Swiss Onion Squares Food

SPINACH, MUSHROOM AND SWISS CRUSTLESS QUICHE SQUARES

Steps:

• Preheat the oven to 350°F and lightly oil a 9-inch square pan with spray oil; set aside.
• Heat olive oil in a large skillet over medium-high heat.
• Add onion and cook until golden brown, 7 to 8 minutes.
• Add mushrooms, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook until liquid is absorbed, 10 to 12 minutes; set aside to cool.
• In a large bowl, whisk together eggs, milk, nutmeg and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Add cooked vegetables, cheese and spinach and mix well.
• Transfer to prepared pan, spread out evenly and bake until set in the middle and golden brown, about 45 minutes. Let cool 10 or 15 minutes; cut into 24 squares and serve.

ASPARAGUS SNACK SQUARES

Steps:

• In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., Cut asparagus into 1-in. pieces; set the tips aside. Add remaining asparagus to skillet; saute until crisp-tender. Add asparagus tips and pepper; saute 1-2 minutes longer or until asparagus is tender. , Press dough into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375° for 6-8 minutes or until lightly browned. , Top with asparagus mixture; sprinkle with cheeses. Bake 6-8 minutes longer or until cheese is melted. Cut into squares.

FRENCH ONION PUFF PASTRY SQUARES

Steps:

• Cook onions, broth and Worcestershire sauce in skillet on medium-high heat 18 to 20 min. or until onions are softened and most of the broth is cooked off, stirring occasionally. Remove skillet from heat. Stir in 1/4 tsp. thyme.
• Heat oven to 400°F. Unfold pastry on cutting board; cut into 16 squares. Place in single layer on parchment-covered baking sheet.
• Bake 9 to 11 min. or until pastry is puffed and golden brown.
• Top each warm pastry square with 1 cheese cube; press cheese into pastry with rounded handle of wooden spoon to make level with top of pastry. Top with onions. Bake 8 to 9 min. or until cheese is softened. Let stand on baking sheet 5 min. or until cheese is melted. Transfer to serving plate.
• Sprinkle with remaining thyme.

BACON SWISS SQUARES

Steps:

• In a large bowl, combine the biscuit mix and water. Turn onto a floured surface; knead 10 times. Roll into a 14x10-in. rectangle., Place on the bottom and 1/2 in. up the sides of a greased 13x9-in. baking dish. Arrange cheese over dough. Sprinkle with bacon. In a large bowl, whisk eggs, milk and onion powder; pour over bacon., Bake at 425° until a knife inserted in the center comes out clean, 15-18 minutes. Cut into squares; serve immediately.

CHEESE EASY SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread.
• Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.

SWISS ONION SQUARES

Steps:

• 1. Preheat oven to 375.
• 2. Mix cracker crumbs and butter in small bowl. Press into 8 or 9 inch square pan. Cook bacon til crisp. Drain and crumble. Reserve 2 Tbsp. drippings. Sauté onion in drippings til transparent.
• 3. Mix bacon, onion, Swiss cheese, sour cream, eggs and pepper in medium bowl. Pour over crust. Bake at 375 for 30 minutes. Top with cheddar cheese and return to oven for 2 to 3 minutes. Let stand for 10 minutes before cutting into squares. Serve hot or cold. Serves 10 to 12

SWISS CHARD WITH APPLES (AIP, VEGAN, WHOLE30)

Steps:

• Wash chard and tear away leaves from centre vein and stems. Roughly chop leaves, and slice stems into 1/4-inch thick pieces.
• In a very large skillet or deep cast iron pot, heat olive oil over medium-low heat. Once oil is hot, add sliced onions and sauté 5-7 minutes, stirring frequently to ensure the onions are coated with oil. Ensure onions are evenly spread out in the pan and leave them to cook for another 5-7 minutes stirring only as needed. (You want to leave them alone enough to brown, but not burn).
• Once the onions have begun to caramelize, add crushed garlic and sauté an additional 1-2 minutes.
• Next, add in chard stems and chopped apple, and sauté 3-5 minutes.
• Add chard leaves in batches, stirring to coat with oil and allow to wilt slightly before adding more. Once all the chard is incorporated, add coconut aminos and balsamic vinegar and sauté another 2-3 minutes.
• Remove from heat, add fresh herbs and salt to taste.
• Enjoy warm.