2

Caramelized Onion Bread ...............................................................................................................3

Tangy Red Cabbage and Apples .....................................................................................................3

Warm Cheddar-Vidalia Onion Dip .................................................................................................4

Flatbread with Shrimp and White Bean Hummus For flatbread: ............................................4

Slow-Cooked Onion Salad ...............................................................................................................7

Onion Brie Appetizer ......................................................................................................................8

Rustic Fig, Onion and Pear Tart ....................................................................................................9

Edamame Salad ................................................................................................................................9

Carmelized Chocolate Onion Cake ............................................................................................... 10

Mexican Lasagna ............................................................................................................................ 10

Debbie's Meatballs ....................................................................................................................... 11

Ellanor’s Mushroom & Onion Stuffing ........................................................................................ 11

Sweet Onion Squares .................................................................................................................... 12

3

Caramelized Onion Bread

Soft fluffy bread, the aroma of the onions makes you want more and more. Makes 1 loaf of

bread

Caramelized Onion 1 large onion, chopped or thinly sliced

1 bunch green onion bulbs, chopped

2 tbsp olive oil

salt

Dough 4 cups flour

1/2 tsp salt

2 ¼ tsp yeast

1 bunch green onion leaves, finely chopped

10 oz warm water

In a frying pan heat oil over medium high heat. Cook

onion for about 5 minutes until soft. Reduce heat to

medium-low and continue cooking until golden brown.

Season with salt. Set aside to cool.

In a large bowl, mix flour with salt. Dissolve the

fresh yeast in water and add to the flour mixture.

Mix everything together then add caramelized onion

and green onion leaves and knead until the dough is

smooth and pulls away from the side of the bowl. Cover it and let it sit for about 1 hour at

room temperature, to let the dough rise until doubled in size.

Preheat oven to 240C (470F) 30 minutes before baking. Spoon 1 tablespoon flour into a

small baking tray, put the dough in the tray and let sit until the oven is hot. Optional

sprinkle salt and few green onion chopped leaves on top.

Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray

in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and

create steam. Bake for about 25-30 minutes. Remove the bread from the baking tray and

cool on a wire rack.

Betty

Tangy Red Cabbage and Apples

1/4 cup butter or margarine

2 medium apples, peeled, cored and thinly

sliced

1 medium onion diced

1 medium red cabbage, shredded about 8

cups

1 cup water

½ cup red wine vinegar

1/3 cup sugar

½ teaspoons of salt

1/8 teaspoon of pepper

2 bay leaves

4

In a 4 quart sauce pan heat butter or margarine over medium heat until hot, but not brown.

And apples and onions; cook until tender- about 10 minutes. Add cabbage and remaining

ingredients; heat to boiling. Reduce to low, cover and simmer 40 minutes or until cabbage

is very tender. Stir occasionally. Discard bay leaves and serve.

Elaine

Warm Cheddar-Vidalia Onion Dip

1 large Vidalia onion or other sweet onion (about 1 pound), finely chopped (3 cups)

4 ounces pepper-Jack cheese, shredded

8 ounces reduced-fat cheddar cheese, shredded

4 ounces light cream cheese

1/2 cup light mayonnaise

1/4 teaspoon dried thyme

Place 2 cups onion in a bowl.

Place shredded cheeses, cream cheese, mayonnaise, thyme and remaining 1 cup onion in

bowl of food processor. Process until fairly smooth. Mix with onion in bowl. Spoon into

shallow 6-cup baking dish.

Bake at 375 degrees F for 20 minutes. Stir. Bake 10 more minutes. Cool slightly. Serve

with crackers or toast. Makes 16 servings.

