Beef Top Loin Steaks with Balsamic Red Onion Relish

Beef Top Loin Steaks with Balsamic Red Onion Relish are perfect for your weeknight dinner or for weekend entertaining. Best of all it’s a cook once eat twice recipe!

Beef Top Loin Steaks with Balsamic Red Onion Relish

Who doesn’t love a two for one? Especially in the summer! With camp, summer sports, vacations, and holidays everyone is busy around this time of the year. This make once eat twice meal is great for families on the go and easy summer entertaining.

First prepare the delicious top loin steaks and serve with a side of grilled veggies. Save the leftovers and thinly slice to serve atop this fresh and delicious salad.


Beef Top Loin Steaks with Balsamic Red Onion Relish


1/2       cup balsamic vinegar

4          Boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)

2          teaspoons garlic-pepper seasoning

2          medium red onions, each cut into 12 wedges

2          medium yellow squash, cut lengthwise in half

2          medium zucchini, cut lengthwise in half

2          tablespoons olive oil

2          teaspoons garlic-pepper seasoning

1          teaspoon chopped fresh oregano or thyme

Salt to taste



Bring vinegar to a boil in small saucepan. Reduce heat; simmer 6 to 8 minutes or until reduced by half.  Set aside.  Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.

Soak four 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining 2 teaspoons garlic-pepper seasoning.  Place steaks in center of grid over medium, ash-covered coals; arrange onions and squash around steaks. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally.

Remove onions from skewers; toss 1/2 of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Serve with onion mixture and 1/2 of squash; season steak and squash with salt, as desired. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef & Onion Salad.  Makes 4 servings.  Total preparation and cooking time: 35 to 40 minutes

For Gas Grill Preparation:  Preheat grill according to manufacturer’s directions for medium heat.  Place steaks and vegetables on grid as directed above. Grill steaks, covered, 11 to 15 minutes for medium rare to medium doneness, turning occasionally. Grill onions, covered, 13 to 16 minutes and squash, covered, 7 to 11 minutes or until tender, turning occasionally.


Grilled Beef & Onion Salad (Too Hot to Cook Beef & Onion Salad)

Beef Top Loin Steaks with Balsamic Red Onion Relish

Grilled Beef & Onion Salad (Too Hot to Cook Beef & Onion Salad)


2          leftover grilled boneless beef top loin (strip) steaks

1/4       cup olive oil

2          tablespoons leftover reduced balsamic vinegar

1          large clove garlic, minced

1/4       teaspoon salt

1/8       teaspoon pepper

4          leftover grilled squash halves cut into 3/4-inch pieces

leftover grilled red onion wedges

8          cups mixed salad greens

Salt and pepper to taste


Whisk oil, vinegar garlic, salt and pepper in small bowl until blended. Set aside.  Arrange squash and onions over greens. Carve steaks into slices; season with salt and pepper, as desired. Arrange over salad. Drizzle vinaigrette over salad; toss.  Garnish with shaved or shredded Parmesan cheese, crumbled blue cheese or croutons, if desired.  Makes 4 servings.  Total preparation and cooking time: about 15 minutes.


Recipe and images provided by the National Cattlemen’s Beef Association.

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16 Super Salads Made With Onions

Looking for a salad to bring to your next neighborhood cookout?

Maybe you’re looking for a dad worthy salad for Father’s day?

In any case, this round up of 16 Super Salads Made With Onions has a salad just for you!

16 Super Salad Recipes

Say goodbye to the boring old plain lettuce and dressing salad and hello to one of these fabulous fresh salad recipes. With options like the kale and quinoa salad, watermelon and feta, buffalo chicken, and the double bacon cheese burger salad, this round up has a recipe for everyone!


