It is All About Onions!


"I love onions any way that you cook'em!"



Hungry Girl Recipe - Lord of the Onion Rings

Basic Ingredients:
1 large onion
1/4 cup egg beaters
1/2 cup Fiber One (use a blender, magic bullet or food processor to make cereal fine)

I usually add:
Onion Powder
Garlic Powder
Cayenne Powder

This is the basic ingredients - now add your own seasonings - such as garlic powder, cayenne or even add hot sauce to the egg beaters)

Place crumb mixture in gallon bag.  Dip several onions in egg mixture.  Place in bag and shake gently.  Place on cookie sheet.  (I cover my pan with aluminum)

Bake at 375 for 20 - 25 minutes.

Delicious with reduced sugar ketchup.



1 large onion sliced
Smidge of minced garlic
1 tsp. Curry powder
1 tsp. Cumin
1 tsp. Chili Powder
2 TB Spicy Mustard
2 TB Reduced Sugar Ketchup

Place veggies in pan. Cook on medium heat. Add remaining ingredients and cook for 15 minutes - or desired tenderness.

Serve with chicken. This would also be good if eaten as fajitas.



Information taken from:  SIMPLY RECIPES

Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. You can use onions prepared this way on top of steak, chicken or for onion soup, tarts, pizza, or onion dip. Or simply just eat them as a snack!!!!!


1 large onion

Olive oil




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1 Slice off the root and top ends of the onions, peel the onions. Cut the onions in half. Lay them cut side down and slice the onions lengthwise to desired thickness. If you want, you can cut a little wedge in the tough rootball end of the onions and discard that part, but we haven't found this to be necessary, as this part of the onion softens and cooks with the rest over the long cooking time.
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2 Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt (did not do on my onions) over the onions, and Truvia - 1/2 tsp.
3 Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.



We found this recipe in the Betty Crocker June 2006 Summer Recipes booklet. Shannon and I love these onions on hamburgers. I LOVE THIS recipe - well I know I say that a lot when it comes to onions, but its the truth!

1 package of onion soup mix
2 large onions, sliced rings separated
2 tablespoons packed brown sugar
1 tablespoon balsamic vinegar

Place onions on center of foil sheet.
Sprinkle with onion soup mix, the brown sugar and vinegar.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2" fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Cook on grill over medium heat 10 to 15 minutes - rotating packets 1/2 turn once or twice.

These can also be cooked in the oven.



Baked Sweet Onions

4 large sweet onions (Vidalia, Walla Walla, or Maui), peeled
salt and coarsely-ground pepper to taste
4 teaspoons butter

Traditional Aceto Balsamico (aged 
Balsamic Vinegar), optional
Preheat oven to 250 degrees F. Place onions into a baking dish with approximately 1 inch of water. Bake, uncovered, 2 hours or until onions are soft when you squeeze them.
Remove from oven and place onto a cutting board; pull back brown skins and cut them off at the roots. Transfer onto a serving platter and season each with salt, pepper and 1 teaspoon butter.
For an extra-special taste sensation, drizzle the tops (for use a dropper) of each baked onion serving with balsamic vinegar. So good!
Makes 4 servings.


French Onion Soup

2 tablespoons unsalted butter 
5 medium red onions (about 3 pounds), sliced thin
1/2 teaspoon 
6 cups low-sodium canned chicken broth
1 3/4 cups low-sodium canned beef broth
1/4 cup dry red 
2 sprigs fresh parsley
1 sprig fresh 
1 bay leaf
1 tablespoon good-quality 
balsamic vinegar 
Salt and black pepper
1 baguette bread, cut on the bias into 3/4-inch slices (2 slices per serving)
4 1/2 ounces Swiss cheese, sliced 1/16-inch thick
3 ounces Asiago cheese, grated
Melt butter in large soup kettle or Dutch oven over medium-high heat; add sliced onions and 1/2 teaspoon salt; stir to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, 30 to 35 minutes. Stir in chicken and beef broths, red wine, parsley, thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen browned bits; bring to simmer. Simmer to blend flavors, about 30 minutes, and discard herbs. Stir in balsamic vinegar and adjust seasonings with salt and pepper.
NOTE: At this point, the soup can be cooled to room temperature and refrigerated in an airtight container up to 2 days. To use, return to simmer before finishing soup with croutons and cheese.
To serve, adjust oven rack to upper middle position; heat broiler.
Set serving bowls (use fairly deep, oven- and broiler-safe serving bowls) on baking sheet and fill each with about 1 1/2 cups soup. Top each bowl with two baguette slices and divide Swiss cheese slices, laying them in a single layer on top of the bread. Sprinkle each with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, about 10 minutes. Remove from oven and serve immediately.
Makes 6 servings.

