onions – Page 4

Okra Creole

March 21, 2016

Unlike melons, okra is one tough vegetable. This old-time recipe is a great way to enjoy and truly, cooking the okra in tomatoes seems to cut down on the “slime” factor. But full disclosure – I love okra in any form, I never get the “it’s slimy” contingent, so can’t promise this still won’t seem “slimy” to the okraphobe.

By the way, perfectly fine to eat the little okra caps, as long as the okra is small and tender, like the ones we’ve been getting.

If you cooked and froze some of the corn bounty from earlier this year, then you’ve got a cup of frozen kernels perfect for this dish. If there’s no fresh, or your own fresh-frozen, corn available, it’s ok to use commercial frozen corn (the only frozen vegetable you’ll ever find at my house), or just skip it. Try adding a cup of diced squash instead. Or in addition to the other vegetables. It’s up to you.

Eggs Baked on Grits with Bacon and Tomatoes

March 21, 2016

Veering away from a focus on onions and garlic, just a reminder that those veggies make great breakfast food. This recipe from seriouseats.com calls for quick cooking grits, but you can (and should!) substitute long cooking grits like those from Riverview. Grits are another one of those things that you can cook up in a slow cooker – start them the night before and let them cook on slow overnight. Season to taste in the morning.

Caramelized Sweet Onions – in a slow cooker

March 21, 2016

We’ve posted a stovetop version of caramelized onions. Here’s one more way to make them, this time in a slow cooker. If you start them in the morning on a day when you’ll be home, you can just check on them periodically and they’ll be done some time before you’re ready to go to sleep.

Use your caramelized onions to top any piece of grilled meat, stir into sour cream or yogurt to make onion dip, sauté some potatoes and top with onions, stir into steamed squash, use them as a condiment on any sandwich …. they’re really versatile. And delicious.

Chicken Fricassee with Garlic

March 21, 2016

Here’s a variation on the chicken-and-garlic theme, this one using an onion and some white wine. It was published in the New York Times.

Caramelized Sweet Onion Tarte Tatin

March 21, 2016

This is a really simple recipe with a huge wow factor. If you keep a box of puff pastry in your freezer, you’re golden. You do keep puff pastry in your freezer, don’t you? It’s adapted from a recipe I first saw in Southern Living. For the prettiest tart, use the smallest onions you’ve got on hand. But really, it works with any size onion, just cut the onions into quarters or even eighths. The idea is to line the bottom of the skillet with onions in a pretty pattern so when you turn it upside down (after it’s cooked, of course), it’s a gorgeous pattern of rich, brown, buttery onions with crisp pastry on the bottom. Easy. Delicious, Impressive.

Pickled Onions

March 21, 2016

Feeling overwhelmed with members of the onion family? A miserable year for a number of crops has been a fantastic year for onions and garlic. I hear there are more in our future. There can never be too many onions or too much garlic for me.

Onions are easy, easy, easy to pickle and they’ll keep for months. They’re a traditional topping for tacos, but they’re great on any sandwich or chopped up into a salad. Red onions are the traditional onion for pickling but who says you can’t use white ones?

Caramelized Sweet Onions

March 21, 2016

For use in Caramelized Onion and Swiss Popovers, or anywhere else that strikes your fancy (grilled cheese sandwiches, a topping for burgers, with grilled steaks or pork chops, in quiches or tarts…use your imagination and have fun with them!)

Caramelized Onion and Swiss Popovers

March 21, 2016

Speaking of gorgeous onions, how great that the onions have not succumbed to the torrential downpours? Love this recipe from Southern Living’s May 2013 issue. Hope someone out there likes to bake besides me and the Mellow Bellies Rogue Baker.

This recipe will use up a bunch of onions and they are wonderful in more than just these popovers. Use them in sandwiches, top anything you grill, stir them into sour cream and make what a friend calls “Czechoslovakian Onion Dip” (the joke being that it’s so exotic that it’s far beyond the old standard French onion dip), put them on any kind of flatbread as a crostini ….. the possibilities are endless. It’s a great thing to have in your refrigerator.

Onion Pie

March 21, 2016

A recipe from www.tasteandtellblog.com, based on one they found on the Food Network website.

Baked Squash Sticks and Sweet Onion Dip

March 8, 2016

This recipe came from King Arthur Flour. If you still have an onion from earlier this season, you’re golden. If not, Vidalias will still be at the market for a few more weeks.

Tag: onions