The Baked Onion Trick Recipe 35

MOM'S ONION RINGS

Steps:

• Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet.
• Separate the onions into rings and put in a large bowl. Toss with 1/2 cup of the flour. Arrange the floured rings on the cooling rack; let stand for 15 minutes.
• Fill a large, wide pot with 2 inches of vegetable oil and heat to 365 degrees F over medium-high heat. In a large bowl, whisk the remaining 2 cups flour with the cornstarch, paprika, cayenne, lime zest and 1 1/2 teaspoons kosher salt. Add the milk, club soda and egg and whisk to combine.
• Working in 3 or 4 batches, add a small amount of the onions to the batter and then immediately place into the hot oil. Fry until crisp and golden, turning once, 2 to 3 minutes. Allow the oil to come back to temperature between batches.
• Season the onion rings with salt. Serve immediately with your condiment of choice, or transfer to a cooling rack and keep warm in the oven until ready to eat.

THE BAKED ONION TRICK RECIPE - (3/5)

Steps:

• Peel the onion. Using a paring knife, cut out a cone-shaped piece from the core, going about 1/2 to 1/3 of the way down through he core. Do not core the onion all the way through. Then, make some cuts inside the hole going into the inside of the onion, without going through the outer skin. This will allow the seasonings to penetrate the onion and infuse it with flavor. Place the butter and then the bouillon cube into the hole. Pack it all down into the hole using the back of a spoon. Microwave for 4 minutes. Let it rest for 1 minute before handling. Carefully remove from the microwave--mmmmm, smells heavenly. Remove the onion from the Stone Wave with a large spoon and place in a large bowl. Cut up the onion. Use it meat toppings or any recipe that calls for sautéed onions. Or make a fabulous onion soup right in Stone Wave. FRENCH ONION SOUP - Place desired amount of cooked onions (from recipe above) in Stone Wave. Add room-temperature beef stock or beef broth to about 1/4 inch from the top. Sprinkle in some grated parmesan cheese. Add a toasted baguette or some packaged seasoned croutons. Top with a slice of your favorite-cheese such as gruyere, Swiss, provolone or mozzarella. Put on the lid and cook for 1-1/2 minutes.

CRISPY ONION RINGS

Steps:

• Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
• Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
• Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
• Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.

AMISH ONION CAKE

Steps:

• In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until onions are golden brown, stirring occasionally. Remove from the heat; set aside. , In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. , Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.

SWEET ONION PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crackers and 4 tablespoons of butter in a mixing bowl until well blended. Press into the bottom and 1 inch up the sides of an 8-inch pie plate to form a crust. Refrigerate until needed.
• Melt remaining 2 tablespoons butter in a heavy skillet over medium heat. Sauté onions and garlic slowly until tender, about 12 minutes; spoon into prepared crust.
• Beat eggs, whole milk, chives, and salt in a bowl until blended; pour over the onions and sprinkle with cheese and paprika.
• Bake in the preheated oven for 35 minutes, or until a knife comes out clean. Garnish with parsley and serve hot or at room temperature.