Red Cabbage and Onions with Apples and Apricots

Add some color to the Thanksgiving table! This recipe uses seasonal ingredients to create a vibrant side dish that pairs beautifully with roasted turkey, or just about any braised, grilled, or roasted meat. The lush flavor of the onions goes well with the mildly bitter red cabbage and the sweetness of apple and dried apricot.

Red Cabbage and Onions with Apples and Apricots

Not only does the recipe add cheery, autumn colors to the table. It’s a lifesaver in a busy kitchen. With so many holiday dishes that need to bake in the oven, this one comes together easily on the stovetop.

Red Cabbage and Onions with Apples and Apricots

Yield: 6 servings
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

  • 1 ½ tablespoons canola oil
  • 1 ½ lbs. yellow onions, thinly-sliced
  • ½ lb. red cabbage, thinly-sliced or shredded
  • 1 ½ lbs. Granny Smith apples, cored and diced into medium pieces
  • 1 cup chopped dried apricots
  • 1 teaspoon Kosher salt
  • ½ teaspoon cracked black pepper
  • ½ cup vegetable broth
  • 1 tablespoon caraway seeds, toasted
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon orange zest

Preparation

Heat oil in a large sauté pan, add onions and stir well. Cook 8-10 minutes on medium-high heat. Add cabbage, apples, apricots, salt and pepper. Cook 3-4 minutes.

Add vegetable broth and caraway seeds. Stir to mix all ingredients. Cover cabbage mixture and reduce heat to medium-low. Cook an additional 10-12 minutes, stirring occasionally. Before serving, stir in parsley and orange zest and keep warm.


Red Cabbage and Onions with Apples and Apricots

Be sure to check out our other delicious holiday recipes like Roast Turkey Breast with Balsamic Caramelized Onions  and Mixed Green Salad with Fall Fruits and Frizzled Onions. Follow us on Pinterest and on Twitter for regular updates.

We also love your feedback! Share how you are making a place for onions at the holiday table and use the hashtag #onionsatthetable! 

Recipe provided by the National Onion Association. Text and images by Lori Rice

Posted in Dinner Recipes, Events and Celebrations, Recipes with Permission | 7 Comments

Mixed Greens with Roasted Fall Fruit, Frizzled Onions and Honey Mustard Vinaigrette

With all the heavy, filling dishes on the holiday table, a refreshing salad makes a nice side dish to balance out the menu. The frizzled onions with the fall flavors of this salad offer just the right touch to let you know you are celebrating a special occasion.

Mixed Greens with Roasted Fall Fruit, Frizzled Onions and Honey Mustard Vinaigrette

You’ll want to hang onto this recipe for the onions. These crispy rings have so many more uses than a salad topper. Make up a batch to serve as an appetizer while your guests watch the football game, or sprinkle them over other favorites like green bean casserole or scalloped potatoes.

Mixed Greens with Roasted Fall Fruit, Frizzled Onions and Honey Mustard Vinaigrette

Yield: 6 servings
Preparation time: 30 minutes (plus 1 hr to soak onions)
Cooking time: 30 minutes

Ingredients

Frizzled Onions:

  • 1 medium red onion, peeled and thinly sliced
  • ½ cup buttermilk
  • ½ cup all-purpose flour
  • 1 ½ teaspoons ancho chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil for frying

Roasted Fruit:

  • 1 Granny Smith apple
  • 1 Asian pear
  • 2 tablespoons unsalted butter
  • 1 ½ teaspoons sugar
  • 1 ½ teaspoons ground cinnamon                                                             

Dressing:

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon whole grain mustard
  • ½ cup olive oil

Other:

  • 6 to 8 cups mixed salad greens
  • 8 oz Gorgonzola cheese, crumbled
  • 1/3 cup toasted pecans 

Preparation

For Frizzled Onions:
Place onions in a large bowl and cover with buttermilk. Let sit a minimum of one hour. Mix flour, chili powder, salt and pepper in a shallow dish. Preheat oil in deep fryer or a deep skillet to 375 degrees. Drain onions and discard the buttermilk. Toss the onion in the flour mixture, separating the rings and coating completely. Fry in small batches until onion rings are golden. Drain on a plate lined with a paper towel. Keep warm in a warm oven.

