Recipes & Tips

Quick Tips on Cooking and Using Onions

Cooking Onions: White, Yellow or Red: 1½ pounds (8 to 10 small) onions yield 4 servings.

Shopping: Look for firm, well-shaped onions with unblemished, papery skins and no sign of sprouting.

Prepare: Peel onions in cold water (to prevent eyes from watering).

Boil: Heat several inches of water (salted, if desired) to boiling. Add onions. Cover and heat to boiling; reduce heat. Boil small onions 15 to 20 minutes, large onions 30 to 35 minutes or until tender; drain.

Bake: Place large onions in ungreased baking dish. Pour water into dish to ¼-inch depth. Cover and bake in 350' oven 40 to 50 minutes or until tender.

Sauté: Cut onions into ¼-inch slices. Heat 3 to 4 tablespoons margarine, butter, olive or vegetable oil in 10-inch skillet over medium-high heat. Sauté onions in margarine 6 to 9 minutes or until tender.

Steam: Place steamer basket in ½-inch water (water should not touch bottom of basket). Place small white onions in basket. Cover tightly and heat to boiling; reduce heat. Steam 15 to 20 minutes or until tender.

Microwave: Place onions and ¼ cup water in 2-quart microwave casserole. Cover tightly and microwave on high 6 to 11 minutes, stirring after 4 minutes, until tender. Let stand covered 1 minute; drain.

Fun Cooking Tips with Onions!

  1. Add chopped Onions to a stir-fry just before it's done.

  2. Garnish canned soups with a diced Onion for extra crunch and a fresh, sweet flavor.

  3. Freshen up deli coleslaw, tuna and potato salad with diced Onions.

  4. Make a sandwich of sweet butter and paper thin-slices of an Onion on thinly sliced white bread.

  5. Mix cream cheese and diced smoked salmon. Pile onto a wedge of an Onion and garnish with capers.

  6. Mix diced Onion with grated lemon or lime peel or parsley. Sprinkle over cooked pasta or fish.

  7. Stir finely diced Onion into mashed potatoes just before serving.

  8. Toss your favorite greens with sliced Vidalia Onion, pears and bleu cheese.

  9. Toss diced Onion into cooked frozen mixed vegetables just before serving.

  10. Create a sauce for poached fish by stirring diced Onion, capers and chopped parsley into

Mom's Brisket Sandwich

  • 4 pound brisket
  • 2 large NuMex onions, chopped
  • 4 8-ounce cans of tomato sauce
  • 8 ounces of canned mushrooms with liquid
  • 1 cup of green Chile, chopped
  • 1 package of dry onion soup mix

Heat oven to 325 degrees. Combine onions, green Chile and tomato sauce. Pour half into a roasting pan. Then mix in the mushrooms with their liquid. Place the brisket on top of that sauce. Sprinkle the soup mix on the brisket and carefully cover with the remaining sauce. Bake for 3 hours. Baste as needed. Refrigerate overnight.

To eat: Slice the brisket. Coat two slices of whole wheat bread with sauce from the brisket. Pile brisket on one piece of bread. Add thin slices of Nu-Mex Sweet onions. Add lettuce. Cover with the other slice of bread.

Caramelized Onions

  • 2 pounds Yellow onions (about 4 medium), peeled and sliced 1/8-inch thick.
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon Butter
  • 2 tablespoons Chopped fresh herbs, such as rosemary, sage, thyme, savory, optional Salt and freshly ground pepper to taste

Heat oil and butter in 12-inch skillet over medium heat. Add onions and toss gently to coat. Cover and cook, stirring occasionally about 15 minutes. Stir in herbs and season with salt and pepper. Cook, uncovered, stirring frequently until onions are golden brown, about 10 minutes. Cool onions on a sheet pan in the refrigerator, then place in an airtight container and keep refrigerated until ready to use. Onions may be made ahead and kept refrigerated for up to 5 days. Yields approximately 4, ½ cup servings. To re-warm caramelized onions, heat over medium-low heat in a sauté pan.

