Tag Archives: Onions

New Potato and Spring Onion Pizza

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  • 1 1-pound package refrigerated pizza dough
  • Cornmeal and/or flour for pan or pizza stone
  • 1 spring onion, chopped using white and light green parts
  • 3-4 medium new potatoes, thinly sliced
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • Kosher salt and pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 cups grated Gruyere, aged Gouda or other flavorful cheese

Heat oven to 450ｰ F.

Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal or flour and place the dough on top.

Combine the onions, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the cheese.

Bake until the crust is golden, about 20 minutes. Slice into wedges and transfer to individual plates.

Mirepoix

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Mirepoix, raw, roasted, or sauteed with butter or olive oil, is the flavor base for a wide variety of dishes such as stocks, soups, stews and sauces.

1 cup diced onions

1/2 cup diced carrot

1/2 cup diced celeriac

Try to dice vegetables to a uniform size. You can dice into larger pieces for a longer-cooking recipe, smaller for a shorter cooking time. The diced vegetables can be sauteed in olive oil or butter over relatively low heat until starting to brown. A littlle tomato sauce can then be added if desired.

Maye’s Red Cabbage Salad

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  • 2 lbs. red cabbage
  • 1 medium yellow onion, chopped
  • 1 ½ lbs. tart green apples, peeled, quartered, and sliced
  • ½ c. butter (I use less)
  • 1 t. salt
  • 2 T. brown sugar
  • 2 T. cider vinegar
  • ¼ t. cloves
  • pinch cinnamon
  • pinch nutmeg
  • black pepper to taste
  • ¾ c. beer

Sauté the cabbage, onions and apples in the butter for about 10 minutes, stirring frequently. Add the remaining ingredients and stir well. Cover, lower the heat, and let simmer for 1 hour, stirring occasionally. The cabbage can be served at this point but improves if allowed to cool and reheated several hours later or the next day.

From The Vegetarian Epicure Book Two by Anna Thomas

Kohlrabi and Chicken Stew

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  • 3-4 lb. Chicken
  • 2 lb. kohlrabi/broccoli stems
  • 3/4 lb. Carrots
  • 4 Tb butter
  • 4 cups sliced onions
  • 1 cup peeled, chopped tomatoes
  • 2 tsp salt
  • 1 tsp black pepper
  • pinch saffron threads
  • 1/4 tsp turmeric
  • 1/2 tsp cinnamon
  • 2 tsp ground coriander
  • 1 quart chicken broth or water
  • 4 sprigs parsley
  • 1/2 small cabbage

Cut chicken into serving pieces. Peel kohlrabis and/or broccoli stems; cut larger ones into 1-inch chunks. Cut cabbage into 1/4-inch strips. Peel carrots and slice diagonally into 1/2-inch thick pieces.

In a large saucepan, heat the butter and sauté the onions, tomatoes, salt and spices for 4-5 minutes. Add the chicken and cook for 5 minutes. Add the broth or water and parsley. Bring the broth to a boil, reduce heat, cover and simmer for 20 minutes. Add the kohlrabis and carrots, cover, and simmer for 10 minutes. Finally, add the cabbage and simmer, uncovered, 10 minutes longer or until all the vegetables are completely tender.

Adapted from The Victory Garden Cookbook by Marian Morash

Grilled Zucchini and Red Onion Salad

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  • 6 small zucchini, quartered lengthwise
  • 1 large red onion, cut into ½” slices
  • ¼ c. plus 2 Tbs. extra virgin olive oil
  • 1 Tbs. chopped fresh thyme
  • 1 Tbs. fresh lemon juice
  • 1 ¼ c. feta, crumbled
  • 1/3 c. pitted kalamata or nicoise olives, chopped
  • salt and pepper

Sprinkle zucchini with 1 tsp. salt and set on baking sheet lined with paper towels. Let sit for 15 minutes, then pat dry and cut into 2” pieces. Brush zucchini and onion slices with 2 Tbs. of olive oil, sprinkle with 1 ½ tsp. thyme and some black pepper. Sprinkle onions lightly with salt.

Prepare a medium-hot grill. set the vegetables on grill, cover if using a gas grill, and cook without touching so that the vegetables brown and get good grill marks, about 4 minutes. Flip and continue cooking so that other sides brown and the zucchini is just tender, about 5 minutes.

Transfer zucchini to a serving platter and continue to cook onions over a cooler part of fire until they start to soften (10 more minutes).  Add onions to platter with zucchini.

In a small bowl, whisk lemon juice, ½ tsp. salt and remaining ¼ cup of olive oil together with 1 ½ tsp thyme and black pepper. Drizzle over vegetables. Sprinkle with feta and olives and serve immediately or let sit for up to 1 hour at room temperature before serving.

Serves 8.