Roasted Balsamic Sweet Onions

Roasted Balsamic Sweet Onions 

2 large sweet onions (Walla Walla, Vidalla, or Maui), peeled 
Coarse salt and coarsely-ground pepper to taste
4 teaspoons butter
Balsamic Vinegar
Preheat oven to 350 degrees F. Butter a baking dish just large enough to hold the onions.
Slice of the top and the bottom parts of the onions so they sit flat in the baking dish; cut the onions in half.           
Arrange the onion halves, cut side up, in the prepared baking dish. Season with salt and pepper, and place 1 teaspoon of butter on each onion half.
Cover and bake 50 to 60 minutes or until onions give slightly when the edges are squeezed together between your fingers. Remove from oven.
Uncover and sprinkle each onion half with balsamic vinegar (use a fork to spread the onion layers apart so that the vinegar can dribble down between the layers).            
Serve hot or at room temperature.
Makes 4 servings.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
More of Linda's Onion Recipes and learn about Onion Hints, Tips, and Information.
Don't forget to check out my Backyard Barbecue dinner menu which includesRoasted Balsamic Sweet Onions.



Boy I am excited to try this recipe! This recipe came from the Best of the Best from the Southwest Cookbook - a coworker of mine was graciously kind to share this cookbook with me.  It was bran spankin new - still had the wrap on it! She thought that I needed something to do during enrollment time this evening.

What a name - Onion Pie!

2 cups of chopped onions
1 cup butter
2 eggs, yolks and whites beaten separetly
1/2 cream or Milnot
Salt and Cayenne pepper to taste
1 cup dry white wine
2 prepare pastry shells

Saute onions in butter until limp, but not browned.  Cool.  Preheat oven to 350 degrees.  Stir egg yolks, cream, salt, cayenne and wine into onions.  Fold beaten egg whites into onion mixture.  Fill pie shells and back 30 minutes.  Serves 12 generously, or serve 6 and freeze one.  Serve as a starch with steaks or roast beef.  Serve hot or cold as a luncheon dish.



4 Large onions, thinly sliced
1 1/2 cups crushed potato chips
1 cup shredded cheddar cheese
1 (10 ounce) can cream of chicken soup
1/4 cup milk

Preheat oven to 300 degrees
Alternate layers of onion, potato chips and cheese in sprayed 9 x 13 inch baking dish.
Spoon soup over last layer and pour milk or water over top.
Sprinkle with a little red or black pepper and bake for 1 hour.
Serves 8 to 10
--Obtained from - Busy Woman's Quick and Easy Recipes - 6th edition


Makes: 8 servings
Cook: 15 minutes
Bake: 45 minutes
Prep: 10 minutes
4 eggs
3 cups low-fat (1%) milk
1/4 teaspoon ground nutmeg
1 loaf French bread (about 16 inches long), cubed (about 8 cups)
2 tablespoons olive oil
3 large onions (about 1-1/2 pound) sliced
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Cheddar cheese
1. Whisk together eggs, milk and nutmeg in large bowl. Add bread cubes. Let mixture stand 30 minutes, stirring occasionally.
2. Heat oil in large nonstick skillet. Add onion, sugar, salt and pepper; cook over medium-low heat until onion is very tender, 15 minutes.
3. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
4. Spoon half of bread mixture into baking dish. Top with half of onion mixture. Repeat with the remaining bread and onion. Sprinkle with cheese.
5. Bake at 350° for 45 minutes or until puffed and golden. Let cool slightly before serving.