Recipe List:
Fried Onions
Stuffed Onions
Onion and Green Bean Casserole
Spring Onion Soup


Fried Onions

Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com

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

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

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

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

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

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)

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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