LATVIAN STYLE BAKED ONIONS
This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Allison's Wells in Way, Mississippi. Butter may be substituted for the bacon drippings. Recipe does not specify an amount for the butter or the type of cheese, only "mild."
Provided by Chocolatl
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Heat bacon drippings in a large skillet.
- Add onions and saute until lightly browned.
- Place onions in a baking dish and sprinkle with bread crumbs.
- Drizzle with a little melted butter.
- Sprinkle cheese on top.
- Bake about 15-20 minutes, or until browned.
Nutrition Facts : Calories 186.2, Fat 7.3, SaturatedFat 2.8, Cholesterol 6.1, Sodium 116, Carbohydrate 27.2, Fiber 3.8, Sugar 8.8, Protein 3.9
BAKED ONIONS
Make and share this Baked Onions recipe from Food.com.
Provided by Chef Dudo
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Peel onions, leaving bases intact and place in a baking dish.
- Combine butter and oil in a bowl.
- Brush onions liberally with mixture.
- Season with salt and pepper to taste.
- Bake 30 minutes or until golden brown.
LATVIAN PIRAGI
This is a great traditional recipe that I have loved my whole life. My grandma and mom have made this with their own twist!
Provided by Nick Gibietis
Categories Roll and Bun Recipes
Time 2h55m
Yield 36
Number Of Ingredients 12
Steps:
- Combine 2 cups flour, sugar, salt, and yeast for dough in a large mixing bowl; stir until well combined. Cut in butter with a fork until mixture resembles coarse cornmeal. Add warm water and beat on medium speed for 2 minutes.
- Add eggs and 1 cup flour; mix until combined and thick. Stir in remaining 2 cups of flour, 1/2 cup at a time, until the dough comes together.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp towel and let rest for 20 minutes. Punch dough down, cover, and let rise until double in size, 1 to 1 1/2 hours.
- While the dough is rising, cook bacon for filling in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 7 to 10 minutes. Remove bacon to a paper towel-lined plate. Drain and discard all but 1 tablespoon grease from the pan.
- Add onion to the bacon grease and sauté over medium heat until softened, about 5 minutes. Remove from the heat. Combine onion and bacon in a bowl, season with salt and pepper, and set aside until dough has risen.
- Preheat the oven to 350 degrees F (175 degrees C). Spray two large baking pans with cooking spray. Place beaten eggs in a bowl.
- Divide dough into 3 pieces, then divide each piece into about 12 balls. Roll each ball to pizza dough-thickness. Use a small spoon to scoop some onion-bacon mixture into the center. Brush egg wash on the dough around the filling, then fold the edges/corners up and over the filling. Place piragi in the prepared baking pans with the seams facing down, and brush the tops with egg wash.
- Place one pan in the preheated oven and bake for 5 minutes. Remove from the oven and brush the tops with more egg wash. Return to the oven and bake until golden brown, about 20 more minutes.
- Repeat to bake remaining piragi.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 16.9 g, Cholesterol 46.4 mg, Fat 9.3 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 217 mg
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