For Roasted Fruit:
Preheat the oven to 350 degrees F. Core and slice apple and pear into 1/4-inch thick slices. In a large saucepan, melt butter over medium-high heat. Add sugar and cinnamon, stirring until melted. Add the fruit to the saucepan and completely coat fruit with cinnamon mixture. Spread the fruit out on baking sheet and roast for 15 minutes. Remove from the oven and cool.

For Dressing:
Combine vinegar, honey and mustard in electric blender or food processor. Blend, then slowly add oil, blending until incorporated. Refrigerate. This may be made a day ahead.

To serve:
Place the lettuce in a large serving bowl. Pour in the dressing and toss to coat all of the lettuce. Sprinkle the cheese and pecans over the salad and top with the roasted fruit and frizzled onions.


Be sure to check back regularly for the delicious recipes and holiday tips we’ll be posting over the next few weeks. Follow us on Pinterest and on Twitter for regular updates.

Mixed Greens with Roasted Fall Fruit, Frizzled Onions and Honey Mustard Vinaigrette

We also love your feedback! Share how you are making a place for onions at the holiday table and use the hashtag #onionsatthetable!

Recipe by Chef Sam Etheridge and provided by the National Onion Association. Text and images by Lori Rice.

Posted in Dinner Recipes, Events and Celebrations, Recipes with Permission | 4 Comments

10 Ways To Bake With Onions

Cooler weather is here and that means one thing – the start of baking season! Turning on the oven is the perfect way to warm up the kitchen and create something delicious to eat at the same time!

10 ways to bake with onions

Some people think only of savory, dinner time dishes when they think about onions but the truth is they’re super versatile and can be used in a variety of dishes, including baked goods!

We rounded up 10 delicious recipes for you to try:

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Easy Cheese & Onion Bread via Drizzle and Dip

Mushroom Onion Scones

Mushroom Onion Scones via Baking Obsession

Caramelized Onion Pinwheels

Caramelized Onion Cheesy Pinwheels via Will Cook For Smiles

Onion Rolls

Onion Rolls via A Baker’s House

French Onion Soup Puffs

French Onion Soup Puffs via Simply Delicious

Savory Onion Mini Muffins

Savory Mini Muffins with Goat Cheese, Red Onion & Rosemary via Tablespoon

Caramelized Onion & Spinach Quickbread

Caramelized Onion & Spinach Quick Bread via Cookin’ Canuck

Caramelized Onion & Apple Cornbread

Cornbread with Caramelized Apple & Onions via A Little Saffron

Sour Cream and Onion Donuts

Sour Cream and Onion Donuts via The Kitchn

Onion Rosemary Breadsticks

Onion Rosemary Breadsticks via Haniela’s

 

Posted in General | 6 Comments

Roast Turkey Breast with Balsamic Caramelized Onions and Glazed Dried Cranberries

Let’s be honest. The turkey is the centerpiece of the Thanksgiving table, but it is often not everyone’s favorite part of the meal. You can change that this year by pairing the savory, tender meat and earthy herbs with the delicate sweetness of lightly caramelized onions. This recipe goes a step further by adding a slight tanginess from balsamic vinegar and then it’s topped off with a mildly tart cranberry sauce.

Roast Turkey Breast with Balsamic Caramelized Onions and Glazed Dried Cranberries

This recipe is simple to prepare. Once you have the bird rubbed down and in the oven, you can work on the onions and cranberries so that it all easily comes together when it’s time to serve. It’s quite the show-stopper when the golden brown turkey breast is set over the onions. Your family and friends will be ready to dig in!