From Fooday 8/7/07

Fried Cabbage with Potatoes

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  • ½ head of cabbage (about 1 pound)
  • ½ cup finely chopped onion
  • ¼ teaspoon chopped fresh ginger
  • 2 large potatoes (about ½ pound)
  • 3 tablespoons oil
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon each cayenne, turmeric powder, cumin powder, coriander powder
  • 1-1/2 teaspoons salt (We use less)
  • few pinches garlic powder
  • 1 tomato, chopped
  • ½ fresh lemon

Shred the cabbage into coleslaw-sized pieces and set aside.  Carefully cut up the ginger into very small pieces.  Peel the potatoes and cut into very small pieces about half the size of sugar cubes.  Place these in a bowl of cold water until it is time for them to be cooked.

Heat the oil in a heavy frying pan over a medium temperature.  Add the black mustard seeds and chopped onion.  When the mustard seeds have stopped popping and the onion appears soft, add the drained potato pieces.  Sauté the potatoes for 5 minutes continually stirring so that they do not burn.  Now add the shredded cabbage and keep stirring while you add the rest of the spices.  Cook uncovered for 25 minutes, stirring the mixture every few minutes. The cabbage and potatoes will both turn golden brown when thoroughly cooked.  When you feel that the vegetables are done, add the chopped tomato and the lemon juice.  Stir once and it is ready to serve.  This dish, however, does not have to be served immediately but can be kept warm in an oven that is set at a low temperature.

Serves 3 to 4

From Flavors of India.

Easy Strudel Quiche

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  • 2 Tbs vegetable oil
  • 3 cups chopped onions
  • 7-8 cups chopped cabbage
  • 1 tsp caraway seeds
  • 1 tsp dried dill
  • 1tsp salt
  • black pepper
  • 8 oz cream cheese, cubed
  • 1 1/2 c. grated hard cheese
  • 1 egg
  • 1 9-inch pie crust

Saute onions in oil until translucent.  Add the cabbage, caraway, dill, salt and pepper.  Cook, stirring frequently until the cabbage is limp and both cabbage and onions are begining to brown.  Light browning gives a sweeter, richer flavor.  Remove from heat and drain any excess liquid.  In a large bowl, mix cream cheese and grated cheeses (we prefer smoked cheddar) with sautéed vegetables.  Add egg and mix well.  Put mixture into pie crust and bake in 350 degree oven for approx. 45 minutes or until golden brown.

Curried Carrots and Lentils

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  • 1/2 c. dried lentils (red or brown)
  • 1 1/2 c. water
  • 3 carrots, cut into pieces
  • 1/2 c. chopped onion
  • 1/4 c. raisins
  • 2 T butter
  • 1 t salt
  • 3/4 t. curry powder

Combine the lentils and about 1 c of the water in a saucepan, cover and simmer, until the lentils are just cooked. Add the carrots, the rest of the water and all of the other ingredients. Cook until done. Might need to add a bit more water. (The directions for this are actually for a microwave, so I do it on the stove and if the truth be known, I’m not  very good about measuring carefully.)

Adapted from The New Basics Cookbook .

Browned Cabbage with Fennel and Onions

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  • 1 medium head green cabbage
  • 2 1/2 medium onions
  • 1/2 cup vegetable oil
  • 5 fenugreek seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. brown mustard seeds
  • 1/2 tsp. fennel seeds
  • 2 garlic cloves
  • A 1 1/2 piece of fresh ginger
  • 1 tomato or a few Tbsp. tomato sauce
  • 1/2 tsp. turmeric
  • 1 fresh long hot chili (optional)
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 1 Tbsp. lemon juice

Cut cabbage into quarters and shred as thinly as possible.  Peel two of the onions and cut them in half lengthwise, then slice into thin half circles.

Heat 5 Tbsp. of the oil in a wide heavy-bottomed over medium heat and add fenugreek, cumin, mustard, and fennel seeds.  As the seeds start sizzling and changing color (about 10 seconds), put in sliced onions.  Fry over medium heat for about 3 minutes, then add the shredded cabbage. Cook over fairly low heat for about 30 minutes, stirring occasionally to prevent burning. The cabbage and onion will brown slightly.

Meanwhile, peel and coarsely chop the remaining 1/2 onion, the garlic and the ginger. Put these and the tomato/tomato sauce into a blender.  Blend to a paste.

In a skillet, heat the remaining 3 Tbsp. of oil.  Add the paste from the blender, turmeric and thinly sliced chile.  Fry, stirring all the time, for 8-10 minutes.  If necessary add 1 tsp. warm water at a time to prevent sticking.  When the cabbage has cooked 30 minutes, add this fried paste to the pot, along with the salt, garam masala, and lemon juice.  Stir and cook for another 5 minutes.

Adapted from Spice Kitchen by Madhur Jaffrey.