Gourmetonions Recipes

ROASTED STUFFED ONIONS

Steps:

• Make onion shells:
• Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
• Make stuffing:
• Coarsely chop enough scooped-out onion to measure 3 cups.
• Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
• Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
• Roast onions:
• Preheat oven to 425°F.
• Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
• Stuff and bake onions:
• Reduce oven temperature to 350°F.
• Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.

GOURMET ONIONS

Steps:

• Combine onion, sugar, salt, and pepper; stir gently.
• Melt butter in a heavy skillet; add onion mixture, and cook, stirring frequently, 5 to 8 minutes.
• Stir in sherry, and cook an additional 2 to 3 minutes.
• Spoon into serving dish; sprinkle with cheese.

CREAMED WINTER ONIONS

Steps:

• Cut the ends off the onions and peel. Put the onions in a saucepan and pour in the chicken stock. Bring to a boil, then turn down to simmer for about 10 minutes. You want the onions to be barely tender. Remove the onions with a sleeved spoon (those spoons with holes in them) so that the stock remains in the pan.
• Keep the stock simmering while you bring forth a frying pan. Melt the butter and stir in the flour (make sure the flour is thoroughly moistened - this prevents lumps later). Quickly add in the liquid ingredients (including the stock), stir constantly over a medium heat while then adding spices - except nutmeg (honestly, you don't need three hands to accomplish this maneuver).
• Place the onions in a casserole dish (you might have done this when removing them from the stock). Pour the cream sauce over the top - sprinkle the bare bit of nutmeg on top of all. Place casserole dish in 375 degree oven for about 40 minutes. You can even brown the top slightly under the broiler if you wish and don't already have several other items to worry about.