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NEWS
March 12, 2008
Start to finish: 15 minutes 1 tablespoon butter or margarine 2 tablespoons finely chopped onion 8-ounce can tomato sauce 2 tablespoons brown sugar 1 teaspoon Worcestershire sauce In a small saucepan over medium heat, melt the butter or margarine. Add the chopped onion and cook until tender, about 5 minutes. Stir in tomato sauce, brown sugar and Worcestershire sauce, then bring to a boil. Reduce heat and simmer until glaze thickens, about 5 minutes. Use the sauce to glaze a ham, basting as desired.
NEWS
October 7, 2007
1 pound ground beef or turkey 1 medium onion, coarsely chopped 4 cloves garlic, minced 3 (15-ounce) cans of kidney beans 1 (5-ounce) can of small white beans 1 (15-ounce) can of black beans 1 (15-ounce) can of diced tomatoes 2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon salt 1 teaspoon ground pepper Brown the beef or turkey with the onion and garlic. Put the meat, onion and garlic with juices in a large pot. Add the remaining ingredients and simmer on medium-to-low heat for 30 minutes.
NEWS
March 12, 2008
Start to finish: 3 hours; 5 minutes active 3 pounds sauerkraut, drained 3 1/2 cups chicken broth 1 medium yellow onion, chopped 1 teaspoon juniper berries (optional) 1/2 teaspoon freshly ground black pepper In a medium saucepan with a lid, combine the sauerkraut, chicken broth, onion, juniper berries and pepper. Bring to a boil, then reduce to low. Cover and simmer 2 to 3 hours. Serve with roasted fresh ham. Serves 12.
NEWS
September 12, 2004
1/2 pound pork sausage 2 tablespoons butter 1/2 cup chopped ham 1 small onion, finely chopped 1/2 cup dry white wine 7 to 8 ounces meat or chicken stock 1 cup Vialone or Arborio rice 2 to 3 sprigs parsley, finely chopped 1/2 cup grated Parmesan cheese Heat butter in a large pan, and gently saut the chopped ham and onion. When onion becomes translucent, add sausage meat. Let it brown. Pour in the white wine, and cook slowly until wine is evaporated.
NEWS
January 28, 2007
1/2 cup uncooked wild rice 2 tablespoons butter 1 medium onion, minced 2 cups water 1 quart of milk, 2 percent (use whole milk for thicker soup) 2 (10.75-ounce) cans of cream of potato soup 1 pound Velveeta 10 strips of cooked bacon, crumbled (optional) Prepare wild rice according to package instructions, cooking over medium heat for 20 minutes or until grains start to split. In a separate pan, saut onion in butter over low heat until onion is tender. Add water, milk and potato soup to onions.
NEWS
By Doug Anstine | March 19, 2006
Orange-Saffron Shrimp and Fish Stew 1 tablespoon olive oil 1 medium brown onion, finely chopped 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup freshly squeezed orange juice 1/2 cup dry sherry 1/2 teaspoon dried thyme 1 tablespoon finely grated orange peel 1/8 teaspoon ground red pepper 1/8 teaspoon saffron threads 1 tablespoon Thai fish sauce 1 (14.5-ounce) can diced tomatoes 2 cups shrimp stock 1 pound large shrimp, shelled, deveined and cut in half (Reserve shells to make stock)
NEWS
May 24, 2006
3/4 to 1 pound hamburger 1 tablespoon butter 2 tablespoons flour 2 to 3 beef bouillon cubes 1 1/2 cups water 1 onion, chopped 1 green pepper, chopped In a saucepan, melt butter. Stir in flour to make a paste. Slowly add water and bouillon cubes. Bring to a boil while stirring. Cook a few minutes until sauce is thickened. Add the chopped onion and pepper. Cook hamburger separately, drain fat and add to the sauce. Serve over potatoes, noodles, biscuits or toast.
NEWS
July 1, 2009
Oat burgers Cost per patty is $1.38 for 6 patties. Prices are from Weis Markets at the intersection of Dual Highway and Eastern Boulevard. 1 large onion, chopped fine 1 large carrot, chopped fine 4 tablespoons vegetable oil 3 eggs, beaten 1/2 cup quick oats 1 tablespoon beef seasoning powder Use food processor to finely chop onion and carrot. In a skillet, saut the onion and carrots in 2 tablespoons of vegetable oil until tender. In a separate bowl, beat the eggs.
NEWS
November 26, 2006
For the tinga sauce: 7-ounce can of chipotle pepper, finely chopped 1 large tomato, diced 1/4 yellow onion, diced For the tacos and filling: 1 whole chicken breast Salt 1 yellow onion, diced and divided into three equal piles 1 tablespoon vegetable oil 1/2 tomato 1 teaspoon goya seeds 1 bay leaf Pinch black pepper Pinch garlic powder 3 tablespoons chopped fresh cilantro Queso fresco or sour cream, to garnish...
NEWS
May 12, 2010
My family knows that summer has started when they walk into my house and smell G & T, or green beans and tomatoes, cooking on the stove. This simple and quick recipe is a great addition to almost any meal. -- Debbie Hardin G & T 1 to 2 pounds green beans 2 to 4 large, crushed tomatoes 1 medium onion, chopped Salt and pepper to taste Simmer green beans slowly in water to cover until almost done to your preference. Drain liquid. Add crushed tomatoes and chopped onion.
