Onions

Pickled Red Onions

April 30, 2016

I’m so into pickling that it’s ridiculous! It’s so easy and these Pickled Red Onions really bring a pop to most any dish. I love putting them in salads, on top of homemade pizzas, and in sandwiches. The possibilities are endless.

Caramelized Onions

May 30, 2015

Sweet glazed onions are a perfect pairing with meats and vegetables. I even like to add them to green salads.

Grilled Green Onions

May 24, 2015

I haven’t met an onion that I didn’t like. Pick up a bunch of green onions this weekend and throw them on the grill since you’ve got it up and running already. If you’re not grilling then feel free to cook them stovetop in a grill pan.

Marinated Cucumber & Onion Salad

June 24, 2013

CucumberMarinated Cucumber & Onion Salad

I love this salad.  It’s easy to make and makes a great side dish.  If you plan on marinating the salad overnight make sure to cut the cucumber a tad thicker.  This way it will keep more of a crunch.  You may use any type of onion that you like, but a sweet onion (like Vidalia) is a good choice.  I’ve made this salad with red onions as well.

INGREDIENTS

1/3 Cup Rice Vinegar

3 Tablespoons Chopped Fresh Mint

2 Tablespoons Honey

1 Tablespoon Sugar

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

3 1/2 Cups Sliced Cucumber

1 Cup Sliced Onion

In a large size bowl combine the rice vinegar, chopped mint, honey, sugar, kosher salt and pepper.  Wisk until the sugar dissolves.  Add the cucumber and onion slices.  Toss well and cover with plastic wrap.  Place in the fridge for 4 or more hours.  While in the fridge go in and toss a few times to ensure that all of the cucumber and onion slices are getting marinated.  Remove from the fridge and serve.  Serves 4

Cucumber Salad 2

Spicy Onion Rings

June 15, 2013

Spicy Onion RingsSpicy Onion Rings

In preparing the onion rings maintain the oil at 350º F during cooking.  If the temperature drops below 350º then the onion rings take longer to cook and tend to absorb too much oil.  Plus they don’t get crisp like they should.  Try and prepare the steak and the onion rings at the same time.  If you can’t do that then have the onion rings ready to fry as soon as those delicious steaks come off of the grill.

INGREDIENTS

1 Cup Unbleached Flour

1/2 Cup Cornstarch

1 Tablespoon Ground Red Chile Powder

1/2 Teaspoon Ground Cayenne

1 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Quart Vegetable Oil (For Deep Frying)

4 Large Thinly Slices Onions (Rings Separated)

In a large size bowl combine the flour, cornstarch, red chile powder, cayenne, cumin, kosher salt and pepper.  Pour the oil into a saucepan or deep-fryer and bring the heat to 350º F. Put the onion rings into the flour mixture and coat.  Gently shake off any excess.  Using tongs carefully put some of the coated onions into the hot oil.  Fry for 2 to 3 minutes until golden and crispy.  Remove from the oil and place on paper towels to drain.  Do this in 3 or 4 batches until all are fried.  Season with additional kosher salt if you like.  Serve warm.  Serves 4

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