Recipe List:
Almost-Famous Blooming Onion (vegetarian)
Caramelized Onion & Swiss Chard Quiche (vegetarian)
Fried Onions (gf, vegan)
Green Onion Rolls (vegetarian)
Onion and Green Bean Casserole (vegetarian)
Onion Rings (vegetarian)
Pickled Caramelized Onions (gf, vegetarian)
Sour Cream and Onion Biscuits (vegetarian)
Spring Onion Soup (gf, vegan)
Stuffed Onions (gf, vegan)
Fried Onions
Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com
Ingredients:
2 medium white onions, sliced in 1/10 inch thick rounds
1/3 cup canola oil
A pinch of salt to taste
A pinch of black pepper (optional)
Fresh parsley to garnish
Directions:
Sprinkle salt over onion slices. Sizzle oil in frying pan and add onion slices. Fry both sides of onions till they become caramelized. Then place them over a papel towel to soak the excess oil.
Then transfer them to a serving plate, sprinkle some black pepper (optional) and garnish with parsley.
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Stuffed Onions
Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com
Ingredients:
5-6 medium white onions
1 cup rice, washed and drained
1 tomato, diced
1 tsp tomato paste
½ cup olive oil
1-2 cups hot water
1 Tbsp dried mint
½ tsp allspice
½ tsp sugar
1 Tbsp salt to taste
Directions:
Cut the both ends of onions and remove skins. Make sure the onions can stand still on the root side in the saucepan. Scoop the onions using a metal spoon. Try keeping at least 3 outer layers and the root part as the base. Chop the scooped parts for stuffing. Mix all the other ingredients but the water in a bowl. With a spoon fill the 2/3 of onions with the stuffing mixture. In a large saucepan or pot, place the stuffed onions. Add 1 cup or enough hot water to almost cover 1/3 height of the onions.
Close the lid and cook on low-medium heat, until the onions and rice get cooked, for about 30-40 minutes.
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Onion and Green Bean Casserole
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
3 cups sliced onions
1/3 cup butter
1/4 cup flour
1 1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. pepper
2 cups milk
1 cup shredded cheddar cheese
3 cups lightly cooked green beans
2 tbsp. bread crumbs
Directions:
Sauté onion slices in butter until they are limp. Blend in flour, salt, mustard and pepper. Add milk, stirring constantly, until mixture thickens. Add cheese and green beans. Put into shallow 2-qt. casserole and sprinkle with bread crumbs. Bake at 350° for 30 minutes.
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Spring Onion Soup
From Veg Recipes of India
Ingredients: (measuring cup used, 1 cup = 250 ml)
1 bunch spring onions, rinsed and chopped, approx 4 or 4.5 cups chopped spring onions with both whites and greens (reserve a few greens for garnish)
1 medium or large potato, peeled and chopped in smaller pieces
1 or 2 garlic, chopped
½ or 1 tsp soy sauce
¼ tsp dry oregano
3 cups water
2 tbsp olive oil
salt and black pepper as required
few parsley leaves for garnish (optional)
Directions:
Heat olive oil in a pot. Fry the garlic for 10-12 seconds.
Add the spring onions and saute for 4-5 minutes on a low flame.
Now add the chopped potatoes. Season with salt and pepper. Stir well.
Pour water and stir again. Cover the pot and simmer till the potatoes are cooked completely on a low to medium flame.
Let the soup cool down a bit. With a hand blender, blend the soup till smooth. The soup will appear thick now.
Add soy sauce, oregano and keep the soup to simmer for 4-5 minutes.
If the soup appears too thick, then you can add about ¼ or ½ cup water or veg stock, while simmering the soup.
Serve spring onion soup hot, plain or with some bread garnished with some spring onion greens or parsley
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Onion Rings
September is around the corner, bring some homemade onion rings to a socially distanced barbeque! Link here! https://www.bonappetit.com/recipe/bas-best-onion-rings
Ingredients:
1 large sweet onion
2 cups buttermilk
¼ cup cornmeal
1 teaspoon baking powder
½ teaspoon smoked paprika
1½ (or more) cups all-purpose flour, divided
1½ teaspoons kosher salt, plus more
1 cup chilled club soda
¾ cup (or more) chilled lager
Vegetable oil (for frying; about 8 cups)
Special Equipment
A deep-fry thermometer
Instructions:
Slice onion into ½”-thick rounds and separate into individual rings. Place in a large bowl and pour in buttermilk (they should be submerged). Chill 30 minutes.
Whisk cornmeal, baking powder, paprika, ¾ cup flour, and 1 ½ tsp. salt in a medium bowl. Whisking constantly, gradually add club soda and lager (it’s okay if a few lumps remain). Mixture should be the consistency of thin crêpe batter; whisk in more beer or flour as needed. (Be careful not to overmix.)
Place remaining ¾ cup flour in a shallow bowl. Fit a large pot with a thermometer and pour in oil to come 2″ up sides. Heat over medium-high until the thermometer registers 375°. Working in batches (don’t overcrowd the pot or oil temperature will drop and onions may stick together), remove onion rings from buttermilk, letting excess drip back into bowl. Dredge in flour, shaking off excess, then dip into batter, letting excess drip back into bowl. Fry, turning occasionally with chopsticks or a slotted spoon, until the crust is golden brown, puffed, and crisp, about 2 minutes.
Transfer onion rings to a wire rack set inside a rimmed baking sheet; season immediately with salt. Serve with Buttermilk Ranch Dressing.