ARTICLES BY DATE
NEWS
Lynn Little | July 23, 2013
Wouldn't it be great to season your food without adding a lot of fat or salt? Try adding onions. Their lively flavor ranges from sharp to sweet and they enhance many dishes plus provide a nutritional boost.   There are many different onion varieties on the market. Yellow onions are the most common and readily available year-round. The yellow onion has a sharp flavor, thick skin and low moisture content. They can be kept for many weeks in a cool, dry place.  If stored correctly, most onions will keep up to 2 months.
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NEWS
Scott Anderson | Culinary Passion | May 2, 2013
This fresh, flavorful recipe is easy to make - if you are quick with a knife. I suggest using a very sharp knife, not trying to use a food processor or chopper because you run the risk of creating watermelon soup. Simply take a large slice out of a watermelon, about 1 to 1/2 inches thick, and cut the melon away from the rind and into small dice. The idea is to create a 3:1 ratio of watermelon to onion and pepper. If you have fresh corn, use one fresh, cooked ear, and cut the corn away from the cob. If you don't have or can't find fig balsamic vinegar, use a quality-aged balsamic.
LIFESTYLE
May 29, 2012
Sandi King is a member of the Singer Society, a volunteer organization that leads tours and helps at events at the Washington County Museum of Fine Arts in Hagerstown. King brings dishes to society events, but she confessed with a laugh that, in her family, her husband is the cook with the esteemed reputation. "I used to be known for my lasagna, but now I'm known for not cooking," she said. "I passed that on to my husband. He's a good cook. Whenever there was something the kids wanted for school, like, for a bake sale, they didn't come to me. They went to their father.
LIFESTYLE
October 19, 2011
There is a reason I don't live in upstate New York anymore - it's too cold. About this time of the year, it is not unusual for the temperatures to dip to near freezing at night and day-time temps become such that you need a sweater or light jacket. I do, however, have fond memories of autumn. New England has beautiful fall foliage. One of my favorite fall weekend lunches consists of grilled cheese sandwiches and tomato soup, because it seems to warm up your soul. Although I live in the slightly warmer climate of Maryland now, fall doesn't seem quite right without a warm bowl of tomato basil soup when I start to feel the chill.
NEWS
Scott Anderson | Culinary Passion | May 6, 2011
As the summer creeps upon us, the flavors of a bright, refreshing summer meal are at my fingertips — and what better way to kick off the season than by using fresh ripe avocado. This recipe utilizes the avocado in a new way and gives the recipe a great creamy flavor and consistency. By pairing with sauteed onion, sausage and grated jalapeno Colby cheese you bring together the creaminess of the fruit with the spice and tartness of the vegetables mixed with the sausage. — Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
NEWS
May 12, 2010
My family knows that summer has started when they walk into my house and smell G & T, or green beans and tomatoes, cooking on the stove. This simple and quick recipe is a great addition to almost any meal. -- Debbie Hardin G & T 1 to 2 pounds green beans 2 to 4 large, crushed tomatoes 1 medium onion, chopped Salt and pepper to taste Simmer green beans slowly in water to cover until almost done to your preference. Drain liquid. Add crushed tomatoes and chopped onion.
NEWS
April 22, 2010
A cross between an omelet and a quiche, this classic Spanish dish is a cheap and easy way to spice up breakfast. The leftovers make a nice lunch served with a salad or cradled between slices of a hearty bread. TORTILLA ESPANOLA Start to finish: 30 minutes Servings: 4 2 potatoes, peeled and finely diced 2 tablespoons extra-virgin olive oil, divided 1/2 cup finely diced yellow onion 1 clove garlic, minced 4 eggs Salt and ground black pepper, to taste Bring a large saucepan of water to a boil.
NEWS
By AMANDA GOLD / San Francisco Chronicle | November 13, 2009
Thanksgiving is about tradition. Old habits die hard, and when it comes to cooking the holiday meal, many of us return to what we know, even if that calls for topping sweet potatoes with mini marshmallows or scooping jellied cranberry sauce out of a can. At the San Francisco Chronicle, returning to what we know means breaking out our "Best Way" recipes -- those we've tested, updated and perfected year after year. Here are some Thanksgiving fundamentals. STUFFING The key to a good stuffing is in the bread, but the effort lies in cutting the vegetables.
NEWS
November 11, 2009
Who doesn't love the smell of onions cooking? Onions can be used in many different ways. This is a wonderful side dish for many entrees - poultry, pork, beef, even white, mild fish. My family has enjoyed it for decades as a holiday and special occasion side dish. The layers of sliced onions are baked in a white sauce flavored with cheddar cheese and topped with crunchy breadcrumbs. No one in my family knows where this recipe originated; my mother, Betty Jane Snyder, started making it more than 40 years ago. There's also a funny family story that goes with this dish.
NEWS
By RICK NELSON / Minneapolis Star Tribune | September 17, 2009
Sweet-corn season is finally here and, unfortunately, it never lasts long. This always-anticipated late-summer jewel tastes great on its own -- aided, perhaps by a shake of salt and a pat of butter -- but it also shines in soups, salads, side dishes and more. Consider this possibility: CORN AND CHERRY TOMATO SALAD WITH MANCHEGO CHEESE o Serves 6. If unable to find the softer type of aged Manchego cheese that crumbles, substitute the more common type that has a Cheddar-like consistency and grate it instead.
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