OUR FAVORITE RECIPES
There are layers of health benefits found in onions. Not to mention, onions are sodium, fat and cholesterol free. Onions are one of the most versatile vegetables. Eat them raw, marinated, caramelized or roasted, they can be used in such a wide variety of recipes from breakfast to supper and nearly every ethnic cuisine. Check out some of our favorite recipes below and enjoy!
BAKED ONIONS
Ingredients:
2 large yellow or white onions, peeled
2 TBSP Tomato Juice
1 1/2 TBSP Honey
1 TBSP butter or margarine
1/2 tsp salt
1/8 tsp paprika
Prepare:
Cut onions in half crosswise and place, cut side up, in a baking dish. Combine remaining ingredients in saucepan on low until butter is melted; stir well. Pour over center of each onion half and bake at 350 degrees for 1 hour.
ONION CASSEROLE
Ingredients:
4 large sliced onions (Supersweet onions ONLY!)
1 bag barbecued potato chips
2 cups grated cheddar cheese
2 cans cream of chicken soup
1/2 cup milk
Prepare:
Layer the first three ingredients. Repeat layers again. Combine two cans cream of chicken soup with one-half cup milk. Pour over layers and top with crushed chips. Bake at 350 degrees for 1 hour.
ONION RINGS
Ingredients:
1 cup flour
1 cup beer (the brand of your choice since there will be some left to cool you during the cooking!)
3-4 cups shortening for frying purposes
3 tablespoons sugar
2 teaspoons salt
seasoning salt (optional)
Prepare:
Combine flour and beer in a large bowl, blending thoroughly. Cover and allow batter to sit at room temperature for at least 3 hours. Afterwards gently stir in the sugar and salt.
Cut onions into one-fourth inch or larger (depending upon preference) slices. Separate slices into rings. Heat shortening to 375 degrees. (You can determine this temperature by dropping a sample ring into the hot grease — it should begin to immediately sizzle and quickly rise to the top or a one inch square piece of bread will brown in one minute in 375 degree oil). Dry sliced rings and roll in flour. Then, dip onion rings into batter and fry until delicate golden brown. The batter can be made thicker by adding more flour or thinner by adding more beer.