14
   

Fried onions. Do tell.

 
 
mismi
 
  2  
Reply Tue 30 Sep, 2008 03:08 pm
@ehBeth,
No doubt...I buy an onion every time I go to the store. You can never have too many in my opinion
ehBeth
 
  2  
Reply Tue 30 Sep, 2008 03:12 pm
@mismi,
An onion?

Didn't I read that you only shop every coupla weeks?

If I was cooking for 5, I'd probably need to buy a 3 pound bag at least twice a month.
mismi
 
  2  
Reply Tue 30 Sep, 2008 03:14 pm
@ehBeth,
I do shop every two weeks - but I have to go back to get milk and veggies - I grab one while I am there...no - I don't suppose I get a 5lb bag every time though...I get 3 or 4 first visit - grab one or two more at my milk run

edit: probably would do better to get the 5lb bag upon reflection.

edit, edit: maybe I DON'T use them as much as you - Very Happy
ehBeth
 
  1  
Reply Tue 30 Sep, 2008 03:28 pm
@mismi,
toldja. I'm addicted. Better than drugs or cigarettes.

De-toxing when we go to the hamburgers is always difficult.
0 Replies
 
jespah
 
  2  
Reply Tue 30 Sep, 2008 03:43 pm
Man, this thread is like food porn.

And that reminds me of timber, as I recall him using that expression.
CalamityJane
 
  1  
Reply Tue 30 Sep, 2008 03:47 pm
@mismi,
mismi wrote:

I like my onions chopped into rings and saute'd in a little olive oil, butter and balsalmic vinegrette, pinch of sugar so they get nice and caramelized. I saute' chicken that have been marinated in olive oil and balsalmic and then I take whole wheat tortillas, and spread plain yogurt I have grated onion into. I put the onions, the chicken and a sprinkle of shredded provolone and wrap it up and YUM! it is good.


I am going to try this tonight, it sounds so delicious. The chicken is already marinated.....

0 Replies
 
ehBeth
 
  2  
Reply Tue 30 Sep, 2008 03:49 pm
@jespah,
hehehe

now ... any good recos for lower cal onion preps? we've already had baked onion rings on offer, onion soup's pretty safe ...
jespah
 
  2  
Reply Tue 30 Sep, 2008 04:52 pm
@ehBeth,
Very easy, very low cal.

Slice onions (smaller is probably better). Spray* baking dish with nonstick stuff. Layer onions in, with spray on each layer. Bake at 350 degrees until the aroma knocks you over and makes you happy.

*There's regular old nonstick cooking spray of course. Here's what I make instead.

I have a pump sprayer for olive oil in order to, heh, save the environment. I have olive oil and balsamic vinegar in it. To make it kind of a fake-o raspberry vinaigrette, I've added Splenda raspberry-flavored sweetener (it comes in sticks) to the mix. Shake, then spray. I put in about 2 sticks per around a cup of oil and I suspect an equivalent amount of vinegar. Kinda sweet but not cloyingly so. Of course it could be made with raspberry sauce or juice or puréed berries or the like or other berries or juice. Sweetness isn't absolutely necessary but it is nice to have a little flavor added with the fat as the fat is mainly just a conveyance to crisp up the onions.
ehBeth
 
  2  
Reply Tue 30 Sep, 2008 05:00 pm
@jespah,
ha! I should know that. It's what I do with cauliflower, asparagus and green beans (without the raspberry addition - I don't think I've ever seen anything like that here). I could just put a tiny bit of oj in with the oil and vinegar.

I have a couple of cheap plant misters from the Dollarama - great for olive oil, olive oil balsamic mix, and broth for the dogs' kibble.

Straight ole roasted onions. I like that. Skips the breading stage.

Love it.
jespah
 
  2  
Reply Tue 30 Sep, 2008 05:08 pm
@ehBeth,
We usually throw in whatever vegs we want -- half the time on the Everything Eaten Yesterday topic, if it's vegs, they're made like this. Broccoli, carrots, asparagus, artichoke hearts, you name it. Soooo easy.

Oh and Amazon sells the flavored Splenda but you'd have to buy a case, I think.
0 Replies
 
alex240101
 
  2  
Reply Wed 1 Oct, 2008 07:36 am
Ode to an Onion
Of course, I enjoy onions on my hamburgers. Shiny bun sliders, with sauteed onions hanging off the sides, or a three eighth of an inch raw slice on a grilled monster burger. ...and I also enjoy them on subs, pizza, with liver, or on salads....but when I started reading this thread, a few onion memorys came to me.
When I was a kid, my mom would broil a flank steak, and smother it with carmelized onions.
A friend of mines grandfather, from Scicily, would make an anchovy and onion pie. Rich, but, delicious.
In St Thomas they take the fresh squid, steam it lightly, toss it with olive oil, lemon, garlic, and two types of onions, then chill.
mismi
 
  1  
Reply Wed 1 Oct, 2008 03:22 pm
@alex240101,
There would have to be a LOT of onions to make me eat SHQUID
0 Replies
 
Foxfyre
 
  2  
Reply Wed 1 Oct, 2008 04:49 pm
There used to be a place in Salina, Kansas, called Cozy Burgers. That's pretty much what they sold--small super fatty burgers on toasted buns dripping with grease and loaded with gobs of very strong pungent fried onions. Back in the 1970's, early 80's they were 25 cents apiece, and you bought them by the sackfull. By the time you got them home, your car would smell like onions for the next week or two.

And they were scrumptious.
0 Replies
 
msolga
 
  1  
Reply Wed 1 Oct, 2008 05:25 pm
How are white onions usually used in cooking (as opposed to brown)? I never use them myself. Perhaps I'm missing out on something?
Foxfyre
 
  3  
Reply Wed 1 Oct, 2008 06:00 pm
@msolga,
I use them like any onion--sliced for sandwiches, chopped for salads, sauteed or stewed for anything you would use sauteed or stewed onions for. It can be a toss us whether white onions or yellow onions are the strongest in flavor, I think, and/or are the hottest.

I don't know about other places, but around here sweet onions--no bite--often resemble white onions.
msolga
 
  1  
Reply Wed 1 Oct, 2008 06:05 pm
@Foxfyre,
Thanks, Foxfyre. That's interesting. I always thought they had a sharper, less sweet taste than the brown variety. I guess I should just buy some & find out!
Foxfyre
 
  2  
Reply Wed 1 Oct, 2008 06:09 pm
@msolga,
They probably do, Msolga. Different parts of the country here, depending on soil, altitude, etc. produce different flavored onions even among the same variety. I don't know what you call a 'brown onion' there. Here in the Southwestern United States, the varieties available are red/purple, yellow, white, and sweet. The sweet are the mildest followed by red. Between yellow and white, I think it varies which are the strongest.

All are equally good fried, sauteed, or stewed though.
msolga
 
  1  
Reply Wed 1 Oct, 2008 06:24 pm
@Foxfyre,
Oh I know all onions are good, Foxfyre! Very Happy

I'm going to buy some of the southern Oz white variety to see how the compare. I will report back!
mismi
 
  2  
Reply Fri 3 Oct, 2008 05:38 pm
@msolga,
I am making pizza tonight. With Chicken and lots of onions...and mushrooms. and cheese. yum.
mismi
 
  1  
Reply Fri 3 Oct, 2008 07:43 pm
@mismi,
It was great...and my cab sauv is making me quite mellow...
 

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