ROASTED VIDALIA ONIONS
Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.
Provided by LOTUSFLOWER1971
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
- Roast in preheated oven for 15 minutes.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 12.4 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 1337.1 mg, Sugar 5.7 g
BOUILLON ONION (CAMPING)
This is a delicious and super easy recipe that's perfect for camping or barbecues.
Provided by Annelise Friedman
Categories Vegetables
Time 20m
Number Of Ingredients 4
Steps:
- 1. Peel off skin of onion. Then hollow out a hole in the middle of the onion with a knife. Do not cut all the way through.
- 2. Put bouillon cube in hole. You may also add 1-2 tbsp butter. Wrap onion with tin foil, and twist at top.
- 3. Place over a camp fire (or a grill) for about 15 minutes.
BLOOMING ONION
A delicious onion sliced to bloom, then coated and deep-fried. The recipe for the dipping sauce is also included.
Provided by Joanne Bruck
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
- Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
- Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
- Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
- Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
- Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Nutrition Facts : Calories 787 calories, Carbohydrate 33.4 g, Cholesterol 64.9 mg, Fat 70.3 g, Fiber 2 g, Protein 8 g, SaturatedFat 11 g, Sodium 1255.1 mg, Sugar 5.7 g
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