Avocado Citrus Salad with Marinated Onion via The National Onion Association

Chicken-Bruschetta-Salad-1-1080x720Chicken Bruschetta Salad  via Prairie Californian

High-Protein-Onion-Quinoa-Salad_1 High Protein Onion and Quinoa Salad  via The National Onion Association

Onion-Ring-Salad-Recipe-and-Alexia-Onion-Rings-copy-2-701x1024 Onion Ring Salad with Lemon Herb Vinaigrette  via Suburbia Unwrapped

Buffalo-Chicken-and-Crunchy-Baked-Onion-Ring-Salad-with-Greek-Yogurt-Ranch-1 Buffalo Chicken + Blue Cheese Guacamole and Crunchy Baked Onion Ring Salad via Half Baked Harvest

Fall-Wedge-Salad-1 Apple Wedge Salad via Lemon Tree Dwelling

17436066694_45ff61e0fa_c Watermelon Cucumber and Feta Salad via Cinnamon Spice and Everything Nice

16 Super Salad Recipes Panzanella (Italian Bread Salad) via The Kitchn

Onion-n-Turkey-Lime-Salad Onion and Turkey Lime Salad  via The National Onion Association

sweet_potato_red_onion_salad_a_house_in_the_hills_01Roasted Sweet Potato and Red Onion Salad via A House In The Hills

Nutty-Asian-Ramen-Noodle-Salad-3 Asian Ramen Noddle Salad via Kicking it With Kelly

AsparagusSalad_articleShaved Asparagus White Bean Salad via Clean Eating Magazine

Asparagus-Carrot-Zucchin-Salad Asparagus Zucchini Carrot Ribbon Salad via Holley Grainger

chicken-gyro-salad-3wChicken Gyro Salad with Tzatziki Dressing  via Creme de la Crumb

peach-salad-with-grilled-basil-chicken7-srgb. Peach Salad with Grilled Balsamic Chicken via Cooking Classy

Bacon Cheeseburger Salad 800 7180 Double Bacon Cheese Burger Salad via Closet Cooking


Posted in Dinner Recipes, General | 1 Comment

Caribbean Lime Chicken

Say hello to summer with this Caribbean Lime Chicken recipe! This recipe is the perfect summer dish, bursting with spice and citrus flavors. Best of all, it’s ready in less than 45 minutes.  

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Nothing says summer like citrus with a kick of spicy heat to cool you off. This chicken recipe has it covered! It’s packed with delicious onions that add sweetness to balance the heat while keeping the meat tender as the ingredients simmer. It makes an easy family dinner, but is festive enough to serve at your next summer dinner party. Plus, you won’t have to heat up the oven. It all comes together on the stove-top in less than 45 minutes.

We suggest cutting the onions in narrow wedges that stay somewhat intact while cooking. This allows you to show them off when you plate the chicken before serving. Have some cooked rice on hand to round out the meal and garnish with plenty of orange and lime wedges. Get ready because this recipe will instantly put you in the mood for summer!

Caribbean Lime Chicken 2016_5x7 RGB

Caribbean Lime Chicken

Yield:  4 servings

Preparation time:  15 minutes

Cooking time:  30 minutes


 4 tablespoons lime juice, divided

2 teaspoons minced garlic

½ teaspoon salt

½ teaspoon thyme

½ teaspoon red pepper flakes

½ teaspoon black pepper

3 lbs. skin-on chicken parts

2 tablespoons vegetable oil

4 large onions (about 9 to 11 ounces each), cut into narrow wedges

2 medium tomatoes, seeded and diced

½ teaspoon curry powder

Lime and orange wedges, fresh chives (optional)


Mix 3 tablespoons lime juice, garlic, salt, thyme, pepper flakes and black pepper in dish.  Add chicken and mix well.

Heat oil until hot in large skillet.  Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes.  Turn chicken over and brown other side, about 5 minutes.  Flip the chicken, add the onion, and continue to cook; stir often.  Chicken and onions should be cooked through in approximately ten minutes.  Check for doneness using a meat thermometer.  (The meat closest to the bone should reach an internal temperature of 165 degrees F.) When chicken and onions are cooked, add tomatoes and curry powder to pan. Cook for two minutes more to heat through.  Stir in remaining lime juice.

Serve with rice.  Garnish with citrus wedges and fresh chives, if desired.


Recipe provided by the National Onion Association. Image by Lori Rice for the National Onion Association.

Posted in Dinner Recipes | 4 Comments

Top 10 Best Burger Recipes

With Memorial Day right around the corner, we’re sharing the Top 10 Best Burger Recipes piled high with onions!

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Searching for a new burger recipe?  Whether you’re looking for a paleo, vegetarian, or meat lovers option, we’ve got you covered with these top 10 burger recipes! With recipes like an Asian Sriracha Burger, Jameson Whiskey burger, and Caramelized Onion beef sliders there is a burger for everyone!


