GRILLED TANGY ONION FLOWERS
Share a grilled tangy treat with family and friends - onion flowers!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Peel onions; cut 1/2-inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch of root end. Gently pull wedges apart.
- Brush four 18x12-inch pieces of heavy-duty foil with oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions.
- Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until very tender. To serve, sprinkle onions with croutons.
Nutrition Facts : Calories 70, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg
TANGY ONION FLOWERS
If you love onions, you'll love the aroma and taste of these wonderfully seasoned flowers!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Peel onions; cut 1/2-inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch of root end. Gently pull wedges apart.
- Brush four 12-inch squares of heavy-duty aluminum foil with vegetable oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions.
- Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until very tender. To serve, sprinkle croutons over onions.
Nutrition Facts : Calories 90, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
DEEP-FRIED BLOOMING ONION RECIPE BY TASTY
Here's what you need: sweet onion, milk, eggs, flour, garlic powder, paprika, pepper, salt, canola oil, sour cream, mayonnaise, ketchup, worcestershire sauce, salt, pepper, paprika
Provided by Tasty
Categories Snacks
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the top of an onion and place it cut-side down.
- Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
- Flip the onion over and coax apart its layers or "petals". In a medium bowl, combine the eggs and the milk.
- In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
- Place the onion in it, coating every petal with egg wash.
- Place the onion in the dry mixture coating every petal.
- Coat the onion in the egg wash and dry mixture one more time.
- Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
- Place onion in the freezer for 10 minutes.
- With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
- Move onion to plate covered in paper towels and allow to drain for 5 minutes.
- Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
- Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
- Enjoy!
TANGY ONION FLOWERS
"These flavorful baked onions are a great accompaniment to grilled meat," writes field editor Karen Owen of Rising Sun, Indiana. "They aren't crisp like the deep-fried 'blooming onions' served in restaurants, but we think they are equally delicious."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 onions (8 servings).
Number Of Ingredients 7
Steps:
- Place the onions root end up on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until crisp-tender. Invert onto a cutting board. Slice each onion into eight wedges to within 1/2 in. of bottom; fan out. Place each onion on a 12-in. square piece of foil coated with cooking spray., In a small bowl, combine vinegar, brown sugar, oregano, salt and pepper. Brush some over onions; set remaining mixture aside. Fold foil around onions; seal tightly. , Place on a baking sheet. Bake at 425° for 30-35 minutes or until tender. Open foil carefully. Place onions on a serving platter. Drizzle with remaining vinegar mixture; sprinkle with croutons.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRISPY ONION FLOWERS
Steps:
- Heat oil to 375 degrees F in a deep-fryer or a large, heavy Dutch oven (oil should come no more than halfway up the sides of the pan).
- Combine flour and ranch dressing mix in a shallow bowl. Set aside.
- Cut about 1/2 inch off the tops of the onions and peel them. Cut 12 vertical slices until you almost reach the bottom of the onion (do not cut all the way through). Remove the center of each onion. Don't throw away!
- In a second bowl, mix tempura batter with chilled soda water. Don't over-stir; batter should be slightly lumpy. Dredge each onion in seasoned flour, shaking to remove excess flour. Dip in tempura batter and make sure to spread "petals" apart to get an even coating of batter.
- Carefully place 1 onion in fryer. Fry for about 2 to 3 minutes or until golden. Remove and carefully ensure that petals are separating, using a utensil to help spread them if necessary. Recoat onion with batter and return to oil for about another 5 minutes. Remove from oil and drain on paper towels. Repeat with remaining onions.
- Serve hot.
- To make the dip, mix all ingredients in a bowl, adding hot sauce to taste. Serve with onion blooms.
SWEET AND SOUR FLOWERING RED ONIONS
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
- Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
- In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
- On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
- Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.
TANGY ONION RELISH
Serve this on burgers, hot dogs, steak or chicken. This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state.
Provided by Outta Here
Categories Onions
Time 3h35m
Yield 3 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 312.4, Fat 5.2, SaturatedFat 0.4, Sodium 2412.1, Carbohydrate 66.3, Fiber 4.2, Sugar 51.5, Protein 2.7
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