April 2020 – Onion
1015 Casserole
Irene Hurst, Newmanstown
- onions, cut into chunks, enough to fill a 9”x13” pan
- 1 tablespoon sugar (optional)
- 1 can cream of chicken or mushroom soup, undiluted
- 1 cup shredded cheese, any kind or a mixture
- ¾ cup crushed potato chips
Butter a 9”x13” cake pan.
Place onions in dish and sprinkle with sugar (optional). Spread soup over top. Cover with cheese and then potato chips.
Bake at 350°F, covered, for 30 minutes. Uncover and bake for another 30 minutes or until soft.
Stuffed Onions
Gloria Dougherty, Akron
“For onion lovers”
- 4 large sweet onions
- ½ lb. Ground beef, cooked and drained
- ¼ cup soft bread crumbs
- ¼ cup condensed fiesta nacho cheese soup, undiluted
- ¼ cup finely chopped green pepper
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon beef bouillon granules
- ¼ cup hot water
Cut tops off onions and peel them. Scoop out centers to within ¼ inch of edge. Set shells aside. Chop the removed onion; set aside ¼ cup in a bowl. (refrigerate the remaining onion for another use.)
Combine the beef, bread crumbs, soup, green pepper, oregano, salt, pepper and ¼ cup chopped onion; mix well. Stuff the onion shells with the mixture.
Arrange in a 9” microwave safe pie plate. In a small bowl, dissolve bouillon in water. Pour over onions.
Cover and microwave on high for 10 to 15 minutes, turning and basting after 5 minutes.
Yield: 4 servings.
Sweet Onion BBQ Burgers
Jeffrey Fisher, Stevens
- 2 lbs. ground beef
- 2½ cups BBQ sauce
- 2 eggs, lightly beaten
- 4 teaspoons brown sugar
- 4 teaspoons onion salt
- 1 cup dry bread crumbs
Onion Topping:
- 4 tablespoons butter
- ½ cup honey
- 2 large sweet onions, thinly sliced
Sauce:
- 1 cup BBQ sauce
- 1 cup mayonnaise
- 1 tablespoon brown sugar
In a large bowl, combine the bread crumbs, onion salt, and brown sugar. Add eggs. Crumble beef over mixture and mix well. Shape into eight patties. Place in a shallow dish; pour BBQ sauce over patties. Cover and refrigerate for 2 to 4 hours.
In a small bowl, combine the sauce ingredients; cover and refrigerate until serving.
For topping, melt butter in a small skillet. Stir in honey until blended. Add onions; sauté for 15 to 20 minutes or until tender and lightly browned. Remove from heat and keep warm.
Drain and discard BBQ sauce from hamburger patties.
Grill patties, uncovered, over medium heat for 5 to 7 min on each side or until juices run clear. Top each with cheese slice; grill until cheese is melted.
Serve on buns with sauce and onion topping.
Yield: 8
Onion Celeste
Sharon Snyder, Lititz
- 2 large Bermuda onions
- 2 tablespoons butter
- ½ lb. Swiss cheese, sliced
- 1 can cream of mushroom soup
- croutons
Slice onions and sauté in butter for 20 minutes. Place in baking dish.
Chop cheese into pieces and place on top of onions. Pour soup over cheese. Top with croutons.
Bake at 350°F for 35 minutes.
Marinated Vidalia Onions
Linda Horning, Terre Hill
- 2 cups water
- 1 cup apple cider vinegar
- ½ cup sugar
- 4 Vidalia onions, peeled and sliced thinly
- 2 cups mayonnaise
- celery salt, to taste
In a medium bowl, whisk together water, vinegar and sugar until the sugar dissolves.
Place onion slices in a 13”x9” dish. Pour the marinade over onions, tossing to coat well. Refrigerate the onions overnight.
Drain the onions, reserving the marinade for other purposes. In a medium bowl, mix the onions and mayonnaise. Add celery salt to taste.