Pat B

Flatbread with Shrimp and White Bean Hummus For flatbread:

For dough 1 1/4 cups warm water (105°F to 115°F)

1 teaspoon active dry yeast

1 teaspoon sugar

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

2 tablespoons extra-virgin olive oil

For hummus: 5 to 6 garlic cloves, unpeeled

1 tablespoon extra-virgin olive oil

1 1/8 teaspoons kosher salt

1 (15-ounce) can white beans, rinsed and

drained

2 tablespoons white vinegar

2 teaspoons fresh lemon juice

1 tablespoon tahini

1 teaspoon fresh rosemary, finely chopped

5

For caramelized onions: 2 teaspoons unsalted butter

2 medium Spanish onions, cut into medium

dice

1 1/2 teaspoons sugar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

For melted leeks: 2 tablespoons extra-virgin olive oil

4 leeks, white and light green parts only,

washed and cut into medium dice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

To serve: 1 tablespoon extra-virgin olive oil for

brushing flatbread

1 lemon, halved lengthwise and very thinly

sliced

1 pound small, sweet shrimp such as

Caribbean Laughing Bird*, peeled and

cooked

6 ounces Grana Padano or Parmigiano-

Reggiano cheese, finely grated (about 1 ½

cups)

3/4 teaspoon kosher salt

1 1/2 teaspoons fresh lemon juice

3/4 cup mixed micro greens, such as baby

arugula

*Small and full of flavor, Caribbean Laughing Bird shrimp are sustainably raised off the

coast of Belize. If they're unavailable, you can substitute rock shrimp, which are similar in

flavor, though not as environmentally friendly. Alternatively, use any sweet shrimp, cut

into pieces if large.

Special equipment: stand mixer with paddle attachment and dough hook, pasta machine or

rolling pin, pizza stone or heavy baking sheet, food processor

Make flatbread:

In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and

sugar until dissolved, about 5 seconds. Let stand until foamy, about 5 minutes. In large

bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just

combined, about 30 seconds. Add oil and mix on low speed until just combined, about 30

seconds. Switch to dough hook and mix on medium speed until dough is elastic and pulls

away from sides, about 8 minutes. (Dough should feel firm and moist, but not sticky.)

Lightly oil large bowl. Gently shape dough into ball and transfer to bowl. Turn over several

times to coat lightly with oil, then cover with plastic wrap and let rise in warm place (80°F

to 85°F, see Chef's Notes) until doubled in size, about 1 hour.

While dough is rising, position rack near bottom of oven and top with pizza stone or heavy

baking sheet. Preheat oven to 450°F for 1 hour.

6

Set smooth rollers of pasta machine on widest setting (see Chef's Notes). Divide dough

into 6 equal parts. Cover 5 parts with plastic wrap. Shape remaining piece into rough

rectangle and feed through rollers once to flatten into roughly 12-by 4-inch rectangle,

approximately 1/8-inch thick. Transfer flatbread to large baking sheet, dust with flour,

and top with sheet of parchment paper. Roll out remaining flatbreads in same manner,

stacking between layers of parchment paper. Cover with plastic wrap until ready to bake.

Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until slightly

puffed but still pale, about 5 minutes. Transfer to wire rack to cool completely. Leave oven

on. DO AHEAD: Flatbreads can be prepared ahead and frozen, wrapped tightly in

parchment paper and plastic wrap, up to 6 months.

Make hummus:

Transfer garlic cloves to 6-inch square of foil, drizzle with 1 teaspoon olive oil, sprinkle

with 1/8 teaspoon salt, and wrap tightly. Bake until tender, about 45 minutes. Unwrap and

let cool. DO AHEAD: Roasted garlic can be prepared ahead and refrigerated, in airtight

container, up to 3 days.

Squeeze garlic cloves from skin into food processor. Add white beans, remaining 2

teaspoons olive oil, vinegar, lemon juice, tahini, rosemary, and remaining 1 teaspoon salt and

purée until smooth, about 2 minutes. DO AHEAD: Hummus can be prepared ahead and

refrigerated in airtight container up to 3 days.

Make caramelized onions:

In large, heavy saucepan over moderately low heat, melt butter. Add onions and sauté,

stirring occasionally, until slightly transparent and starting to soften, about 2 minutes.

