Onions

Recently onions were on special at Van’s IGA in Forsyth, so I bought a bunch! One thing I like to do when I get a good deal on them is to chop up 4 or 5 and freeze them so I don’t have to chop onions every time I need them for cooking.
Some other tips:
• When you need only a small portion of an onion, do not peel the whole onion. Cut off the size you need and peel it. The remaining portion will keep longer with the skin on it in the refrigerator.
• Save onion trimmings, including the papery brown skin and add to soup stock for golden color, store in a well-sealed plastic zipper-lock freezer bag in your freezer.
• If you need the juice of an onion, squeeze half an onion with the skin on it. Use a lemon squeezer.
I made the following recipe on Tuesday night and I can’t begin to tell you how good they were. I think I have mentioned in the past that I can’t eat raw onions due to the sulfur they contain, but when onions are cooked the sulfur cooks off and I have no problems eating them then - - and I ate plenty!

Mezgaldi

kayotic.nlblog/

4 medium-sized onions
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon turmeric (or 1/4 tsp curry powder)
1/4 teaspoon coarse black pepper
3 tablespoons oil
2 tablespoons water
1 tablespoon sugar
1. Peel 4 medium-sized onions and turn them into 1 inch thick slices.
2. Grab a bowl and combine 3 tbs oil with 1/8 tsp turmeric (or 1/4 tsp curry powder), 1/4 tsp ground cinnamon, 1/4 tsp ground ginger and 1/4 tsp coarsely ground black pepper; this will provide a lovely kick. Mix it all up.
3. Brush the oil on top of both sides of the onion.
4. Place them in an oven dish, it’s okay for them to overlap each other!
5. If there’s any marinade left, add it as well and pour 2 tbsp water down the sides of the baking dish.
6. Tightly wrap it with aluminum foil and place in the center of a preheated oven. Bake at 400F (200C) for 40 to 45 minutes. Until nice and soft.
7. Take it out of the oven and drizzle some of the cooking juices lurking at the bottom over the onions. It should be smelling crazy good in your kitchen right now.
8. Sprinkle 1 tbsp regular, granulated sugar on top of the onions.-Until all slices have a little bit of sugar on top.
9. Crank up the oven heat and place the baking tray back in there for 10 to 15 minutes—until the top layer of the onion and the sugar have caramelized and are beautifully golden brown.
11. Sauteed onions on top of your steak are so 2008… we eat ‘em on the side now, baby! Just the scent alone will kill you, but in a good way!

Caramelized Onion Jam Recipe

by: Taste of Home

4 whole garlic bulbs
1 teaspoon canola oil
5 cups chopped sweet onions (1-1/2 pounds)
1/4 cup butter, cubed
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1-1/2 teaspoons ground mustard
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
In a Dutch oven, saute onions in butter for 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually add sugar, stirring constantly. Return to a boil for 3 minutes.
Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand for 3 minutes. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. head-space. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: about 3-1/2 pints.

Onion Chili Soup

5 Large Onions - thinly sliced (5 to 6 )
7 1/2 Cups Chicken Broth
1 Tsp Cumin
1/2 Tsp Coriander
1/2 Tsp Oregano
1/3 Cup Flour
2 Tbsp Chili Powder
jack cheese, corn, fried tortilla strips, other veggies, optional
Place onions, 1 cup broth, cumin, coriander, and oregano in 5 or 6 quart pot. Cook on med-high heat until liquid evaporates. (Should take 20-30 minutes.) Turn heat to high and continue cooking, stirring often, until onions turn caramel-colored. (Should take 15 minutes or so.) Be sure to scrape the bottom of the pot when stirring. Add chili powder. Mix the flour with one cup of the broth thoroughly and add to pot. Add rest of broth. Bring to boil and turn down heat. Let simmer for about 15 minutes to blend flavors. During the simmering, you can add vegetables if you’d like. When you serve the soup, you can top it with shredded cheese and fried tortilla strips (to make tortilla strips, cut tortillas into thin strips and fry in oil until crisp).

Baked Stuffed Onions with Spinach Feta

2 large sweet or Spanish onions (about 1-1/2 pounds total, peeled)
2 teaspoons olive oil
1 clove garlic, minced or chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 teaspoon fresh-squeezed lemon juice
1/4 teaspoon freshly-ground pepper
1/4 cup bread crumbs
1/4 cup (1 ounce) crumbled feta cheese
Preheat the oven to 350 degrees F.
Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes. Drain and cool; cut the onions in half crosswise. Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.
Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions in the prepared dish, hollowed sides up.
Chop the reserved centers of the onions. Sauté in oil with the garlic in a medium saucepan until tender, about 5 minutes. Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and cheese
Fill the onion shells with the spinach mixture. Cover with aluminum foil and bake approximately 25 minutes. Serve hot. Makes 4 servings (1 serving = 1/2 onion)

Print this post