Onion Salad Or Hors D Oeuvre Oignons Marines Recipes

COLD HORS D'OEUVRES

Steps:

• For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
• For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
• For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.
• For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.
• For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
• For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
• For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.

SALADE DE TOMATE ET OIGNON (TOMATO AND ONION SALAD)

Steps:

• Core the tomatoes but do not peel them. Cut the tomatoes into half-inch-thick slices. Stack the slices and cut them into 1/2-inchthick strips. Cut the strips into 1/2-inch-thick cubes.
• Put the tomatoes in a salad or mixing bowl and add the remaining ingredients. Blend thoroughly. Serve chilled or at room temperature.

PARMESAN AND RED ONION HORS D'OEUVRES

Steps:

• Mix all three ingredients.
• Spread on bite size pieces of toasted bread.
• Place under broiler until bubbly and lightly browned(1 or 2 minutes).
• You can make more or less of this as needed, just use equal amounts of the ingredients.

ONION SALAD

Steps:

• Place the sliced onions in a ceramic bowl, sprinkle with the salt, toss and allow to sit for 5 minutes. Add the orange rind and the lemon and orange juices. Allow to sit for 10 more minutes and serve.

ONION SALAD OR HORS D' OEUVRE - OIGNONS MARINES

Steps:

• Roughly chop and mix all sauce ingredients and cook 30-45 minutes or until soft.
• Put through a sieve or in a blender, I like the blender because I like to leave the sauce small lumpy, do not liquefy.
• Peel the onions and put in a stockpot with the sauce and all the other ingredients except the sugar.
• Add barely enough water to cover.
• Stir and bring to boil.
• Reduce to simmer, taste.
• Add sugar, a teaspoonful at a time, to counteract the acidity of the tomatoes and vinegar, the dish should taste slightly sharp, not unpleasantly sour.
• Simmer uncovered for about 1 hour.
• If onions are not tender, replace lid and cook until they are.
• (Add a few drops of water if necessary to keep the sauce moist).
• It should finish fairly thick, if watery, boil briskly, uncovered to evaporate excess moisture.
• Serve hot or cold with dinner or cold as a hors d' oeuvre.