Add sugar and 4 teaspoons water and sauté, stirring occasionally, until golden brown, 12

minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Onions

can be prepared ahead and refrigerated, in airtight container, up to 3 days.

Make melted leeks:

In large, heavy saucepan over moderate heat, heat olive oil. Add leeks and sauté, stirring

occasionally, until soft and translucent, about 8 minutes. Stir in salt and pepper, then

transfer to medium bowl to cool. DO AHEAD: Leeks can be prepared ahead and

refrigerated, in airtight container, up to 3 days.

Assemble and serve:

Position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat

oven to 450°F for 1 hour.

7

Brush each flatbread with olive oil and spread with hummus. Scatter onions and leeks over

and top with lemon slices and shrimp. Scatter with cheese, then sprinkle with salt and

lemon juice.

Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until toppings

are warmed through and cheese has melted, 6 to 8 minutes.

Transfer flatbreads to large cutting board and top with micro greens. Using very sharp

knife, cut into 6 thin slices and serve immediately.

Sharon

Slow-Cooked Onion Salad

yield: Makes 6 servings active time: 35 min total time: 1 1/2 hr

For onion mixture

4 medium leeks (1 lb total; white and

pale green parts only), trimmed and cut

crosswise into 1-inch pieces (1 cup)

2 tablespoons mild honey

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 sweet onion such as Vidalia (1/2 lb),

trimmed and cut crosswise into 6 slices

1 large red onion (1/2 lb), trimmed and

cut lengthwise into 6 wedges

1 large white onion (10 oz), trimmed and

cut lengthwise into 6 wedges

6 medium shallots (10 oz total), trimmed

8 fresh thyme sprigs

For salad

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1 teaspoon finely chopped garlic

1 teaspoon coarse-grain mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

2 Belgian endives

5 cups baby spinach (5 oz)

1/4 cup chopped fresh chives or scallions

Accompaniment: lemon wedges (optional)

Make onion mixture:

Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking

pan with foil, allowing 2 inches to hang over each end of pan.

Wash leek pieces well in a bowl of cold water, then lift out and drain well.

Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to

coat. Spread onion mixture in an even layer in baking pan. Scatter thyme on top, then cover

with another large sheet of foil and crimp edges all around to seal, forming a package.

8

Roast until very tender, about 1 hour. Carefully remove top sheet of foil (steam will

emerge) and turn on broiler. Broil onion mixture 5 to 6 inches from heat until tops of

onions are browned and caramelized, 2 to 5 minutes. (Check frequently, removing pieces as

they brown.) Discard thyme.

Make salad while onion mixture roasts:

Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.

Trim endives and halve lengthwise. Cut in half crosswise, then cut lengthwise into 1/4-inch-

wide strips.

Just before serving, add endives to dressing along with spinach and chives and toss until

lightly coated. Season with salt and pepper. 3Divide salad among 6 plates and top with

warm onion mixture.

Cooks' notes: • Onions, shallots, and leeks can be roasted 1 day ahead and cooled

completely, then chilled, covered. Reheat in a preheated 350°F oven 5 to 10 minutes.

Lois

Onion Brie Appetizer

2 medium onions, thinly sliced

3 tablespoons butter

2 tablespoons brown sugar

½ teaspoon white wine vinegar or cider

vinegar

1 sheet frozen puff pastry, thawed

4 ounces brie cheese or camembert cheese,

rind removed, softened

1 to 2 teaspoons caraway seeds

1 egg

2 teaspoons water

In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low

heat until onions are golden brown, stirring frequently.

Remove with a slotted spoon and cool to room temperature.

On a lightly floured surface, roll puff pastry into an 11x8 inch rectangle.

Spread Brie over pastry.

Cover with the onions; sprinkle with caraway seeds.

Roll up one long side to the middle of the dough; roll up the other side so the two rolls

meet in the center.

Using a serrated knife, cut into ½ inch slices.

