Ingredients

• 1 - Large Sweet Onion (like Texas 1015 or Vidalia)
• 1 - Beef bouillon cube
• - Worcestershire sauce
• - Butter
• - Heavy foil

Directions

Clean one onion for each person. Cut a top type hole in the top of the onion (fairly deep) take a fork or sharp pointed knife and puncture the inside of the hole of the Onion. (Without cutting through the onion). Splash some Worcestershire sauce in side the hole (say about a teaspoon or more depending on the size of the onion. Push the beef cube down deep inside the hole, and then a patty of butter. Put the top back on the onion. Take a square of heavy foil and wrap the onion in it tight. Then turn the wrapped onion up side down on the second piece of foil and re-wrap it again. (This seals it so it won’t leak). You can then cook it on your outside grill till it is soft or in the oven till it is soft. This is the best side dish to go with a great steak; you have ever put to your lips. (I have been doing onions this way for 50 years and every one wants this recipe).

Ingredients

• 1 large sweet onion
• 1/2 cup ranch dressing of choice
• 1/2 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper or to taste
• 1/4 teaspoon cayenne pepper
• 2 cups vegetable oil

Directions

Slice onion into thinnest possible rings. Place in a shallow dish. Pour ranch dressing and milk over onions, cover and refrigerate at least 1 hour.

In a plastic bag, combine flour, salt, black pepper and cayenne pepper. Shake to evenly distribute ingredients.

Heat oil to 375 degrees F in deep saucepan or deep fryer. Remove a small handful of onion rings from dressing and shake off excess. Drop into flour, separate rings and shake to coat.

Drop a few rings at a time into hot oil and cook until golden. Remove from hot oil with a slotted spoon and drain on a paper towel. Repeat with remaining rings until all rings have been battered and fried. Keep warm.

Makes 4 servings.

Ingredients

• 2 onions, chopped
• 3 teaspoons ground cumin
• 2 cloves garlic, chopped
• 3 tablespoons ground coriander
• 1 inch (2.5 cm) ginger, chopped
• 5 cardamom pods
• 1 tablespoon fresh coriander leafs, chopped
• 1 teaspoon salt
• 4 teaspoons paprika powder
• 5 oz (150 gr) (1 little pot) yogurt
• 1 teaspoon chili powder
• 7 oz (220gr) tender topside beef, cut in 1 inch (2.5 cm) cubes
• oil to fry

Directions

1. Put one onion, garlic, ginger, paprika, chili powder, cumin, coriander, yogurt and salt in the food-processor. Process until mixture is smooth.
2. Heat oil in a large pan. Fry the remaining onion until just soft.
3. Add the meat and fry until it is well coated and starts to brown.
4. Add cardamom pods and yogurt mixture
5. If you use a crock pot, put all in the crock pot now.
6. Simmer, covered, for 1 hour or until the meat is tender.
7. Garnish with fresh coriander.

Ingredients

• 4 medium-sized onions
• 4 Tb. butter
• 2 Tb. flour
• 2-1/2 c. milk
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white sauce of the flour, the remaining butter, and the milk. Add to this the browned onions, salt, and pepper. Heat thoroughly and serve.

Ingredients

• 10 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled
• 1/2 cup finely chopped onion
• 1/4 cup (1/2 stick) butter or margarine, softened
• 2 Tbsp. chopped fresh parsley
• 2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions

Mix all ingredients except crescent rolls.

Unroll crescent roll dough; separate into 8 rectangles. Firmly press perforations to seal. Spread each rectangle evenly with bacon mixture; roll up starting from short side. Cut each roll into 4 slices. Place pinwheels on ungreased cookie sheets; flatten slightly.

Bake at 375°F for 15 minutes or until golden brown.

Makes 32 pinwheels

This recipe created by Kraft Foods.

Ingredients :

· 6 to 8 fresh medium green onions
· cold water
· 10 to 12 ice cubes

Cooking Procedures :

1. Trim bulbs from onions at point where stems begin to turn green. Trim remaining stems to a length of about 4 inches, cutting off tops if necessary. Reserve bulbs and remaining tops for another use.
2. Using sharp scissors, cut each section of the green stems lengthwise into very thin strips down to the beginning of the stem. Cut about 6 to 8 strips in each stem section.
3. Fill a medium or large bowl about half full of cold water. Place green onions in water. Add ice cubes. Refrigerate until onions curl for about an hour.
4. Drain onion curls. Use as garnish.

Ingredients

• 4 tb Olive oil
• Salt and freshly ground
• 1 tb Chopped garlic
• Pepper
• 1 sm Onion, peeled and sliced thin
• 40 Baby clams
• 3 c Clam juice
• 1 c White wine
• 3 tb Lemon juice
• 1 c Packed parsley leaves
• 1 tb Honey

Directions

Heat the oil in a large saucepan over mediumhigh heat until almost smoking and saute the garlic until golden brown. Add the onion and cook until soft. Add the clam juice, wine and lemon juice and bring to a boil. Reduce heat and simmer for 10 minutes. Place the broth in a blender with the parsley, honey and salt and pepper to taste and process until pureed. Combine the broth and clams in a large saucepan over high heat and bring to a boil. Reduce heat , cover the pan and steam the clams until opened. Spoon into large bowls. Serve with garlic bread.

Yield: 4 servings

4 ea Pork Chops
1/2 t Salt
1/4 t Pepper
1 1/2 T Unbleached Flour
1 1/2 T Vegetable Oil
4 ea Onions; Small (2 med) *
1/2 c Beer
1/2 c Beef Broth; Hot
1 t Cornstarch

* Onions are to be thinly sliced.

Season pork chops with salt and pepper; coat with flour. Heat oil in a
heavy fry pan. Add pork chops; fry for 3 minutes on each side. Add
onions; cook for another 5 minutes, turning chops once. Pour in beer and
beef broth; cover and simmer 15 minutes. Remove pork shops to a
preheated platter. Season sauce to taste. Blend cornstarch with a small
amount of cold water. Stir into sauce and cook until thick and bubbly.
Pour over pork chops. Blend cornstarch with a small amount of cold water.
Stir into sauce and cook until thick and bubbly. Pour over pork chops.
Serve with brussel sprouts and boiled potatoes.

1 pk Yeast; Active Dry
1 t Sugar
1 1/2 t Salt
3 c Unbleached Flour
1 T Shortening
1 c Water; 120 to 130 Degrees F.
6 ea Bacon; Slices, Cut Up
2 ea Onions; Medium, Sliced
1/4 t Cumin
1/2 t Salt
1 x Pepper; As Desired
1 ea Egg Yolk
1 c Sour Cream

Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and
warm water. Beat for 2 minutes. Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes. Place dough in a
lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
greased baking sheet. Press up edges to make a slight rim. Fry bacon
until crisp. Remove from grease and drain on absorbent paper. Add onions
to bacon grease; cook slowly until tender but not brown. Sprinkle onion,
bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F.
for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake
for 10 to 15 minutes longer or until golden brown and sour cream is set.
Serve warm or at room temperature.

1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely-ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled

Crumbled feta cheese

Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes.

Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes. Remove bay leaf and cinnamon. Garnish with cheese.