Roast Turkey Breast with Balsamic Caramelized Onions and Glazed Dried Cranberries

Yield: 10 servings
Preparation time: 15 minutes
Baking time: 2 hours
Cooking time: 20 minutes

 Ingredients

  • 1, 7 lb. whole turkey breast, or 2 half-breasts (about 3-1/2 pounds each)
  • 7 tablespoons balsamic vinegar
  • 4 teaspoons fresh rosemary leaves, minced
  • 4 teaspoons fresh thyme leaves
  • 1 ½ teaspoons salt
  • ¾ teaspoons ground black pepper
  • 6 medium yellow onions (about 3 pounds)
  • 2 tablespoons olive oil
  • Glazed Dried Cranberries (recipe follows)
  • Parsley, thyme or rosemary or other fresh herbs for garnish (optional)

Preparation

Preheat the oven to 350 degrees F.

Rub turkey on all sides with 2 tablespoons balsamic vinegar. Sprinkle all sides with 3 teaspoons each of rosemary and thyme. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Place in roasting pan and roast at 350 degrees for 1 ½ to 2 hours or until a meat thermometer registers 165 degrees. Halfway through roasting time, baste with 2 more tablespoons vinegar.

Meanwhile, peel, halve and slice onions. In 12-inch skillet over medium heat, sauté onions in oil for 15 to 20 minutes, stirring occasionally, or until soft and light golden. Stir in 1 teaspoon each of rosemary and thyme, 3 tablespoons balsamic vinegar, ½ teaspoon salt and ¼ teaspoon pepper.

To serve, make a ring of onions on platter. Place turkey in center and top with a spoonful of Glazed Dried Cranberries (recipe below). Pass remaining sauce. Garnish the turkey with fresh herbs, if desired.


Glazed Dried Cranberries: In a medium saucepan, combine 2 (5 ounce) packages dried cranberries with 1 ½ cups undiluted frozen orange juice concentrate and 1 ½ cups water. Bring to boil over high heat and then reduce heat and simmer uncovered for 5 minutes. Whisk 2 tablespoons cornstarch with 2 tablespoons balsamic vinegar and stir into sauce. Heat briefly, stirring until thickened and glossy. Puree in a blender for a smooth sauce, if desired. Makes 3 cups.


Be sure to check back regularly for the delicious recipes and holiday tips we’ll be posting over the next few weeks. Follow us on Pinterest and on Twitter  for regular updates.

Roast Turkey Breast with Balsamic Caramelized Onions and Glazed Dried Cranberries

We also love your feedback! Share how you are making a place for onions at the holiday table and use the hashtag #onionsatthetable!

Recipe provided by the National Onion Association. Text and images by Lori Rice

Posted in Dinner Recipes, Events and Celebrations, Recipes with Permission | 9 Comments

Bring On The Onions!

Thanksgiving will soon be here and onions are an essential part of so many holiday dishes. Over the next few weeks, we’ll be sharing some of our favorite recipes and plenty of tips for how to use sweet, succulent onions throughout the holiday season.

Thanksgiving recipes featuring onions

 

And we won’t stop at your plate. Onions make stunning additions to autumn and winter centerpieces and holiday décor. We have a few ideas up our sleeve for enjoying the beauty of onions as much as you enjoy the delicious taste.

Thanksgiving centerpiece with pumpkins and onions

Before we get started, though, let’s review the basics. Since onions are available at your supermarket year round, you might be unaware that onions have seasons. Based on when they are harvested, onions grown in the U.S. can be divided into two categories, spring/summer onions and fall/winter onions.

Fall/winter onions are referred to as storage onions and they are available August through May. You can find yellow, red and white storage onions that are characterized by multiple layers of thick, darker colored skin. What makes these onions ideal for storage is their lower water content which gives them a longer shelf-life.

onion storage

The flavors of storage onions range from mild to pungent. With yellow storage onions you can expect a strong onion flavor, but with a mild aftertaste. Red onions this time of year are typically sharp, spicy and pungent. White storage onions are bold and pungent, but they have a cleaner, crisper flavor than yellow or red storage varieties. Storage onions are best for savory dishes that require longer cooking times. A perfect fit for so many holiday recipes!

how to store onions

Don’t be afraid to stock up on storage onions this time of year. Keep them in a cool, dark place with plenty of air movement and keep them out of plastic bags. These bags reduce airflow and promote spoilage.