Place on parchment paper-lined baking sheets; flatten to ¼ inch thickness.

Refrigerate for 15 minutes.

In a small bowl, beat egg and water; brush over slices.

9

Bake at 375 degrees F for 12 to 14 minutes, or until puffed and golden brown.

Yield: 1.5 dozen Colette

Rustic Fig, Onion and Pear Tart

3 large sweet onions, halved and thinly

sliced

3 medium pears, peeled and sliced

1 and 1/2 Tbs olive oil

1 and 1/2 Tbs butter

1 cup fig preserves

1 Tbs plus 1 tsp cider vinegar

1/8 tsp salt

1 sheet refrigerated pie pastry dough

1/8 tsp pepper

Saute onions and pears in butter and oil until softened.

Reduce heat to medium-low and cook for 40 minutes or until golden brown.

Add preserves, vinegar and salt. Bring to a boil; cook for 5 minutes or until thickened. Cool

slightly.

Place 1/4 of mixture in food processor -- puree.

Place pie pastry on greased pan. Spoon puree over pastry to within 2 inches of edges;

sprinkle with pepper. Top with reserved onion mixture. Fold up edges of pastry over filling,

leaving center uncovered.

Bake at 450 degrees for 15-20 minutes or until crust is golden and filling is bubbly.

For today's pot-luck, I doubled the filling recipe and used a sheet of pizza dough since it

was a big group. I like the pie crust better (for a single recipe), but the pizza dough did

hold up to the large amount of topping well. ( I think pie crust would have gotten soggy

with the doubled recipe).

Benita

Edamame Salad

1 lb frozen shelled edamame

3 cups frozen petite corn kernels

1 chopped red bell peppers

3/4 cup sliced green onions

1/2 cup finely chopped red onions

1/4 cup chopped fresh Italian parsley (I

used cilantro)

2 tbs chopped fresh oregano or 2 tbs

marjoram or 2 tbs basil (I used rosemary)

Dressing: 1/3 cup fresh lemon juice

2 tablespoons Dijon mustard

2 tablespoons olive oil

3/4 teaspoon salt

3/4 teaspoon fresh ground black pepper

10

Prepare edamame according to package directions. Drain

and rinse with cold water. Set aside to drain thoroughly.

Combine edamame, corn, red bell pepper, green onion, red

onion, parsley, and oregano.

In a large bowl, whisk lemon juice, mustard, olive oil, salt

and pepper. Add veggies to bowl and toss to coat.

Refrigerate until ready to serve.

Carmelized Chocolate Onion Cake

6 oz unsweetened chocolate

1 C sweet onion, lie Vidalia, finely diced

1 C vegetable oil, divided

2 C sugar

2 large eggs

1 tsp vanilla

2 C flour

1 tsp baking soda

1/2 tsp salt

1 C sour milk

Melt chocolate in micro-wave, stirring often. In 2 tsp of oil, carmelize onions over medium

low heat for 8 to 10 minutes, or more. In large electric mixer bowl, beat oil, sugar eggs

and vanilla until fluffy. Beat in warm chocolate and carmelized onions.

Mix flour, baking soda and salt, stir into batter alternately with sour milk.

Bake at 350 in two round cake pans (I used cupcake pans) for 25 to 35 minutes (20 to 25

minutes for cupcakes). Check with tooth pick. Cool on racks before frosting with your

favorite frosting or dusting with powdered sugar.

Toni

Mexican Lasagna

1 pound extra-lean ground beef

1 (16 ounce) can refried beans

2 teaspoons dried oregano

1 teaspoon ground cumin

3/4 teaspoon garlic powder

12 dry lasagna noodles

2 1/2 cups water

2 1/2 cups salsa

2 cups sour cream

3/4 cup chopped green onions

1 (2 ounce) can sliced black olives

1 cup shredded Pepper Jack cheese

In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain

off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin

and garlic powder.

