Classic
Onion Soup
4 Large
Fort Boise Yellow Onions, sliced
6 Tbsp. Butter or margarine
1 Tbsp. Sugar
2 Quarts reduced sodium chicken broth
˝ Cup Brandy (optional)
Salt and Pepper, to taste
˝ Baguette French bread, sliced, toasted
Melt butter in large saucepan that holds at least 4 quarts.
Add onions; cook over medium heat for 12 minutes, or until tender and
golden. Stir often.
Add sugar and
cook, stirring for 1 minute. Add broth; cover and bring to a boil.
Reduce heat; simmer for 12 minutes. If desired, add brandy; cook 2
minutes longer. Season with salt and pepper.
To serve,
ladle soup into bowl; float toast on soup. Sprinkle with cheese.
Yield: 6
Servings
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Caribbean Lime Chicken 2 large Fort Boise Onions, cut into narrow wedges 2 boneless, skinless chicken breasts
4 tbsp. lime juice, divided 2 tsp. minced garlic 1/2 tsp. salt 1/2 tsp. thyme 1/2 tsp. red pepper flakes 1/4 tsp. black pepper 2 tbsp. vegetable oil 2 medium tomatoes, seeded and diced 1/2 tsp. curry powder Lime and orange wedges Fresh chives (optional) Mix 3 tablespoons lime juice, garlic, salt, thyme, pepper flakes and black pepper in dish. Add chicken and mix well. Heat oil until hot in large skillet. Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes. Turn chicken over and brown other side, about 5 minutes. Add onion to pan and cook, stirring often, about 8 minutes or until chicken and onions are cooked through. Add tomatoes and curry powder to pan. Cook 2 minutes. Stir in remaining lime juice. Serve with rice. Garnish with citrus wedges and fresh chives, if desired.
Serves: 2
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Spanish Onion - Tomato Soup For a cold-weather lunch or supper, this savory Onion - Tomato Soup goes great with sandwiches
or toasted French Bread. 2 large Fort Boise Onions, thinly sliced
3 tbsp. butter 1 cup chopped celery 1/4 lb mushrooms, halved 1 can (28 oz.) tomatoes 1 can (10 1/2 oz.) condensed beef broth 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon basil Chopped parsley Croutons 1 Cup grated Parmesan cheese Peel and thinly slice onions. Melt butter in large saucepan. Add onions, celery and mushrooms. Cook
until vegetables are tender. Add tomatoes, condensed beef broth, salt, pepper and basil. Cover and
simmer 1 hour. To serve, sprinkle with chopped parsley, croutons and Parmesan cheese.
Serves: 6
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Pasta with Caramelized Fort Boise Onions and Mushrooms
Try this zesty Italian dish, made
with Fort Boise Spanish Sweet Onions. This is delicious as a main
entree'
or as an accompaniment.
2
pounds Fort Boise Yellow Onions, sliced (3 large or 5 medium onions)
3 tablespoons butter or oil
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1/4 cup balsamic vinegar
2 tablespoons dry sherry
1/2 cup chicken stock
1/2 cup chopped fresh parsley
salt and pepper
1 pound freshly cooked rigatoni or penne pasta
1/2 cup rated Parmesan cheese
In
a large skillet, heat the butter. Cook sliced Fort Boise sweet yellow
onions over medium
to high heat until lightly browned. Lower the heat, cover, and cook for
about 10 minutes, or until soft. Add garlic and mushrooms and cook for
another five minutes, until mushrooms
are slightly browned. Add vinegar and sherry, cook over high heat until
almost all the liquid has evaporated. Stir in the chicken stock, bring to
a boil, and add parsley. Season to taste with salt and pepper. Toss with
previously cooked rigatoni or penne pasta (al dente) and sprinkle with cheese.
Serve warm.
Serves: 8
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Onion Ring Loaf This tasty Onion Ring Loaf, made with Fort Boise White Onions is a delicious appetizer and a great
compliment to any dish. 3 large Fort Boise White Onions, sliced 1 cup milk 3 eggs - beaten Pinch of salt - to taste 2 cups powdered pancake mix Parsley sprigs - for garnish * Separate onions into rings. * Combine milk, eggs and salt to taste in mixing bowl.
* Soak onion rings in mixture for 30 minutes * Place pancake mix in shallow bowl. * Remove onion rings from milk mixture, then dip in pancake mix.
* Deep-fry rings in 375 degree oil until golden brown.
* Drain fried onion rings on paper towels.
* Pack fried onion rings loosely, without pressing, into 8" X 4" loaf pan.
* Bake in 400 degree oven for 10 - 15 minutes. * Turn onto serving plate and garnish with parsley.