1. Jameson Whiskey Blue Cheese Burger via  Half Baked Harvest


2. Western Bacon Burgers with BBQ Mayo and Crispy Onion Strings via Creme de la Crumb


3.  Asian Burgers with Sriracha Mayo via Chew out Loud


4. Balsamic Caramelized Onion Turkey Burger via The Foodie and The Fix

bulls-eye-burgers-R067879-ss 5. Bull’s-Eye Burger via

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6. Grilled Onion Cheese Burgers via National Onion Association


7. Paleo Burgers with Caramelized Balsamic Onions and Avocado via Joyful Healthy Eats


8. Sweet Potato and Quinoa Burgers with Red Onion and Blue Cheese via Fork Knife Swoon


 9. Lamb Onion Feta Sliders  via National Onion Association Caramelized-Onion-Beef-Sliders-25-PIN-1

10. Caramelized Onion Beef Sliders via the Chunky Chef


Posted in Dinner Recipes, Events and Celebrations, General, Sandwich | 2 Comments

Sizzling Steak and Onion Fajitas

In the mood for a fiesta?!  These sizzling fajitas are perfect for Cinco de Mayo, yet simple enough for any meal occasion.  Who knows, they just might be your new ‘go-to’ for dinner.

SizzlingSteakFajitas LRes_2016b


Lean steak is marinated in a blend of onions, garlic, peppers, and lime juice for tender slices of meat. Then, even more delicious onions are sautéed with colorful bell peppers. It all comes together in the skillet before filling warmed flour tortillas. Be sure to serve them with your favorite toppings like jack cheese, guacamole, sour cream, and salsa!

The onion-based marinade is delicious! Feel free to experiment by substituting chicken for the steak, or make it a plant-based meal and use sliced mushrooms!  This fajita filling could easily be used as a topping for tostadas, or the ultimate taco salad! Whichever way you choose, one thing is for sure; these fajitas must make their way onto your dinner table soon!

Sizzling Steak and Onion Fajitas

Yield:  6 servings

Preparation time:  15 minutes (plus 2 hours for marinating)

Cooking time:  20 minutes


Marinated Steak:

1 cup coarsely chopped onion

10 medium to large garlic cloves

5 Serrano peppers, stemmed and seeded

1/2 cup fresh lime juice

2 tablespoons Worcestershire sauce

2 tablespoons packed brown sugar

4 teaspoons chile powder

1 ¾ lb. top sirloin steak, about 1-inch thick


2 tablespoons unsalted butter

2 tablespoons olive oil

3 medium onions, cut into narrow wedges

2 to 3 bell peppers thinly sliced

12 flour tortillas, warmed

2 limes, wedged

1 lb. Monterey jack or jalapeno jack cheese, grated

Sour cream and salsa for serving


For marinated steak:  In a food processor, finely chop the onion, garlic and peppers.  Add remaining marinade ingredients and process to blend.  Reserve half of marinade and refrigerate.  Spread remaining half of marinade on steak, coating all sides.  Pierce steak with a fork for extra marinade penetration, if desired.  Cover and marinate in refrigerator from 2 to 12 hours.

Remove steak and discard meat marinade.  Warm an outdoor grill, or grill pan on the stove to high heat. Grill the steak for 8 to 10 minutes or until desired degree of doneness.

At the same time, heat butter and oil in a large skillet over high heat.  Add onions and peppers, sautéing for 6 to 8 minutes until tender.  Add reserved marinade to onion mixture and heat through.  Slice steak across grain into narrow strips.  Toss steak strips with onion mixture in skillet.

To serve:  Fill tortilla with beef-onion combination.  Squirt with lime juice, if desired.  Top with grated cheese, sour cream and salsa.


Images by Lori Rice for the National Onion Association


Posted in Dinner Recipes, Events and Celebrations, General | 1 Comment

Entertain with Onions: 10 Party Appetizers

Warmer weather means more opportunities to entertain with onions. Whether you’re in need of a quick dip, vegetarian app, or a savory flat bread we’ve got you covered with 10 Party Appetizers made with onions.

