Copyright images and text 2008, All Rights Reserved |
Recipes - Onions
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Portabello Mushroom, Smothered Onion and Feta Cheese Sandwiches
Simple Vegetarian Pleasures
1/2 T of unsalted butter
2 large portobello mushrooms, stems discarded and caps wiped clean
2 (1/4-in thick) red onion slices
2 T olive oil
1 tsp red wine vinegar
Salt
Generous seasoning freshly ground black pepper
2 pieces French bread, each approximately 5 inches long
3 T crumbled feta cheese
Melt butter in a large skillet over medium heat. Add the mushroom caps and cook 10 minutes or
so, or until they begin to get juicy.
Separate the onion slices into rings and add to the mushrooms. Cover the pan, then cook until
the onions are very soft and the mushrooms are juicy throughout, about 10 minutes.
Occasionally remove the cover and toss the ingredients so they cook evenly. Remove from heat.
In a small bowl, mix together the olive oil, vinegar, salt and pepper.
Slice the bread horizontally. Spoon the olive oil mixture on both sides of each pair. Sprinkle the
feta cheese on the bottom halves. Top with the mushrooms and onions, then the remaining
bread.
Serves 2
Simple Vegetarian Pleasures
1/2 T of unsalted butter
2 large portobello mushrooms, stems discarded and caps wiped clean
2 (1/4-in thick) red onion slices
2 T olive oil
1 tsp red wine vinegar
Salt
Generous seasoning freshly ground black pepper
2 pieces French bread, each approximately 5 inches long
3 T crumbled feta cheese
Melt butter in a large skillet over medium heat. Add the mushroom caps and cook 10 minutes or
so, or until they begin to get juicy.
Separate the onion slices into rings and add to the mushrooms. Cover the pan, then cook until
the onions are very soft and the mushrooms are juicy throughout, about 10 minutes.
Occasionally remove the cover and toss the ingredients so they cook evenly. Remove from heat.
In a small bowl, mix together the olive oil, vinegar, salt and pepper.
Slice the bread horizontally. Spoon the olive oil mixture on both sides of each pair. Sprinkle the
feta cheese on the bottom halves. Top with the mushrooms and onions, then the remaining
bread.
Serves 2
Ages old and worshipped by ancient cultures, the humble onion is more than just a side-kick to
other foods. Sweet, hot, raw or cooked, the onion can be a star.
other foods. Sweet, hot, raw or cooked, the onion can be a star.
Carmelized Onion Omelet
Simple Vegetarian Pleasures
4 tsp olive oil
2 large onions, halved vertically and thinly sliced
Pinch of sugar
4 large eggs
2 T water
1/4 tsp salt
Freshly ground black pepper to taste
1/3 C grated sharp Cheddar cheese
Heat 2 tsp of oil in a large skillet over medium-low heat. Add the onions and sugar and cook
slowly, stirring frequently, until the onions are very soft and a deep caramel color, about 20
minutes. Keep hot over low heat.
Beat the eggs with the water, salt and pepper in a medium sized bowl. Have the cheese ready
near the stove.
Make omelets one at a time. Heat 1 tsp of oil over medium-high heat in a medium-size, non-stick
skillet and swirl it around to coat the sides of the pan. When the pan is very hot, pour in half the
egg mixture. It should set immediately at the edges. With an inverted spatula, push the cooked
edges toward the center while tipping the pan to let the uncooked egg run out to the hot pan.
When very little liquid egg remains, spoon half the onions onto one side of the omelet, then
sprinkle on half the cheese. Immediately fold the omelet in half, then flip it onto a plate. This should
all take less than one minute. Repeat to make another omelet.
Serves 2.
Simple Vegetarian Pleasures
4 tsp olive oil
2 large onions, halved vertically and thinly sliced
Pinch of sugar
4 large eggs
2 T water
1/4 tsp salt
Freshly ground black pepper to taste
1/3 C grated sharp Cheddar cheese
Heat 2 tsp of oil in a large skillet over medium-low heat. Add the onions and sugar and cook
slowly, stirring frequently, until the onions are very soft and a deep caramel color, about 20
minutes. Keep hot over low heat.
Beat the eggs with the water, salt and pepper in a medium sized bowl. Have the cheese ready
near the stove.
Make omelets one at a time. Heat 1 tsp of oil over medium-high heat in a medium-size, non-stick
skillet and swirl it around to coat the sides of the pan. When the pan is very hot, pour in half the
egg mixture. It should set immediately at the edges. With an inverted spatula, push the cooked
edges toward the center while tipping the pan to let the uncooked egg run out to the hot pan.
When very little liquid egg remains, spoon half the onions onto one side of the omelet, then
sprinkle on half the cheese. Immediately fold the omelet in half, then flip it onto a plate. This should
all take less than one minute. Repeat to make another omelet.
Serves 2.
Quotes
"I understand the big food companies are developing a tearless onion. I think they
can do it---after all, they've already given us tasteless bread."-Robert Orben
"Onions can make even heirs and widows weep"-Benjamin Franklin
"I understand the big food companies are developing a tearless onion. I think they
can do it---after all, they've already given us tasteless bread."-Robert Orben
"Onions can make even heirs and widows weep"-Benjamin Franklin