Peel onions and cut a slice from top of each.
Reserve tops for use in other recipes.
Arrange onions, cut side up, in a shallow 2-quart baking dish.
Top each onion with 1 teaspoon of butter and 1/2 tablespoon of cheese.
Sprinkle with paprika. Cover casserole and cook at High for 10 to 12 minutes, giving dish 1/2 turn after 5 or 6 minutes.
Saute red and sweet onions in 1 T. butter, stirring
Heat oil in saucepan.
Saute onions, celery, carrots, green pepper, garlic and mushrooms until onions are very soft.
ntact. Reserve the removed onion for the bread dressing recipe.
Eye Frozen petite Whole Onions; LET drain; MINCE 1/4
op and bottom. Boil the onions gently in salted water until
Cut up onions into quarters.
Boil in water until tender. Drain.
Make cream sauce by melting butter.
Stir in flour.
Slowly add milk.
Bring to boil until thickened.
Add salt and pepper. Place drained onions in casserole dish, cover with cream sauce. Top with stuffing mix.
Drizzle with melted butter.
Bake at 350\u00b0 for 20 to 30 minutes.
Peel onions and cook
in large amount of boiling salted water until tender (about
20
to
30
minutes).\tDrain.\tMelt butter in large saucepan;
add
flour and blend.
Stir in milk and cook slowly until thick, stirring constantly.
Add onions. Heat through for
several
minutes
and\tserve.\tGarnish
with parsley or paprika.
Remove skins from whole onions.
Place in saucepan, adding 1 1/2 cups water and boil for 5 minutes.
Drain immediately; set onions aside.
In another saucepan make a white sauce by melting the butter.
Add flour and milk, stirring until it boils.
Add celery salt, parsley and cheese; mix well.
Put onions in a greased casserole, pouring the white sauce over them.
Bake in 350\u00b0 oven for 20 minutes.
Remove from oven and sprinkle a little grated cheese on top and reheat until lightly browned.
boil. Cook pearl onions in boiling water for 3 minutes, drain
50\u00b0F.
Slice the onions into 1/4-inch-thick
Cut ends off onions and place in a large pot of water. Bring to boil; remove from water and cool slightly. Slip skins off and return onions to water. Simmer until tender.
In a saucepan, melt butter and gradually stir in flour until smooth. Cook over low heat for 5 minutes, stirring constantly.
In a separate saucepan, scald half and half, gradually whisk into butter mixture. Add nutmeg, salt and pepper sauce; add onions and cook until thick and smooth.
Cream the cream cheese.
Add sour cream and chives.
Stir in potatoes, one at a time while hot, adding milk if necessary to achieve creamy texture.
Add garlic powder and salt.
Put in baking dish.
Brush top with melted butter, then sprinkle with paprika.
Refrigerate or freeze for later.
Bake at 350\u00b0
for 1 hour.
Thaw before baking.
To make the hummus, combine chickpeas, tahini, yogurt, garlic and lemon juice in a blender and blitz until almost smooth. With the motor running, slowly drizzle in olive oil until fully incorporated and smooth. Season to taste. Transfer to a serving bowl and drizzle with reserved oil.
For sweet onions, toss together onions, lemon juice and a little salt. Set aside, stirring occasionally.
To assemble pitas, spread hummus over pitas. Top with spinach, tomatoes and chicken. Add onions and drizzle with olive oil. Sprinkle with sumac.
Cook sliced onions in water to cover with 1/2 teaspoon salt for 20 minutes or until tender; drain.
Melt butter in saucepan; blend in flour, remaining salt and pepper.
Gradually add milk.
Cook and stir until thickened.
Fold in cheese and then onions.
Place in casserole.
Sprinkle with buttered crumbs.
Bake at 375\u00b0 for 15 to 20 minutes or until bubbly and brown.
Boil onions; drain well.
Fry, drain and crumble the bacon. Boil together until dissolved the vinegar and sugar.
Stir in bacon crumbles (reserve some for topping).
When cool, add mayonnaise.
Pour over cooked onions.
Bake at 350\u00b0 for 20 minutes.
May be served cold, best hot.
Melt butter over medium heat, mix cream and flour and add to butter, stirring for 2 minutes.
Remove from heat.
Add salt to taste.
Arrange onions in a baking dish, cover with the cream sauce and bread crumbs.
Top with grated cheese and bake for 30 minutes at 350\u00b0.
Serve hot (may use Vidalia onions).
Makes 6 servings.
Place onions in a 2 quart pot. Pour enough wine to cover half of the onions. Add the bay leaf, thyme and salt. Simmer and stir for 25 minutes.
Add the cream and bring to a boil; reduce heat and cook until thickened.
Remove from heat and stir in the butter. Remove bay leaf and serve.
Put onions in 1 inch of boiling salted water.
Bring again to boil.
Cover; cook for 10 to 15 minutes, or until tender.
Drain; place in serving dish.
While onions are cooking, melt butter over medium heat.
Add flour; stir until smooth.
Gradually add milk and salt to pan; stir constantly over medium heat until thick (just starts to boil).
Pour over onions; sprinkle with paprika and serve.
Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings. Heat same skillet over medium heat. Add wine; simmer 30 seconds. Add onions and cook until sauce melts and onions are heated through, about 5 minutes. Stir in herbs and bacon. Season to taste with salt and pepper.