ISO: Onion Strata or Tart recipe-got lots of onions to use up!

[JHayes]

Anyone have a yummy recipe that uses a lot of onions? I am looking for something like quiche, or strata, etc. I have been searching online, just wanted to check the BB.

TIA :p

Julie

[Sami]

When I make brisket, I use about 5 onions which I saute, then saute the meat, add spices, some red wine, broth and cook until tender.

Sami

[krispy spo]

This only uses one onion but sounds like the kind of recipe you're looking for:

Roasted-Onion Tart with Maytag Blue Cheese

1 medium Vidalia or other sweet onion, peeled
10 shallots, peeled and halved (about 1/2 pound)
10 large garlic cloves, peeled and halved
3 tablespoons balsamic vinegar
1 tablespoon butter, melted
2 teaspoons honey
1/4 teaspoon dried thyme
1 tablespoon yellow cornmeal
1 (10-ounce) can refrigerated pizza crust dough
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup (about 2 1/2 ounces) crumbled Maytag blue cheese
1 tablespoon chopped fresh parsley

Preheat oven to 425°.
Cut onion into 8 wedges, leaving root intact. Place onion wedges, shallots, and garlic in a 13 x 9-inch baking dish. Combine balsamic vinegar, butter, honey, and thyme in a small bowl, and drizzle over onion mixture, tossing to coat. Bake at 425° for 30 minutes or until tender, stirring occasionally.

Line a baking sheet with parchment paper, and secure with masking tape. Sprinkle paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 14 x 12-inch rectangle. Arrange onion mixture over dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of the dough over onion mixture (dough will not completely cover onion mixture). Sprinkle with cheese.

Bake at 425° for 15 minutes or until lightly browned. Cool on baking sheet 10 minutes on a wire rack. Sprinkle with parsley.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 358(28% from fat); FAT 11.1g(sat 5.7g,mono 3.4g,poly 1.3g); PROTEIN 12.6g; CHOLESTEROL 22mg; CALCIUM 145mg; SODIUM 892mg; FIBER 2.9g; IRON 2.8mg; CARBOHYDRATE 51.9g

Cooking Light, MAY 2003

[pattiarl]

How about carmelizing them and then putting them in the freezer for future use?

Patti

[hAndyman]

Looks like you're looking for a main dish onion recipe, Julie. I have a number of them but haven't tried any that I can think of, so here's one that looks like it might be good. I have a t&t side dish and one not yet tried that use lots of onions - I'll see if they might tempt you. BTW, I don't know how you feel, but it's my preference to use regular onions in any dish calling for sweet onions when that dish is cooked; I save the sweet onions for raw uses when their taste will be desired.

From cameo @ Chatelaine

Tomato & Onion Tart


* one 9" pie shell
* 12 small yellow onions, roasted until golden brown
2 tbsp. grainy Dijon mustard
7 oz. grated mozzarella cheese
2 tomatoes, thinly sliced
* 2 tbsp. olive oil
salt, pepper, dried basil

Preheat oven to 400 degrees. Bake pie shell until almost done. Allow to cool and then brush with mustard. Arrange tomatoes in crust in a spiral pattern, alternating with onions. Top with mozzarella cheese, sprinkle with salt, pepper, dried basil and oil. Return to oven and bake for 30 minutes. Turn off oven and leave tart in oven for 10 minutes. Serve hot or at room temperature.
*Frozen is fine, just follow directions for baked shell.
*I used the small aquafuchsia yellow onions, (the recipe is on the tag attached to the bag), but any mild onion would do and 30 small ones equals about a 1 1/2 cups of sliced. It works fine also if you just want to saute the onions in some butter and oil until lightly brown.
*I used Aglio Olio Peperoncino (sliced garlic, olive oil & Chilli Pepper - but this does make it 'hot'.
****************

This dish is really good with pork or ham.

Don't be surprised by this combination. Just try it as an accompaniment to any spicy main course. Recipe courtesy the Vidalia Onion Committee.

VIDALIA ONION AND APPLE COBBLER


1-1/2 cups all-purpose flour
6 T. cold unsalted butter
2 T. cold shortening
1/4 t. salt
3 T. ice water
1-1/2 lbs. Vidalia Sweet Onions, roughly chopped
1-1/2 lbs. apples, peeled, cored and roughly chopped
1/4 cup packed light brown sugar
1/4 cup milk
2 T. unsalted butter
1 T. fresh lemon juice
1/2 t. salt
Dash of cayenne pepper

Make the pastry dough: In a food processor, combine flour, cold butter, shortening and salt. Pulse until mixture resembles coarse meal. Add the water and process until the mixture starts to come together. Pat the dough into a disk and wrap it in plastic wrap. Chill for at least one hour.
Combine the onions, apples, brown sugar, milk, butter, lemon juice, salt and cayenne in a large non reactive saucepan set over medium-high heat. Bring to a boil. Reduce heat to low, cover and simmer until the apples are tender, about 10 minutes. Uncover and cook until the mixture begins to thicken, about 5 minutes longer. Remove from heat and set aside.
Preheat oven to 400 degrees. Roll out the dough into a large oval and line a 10-inch oval baking dish , leaving 3 to 4 inch overhang around the sides of the dish. Spoon in the filling. Fold the edges of the dough up over the filling to cover most of it. Bake until golden brown on top, about 30 minutes. Serves 8.
Andy's notes: I use a combination of Granny Smith and Golden Delicious apples and followed the recipe but had to make some changes as I went along. After bringing the apple-onion mixture to a boil and cooking just until soft, there was a lot of liquid in the pan and I didn't want to overcook the apples to mush so I drained the pan and boiled the liquid, reducing it to about a third of a cup; I then added the liquid back into the apple-onion mixture. I let the mix cool somewhat until I assembled it in the pie crust in a round, deep 10" pie plate just before baking. The apple-onion mixture could, imo, be prepared earlier in the day and cooled completely before assembling and baking. When baked and served, there was still a significant amount of liquid in the "cobbler"; one could add a Tbs or two of flour to the cooled apple- onion mix to thicken it. This dish might also be made with just a top crust tucked into the sides, omitting the bottom crust completely, or skip the crust completely to lower the calorie content further while still enjoying this delicious combination of flavours and textures.
****************

From Olga D (Ont) @ Gail's

Lots of Onions

This is marvellous with roast beef, pork and barbecued meats. The long oven braising brings out the sweetness and intensity of the onion flavor.

2 lb onions, thickly sliced (about 12)
2 tbsp ketchup
2 tbsp water
1 tbsp liquid honey
1 tbsp butter
1/2 tsp dry mustard
Pinch each salt and white pepper

In saucepan of lightly salted boiling water, cook onions for 10 minutes. Drain and transfer to 6-cup casserole.
Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions.
Bake in 350 degrees f. oven for 1 hour or until onions are tender and glazed. Makes 6 servings.
- from Canadian Living

[JHayes]

Patti- I thought of caramelizing them but didn't know I could freeze them! Thanks for filling me in! I love caramelized onions!

hAndyman-the recipes look awesome! I especially want to try the Tomato and Onion Tart.

The tart with blue cheese sounds good too, I have some blue cheese on hand. I ended up making pizza tonight so I used some there. I appreciate all your time to respond to my question.

Thanks!! :p

Julie