Condiment Delight

  • 2 NuMex Sweet onions, chopped
  • 20 fresh mint leaves from your garden, finely chopped
  • 6 tablespoons of rice wine vinegar.

Mix all above together. Refrigerate for an hour. Add salt and pepper to taste. Fantastic with warm lamb or on a lamb sandwich.

Maple Baked Onions

  • 6 large sweet onions, sliced ½ inch thick
  • 1/3 cup maple syrup
  • ¼ cup butter or margarine, melted

Layer onions in a greased 13-inch x 9-inch x 2-inch baking dish. Combine syrup and butter; pour over onions. Bake, uncovered, at 425 degrees for 40-45 minutes or tender. 8-10 servings.

Perfect Pot Pie

  • ¼ cup salted butter or margarine
  • 1 cup white diced onions
  • 1 cup yellow diced onions
  • 1 cup red diced onions
  • 1 cup sliced carrots
  • 1½ cups quartered mushrooms
  • ¾ cup diced red bell peppers
  • 2 cups diced boneless cooked chicken
  • 1 cup sliced celery
  • 2/3 cup of white flour

Sauce

  • ¼ cup wheat beer
  • ¾ cup cream
  • 1 cup chicken broth
  • 1½ tsp. chicken base
  • 1 Tbsp. fresh thyme, minced
  • 1/8 cup Italian parsley, minced
  • 2/3 cup fresh basil, chopped
  • ¼ tsp. black pepper
  • ¾ tsp. salt
  • 1 tsp. garlic, minced
  • ½ cup sliced green onions
  • prepared piecrust

Combine first set of ingredients, except flour, in a large heavy saucepan. Place over medium-high heat and cook for 10 minutes, stirring often. Add flour and stir well to combine with vegetables. Add sauce ingredients and stir very well. Bring to simmer, while stirring frequently. Let cook for 10 minutes after coming to a simmer. Place 10 oz. of filling in each of 6 individual baking dishes. Set aside to cool slightly. Place prepared pie crust over tops of cooled filing and crimp around edges to seal. Cut 3 small slits into the top to let steam escape while baking. When pies are prepared, placed in pre-heated 375 degree oven and bake for 15-20 minutes until crust is browned. Serve immediately or cool then re-heat in 350 degree oven for 15-20 minutes until hot. While reheating you may need to cover loosely with foil to prevent burning the crust. Makes 6 servings.

Pork Loin with Onion Marmalade

  • 5 pounds Pork Loin
  • ½ cup Whole grain mustard
  • 2 tablespoons Dry leaf oregano
  • 2 tablespoons Dry leaf basil
  • 2 tablespoons Dry whole thyme
  • ½ tablespoon Ground black pepper
  • ½ tablespoon Salt

Red Onion Marmalade

  • 2 pounds Red onion, julienne
  • 2 tablespoons Olive oil
  • 1 cup Red wine
  • 1 cup Red wine vinegar
  • 1 cup Brown sugar (packed)
  • 1 teaspoon Ground black pepper
  • ¼ teaspoon Cayenne pepper
  • 1 Lemon, zest (minced) and juice

Mix together dry herbs, salt and ½ tablespoon black pepper. Coat pork loin liberally with mustard then roll it in seasoning blend to form a crust. Roast crusted pork loin in a 325 degree oven until done, about 1 hour. Sauté red onions over high heat five to ten minutes until translucent and soft. Deglaze with red wine and vinegar. Bring to a boil and simmer until liquid is reduced by half. Add remaining ingredients. Stir to dissolve sugar. Simmer an additional ten minutes to blend flavors.

To serve, place three 2 ounce slices of pork fanned on a plate and spoon Red Onion Marmalade over top. Serve with Cumin-Scented Onion and Potato Pancakes (recipe follows).

