Walla Walla Onion Biscuits Food

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.

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.

WALLA WALLA ONION BISCUITS

Steps:

• Preheat oven to 400°F.
• Grease a cookie sheet with shortening or non-stick spray.
• Mix dry ingredients together; cut in shortening.
• Saute onions in butter until translucent. Add to flour mixture with milk. Mix until blended. Form dough into ball.
• Roll out on floured surface about 1/2 inch thick. Cut with biscuit cutter or knife and place on cookie sheet.
• Bake 15 minutes.

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.

GREEN ONION BISCUITS

Steps:

• Preheat oven to 425°F.
• Mix the flour, baking powder, salt and pepper in a large bowl.
• Mix the cream and green onions in a medium bowl.
• Add the cream mixture to the dry ingredients.
• Stir until moist clumps form.
• Transfer the dough to a floured work surface.
• Knead just until the dough holds together, about eight turns.
• Shape into an 8-inch square.
• Cut out sixteen 2-inch square biscuits.
• Transfer the biscuits to a large baking sheet, spacing about 1-1/2 inches apart (or, space 1/2-inch for soft-sided biscuits).
• Brush the tops of the biscuits with the melted butter.
• Bake the biscuits until golden and cooked through, about 18 minutes.
• Serve warm.
• The biscuits can be made 8 hours ahead: Cool.
• Wrap in foil.
• Store at room temperature.
• Re-warm wrapped biscuits in 350°F oven until heated through, about 8 minutes.

FRENCH ONION BISCUITS

Steps:

• Mix all ingredients together until well blended and soft ball forms.
• Drop by teaspoonfuls onto a lightly greased cookie sheet.
• Bake for 10 minutes at 400 degrees or until lightly brown.

WALLA-WALLA ONION CASSEROLE

Steps:

• Boil onion chunks for 15 - 20 minutes; drain and rinse well.
• Melt butter in saucepan on med.
• Stir in flour, broth and milk, stirring until thickened.
• Add onions, salt and pepper.
• Place onion mixture in a 1-1/2 quart casserole dish,.
• top with cheese and cracker crumbs.
• Bake at 350°F for 40 minutes.
• Serves 6.