Marinated Walla Walla Sweet And Red Onion Rings Food

MARINATED WALLA WALLA SWEET AND RED ONION RINGS

Steps:

• Put all ingredients except onions in a saucepan (non-aluminium), cover and simmer for 10 minutes.
• Separate onions into rings. Place in an oblong baking pan (glass or non-aluminium) or large casserole.
• Pour hot liquid over onions. Cover and chill at least 4 hours.
• Drain and serve.

MINTY ONION TOMATO SALAD

Steps:

• Layer ingredients, cover and chill 2 hours or more.

UPSIDE DOWN WALLA WALLA ONION CORNBREAD

Steps:

• Preheat oven to 350°F.
• Butter a 8x8x2-inch square baking pan.
• In a skillet, melt butter and saute onions until soft and beggining to brown, about 10 minutes.
• Spoon evenly into bottom of baking pan.
• Combine dry ingredients in a mixing bowl. Cut in shortening until well blended.
• Beat egg and milk together and mix with dry ingredients until just blended.
• Pour batter over onions.
• Bake 25-30 minutes.
• Turn out onto serving plate; cut into squares. Serve hot.

STUFFED WALLA WALLA SWEETS

Steps:

• Peel the onions, then cut off a thin slice at the top and the bottom.
• Boil the onions in a pot of hot water for 7 minutes; remove and drain well.
• Let cool and then by either pushing or cutting with a small knife,remove the centers from the onions, leaving a shell of at least 4 layers. Set aside the onion centers.
• Set the onion shells in a buttered baking dish.
• Preheat oven to 350.
• Fry the sausage in a skillet over medium heat until no pink shows, breaking up the pieces as it cooks.
• Finely chop the reserved onion centers.
• Combine the chopped onion, cooked sausage, bread crumbs, cheese, egg, milk, parsley, sugar and cinnamon, salt and pepper.
• Stir to combine.
• Stuff the onions shells with this mixture, topping each with a strip of bacon.
• Bake about 30-40 minutes until stuffing is hot.

OVEN-BAKED WALLA WALLA SWEETS (ONION)

Steps:

• Preheat oven to 350°F.
• Peel outer dry skin from onion and wash.
• Cut hole in top of onion large enough to put boullion cube and butter.
• Fill with cube with butter then boullion cube or crystals.
• Place onion on aluminum foil and wrap around onion with slight "vent" in top.
• Bake for 1 hour.

OLD FASHION ONION RINGS

Steps:

• Heat oil in large skillet on stove to frying temperature.
• Slice onion in rings.
• Combine baking powder, salt, flour, egg, & water in a large bowl to make the batter. Stir until mixed.
• Dip onion rings into batter.
• Immediately place dipped rings into frying oil.
• Cook until golden brown. You may need to flip the onion ring if your oil isn't very deep.

WALLA WALLA SWEET ONION-SWISS CHEESE CASSEROLE

Steps:

• Peel and cut the onions in half and then quarter the halves. Slice the quarters in food processor fitted with slicing disc.
• Preheat oven to 350 degrees.
• Melt 1/4 cup butter in a large skillet and saute onions over medium heat until tender.
• Place half the onion mixture into a 1 1/2-quart oven-proof casserole.
• Sprinkle 1 cup of Swiss cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and cheese.
• Beat eggs with the half-and-half, salt and pepper. Pour evenly over layered contents of casserole.
• Melt 2 tablespoons butter in skillet and stir in remaining cracker crumbs. Lightly brown over medium heat. Sprinkle browned crumbs over casserole.
• Bake for 25 minutes.

HOT ONION RINGS

Steps:

• In a bowl, mix together the flour, beer, eggs, pepper, salt and Worcestershire sauce. In a deep-fryer or in a large heavy pot, heat the oil. It should be at least 3 inches deep, but more is better. When the oil is hot, drop in a teaspoon of batter to be sure it sizzles.
• Gently drop the rings into batter and cook until nicely browned on all sides, about 2 to 3 minutes. Remove using a slotted spoon or spider strainer. Drain on paper towels, sprinkle with salt and serve immediately.

OLD FASHIONED ONION RINGS

Steps:

• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
• Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
• Dip the onion slices into the flour mixture until they are all coated; set aside.
• Whisk the egg and milk into the flour mixture using a fork.
• Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping.
• The wire rack may be placed over a sheet of aluminum foil for easier clean up.
• Spread the bread crumbs out on a plate or shallow dish.
• Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat.
• Give it a hard tap as you remove it from the crumbs.
• The coating should cling very well.
• Repeat with remaining rings.
• Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown.
• Remove to paper towels to drain. Season with seasoning salt, and serve.

TANGY ONION RELISH

Steps:

• Place all ingredients in a 3-quart, non-aluminium saucepan over medium heat; heat to boiling.
• Reduce heat to low and simmer uncovered 20 minutes, stirring occasionally.
• Spoon relish into bowl; cover and refrigerate about 3 hours.
• Store unused relish in covered container in refrigerator for up to 2 weeks.