Onion Rings

  • 1 each Yellow onion, large, sliced ¾" rounds
  • 1 each Red onion, large, sliced ¾" rounds
  • 1 each White onion, large, sliced ¾" rounds

Batter

  • 2 1/3 cups Tempura batter mix
  • 1½ cups Microbrew ale, very cold

Breading

  • 6 cups Panko (Japanese breadcrumbs)
  • 3 tablespoons Italian parsley, minced
  • 1½ teaspoons Whole celery seed
  • 1½ teaspoons Thyme, dried leaves

Separate onion slices into rings. For best results prior to breading, soak onion rings in cold water, and peel away membranes around each ring. Whisk together "batter" ingredients in stainless steel bowl until smooth. Toss together "breading" ingredients. Dip rings into batter; coat well. Let excess batter drip off, then place in breading. Gently press breading onto rings to help it stick. Let rings sit in breading until the pan is full. Transfer breaded rings to parchment-lined sheet pans that have been lightly sprinkled with plain Panko. Refrigerate until ready to serve. Deep fry at 375 degrees for 2-3 minutes until golden brown. Drain well on absorbent towels, and serve.

Smoked Salmon Sandwich

  • ½ cup mayonnaise
  • 1 teaspoon lemon peel
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh dill, chopped or 1 teaspoon dill weed, dry
  • 8 slices dark rye bread, buttered As needed lettuce
  • 8 slices gold or red tomatoes, thinly sliced
  • 8 ounces smoked Salmon, sliced
  • 1 cup red or yellow onions, sliced

Mix mayonnaise with lemon peel, juice and dill. Assemble rye sandwiches with lettuce, tomato, salmon and onions stacked inside. Dollop with mayonnaise. Garnish with fresh dill sprigs if desired. Serves 6.

NuMex Onion Stir Fry

  • 3 large NuMex Onions, diced
  • 1 large Red bell pepper, diced
  • 3 Serrano chiles, diced
  • 2 Garlic cloves, minced
  • 3 Tbsp. Fresh ginger, minced
  • 2 Tbsp. Sesame oil

Sauce:

  • ¼ CUP Cold water
  • 1 tsp. Corn starch
  • ¼ CUP Cherry juice
  • 6 Tbsp. Sugar
  • 4 Tbsp. Soy sauce
  • 2 Tbsp. Rice vinegar

In large wok fry all vegetables in sesame oil. Dissolve corn starch in water and add along with remaining ingredients to the stir fry. Cook 5 minutes. Serve over white rice.

From Steve Lyles (New Mexico Dry Onion Commission)

Vidalia Onion Summer Salsa

  • 1 Cup Tomato Sauce
  • ½ Cup Apple Cider Vinegar
  • ½ Cup Light Brown Sugar
  • Teaspoon Worcestershire Sauce
  • Salt to Taste
  • Chili Powder to Taste
  • 1 Cup Diced Vidalia Onion
  • ½ Cup Diced Green Pepper
  • ½ Cup Diced Yellow Pepper
  • ½ Cup Diced Tomato
  • ¼ Cup Diced Jalapeno (Less if desired)

Place all diced ingredients in a glass container which can be covered. In sauce pan, over medium heat, heat vinegar, tomato, sauce, sugar, Worcestershire, salt and chili powder just enough to melt sugar and blend thoroughly. Let mixture cool to room temperature, sir well and pour over diced ingredients. Fold until coated. Refrigerate for 1 hour before serving. Fresh Salsa should keep refrigerated for approximately 1 week.

Onion Sausage Calzone

  • 1 package (10 oz.) refrigerated pizza crust
  • 2 cups chopped sweet onion
  • ½ lb. bulk pork sausage or ground beef
  • ½ lb. mushrooms, sliced
  • 1 tsp. oregano
  • 2 tbsp. bottled barbecue sauce
  • ¼ tsp. salt
  • ½ tsp. pepper
  • 1 egg, beaten (optional)
  • 2 tbsp. grated Parmesan cheese (optional)

Pop open pizza dough and unroll it. Pat and stretch dough to a 15x12 inch rectangle. Cut into quarters. For filling, saute onion with meat and mushrooms in oiled pan until onion is tender, about 6-8 minutes. Drain off any excess fat. Stir in oregano, barbecue sauce and salt and pepper. Spoon onto dough quarters. For each turnover, stretch and fold dough over filling. Roll edges in and tightly pinch together to hold filling inside. Curve slightly into crescents. If desired, brush with egg and sprinkle with cheese. Bake at 400 degrees for 12 to 15 minutes or until golden. Makes 4.

