Vegetables forum: Onions

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Apr 17, 2010 5:42 PM CST
Name: Patricia
Central TX 7b/8a
Honey Baked Vidalia Onions

6 medium Vidalia Sweet Onions, (about 1 1/2" diameter) peeled and halved crosswise
1/4 c honey
2 tablespoons butter or margarine, cut into small pieces
fresh parsley, chopped, to garnish

Arrange onions, cut side up, in microwave-safe baking dish. Pour honey over top of onions and dot with butter. Cover loosely with waxed paper. Microwave on high 8 to 10 min, basting with pan juice and rotating dish a quarter turn 2 times, until onions are tender.
For garnish, sprinkle with chopped parsley, if desired.
12 servings

Source: adapted from Vidalia Sweet Onion Lovers Cookbook
Jul 29, 2010 3:02 PM CST
Name: Patricia
Central TX 7b/8a
Sweet Vidalia Onion Rings (similar to Bobby Flay's)

2 large Vidalia or other sweet yellow onions
2 c buttermilk
salt and black pepper
4 c flour
1/2 tsp cayenne pepper
1 qt peanut or vegetable oil for deep frying

Peel onions and slice crosswise into slices 3/4" thick.
Separate each slice into individual rings and remove papery thin membrane inside each ring.
Heat oil in deep fryer to 375 degrees (or use a heavy deep pot over medium heat) Line a baking sheet with paper towels and set aside.

Put the buttermilk in a large bowl and season with salt and black pepper.
Put flour in large bowl and season with salt and pepper and cayenne.
Dredge a few onion rings in flour and tap off excess.
Dip rings in buttermilk, allow the excess to drain off, and then dredge rings in the flour again, making sure to coat rings well, and tap off excess.

Carefully drop battered rings into the hot oil.
Fry, turning once or twice, until golden brown and tender, about 4 minutes.
Remove basket from deep fryer and allow to drain into deep fryer a minute or so. Then turn rings onto baking sheet lined with paper towels.
Season immediately with salt, if desired.
Repeat until all of the onion rings have been cooked.
Serve hot.
4 servings
Aug 9, 2010 6:04 PM CST
Name: Patricia
Central TX 7b/8a
Breaded Onion Rings

1 large onion, cut into 1/4" slices
1 1/4 c flour
1 tsp baking powder
1 tsp salt
1 egg
1 c milk
3/4 c fine dry bread crumbs
seasoned salt to taste
oil for deep frying

In a small bowl, stir together the flour, baking powder and salt.
Put bread crumbs in another small bowl.
Separate onion slices into rings, dip into flour mixture until coated, and set aside.
Whisk egg and milk into flour mixture.
Dip floured rings into the batter to coat.
Place rings one at a time into bread crumbs and roll to coat.
Deep fry rings in small batches 360 degrees for 2 to 3 min or until golden brown. Remove to paper towels to drain.
Sprinkle with seasoned salt and serve.

Aug 23, 2010 1:59 PM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Saturday Night Vidalla Onions

4 large Vidalia onions
4 beef bouillon cubes
4 tablespoons butter
Freshly ground black pepper

Prepare a fire in a charcoal gill or preheat oven to 350 deg F

Trim and slice from the top of each onion,and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a 1/2 inch of the root end. Place a boullon cube in the center of each onion. slip slivers of butter between the sections and spinkile with pepper. Wrap each onion in heavy duty foil anjd palce the onions directly on the hot coals or inidie the oven. Cook onions for 45 minutes turning every so often.

To serve, place each onion in individual bowls because the onions will produce a lot of broth, which tastes like French onion soup.

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .

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