11

Place four of the uncooked lasagna noodles in the bottom of a

9x13 inch baking dish. Spread half of the beef mixture over the

noodles. Top with 4 more uncooked noodles and the remaining half

of the beef mixture. Cover with remaining noodles. Combine the

water and the salsa in a medium bowl, and pour over all

Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for

1 1/2 hours, or until noodles are tender.

In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole,

and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10

minutes, or until cheese is melted. Serves 12.

Etta

Debbie's Meatballs

1 cup chopped onion

2 cloves chopped garlic

1/2 cup or so dry bread crumbs

2 pounds ground beef

2 eggs beaten

1 t salt

1/2 t pepper

1/2 t thyme

1/4 to1/3 cup milk

Cook onions in pan with a little oil till soft. COOL! this is a very important step.

Mix everything together and shape in to 1 inch balls and cook in skillet till cooked thru.

Meatballs can be frozen at this point. Or added to any sauce. Like spaghetti sauce, soups,

or I used beef stroganoff sauce at cooking. This makes a lot of meatballs. Enjoy

Ellanor’s Mushroom & Onion Stuffing

1 ½ Loaves White Bread

3 medium to large Yellow Onions

12 ounces Crimini Mushrooms

1 ½ sticks Butter, reserve ½ stick

1 ½ - 2 cans of Skim Evaporated Milk

1 Tablespoon Ground Poultry Seasoning

1 Tablespoon Blended Poultry Seasoning

Salt

Pepper

Place bread on cookie sheets so it can dry overnight. Turn occasionally to ensure even

drying. It shouldn’t be cracker crumb dry. The next day, slice onions thinly, can be

chopped if you are fixing for people who don’t like onions too much – this hides them very

well. Slice the mushrooms. Melt 1 stick if butter in large sauté pan, add onions, cover and

sweat for about 5 minutes over medium heat. Add mushrooms and remaining ½ stick of

12

butter, salt and pepper to taste, cover and continue cooking over medium low heat while

preparing the bread. While onions and mushrooms are cooking, cube bread, place in very

large mixing bowl, sprinkle with 1 tablespoon ground poultry seasoning and 1 tablespoon of

Salt free Poultry Seasoning blend, such as made by The Spice Hunter. Add Salt and

Pepper with Poultry Seasoning to your taste. Carefully pour onion, mushroom and butter

mixture over bread cubes and seasoning. Gently mix until bread is evenly coated with onion

mixture. Add 1 can of Skim Evaporated Milk and mix gently until it holds together, when

you can shape in to a dome that holds its shape it’s good to go, you may need to add up to a

½ can more of Evaporated Skim Milk, depending on how dry your bread is and how moist

you like your stuffing. Line cupcake pan with cling wrap. Fill each cup with 1/3 to ½ cup of

stuffing mixture. Freeze trays. Once they are frozen lift the plastic out of the pan to

remove and place them in a freezer bag to be used needed.

To cook:

Remove as many portions as you need, place them in butter cupcake pan, bake for 30

minutes at 350 degrees. For a crispy top, raise temperature to 425 degrees and cook for

5 more minutes. Enjoy!

Good for making stuffed pork chaps and stuffed chicken breasts.

Sweet Onion Squares

2 cups cooked long-grain rice, cooled slightly (white or brown)

1 Sweet onion, chopped

5 eggs, lightly beaten

1 cup (4 ounces) shredded hot pepper jack cheese

½ cup (2 ounces) freshly grated Parmesan cheese

2 teaspoons finely chopped fresh oregano or parsley

½ teaspoon salt

Preheat oven 350 . Generously grease 1 x 7 x 2 inch baking pan.

Combine cooked rice, sweet onion, eggs, pepper jack, 1/4 cup of the Parmesan, oregano, and

salt. Mix well. Turn mixture into prepared pan, smoothing the top. Sprinkle with the

remaining 1/4 cup Parmesan. Bake until cooked through and lightly browned on top, about

45 minutes. Serve warm or at room temperature, cut into small squares.

Yield: 6 servings