10 Party Appetizers Made with Onions Caramelized Onion Cheesy Pinwheels via Will Cook for Smiles

Caramelized Sweet Onion Hummus- NOA

2. Caramelized Sweet Onion Hummus via National Onion Association


3. Ranch and Onion Cheeseball via Dessert Now Dinner Later


4. Caramelized Onion Flat Bread via Salt & Wind

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5. Reduced Guilt Caramelized Onion Spinach Dip via Bake your Day

Thai-Salad-Rolls_ NOA1

6. Thai Salad Rolls with Peanut Dipping Sauce via National Onion Association

triple-onion-and-cheese-tart-recipe- Women's Day Kitchen

7. Triple Onion and Cheese Tart via Woman’s Day Kitchen

vegetarian-stuffed-mushrooms Jocooks

8. Vegetarian Stuffed Mushrooms via Jo Cooks


9. Watermelon Salsa via iSave A to Z

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10. Roasted Cherry Tomato and Sweet Onion Dip via White on Rice Couple

Do you have a favorite party appetizer that uses onions? Share it with us in the comments below! We would love to add it to our Pinterest boards!

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Pesto Flatbread with Sweet Onions and Asparagus

Aspargus Onion Flatbread_Web

When spring arrives, it brings crisp sweet onions. These juicy yellow onions are mild in flavor with little to no aftertaste; perfectly delicious to eat raw or lightly cooked.

This pesto flatbread is a blend of baked goodness and fresh produce, the ideal canvas for showing off your favorite brand of sweet onion. A rich pesto is blended into the dough and then the flatbread is studded with onion slices before being baked. Add these three simple toppings: asparagus ribbons, goat cheese, and toasted walnuts you have a light and flavorful addition to any brunch menu.

If you are in a rush, substitute a store-bought dough and pesto for the homemade version in this recipe. You can even chop the asparagus instead of making the thin ribbons.

Whether you make this from scratch or you use a few pre-made ingredients, this recipe can easily be added to your spring brunch menu as mentioned. This is a great recipe for a light appetizer, or as a complete meal when paired with a soup or salad.

Pesto Flatbread with Sweet Onions and Asparagus

Yield: 4 to 6 servings
Preparation time: 1 hour 30 minutes
Baking time: 15 minutes


1 cup loosely packed basil leaves
2 tablespoons raw chopped walnuts
2 tablespoons freshly grated Parmesan cheese
1 clove garlic, peeled
1/4 cup extra virgin olive oil
1/4 teaspoon fine ground sea salt

Place the basil, walnuts, Parmesan cheese and garlic in a small food processor or blender. Pulse until the ingredients are finely chopped. Add the olive oil and salt. Blend until a smooth, but thick paste forms.

1/2 cup warm water (110 to 115 degrees F.)
1 teaspoon dry active yeast
1 teaspoon white granulated sugar
1-1/2 cups unbleached, all-purpose flour
Extra virgin olive oil
3 ounces thick asparagus stalks, trimmed (about 3 thick stalks)
1/2 medium sweet yellow onion, sliced
2 tablespoons toasted chopped walnuts
2 to 3 ounces goat cheese

In a small bowl, sprinkle yeast over the warm water. Add the sugar and stir a few times. Let sit until the yeast blooms, about 5 minutes.

Add flour to the bowl of an electric mixer fitted with a dough hook attachment. Turn the mixer on low; pour in the yeast. Mix on medium, until the dough comes together to form a ball or about two minutes. It may be slightly dry at this point.

Add the pesto to the mixer. With the mixer on medium, mix until the pesto is blended into the dough or for about a minute. Turn the dough out onto a floured surface and knead for about 3 minutes, until it is smooth and elastic.

Form the dough into a ball. Coat a large bowl and the ball of dough lightly with olive oil. Place the dough in the bowl, cover with a clean dish towel and let rise for about one hour or until it doubles in size.

While the dough rises, use a vegetable peeler to peel the asparagus stalks into thin ribbons. Carefully peel as much as possible from each stalk. Protect your hands by laying the stalk flat on a sturdy surface while your work. Next, bring about 2 cups of water to a boil in a medium-saucepan. Add the asparagus ribbons to the boiling water and cook for 60 seconds. Remove with a slotted spoon and transfer to a plate covered in a paper towel to drain.

