Hot Onion Squares Recipes

GRANDMA'S ONION SQUARES

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and the pepper., Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions., Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.

HOT ONION SQUARES

Steps:

• In a heavy skillet cook the onion in 2 tablespoons of the lard over moderately low heat, stirring, until it is golden, stir in the cayenne and salt and pepper to taste, and reserve the mixture. Onto a sheet of wax paper sift together the flour, the baking powder, and the salt and sift the mixture again into a bowl. Add the remaining 5 tablespoons lard and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well, turn the dough onto a floured surface, and knead it for 30 seconds. Pat the dough into a 9-inch square, press it evenly into a greased 9-inch-square pan, and top it with the reserved onion mixture. In a small bowl whisk together the egg, the sour cream, and salt and pepper to taste, pour the mixture over the onion mixture, smoothing it with a spatula to cover the onion mixture evenly, and bake the bread in the middle of a preheated 450°F. oven for 20 to 25 minutes, or until it is cooked through. Cut the bread into squares and serve it hot.

CRISP ONION SQUARES

Steps:

• Unroll crescent dough and place on an ungreased baking sheet; seal perforations and press into an 8-in. x 6-in. rectangle. Spread with butter; sprinkle with onion and garlic salt. Bake at 400° for 10 minutes or until golden brown. Cut into squares.

HOT ONION RINGS

Steps:

• In a bowl, mix together the flour, beer, eggs, pepper, salt and Worcestershire sauce. In a deep-fryer or in a large heavy pot, heat the oil. It should be at least 3 inches deep, but more is better. When the oil is hot, drop in a teaspoon of batter to be sure it sizzles.
• Gently drop the rings into batter and cook until nicely browned on all sides, about 2 to 3 minutes. Remove using a slotted spoon or spider strainer. Drain on paper towels, sprinkle with salt and serve immediately.

HOT ONION PINWHEELS

Steps:

• Dissolve yeast in warm water with 1 tablespoon of sugar. Combine 1 teaspoon of salt, 1 tablespoon butter, 1 tablespoon powdered milk, and 2 cups all purpose flour. Stir in beaten egg and proofed yeast water. Mix and knead for 10 minutes, adding more flour as needed.
• Transfer dough to a greased bowl and cover with greased plastic wrap. Let rise until doubled, about 1 hour.
• Melt 4 tablespoons butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in red pepper.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
• Transfer dough to a floured work surface. Pat it into a rectangle; allow dough to rest, covered with greased plastic wrap, for about 10 minutes. Roll dough into a larger rectangle about 1/2-inch thick. Evenly spread onions on dough; roll up from the short end to form a log. With a sharp knife, slice into pinwheels.
• Place rolls on prepared baking sheet; let rise a second time, about 30 minutes. Bake in preheated oven until golden brown, about 10 minutes.

CRISP ONION SQUARES

Steps:

• Unroll crescent dough and place on an ungreased baking sheet; seal perforations and press into an 8-in. x 6-in. rectangle. Spread with butter; sprinkle with onion and garlic salt.
• Bake at 400 degrees for 10 minutes or until golden brown. Cut into squares.

ONION SQUARES

Steps:

• Preheat oven to 450 degrees.
• Spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside.
• Saute the onion slices in a nonstick skillet until soft and slightly browned.
• Add yogurt, dill weed and salt; mixing well.
• In a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well.
• Add corn and a few dashes of Tabasco sauce.
• Pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese.
• Bake for 25 to 30 minutes or until lightly brown.
• Cut into 9 squares and serve.

CHICAGO-STYLE HOT DOGS

Steps:

• In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
• Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
• Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.