Onions are the Favorite Part of a Meal

Over the years, families pass down their favorite recipes to be used for special occasions, family gatherings or simply an everyday meal at home. In the following recipes from the National Onion Association, onions take center stage in some favorite preparations: timeless onion soup, flavorful onion dip, interesting onion bloom and best ever onion rings!

Onions are a key ingredient for virtually every type of cuisine around the world. Whether diced, sliced, sauted or caramelized, onions add zest to all type of soups, entres and side dishes.

Onions have long been the star in rich onion soups. Unlike the traditional French Onion Soup, Classic Onion Soup calls for chicken broth as its base. Caramelized onions provide the buttery sweet flavor for the soup.

Onion dip is a classic recipe for potlucks and picnics. Creamy Onion Dip is an easy-to-prepare dip that compliments a selection of fresh vegetables, breads and crackers. A hollow onion makes the perfect container for this dip.

Watch out mashed potatoes and rice, Herb Baked Onion Bloom is an appealing and interesting side dish. Try serving it with grilled chicken or steak. Experiment by adding your favorite herbs to the bloom.

Best Ever Onion Rings can be prepared in two different ways �traditionally deep fat fried or baked. The batter is the same for both preparation methods!

For more onion recipes, send a stamped, self-addressed, business-size envelope to the National Onion Association, Department T, 822 7th Street, Suite 510, Greeley, CO 80631 or visit the National Onion Association's web site at www.onions-usa.org.

Classic Onion Soup

4 large yellow onions (about 9 to 11 ounces each), sliced

6 tablespoons butter or margarine

1 tablespoon sugar

2 quarts reduced sodium chicken broth

1/2 cup brandy (optional)

Salt and pepper to taste

1/2 baguette French bread, sliced, toasted

Grated Romano cheese

Directions: Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook, stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes longer. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese. Makes 6 servings.

Creamy Onion Dip

2 cups finely chopped onions

1 tablespoon olive or vegetable oil

1 teaspoon paprika

1 cup regular or light sour cream

Salt and pepper, to taste

Directions: Heat oil in large skillet. Add onion; cook over medium heat stirring often, 3 minutes, or until barely tender. Stir in paprika. Combine onion mixture and sour cream in medium bowl. Add salt and pepper, to taste. Cover; refrigerate until ready to serve. Makes 1-2/3 cups.

To serve in onion bowl: Cut off top third of large red onion. Trim small edge off root end to make flat support. Peel onion. Scoop out inner layers, leaving outer two layers intact. Spoon dip into hollow onion.

Herb Baked Onion Bloom

1 large onion (3 to 3-1/2 inches wide)

1 tablespoon butter or margarine

1 teaspoon dried thyme or oregano

1/2 teaspoon dried rosemary

Salt and pepper, to taste

Parsley or paprika, if desired

Directions: Cut about 1/2-inch off top of onion; peel onion. Cut onion into 12 to 16 vertical wedges, leaving root base intact. Set bloomed onion on 14 X 10-inch foil piece. Top onion with butter, thyme or oregano, rosemary and salt and pepper, to taste. Wrap foil around seasoned bloom and pinch edges together tightly. Placed wrapped onion upright on pan. Bake at 425 degrees for 30 minutes, or until tender and cooked but the petals still have body and stand upright. If desired, sprinkle with minced parsley or paprika. Baked wrapped onion may be held in warm location for up to 1 hour before serving. Makes 1 serving.

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