/2-inch thick rings.
Fill deep fryer with vegetable oil. Heat to 350°F.
For each serving: Dip approximately 2 oz. Onion rings in batter. Gently shake excess batter from rings. Deep fry in oil at 350°F until golden brown. Drain on paper towels. Serve immediately.
Spanish Onion Bowls with Artichoke Dip
Ingredients
24 large Spanish Onions approx.
Prepare the Onions
Peel and cut off top 1-inch and bottom root from each onion.
Cut and scoop out centers of onions, leaving about 1/2-inch thickness along sides and bottom of each onion.
Reserve 4 cups chopped onion centers.
Steam onion on full power until softened but holding shape, about 5 min.
Steam chopped onion centers 2-3 min.
Ingredients
Prepared marinated artichoke hearts,
3 qt drained and coarsely chopped
48 oz Mayonnaise or salad dressing
1/3 cup Fresh lemon juice
1 tsp Cayenne pepper
3 cups Shredded Parmesan cheese
Prepare Dip
Blend artichokes, mayonnaise, chopped onion, lemon juice, and cayenne pepper.
Fill Onion Bowls with Dip
Portion about 2/3-cup dip into each onion, mounding slightly.
Sprinkle each onion top with 2 tablespoons Parmesan cheese, covering dip.
Bake at 400F 15 minu or until cheese melts and browns slightly.
Individual Serving
Serve hot onions with fresh vegetable crudités and bread.
Spanish Sweets Onion,
Citrus
& Tomatoes Vinaigrette
Dressing
20 oz Orange juice
12 oz Balsamic vinegar
6 oz Olive oil
1 tbsp Dried basil leaves, crushed
1 tsp Salt
1/4 tsp Pepper
Prepare Dressing
Blend orange juice, vinegar, oil, basil, salt, and pepper. Cover and refrigerate until served.
Salad
6 large Spanish Onions,
peeled and thinly sliced approx.
24 leaves Curly lettuce
4 large Navel oranges or grapefruits, peeled
and cut into 1/2-inch slices
3-4 Beefsteak tomatoes,
cut into 1/2-inch slices
48 blades Fresh chives, if desired
Directions
Peel and trim ends from onions.
Cut each onion into eight slices.
Individual Serving
Place lettuce leaf on each lunch plate.
Alternate and fan two slices each of oranges, tomatoes, and onions over lettuce.
Drizzle each salad with 3 tablespoons dressing.
Garnish with two blades of chive, if desired.
Tip
Add slices of provolone or mozzarella to make an entrée salad.
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Frequently Asked Questions
Cooking with Onions
What should I look for when purchasing onions?
When purchasing onions, look for dry outer skins free of spots or blemished. The onion should be heavy for its size with no scent.
How can I reduce tearing when cutting an onion?
Reduce tearing when cutting onions by first chilling the onions for 30 minutes. Cut off the top and peel the
outer layers leaving the root end intact. (The root end has the largest concentration of sulphuric compounds that make your eyes tear.)
How do I remove the smell of onions from my hands?
Remove the smell of onions from your hands or cooking equipment by rubbing them with lemon juice (or salt, if the pots or pans
are made of aluminum, cast iron, or carbon-steel).
Why do my onions taste bitter after sautéing?
High heat makes onions bitter. When sautéing onions, always use low or medium heat.
How can I cut the pungency of an onion?
When using yellow storage onions raw, to reduce pungency, sharpness and aftertaste, trim them and remove skin. Slice, chop or dice onion and drop into a bowl of ice water to stand for 1 1/2 hours before draining. If time is at a premium, chop, dice or finely slice onion and place in strainer or sieve. Run water through onions for at least a minute.
How many cups will 1 medium onion yield?
One medium onion equals about 1 cup chopped onion.
Are onions healthy for you?
Onions not only provide flavor -- they also provide health-promoting phytochemicals as well as nutrients. Research shows that onions may help guard against many chronic diseases. That's probably because onions contain generous amounts of a flavonoid called quercetin. Other sources are tea and apples, but research shows that absorption of quercetin from onions is twice that from tea and more than three times that from apples. Studies have shown that quercetin protects against cataracts, cardiovascular disease, and cancer. In addition, onions contain a variety of other naturally occurring chemicals known as organosulfur compounds that have been linked to lowering blood pressure and cholesterol levels. Onions are low in calories yet add abundant flavor to a wide variety of foods.
How many calories are in onions?
With only 30 calories per serving, onions are sodium, fat, and cholesterol free, and provide dietary fiber, vitamin C, vitamin B6, potassium, and other key nutrients.
Storage of Onions
Where should I store my onions?
Store your onions in a cool, dry, ventilated place - not in the refrigerator. Do not store whole onions in plastic bags. Lack of air movement reduces storage life. Chopped or sliced onions can be stored in a sealed container in your refrigerator for up to 7 days.
What do I need to know about canning onions?
According to the USDA, use onions of 1-inch diameter or less. Wash and peel onions. Cover onions with boiling water; bring to a boil. Boil 5 minutes. Pack the onions into hot jars, leaving 1-inch headspace. Add ½ tsp salt to pints; 1 tsp to quarts, if desired. Fill jars to within 1-inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process.
Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:
Pints or Quarts:40 minutes
NOTE: Sea level pressure is 10 pounds. Pressure has to be increased as altitude increases by ½ pound per 1000 feet.
Can you tell me how to dehydrate onions for cooking?
According to the USDA, to dehydrate onions you need to trim the bulb ends and remove the paper skins. Slice 1/8 to 1/4 inch thick. Onions may be cut into 3/8 to ½ inch dice, but will be slightly less pungent when dried. Dry at 160 degrees Fahrenheit for 1 to 2 hours and then 130 degrees until dry. To tell if they are dry they should feel like paper. Dried onions readily reabsorb moisture, causing deterioration during storage, so they need to be packaged in airtight containers and kept in the freezer. Ingredients
How can I freeze my onions?
According to the USDA to freeze onions you need to wash, peel and chop onions. Water blanch 2 1/2 minutes; cool and drain. You may also freeze onions without blanching. Tray pack or day pack with headspace use in cooked products. Will keep 3-6 months.
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