Chicken Salad

  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • ¼ cup vegetable or peanut oil
  • ¼ cup roasted sesame seed oil
  • 2 tablespoons fresh ginger root, minced
  • 4 teaspoons sugar
  • 4 teaspoons dry mustard
  • 2 pounds chicken breast, boned, skinned, steamed and cubed
  • 1 cup red onions, narrow wedges
  • 1 cup pea pods, fresh or thawed frozen, slivered
  • 6 crusty round rolls, split, buttered
    as needed lettuce or water cress
  • 4 teaspoons sesame seeds, toasted

Mix dressing of soy sauce, vinegar, oils, ginger, sugar and mustard. Add chicken, onions and pea pods. Toss well. Chill at least 4 hours to blend flavors. Fill each roll with lettuce and chicken salad. Sprinkle with sesame seeds. Accompany with crispy noodles if desired. Serves 6.

Deluxe Creamed Onions

  • 1½ pounds small white onions*
  • 2 tablespoons margarine or butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1½ cups half-and-half
  • 2 medium carrots, shredded (about 1½ cups)

Prepare and cook onions as directed (below). While onions are cooking, heat margarine in 1-quart sauce-pan over medium heat until melted. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in carrots. Cook 5 minutes longer. Pour sauce over hot onions. Makes 6 servings

  • 2 cans (I 6 ounces each) whole onions can be substituted for the fresh onions. Heat until hot; drain.

Pearl Onions and Fennel

  • 4 medium fennel bulbs
  • 1 tablespoon olive oil, divided
  • 1 tablespoon butter, divided
  • 2 cups pearl onions, skinned
  • 1 teaspoon sugar
  • 6 medium carrots, sliced
  • 11 cup chicken broth
  • Salt and pepper to taste

Selection: Look for white skins with no signs of mold or green sprouts.

Preparation: To skin pearl onions, drop them in boiling water. Cook for one minute. Drain pearl onions and run under cold water. Pinch the root end. The skin will slip off easily. Or place pearl onions with ¼ cup water in a covered casserole in microwave. Cook on HIGH for 3½ minutes, turning once. Drain and place onions in ice water until cool.

Remove fennel stalk; cut bulbs into 8 wedges. Add fennel to 4 quarts boiling, salted water and cook 5 minutes. Drain fennel. In large non-stick skillet, melt half the oil and butter over medium-high heat. Brown half of the fennel. Transfer fennel to dish. Repeat. Add onions and sugar to the skillet. Cook 6 minutes, stirring often. Add fennel, carrots, broth and salt and pepper. Simmer, covered, for 20 minutes. Serves 6

Pizza

  • 5 cups halved, sliced yellow or red onions, (1½ lbs.)
  • 8 ounces spicy fully cooked smoked sausage, sliced
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 (10 oz.) Italian bread pizza shell (12 inches)
  • ¼ cup broken walnuts, toasted
  • 8 oz. fresh or regular mozzarella, sliced
  • 1 tbsp. chopped fresh oregano
  • 2 tsp. chopped fresh thyme
  • ½ cup roasted red bell pepper or pimento strips

Sauté onion with sausage in olive oil in large skillet for 8-10 minutes or until tender. Add a little oil if pan gets dry. Add vinegar and mix. Turn onion-sausage mixture over pizza shell. Top with walnuts, cheese, chopped herbs and bell pepper. Bake at 400 degrees 15 minutes or until hot through. Makes 1 (12-inch) pizza.

Onion and Potato Roast

  • 2 pounds red potatoes, same size as onions
  • 2 pounds onions
  • ½ cup chicken stock

Selection: Choose firm onions that feel heavy for their size. Avoid any onions that have green growth or soft spots. Onions will keep up to two months if well-ventilated.