Serves: 6
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French Onion Soup Traditional French onion soup made with Fort Boise Yellow Onions is a delicious appetizer or stand
alone dish. 1/4 cup butter 3 large Fort Boise Onions, thinly sliced 1 teaspoon white sugar 1 tbsp. all-purpose flour 2 1/2 cups water 1/2 cup red wine 2 (10.5 ounce) cans condensed beef broth salt and pepper to taste 1 French baguette 1 Cup grated Swiss and/or Parmesan cheese Melt the butter on low heat in a large saucepan. Stir in sugar and onions. Cook over medium heat for 10 minutes,
stirring often, until the onions are soft and golden brown. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup and simmer for 10 minutes. Add salt and pepper to taste. In a 375 F oven place 16 -- 1/2 inch slices of bread, cut into ~1-inch pieces.
Bake until golden brown (5-8 mins). Put the soup into individual serving dishes, top with toasted bread and 2 heaping tbsp. of each cheese.
Place soup bowls on a cookie sheet for easier handling and bake at 425 degrees F for 10 minutes or until cheese is melted.
Serves: 6
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Fort Boise Sweet Onion Flower
Whole, crispy fried Fort Boise Spanish Sweet Onions cut
to resemble flowers provide
a tasty, memorable presentation and combination of flavors. The "petals" of the
onion
are simply torn off and dipped in zesty barbecue sauce. Try this simple,
reduced-fat
version which can easily be made in the oven.
2 large Fort Boise Spanish Sweet Onions
1/2 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon oregano, or 1 tablespoon fresh oregano, chopped
1/4 teaspoon paprika
1/2 teaspoon dry mustard
Non stick vegetable cook spray
Preheat the oven to 425 degrees. Lightly grease a large baking or roasting
pan. Peel the
Fort Boise Sweet Onions, cut the bottom level, but leave the core intact. To
make the flower design, begin as if you are going to cut the onion in half, from
top to bottom, but stop cutting 1/2 inch from the core. Cut the onion this way 5
times to form ten sections or "petals." Carefully loosen the petals slightly by
rapping the onion lightly on the work surface, and loosening them with your
fingers. Remember that the flower will bloom more as it cooks.
Place the flour, salt, pepper, oregano, paprika and mustard in a small paper
bag. Spray the onions with cooking spray to lightly coat each petal. Put one of
the onions in the bag and gently shake to coat. Remove the onion and pat off the
excess flour mixture. Place in a prepared pan and repeat with the other onion.
Spray the coated onions lightly again with cooking spray to aid in browning.
Bake the onions in the preheated oven for 35 to 40 minutes, until tender.
Serve the onion flowers hot, with your favorite barbecue sauce as a dip, or as
an accompaniment with pork loin, or grilled steak.
Serves: 4
Note: For a deep fried onion flower, soak the cut onion in ice
water for 30 minutes before
frying. Towel dry. Using a large fryer with plenty of oil heated to 375 degrees,
cook the
coated onion 3 to 4 minutes. Drain well and season again with salt and pepper.
Serve hot.
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Fort Boise Caramelized Onions
Fort Boise caramelized onions are a unique side dish,
great with nearly any lunch or dinner. Quick and easy to prepare, this
dish will complement the meal.
2 pounds Fort Boise yellow onions (about 5 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.
Serves: 4
Note: To re-warm caramelized onions, heat over medium-low
heat in a sauté pan.
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Fort Boise Onion Squares
Fort Boise onion squares are a delicious snack or side
compliment to any lunch or dinner. This appetizer - side dish is quick and
easy to prepare.
4 Medium Fort Boise yellow onions,
finely chopped
3 Tablespoons butter, melted
1/2 Cup sour cream
1 Tablespoon flour
1/2 Tablespoon salt
1 Tablespoon caraway seeds
3 Eggs
3 Slices bacon, diced, cooked crisp
1 Tube (8 oz.) refrigerated crescent rolls
Cook chopped onions in melted butter until soft. Cool
and set aside.
Blend sour cream with flour, salt and caraway seeds.
Beat eggs and add. Blend in cooked bacon and onions.
Press dinner roll dough into 9 inch square pan. Cover
with onion filling. Bake at 375 degrees for 35 minutes, or until filling
is set and golden. Cut into squares and serve warm as an appetizer.
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Sausage and Onion Snack
Fort Boise sausage and onion snacks make a delicious appetizer that is quick and
easy to prepare.
1 Lb. Pork Sausage
1 Lg. Fort Boise Onion,
chopped
2 Cups Bisquick Baking Mix
2 Eggs
3/4 Cup Milk
1 1/2 Cups Sour Cream
1/4 tsp. salt
1/4 tsp. sage
Heat oven to 350 degrees. Grease baking pan -- 13 x 9 x 2 inches.
Cook and stir sausage, sage and chopped onion over medium heat. Heat
until sausage is brown. Drain.
In a medium mixing bowl, mix baking mix, milk and 1 egg. Spread mixture
into greased baking pan. Top with sausage mixture.
Mix sour cream, salt and 1 egg. Pour evenly over sausage mixture.
Sprinkle with paprika. Bake uncovered until set, approximately 25-30
minutes.
Cut into 2 x 1 1/2 inch pieces. Makes 32 appetizers.
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