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www.thelandonline.com — “Where Farm and Family Meet”
THE LAND — OCTOBER 1/OCTOBER 8, 2021
There’s no crying when you serve these delicious onions I’ve had roasted garlic and found it to be deliI was talking all things gardening with cious, but I’ve never tried roasted onions. This is on “From the Fields” producer Mark my to-try list. I can only imagine how aromatic it Wettergren last week and he suggested a must be and how tasty too! good topic for “Cooking with Kristin” would be onions. Great idea, Mark! Roasted Onions Whether you have lots of garden-fresh https://keviniscooking.com/roasted-onions/ onions or just grab a bag of them whenMarinade: ever you’re at the grocery store, onions 1 cup water are always awesome. COOKING 1 cup red wine vinegar My all-time favorite onion rings are from WITH KRISTIN 2 tablespoons brown sugar Clementine’s — a restaurant in St. Joseph 1 teaspoon fresh rosemary chopped By Kristin Kveno Michigan. My grandparents had a boat on Lake 1/2 teaspoon salt Michigan and kept it in a slip in St Joseph. We would visit them 1/4 teaspoon black pepper every summer and my grandpa would love to take the boat to 1 pinch red pepper flakes optional Clementine’s for some tasty rings. The onion rings would arrive 4 large onions on a dowel — either six inches or 12 inches. We always went with the 12 inches. You can never get enough of fresh, crispy and Roasting: 4 tablespoons butter delicious rings. Here’s a recipe I’ve used that tastes a lot like 1 teaspoon fresh rosemary chopped those amazing Clementine’s rings I still dream about! Blend marinade ingredients in small bowl and pour into a bakCrispy Onion Rings ing dish that will hold all 8 onion halves. I use 8x8-inch baking https://realhousemoms.com/crispy-onion-rings/ pan or round 12-inch baking stone (pictured) depending on size 2 sweet onions (Vidalia or Walla Walla) of onion. Trim the end of onions and cut horizontal (leaving skin 1 cup all-purpose flour on) and place cut side down in marinade. Marinate overnight 1-1/2 teaspoons seasoned salt covered in refrigerator. 3/4 teaspoon baking powder Preheat oven to 400 F. Flip the onions over in the marinade, 1 cup cold water and lay on the flat bottom of each side. Top each onion with 1/2 2 eggs lightly beaten tablespoon of butter and remaining teaspoon of rosemary. Roast Vegetable oil for frying uncovered in oven for 1 hour or until golden brown, basting once Cut off the top of each onion and peel away the skin. Using a or twice during roasting. Remove from heat, spoon reduced sharp knife, cut the onions into 1/4-inch slices (or thicker if you sauce over and sprinkle with parsley or more fresh chopped prefer). Separate the individual onion rings from each slice, disrosemary. Remove outer skins before eating and serve. carding the centers. Set aside. n In a medium mixing bowl, whisk together flour, seasoned salt, You can never have too many dips in your recipe arsenal. This and baking powder. Add in water and eggs and mix until the batone utilizes the flavors in caramelized onions to create a deliter is smooth. cious, creamy dip that goes well with veggies and crackers alike. Heat two inches of oil in a large pot to 375 F over mediumCaramelized Onion Dip high heat. You can use a long stem thermometer to monitor the oil›s temperature. Dip onion slices in the batter, and shake gently https://www.acouplecooks.com/happy-hour-platter-caramelizedto remove any excess. Then carefully drop the onions into the hot onion-dip/ oil. Do not overcrowd the pot. Cook for 2 to 4 minutes per side, 1/4 cup olive oil or until golden brown. Use tongs or a spider strainer to remove 4 large white onions cooked onion rings to a paper towel-lined baking sheet. Repeat 1/4 cup red wine with remaining onions and batter. Serve onion rings immediately. 1/2 teaspoon fine sea salt or kosher salt, plus more as needed 2 cups sour cream n 1 cup Greek yogurt 1 tablespoon tamari or soy sauce Dash of freshly ground black pepper BACKED BY A YEAR-ROUND Make the caramelized onion dip: Finely chop the onions. In a CLOG-FREE GUARANTEE CALL US TODAY FOR
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Rich and Simple French Onion Soup
https://www.allrecipes.com/recipe/13309/rich-and-simplefrench-onion-soup/ 1/2 cup unsalted butter 2 tablespoons olive oil 4 cups sliced onions 4 (10.5 ounce) cans beef broth 2 tablespoons dry sherry 1 teaspoon dried thyme 1 pinch salt and pepper to taste 4 slices French bread 4 slices provolone cheese 2 slices Swiss cheese, diced 1/4 cup grated Parmesan cheese Melt butter with olive oil in an 8-quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. Heat the oven broiler. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly. Onions are versatile, flavorful and a fabulous addition to all kinds of recipes. From rings to dips to soups onion are tough to beat. Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at kkveno@thelandonline.com. v
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large saucepan over medium heat, warm the olive oil. Add the onions and sauté for 20 to 25 minutes, stirring often, until golden brown. Add the red wine and sauté until the wine is cooked off, about 10 minutes more. Remove from the heat, add the salt, and let cool. Once cooled, transfer to a medium mixing bowl and fold in the sour cream, yogurt and soy sauce. Season with pepper and more salt, if needed. Cover and transfer to the refrigerator and chill for at least 30 minutes before serving. Can be stored in the refrigerator for up to three days. n This wouldn’t be an onion-focused column if I didn’t include one of the very best ways to eat onions: French onion soup. If you haven’t made this soup yet, then give this recipe a try as it is pretty darn scrumptious.
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