Wrapped Onion Appetizers Recipes

Steps:

• Wash and dry onions; cut off roots and trim green tops to about 5-6 inches.
• Thinly spread cream cheese on one half of one slice of beef.
• Lay one onion on the cheese-covered half of the meat so that white end of the onion lines up with the middle of the meat (where the cheese ends) and the side of the onion lines up with the edge of the meat.
• Fold the plain half of the meat up over the onion, matching up the edges of the meat.
• Starting with the onion end, roll up beef and cheese tightly around onion (most of the green top will stick out).
• Repeat until the rest of the ingredients are used up.
• Refrigerate until cheese is firm and serve cold.

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
• Cut the onion crosswise into ½-inch (1 cm) slices and gently push apart each layer to get individual rings. Set aside.
• In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate large bowl. Add the flour to a third large bowl.
• Dredge the onion rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
• Arrange the onion rings on the baking sheet.
• Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
• Serve with your favorite dipping sauce.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
• Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
• In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
• Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

Steps:

• Cook the onions in boiling water until tender, but not falling apart (about 25 minutes).
• Remove from pot with a slotted spoon and cool.
• When cool enough to handle, cut off about an inch off of top of onions with a very sharp knife, and finely chop the tops.
• Trim the root end of the onions slightly, just enough so they can stand straight.
• Scoop out about a heaping tablespoon from the center of each onion (make certain to keep the inside intact) and finely chop the center, adding to the rest of the chopped onions.
• Transfer the hollowed onions to an oiled baking dish (I use an 11x7-inch for 8 onions, if you are only making 4 onions, then use an 8x8-inch).
• Set oven to 375 degrees.
• In a skillet over medium heat, saute the chopped onions for about 3 minutes in oil.
• Stir in whipping cream and remove from heat.
• Stir in the Parmesan cheese, salt and pepper.
• Fill the whole onions with some of the sauted onion and Parmesan mixture, then spoon the remainder of the mixture around the onions in the baking dish.
• Wrap a piece of pancetta or a bacon slice around the middle of each onion and secure with a toothpick.
• Bake the onions for about 40-50 minutes (depending on the size of your onions).

Steps:

• Cut each onion into 12 wedges. Cut bacon strips in half widthwise; wrap a piece of bacon around each onion wedge and secure with toothpicks. Place in an ungreased 13-in. x 9-in. dish. , In a small bowl, combine the brown sugar, vinegar, molasses and barbecue sauce; pour 1/2 cup over onions. Cover and refrigerate for 1 hour, turning once. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill onions, covered, over medium heat for 10-15 minutes, turning and basting frequently with reserved marinade.