Peel and cut the onions only when you are close to cooking and serving them. If you have leftover peeled or cut onions, they can be refrigerated for up to 7 days in a sealed container. So feel free to do a little onion prep a few days before the holiday meal.

Be sure to check back regularly for the delicious recipes and holiday tips we’ll be posting over the next few weeks. Follow us on Pinterest  and on Twitter for regular updates.

We also love your feedback! Share how you are making a place for onions at the holiday table and use the hashtag #onionsatthetable!

Posted in Cooking Tips, Events and Celebrations | 6 Comments

12 Soups Made With Onions

onion soup

Whether as the main ingredient or as a complimentary flavor source, onions and soup go hand-in-hand. Warm up with these comforting bowls of goodness.

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Philly Cheesesteak Soup via The Cozy Apron

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Chilled Cucumber Soup via It’s Yummi

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Curried Pumpkin Soup with Bacon & Maple Onions via The Endless Meal

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French Onion Butternut Squash Soup via Cinnamon Spice & Everything Nice

Guinness ‘French’ Onion Soup topped with White Cheddar Toast 500 2231

Guinness French Onion Soup via Closet Cooking

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Perfect Potato Soup via The Pioneer Woman

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Onion & Turnip Soup via Tales of a Kitchen

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Caramelized Onion & Carrot Soup via The Tomato Tart

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One Pot Pasta E Fagioli via The Kitchn

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Roasted Butternut Squash Soup via No Whey, No Cow

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Slow Cooker Chili via The National Onion Association

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Sunchoke Soup with Caramelized Onions via Turntable Kitchen

Do you have a favorite soup featuring onions? Share it with us in the comments below!

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7 Must-Try Sausage Recipes

Sausages are hearty enough to be a meal of their own, but they also pair nicely with whole grains and veggies for a balanced lunch or dinner and they’re the perfect canvas for flavorful toppings like slaws and onions.

7 Must-Try Sausage Recipes

Here are 7 must-try sausage recipes:

Brats300

Caramelized Beer Onions & Cheddar Bratwursts via Honest Cooking

HotSausageSandwiches-4

Hot Italian Sausage Sandwiches via The Devil Wears Parsley

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Pretzel Wrapped Brats with Cider Braised Onions via Joy of Kosher

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Grilled Brats with Warm Cabbage Slaw via Life’s Ambrosia

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BBQ Chicken Brats with Pickled Onion via Simply Scratch

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Sausage with Peppers & Onions Over Curry Spiced Quinoa via The Pretty Bee

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Beer Brat Carbonara Pasta via The Beeroness

Posted in General | 3 Comments

7 Onion Dips For Your Next Tailgate

 

 

Football season is here, which means it’s time to tailgate!

7 Onion Dips For Your Next Tailgate

 

Here are 7 delicious dip recipes featuring onions. Pick your favorite to bring next time you head out to watch a game. You’ll be the star of the party for sure!

Sweet-onion-crack-dip

Sweet Onion Crack Dip via Is This Really My Life

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Balsamic Caramelized Onion Hummus via Once Upon A Cutting Board

Chorizo-Cheese-Dip-FoodieCrush2

Cheesy Chorizo Caramelized Onion Dip via Foodie Crush

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Roasted Tomato & Sweet Onion Dip via White on Rice Couple

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Sweet Vidalia Onion Dip via View From The Great Island

Porter-Caramelized-Onion-Greek-Yogurt-Dip

Porter Caramelized Onion Greek Yogurt Dip via The Beeroness

leek_dip

Caramelized Leek & Onion Dip via Eat Laugh Purr

Enjoy!