Spray a baking sheet with olive oil or non-stick cooking spray. Punch down the dough and place it on the baking sheet. Use your hands or a rolling pin to spread to an 11 to 12-inch circle.

Arrange the onion slices on the top of the dough. Start with the larger slices and fill in with the smaller slices, working your way around the surface of the dough. Gently press the onion slices into the dough. Let rise for 15 more minutes.

Preheat the oven to 425 degrees F. Bake the flatbread for 10 to 15 minutes, until golden brown.

Remove the flatbread from the oven and brush the surface with olive oil. Serve warm topped with asparagus, toasted walnuts and small crumbles of goat cheese.


Aspargus Onion Flatbread II_Web

Recipe and images by Lori Rice for the National Onion Association

Posted in Appetizer Recipe, General, Guest Blogger, Pizza/Flatbread | 1 Comment

Sweet Onion Beer Bread

Sweet Onion Bread

Did you know that onions are seasonal? Onions vary in color, flavor, size, and time of the year harvested. Spring and summer onions are different from fall and winter onions. Spring and summer onions have a sweet to mild flavor. Many sweet onions are sold under a specific name like Walla Walla or Vidalia. California and Texas sweet onions kick off the sweet onion season. They are followed by Vidalia and Walla Walla Sweet Onions.

An important tip to remember about sweet onions is that they have a higher water content than most onions. This causes them to have a shorter shelf life and makes them bruise easier.

For more information on onions be sure to check out this link All About Onions.

Sweet onions are very versatile. They can be served raw, sauteed, lightly cooked, or grilled. They can also be added to recipes like this simple and delicious beer bread. Make it for your next dinner party, cookout, or even as an appetizer for the big game.

If you have any left overs, use the bread to make a delicious and flavorful sandwich.

Make sure to pin our image below so you’ll be ready to make an easy and delicious bread next time you entertain.

Sweet Onion Bread 2

Sweet Onion Beer Bread


2 tsp+ 2 Tbsp extra virgin olive oil, divided
1/2 large sweet onion, thinly sliced
1 Tbsp minced garlic
1-1/2 cup white whole wheat flour
1-1/2 cup all purpose flour
3 Tbsp sugar
1 tsp salt
1 Tbsp baking powder
1 can of beer


Preheat oven to 350 degrees.
Grease a bread pan with nonstick cooking spray. Add 2 tsp of olive oil to the pan to evenly coat the bottom of the pan.

Cook 1/2 of the onion in 1 Tbsp olive oil in a large skillet over medium high heat. Stir the onion frequently until they begin to brown. About 5 minutes.  Reduce the heat to low and continue to cook until the onions are soft and a medium brown color. 20- 25 minutes.

Add garlic and saute for 1 minute.
Whisk together the flour, sugar, salt, and baking powder. Slowly pour the can of beer into the dry mixture. Mix well. Add the garlic and onion to the batter. The batter should be sticky. Pour the bread batter into the greased pan. Drizzle the batter with remaining 1 Tbsp of olive oil.

Bake for 50 minutes or until a tooth pick inserted into the bread comes out clean. Let bread cool for 10 minutes. Then remove it from the bread pan.
Serve warm with butter.


Sweet Onion

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Caramelized Sweet Onion Hummus

Caramelized Sweet Onion Hummus via National Onion Association

Spring is finally here! Bringing with it warmer weather, cook outs, and of course, March Madness. This Caramelized Sweet Onion Dip is the perfect appetizer to make for the big game or for your next gathering with friends. Make it ahead then serve with veggies, pita bread, or crackers.

What makes this hummus extra special is the caramelized sweet onion. Spring is the beginning of sweet onion season kicking off with sweet onions from California and Texas followed by Vidalia then Walla Walla. Their sweet and mild flavor makes them the perfect addition to salads, pizzas, sandwiches, and, of course, this hummus. Make sure to pin our image below so you’ll be ready for an easy and delicious appetizer next time you entertain.

Caramelized Sweet Onion Hummus via National Onion Association

Caramelized Sweet Onion Hummus


1 whole garlic head
4 Tbsp + 1 tsp extra virgin olive oil, divided
1 large sweet onion, thinly sliced
1 15-ounce can of chickpeas
1 Tbsp lemon juice (about 1/2 of a lemon)
1/2 cup tahini
1 tsp salt


Preheat oven to 350 degrees.

