Scalloped St Augustine Sweet Onions Recipes

SWEET ONION POTATOES AU GRATIN

Steps:

• Heat a small skillet with the butter over medium heat. Add the onions, season with salt ground thyme, bay leaf and cook until very soft and sweet and lightly caramelized, 20 minutes. Season with salt and pepper, to taste, and discard the bay leaf.
• While the onions cook, put the potatoes in a medium pot and cover with water. Bring to a boil, then salt the water and cook to tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot. Mash the potatoes with the cream and Parmesan and season with salt and pepper, to taste.
• Preheat the broiler.
• Arrange the mashed potatoes in individual gratin dishes or 1 shallow casserole. Top the potatoes with the onions and Gruyere cheese. Put them on a sheet pan and brown under a hot broiler until bubbly, about 2 minutes. Remove from the oven and serve hot.

SWISS SCALLOPED ONIONS

Steps:

• In a large saucepan, bring water to a boil; add onions. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain well. Place onions in an ungreased 13-in. x 9-in. baking dish. , In a small saucepan, melt 1/4 cup butter. Whisk in the flour, Worcestershire sauce, salt, paprika and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over onions; toss to coat. , Top with bread cubes. Melt remaining butter; drizzle over the top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

SCALLOPED ONIONS

Steps:

• Boil the onions for about 10-15 minutes; drain.
• In a 2 qt casserole, layer half the onions, half the crushed saltines, salt and pepper to taste, and half the butter, cut into chunks and dotted over the top.
• Repeat the layers.
• Cover with milk, just enough that it comes to the top layer of onions but not over the top of them.
• Bake uncovered at 350 degrees for about 20 minutes until browned.

SCALLOPED ONIONS, LEEKS, AND SHALLOTS

Steps:

• In a heavy kettle cook the onions, the leeks, and the shallots in the butter with salt and pepper to taste, covered, over moderate heat, stirring occasionally, for 10 minutes, reduce the heat to moderately low, and cook the vegetables, stirring occasionally, for 10 to 20 minutes more, or until they are soft. Remove the lid and cook the mixture over moderate heat, stirring, for 3 to 5 minutes more, or until the excess liquid is evaporated. The onion mixture may be made 2 days in advance and kept covered and chilled.
• Preheat the oven to 375°F. Transfer the onion mixture to a 2-quart shallow baking dish and stir in the cream. In a small bowl toss together the bread crumbs and the Cheddar, sprinkle the mixture evenly onto the onion mixture, and dust it with the paprika. Bake the onion mixture in the middle of the oven for 20 to 30 minutes, or until the cheese is melted and the mixture is bubbly.

CARAMELIZED SWEET ONIONS

Steps:

• Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.

SCALLOPED SWEET POTATOES WITH VIDALIA ONION AND ENGLISH CHEDDAR

Steps:

• Place a large saute pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add sliced Vidalia onions and saute 12 to 15 minutes until softened and lightly caramelized.
• While onions are cooking, peel and thinly slice the sweet potatoes.
• Begin layering one-third of the sweet potatoes in a buttered 12-cup baking dish. Sprinkle potatoes with salt, nutmeg, cinnamon, and freshly ground black pepper. Add half of the onion mixture, then half of the shredded English cheddar. Repeat process. Top with remaining potatoes in a spiral and then with remaining cheese.
• Mix 1 cup of heavy cream with 1 cup chicken stock in a large measuring cup and pour over potatoes. Cover with parchment and foil and put into oven for 30 minutes at 350 degrees Fahrenheit, then increase temperature to 425 degrees and cook 45 minutes more. Remove from oven and serve.

SWEET ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
• Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside.
• Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top.
• Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.

SCALLOPED ST. AUGUSTINE SWEET ONIONS

Steps:

• In a large skillet, melt the 3 tablespoons butter or margarine over medium heat.
• Add onions and sweet pepper; cook and stir about 5 minutes or until tender.
• Remove from heat.
• Stir in pimiento.
• Place half of the onion mixture in the bottom of a 2-quart square or oval baking dish; spread evenly.
• Sprinkle with half of the cheese, then half of the finely crushed crackers.
• Top evenly with remaining onion mixture, then remaining cheese.
• In a medium bowl, combine the eggs, half-and-half or light cream, salt, and black pepper.
• Pour over layers in baking dish.
• In a small bowl, stir together the remaining finely crushed crackers and the 2 tablespoons melted butter.
• Sprinkle over layers in dish.
• Bake, uncovered in a 325 degree oven about 25 minutes or until set in center.
• Let stand for 10 minutes before serving.