May be served with saltine crackers, but also good on burgers, hot dogs and steaks.
Vidalia Onion Casserole
Linda Horning, Terre Hill
“Excellent side dish.”
- ½ cup butter or margarine
- 3 lbs. Vidalia onions, peeled and sliced thinly
- 24 saltine crackers (4 oz.), crushed
- 2 large eggs
- ½ cup milk
- salt and pepper to taste
- 10.75 oz. can cream of mushroom soup
- 6 oz. Cheddar cheese, grated
Preheat oven to 350°F. Coat 13”x9” baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium heat. Add onions and cook until tender, not brown.
Line prepared dish with cracker crumbs.
In medium bowl beat eggs. Add milk, salt and pepper. Add soup mix and mix well.
Layer the onions over the cracker crumbs. Then layer some of the egg mixture. Continue layering the remaining onions and egg mixture, ending with egg mixture.
Sprinkle the grated cheese and additional cracker crumbs over the top.
Bake for 20 to 30 minutes, or until brown and bubbly.
Onion Slaw
Debra Keebler, Stevens
“Great as a side dish or to top burgers. Many won’t realize they are eating onions!”
- 5 large white sweet onions, thinly sliced
- 2¼ cups sugar
- 1½ cups cider vinegar
- 1½ cups water
- 4 teaspoons salt
- 1 cup sour cream
- 3 tablespoons mayo or salad dressing
- salt and pepper to your taste
Place onions in large bowl.
In saucepan, combine sugar, vinegar, water and salt. Bring to a boil. Pour over onions. Cover and refrigerate overnight.
Drain onion and discard liquid. In a separate bowl, combine sour cream, mayo, celery seed, salt and pepper. Mix well. Add onions and toss to coat.
Yield: 4 cups
No Cook Pickles
Debra Keebler, Stevens
“Delicious!”
- 16 cucumbers (unpeeled, thinly sliced)
- 2 cups onions, thinly sliced
- 3 tablespoons salt
Place in large covered bowl, turning occasionally at least three hours.
Drain,but do not rinse.
Add, but do not heat:
- 2 cups cider vinegar
- 3 cups sugar
- 1 teaspoon celery seed
- ½ teaspoon alum
- 1 teaspoon turmeric
Mix well. Put in jars in refrigerator.
Potato & Onion Soup
Pat Roth, Ephrata
- ½ lb. Bacon, chopped
- 8 yellow onions, sliced
- 2 potatoes, cooked and diced (2 cups)
- 1 quart milk
Fry the chopped bacon and drain off half of the fat. Fry the onions in the other half of the fat until soft.
Heat the quart of milk; when warm, add the two sups diced potatoes, onions and bacon.
Heat thoroughly.
Serves 4 to 5 people.
Onion Pie
Pat Roth, Ephrata
“This is a main dish pie of German origin.”
Pastry for 10” pie shell:
- 1½ cups sifted flour
- ¾ teaspoon salt
- 1½ teaspoons caraway seeds
- ½ cup shortening
- 2 to 3 tablespoons water
Combine flour, salt and caraway seeds. Add the shortening. Mix until the mixture resembles small peas. Stir water in lightly with a fork. Stir until mixture sticks to the fork and follows the fork around the bowl. Turn onto a floured board and roll to 1/8” thick. Fit into a 10” pie pan.
Filling:
- 3 cups peeled onions, thinly sliced
- 3 tablespoons melted
- butter or margarine
- ½ cup milk
- 1 ½ cups dairy sour cream
- 1 teaspoon salt
- 2 eggs, well beaten
- 3 tablespoons flour
- bacon slices
Sauté onions in butter until lightly browned. Spoon into the pastry shell.
Add milk, 1¼ cup sour cream and salt to the eggs.
Blend the flour with the remaining ¼ cup sour cream. Combine with the egg mixture and pour over the onions.
Bake in a slow oven (325°F) for 30 minutes or until firm in the center.
Garnish with crisp bacon.
Serves 8.