Posted in General | 4 Comments

Stuffed Onion Rings

Stuffed Onion Rings |National Onion Associate

The sights and sounds of a county or state fair signify so many things coming together: sewing projects, livestock and horses trained for their big debut, and gardens at their peak for harvest. Visiting the fair is a great family-friendly outing that will help support young 4-H and FFA kids who worked hard on those projects! You can find some amazing talent on display at the fair, and we really encourage you to visit your local event!

In case you need a little extra incentive, you can ALWAYS count on delicious food at the fair like sweets, food on-a-stick, and, of course, fried!

The recipe we’re sharing today is simply genius in our book! We’re not sure why someone hasn’t thought of this sooner, but we give high marks to Janine Washle of CloverFields Farm & Kitchen in Kentucky for giving life to this Stuffed Onion Rings recipe!

Stuffed Onion Rings
Makes: 6

Ingredients:
Vegetable oil
1 large sweet onion like Vidalia or Walla Walla

Onion Ring Batter:
1/3 cup all purpose flour
1-1/2 tsp granulated sugar
1 Tbsp cornmeal
1 tsp baking powder
1 tsp salt
1/3 cup tap water, sparkling water, gingerale, or beer

Center Filling:
3/4 cup cornmeal
1 large egg
2-1/2 Tbsp tap water, sparkling water, gingerale, or beer
1-1/4 cups chopped onions

Preparation:
1. Pour enough vegetable oil into a 10” cast iron skillet or other heavy pan to about 1/4” depth. Heat the oil over medium high heat until it shimmers.

2. Peel and slice onion to about 1/2” thickness. Be careful to cut straight down so the ring sits level in the pan. Carefully separate the outer large rings from the center. (I typically make 3 cuts yielding 4 onion slices).

3. Make the ring batter by combining flour, sugar, cornmeal, baking powder and salt in a medium size bowl. Add water. Stir just to moisten all ingredients.

-Dip the outside of the onion rings in the batter. Place the battered rings in the hot oil. You may have to cook in batches if your skillet is smaller.

-Working quickly, make the center filling by adding the cornmeal, egg, water, and onions to the remaining ring batter.

-Spoon the center filling into each onion ring. Do not pack it down, but do spread it to the onion’s edges. Don’t overfill. The baking powder will make the filling expand as it cooks.

-Fry for 6-7 minutes. Check for a rich golden brown color then flip. You won’t have any problem with this since the batter has already set.

-Now fry the second side for about 5 minutes. Check it at the 4 minute mark just to make sure they are not over browning on the bottom. If you are nervous about doneness, sacrifice one and cut into it. It will have the texture of moist cornbread. The internal temperature should be 180-185 degrees if you use an instant read thermometer.

-Serve immediately. If that is not possible, keep warm in a preheated oven on a baking sheet lined with several thicknesses of paper towels.

Posted in Guest Blogger, Recipes with Permission, Snacks | Leave a comment

8 Easy Back-to-School Dinners

The start of a new school year is rapidly approaching. The lazy days of summer will end and schedules will get crazy. To help you avoid hitting the drive-thru line one too many times during the week, we rounded up 8 delicious back to school dinners that the whole family will enjoy. Added bonus- they’re easy to make and you can have them on the table quickly AND they include our favorite ingredient…onions!

back to school

Here they are:

Cheesy-Chicken-Broccoli-Zucchini-Roll-ups

Cheesy Chicken and Broccoli Zucchini Rollups via Cinnamon Spice & Everything Nice

French-Onion-Soup-au-Gratin-Stuffed-Meatballs-3

French Onion Soup Au Gratin Stuffed Meatballs via Cupcakes & Kale Chips

Baked-Chicken-Diethood

Garlic Yogurt Baked Chicken via Diethood

Bruschetta Quinoa Casserole (3)

Bruschetta Quinoa Casserole via The Iron You

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Spicy Italian Sausage and Peppers via Inspiralized

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One Pot Tomato Basil Pasta via Apron Strings

Grilled-Shrimp-Tostadas1

Grilled Chicken Tostadas via Jeanette’s Healthy Living

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Orchard Turkey Burgers via Iowa Girl Eats

 

Enjoy!

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