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Caramelized Onion & Swiss Chard Quiche
I absolutely love quiche. When I was younger my mother and I attended a tiny church that would always have different types of quiches after the service. This quiche was my favorite growing up! Link can be found here: https://food52.com/recipes/31204-caramelized-onion-and-swiss-chard-quiche
Ingredients:
1 whole wheat pie crust, chilled
2 yellow onions, chopped
1 teaspoon fresh thyme leaves
2 tablespoons butter
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 cup half and half
4 large eggs, beaten
1 teaspoon salt, plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
1 pinch fresh ground nutmeg
Instructions:
Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes. Add a tablespoon of butter, the fresh thyme, and sprinkle with salt and pepper. Lower the heat to medium and continue to stir while cooking. Add the remaining tablespoon of butter when the onions become dry and start sticking to the pan, about another 5 minutes.
Once the onions are evenly caramelized, about another 5 minutes, add the chopped chard and sauté until wilted, about 2 minutes. Remove from heat and cool.
Preheat to 425°F. In a medium bowl, whisk the half and half, beaten eggs, salt, pepper, and nutmeg together.
Mix in cooled onion and chard mixture. Pour filling into crust. Place the quiche on a baking sheet to make it easier to transport and in case the filling overflows in the oven.
Bake quiche for 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 10-15 minutes longer. Transfer to rack and cool 10 minutes. Serve hot or at room temperature.
You can freeze the quiche after it has cooled. To reheat, place in a preheated 350°F oven for about 30 minutes, until heated through.
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Green Onion Rolls
Looking to get into breadmaking? Use the green onions in your share this week as an excuse to go for it! This recipe makes 12 rolls. https://www.tasteofhome.com/recipes/green-onion-rolls/
Ingredients:
1 tablespoon butter
1-1/2 cups chopped green onions
1/2 teaspoon pepper
3/4 teaspoon garlic salt, optional
1 loaf (1 pound) frozen bread dough, thawed
1/2 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
Instructions:
Preheat oven to 375°. In a large skillet, heat butter over medium-high heat; saute green onions until tender. Stir in pepper and, if desired, garlic salt. Remove from heat.
On a lightly floured surface, roll dough into a 12×8-in. rectangle. Spread with onion mixture. Sprinkle with cheeses.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place in greased muffin cups. Cover with greased plastic wrap; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
Bake until golden brown, 18-20 minutes. Remove from pan to a wire rack. Serve warm.
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Almost-Famous Bloomin’ Onion
Have y’all ever seen Almost Famous? It’s a great coming of age movie if you haven’t seen it! Not related in any way to this recipe but we love a bloomin’ onion!
https://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-bloomin-onion-recipe-2012467
Ingredients:
For the Dip:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
For the Onion:
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil
Kosher salt
Instructions:
Combine all of the dip ingredients in a bowl, cover and refrigerate.
Slice the onion (see Cook’s Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the “petals.” Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.
*Cook’s Note*
How to Slice a Bloomin’ Onion: 1. Cut off 1/2 inch from the pointy stem end of the onion, then peel. 2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. 3. Repeat to make four evenly spaced cuts around the onion. 4. Continue slicing between each section until you have 16 evenly spaced cuts. 5. Turn the onion over and use your fingers to gently separate the outer pieces.
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Pickled Caramelized Onions
Pickled?? AND Caramelized? Yes PLEASE! Put your red onions to the challenge and try this recipe!
https://www.epicurious.com/recipes/member/views/pickled-caramelized-onions-51927971
Ingredients:
1 tablespoon butter
2 large red onions, halved, thinly sliced crosswise (about 6 cups)
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
Instructions:
Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes.
Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute.
Season with salt and pepper.
Transfer to microwave-safe bowl; cool.
DO AHEAD: Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
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Sour Cream and Onion Biscuits
Simply yum! Use your onions bulbs this week and put them in a bread! https://www.bonappetit.com/recipe/sour-cream-and-onion-biscuits
Ingredients:
8 scallions
12 Tbsp. chilled unsalted butter, divided
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
1 tsp. freshly ground black pepper
1¾ tsp. baking powder
½ tsp. baking soda
1¼ tsp. sugar
2½ cups (313 g) all-purpose flour, plus more for surface
1¼ cups sour cream, plus more for serving
Flaky sea salt
Instructions:
Place a rack in middle of oven; preheat to 425°. Line a baking sheet with parchment paper. Trim root ends from 8 scallions. Thinly slice crosswise (not on a diagonal); set aside.
Melt 2 Tbsp. chilled unsalted butter by whatever method is easiest for you; set aside. Whisk 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, 1¾ tsp. baking powder, ½ tsp. baking soda, 1¼ tsp. sugar, and 2½ cups (313 g) all-purpose flour in a large bowl to combine.
Cut remaining 10 Tbsp. chilled unsalted butter into ½” pieces. Add to dry ingredients and toss to coat. Using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits. Add reserved scallions and toss to evenly distribute.
Create a well in the center of mixture and add 1¼ cups sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. If your bowl is wide enough, fold dough over itself a couple of times inside it until it comes together.
Turn out onto a lightly floured surface and knead once or twice until it comes together; flour your hands if needed. If there are any loose bits, add them to center of dough and knead once more to incorporate.
Pat dough into an 8×4” rectangle about 1” thick.
Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8×4” rectangle, then fold dough in thirds like a letter one more time. (You’ll have done the folding procedure two times total.) Pat dough back into an 8×4” rectangle and straighten up with your hands and/or your bench scraper. (This folding method is what will create those nice flaky layers in your final biscuits.)
Cut rectangle in half lengthwise, then cut each half crosswise into 4 squares for a total of 8 biscuits.
Transfer biscuits to prepared baking sheet. Brush tops gently with melted butter; sprinkle with flaky sea salt.
Bake biscuits until golden brown, 18–22 minutes. Serve warm with sour cream (or more butter!) for slathering.
UK-CSA 