Cut the top off of the head of garlic and place cut side down on a pan and drizzle with 1 tsp of olive oil. Bake for 20- 30 minutes or until garlic is soft. Let cool. Once cool, squeeze out the garlic from each clove.

Cook onion in 1 Tbsp olive oil in a large skillet over medium high heat. Stir the onion frequently until they begin to brown. Reduce the heat to low and continue to cook until the onions are soft and a medium brown color.

Rinse and drain chickpeas reserving 3 Tbsp chickpea liquid. Add chickpeas, liquid, lemon juice, tahini, garlic, salt, 3 Tbsp olive oil, and onions to a food processor or high powered blender. Blend together until everything is combined and hummus is smooth.

Serve with pita bread, veggies, or crackers.

Caramelized Sweet Onion Hummus via National Onion Association


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Irish Nachos with Cider-Braised Onions

Irish Nachos with Cider-Braised Onions by Lori Rice for National Onion Association

Add a creative twist to St. Patrick’s Day with Irish Nachos. Why Irish? Homemade potato chips serve as the base instead of tortilla chips. Don’t worry, homemade chips are a breeze. And, of course, nachos wouldn’t be complete without onions so we managed to incorporate them in two tasty ways. First, sliced yellow onions are braised with Irish cider for a bit ‘o rich sweetness to balance the saltiness of the fried potatoes. Then, we finish off the dish with a sprinkle of chopped red onion for a zest ‘o flavor and cheery spring color!

To make this recipe alcohol-free, simply substitute apple cider or chicken stock. Or, skip braising all together and make caramelized onions using our favorite recipe. Then, get creative with adding even more toppings you enjoy! I’m thinking the addition of black beans, pickled jalapenos, or a little roasted corn would be equally delicious. Cheers!

Irish Nachos with Cider-Braised Onions by Lori Rice for The National Onion Association

Irish Nachos with Cider-Braised Onions

Yield: 4 to 6 servings
Preparation time: 30 minutes
Cooking time: 45 minutes

Homemade Potato Chips

2-1/2 pounds Russet potatoes, sliced at 1/8 to 1/4-inch thickness*
4 cups cold water
1/2 cup white distilled vinegar
Peanut oil
Fine ground sea salt

Braised Onions

2 tablespoons unsalted butter
1 large yellow onion, sliced into rings
4 oz. dry Irish cider*

Nacho Toppings

4 oz. cheddar cheese, shredded
4 oz. cooked bacon, crumbled
3 tablespoons sour cream
1 jalapeno pepper, diced, ribs and seeds removed
1/4 cup diced red onion


1. Place sliced potatoes in a large bowl; pour in the water and vinegar and stir. Soak for 15 minutes, then drain and pat the potato slices dry with a clean kitchen towel. While the potatoes soak, start the onions.

2. Melt butter in a medium skillet over medium-high heat. Add the onions and stir to separate the rings. Cook for about 2 minutes, stirring often. Lower the heat to medium-low and cook for 20 minutes, stirring occasionally. Carefully stir in the cider and continue to cook the onions for 15 to 20 more minutes, until they reach your desired level of browning. They should be soft, golden brown, and sweet.

3. Fill a 4 to 5-quart pot or deep frying pan about 1/3 full with oil. Heat to 375 to 400 degrees F over medium-high heat, or follow the directions for heating your electric fryer. Working in batches, fry the potato slices for about 5 minutes, until golden brown. Use a slotted spoon to transfer the potatoes from the fry to a platter covered with paper towels to drain the oil. Sprinkle with sea salt to taste while warm.

4. To serve, transfer the potatoes to a serving plate. Top with braised onions, and sprinkle with cheese and crumbled bacon. Place a dollop of sour cream in the center of the nachos and finish by garnishing with diced jalapeno and red onion.

* The thinner your slices the more quickly they will fry and the crispier they will be. Thicker slices will have crisp edges and softer centers, like potato wedges or home fries.

** Substitute any type of stock or leave the liquid out all together.


Irish Nachos with Cider-Braised Onions via National Onion Association

Recipe and images by Lori Rice for the National Onion Association

Posted in Appetizer Recipe, Guest Blogger, Guest Bloggers, Snacks | 1 Comment