Preparation: Slice off root and stem ends. Remove papery skin. Cut in half, slice to desired thickness. To take the bite from raw onion, pour boiling water on slices and let sit 15 minutes. Cut onions may be kept in a tightly sealed glass jar in the refrigerator.

Preheat oven to 400 degrees. Wash potatoes, but do not peel. Prick potatoes with a fork. Place potatoes and onions with skins intact on a non-stick baking tray. Roast for 45 minutes. Check tenderness of both potatoes and onions. Cook longer if necessary. Let onions Pool. Mash potatoes in mixer with chicken stock. Slip skins off onions. Purée onions in food processor. Add to potatoes and mix. Reheat if necessary. Serves 8.

Shallot Roast

  • 16 medium-sized shallots
  • 2 teaspoons olive oil
  • 1 cup defatted beef stock
  • Salt and freshly ground black pepper

Selection: Shallots will keep for a month or more in a cool, dry, well-aired area. Select shallots as you would onions or garlic. Look for firm, dry bulbs, fee from sprouts and well-covered with the parchment-type skin.

Preparation: Before cooking, prepare shallots by peeling off the dry outer skins and slicing off the root. Shallots cook quickly, which makes them ideal for sauces. They are also often used in soups, stews and dips.

Feel shallots and remove ends. Place shallots in a glass dish and add oil, turning them until they are lightly coated. cover the dish tightly with aluminum foil and place in the oven. Roast at 450 degrees about 30 minutes, turning occasionally, until shallots are dark, soft and caramelized. Bring stock to a rolling boil; place it in a blender or food processor. Add shallots and purée until thick and smooth. Season with salt and freshly ground pepper. Serve over beef or pork.

NuMex Onion Steak

  • 3 tablespoons olive oil
  • 1 pound boneless top sirloin steak, fat trimmed and thinly sliced
  • 3 large NuMex Sweet onions, chopped
  • 3 table spoons balsamic vinegar
  • 2 table spoons water
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon pepper

In a skillet, heat 1 tablespoon of oil. Sauté steak until rare and remove from pan. In the same pan, add remaining oil and sauté onions until soft. Quickly, stir in vinegar, water, honey, mustard, ginger and pepper. Bring to a boil and stir in meat. Remove from fire. Place meat on plate and pour sauce over steak. This is exceptionally good if meat is placed on white rice and then covered with the sauce.

Onion Vegetable Sandwich

  • 3 pounds Red onions, large medium, thinly sliced
  • 72 slices Multi-grain bread, sliced
  • 1 lb. 8 oz. Cream cheese with chives, softened
  • 1 quart Cucumbers, sliced, marinated in French dressing
  • As needed Crisp lettuce leaves
  • 48 Tomato slices
  • 24 Cheddar cheese, 1 ounce slices
  • 12 ounces Alfalfa sprouts

Individual Sandwich: Spread bottom slice of bread with cream cheese; top with 2 onion slices, 2 tablespoons cucumbers, lettuce leaf, 2 tomato slices, a second slice of bread. Add slice of cheddar cheese, 1/3 cup sprouts and 2 onion slices. Cover with third slice of bread. Cut sandwich in half and secure with picks and olives. Shown served with red onion slices, cherry tomato and side of ranch dressing

Baked Whole Onions

  • 6 medium onions (with skins)
  • ¼ cup margarine or butter
  • 2 small cloves garlic, finely chopped
  • ¼ cup dry white wine or chicken broth
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Prepare onions (do not peel) to bake: Place onions in an ungreased baking dish. Pour water into dish to ¼-inch depth. Cover and bake at 350 degrees, 40 to 50 minutes or until tender. Cut each onion into fourths about halfway through; separate slightly. Heat margarine in a 1-quart saucepan over medium-high heat. Sauté garlic in margarine until golden brown; remove from heat. Stir in wine. Stir in cheese and parsley. Pour over onions. Makes 6 servings.