Onions

Our little one calls eggs, "eggie," so we named this family favorite after her word!  Here is a big version of this casserole.  We are big eaters at our house, so I just make it big and eat the leftovers cold.  Halve it if you need it smaller.

12 eggs
16 oz cottage cheese
4 TBLS parmesan cheese
2 garlic cloves, minced
1/2-1 cup onion, minced
cooked veggie, coarsly chopped, optional (Try broccoli, kale, mushrooms, Brussels sprouts, summer squash, etc.)
2+ cups grated cheese of choice

Combine eggs, cottage cheese, parmesan cheese, garlic, onion and optional cooked veggie.  Mix until well combined.  Pour into a greased 9x13 inch casserole dish.  Bake at 350 until fork comes out clean, approx 45 minutes.  Top with cheese and return to oven to melt cheese.  Serve warm or refrigerate and serve cold for lunch.

This is so delicious that everytime I make it I wish I used more onions than I did because caramelized onions have so many uses!  They're great as a topping pizza or pasta dishes, over steak or pork chops, in French onion soup, mashed up with potatoes or in an onion dip.  You can also make this with shallots, too.  But, be careful not to burn it for obvious reasons! 

onions, peeled, and sliced thinly
butter or oil

Saute onions in butter or oil over medium low heat in a heavy bottomed pan until they turn a deep golden brown and are super sweet and soft.  Keep stirring and turning the heat down as needed to keep them from burning.  The process usually takes me about 45 minutes.

This is Mary Margaret’s favorite way to stew chicken pieces. The sauce has such wonderful flavor!

1 Chicken cut into 8 pieces or 4 thighs or 4 drumsticks
1 ½ lb. onions, thinly sliced
2 garlic cloves, minced
4 TBSP cooking oil or butter
2 TBSP paprika
1 ½ cups chicken stock
Salt and pepper

Heat oil on medium in large heavy bottomed skillet or heavy bottomed 4 quart pot. Add onions and garlic and sauté until softened, about 7 minutes. Add chicken pieces and sauté with onions until chicken pieces are browned, about 3 minutes. Briefly remove from heat and add paprika and season to taste with salt and pepper. Stir well to incorporate seasonings. Add chicken stock and return to heat. Bring to a boil and then reduce heat to a simmer. Simmer one hour with a lid on. Then, remove the lid and increase the heat to boil off some of the stock until it has thickened into a sauce, about 15 minutes. Check the seasonings and serve. Serves 4.

This is my go to beef roast recipe.  Believe it or not, you don’t have to add any extra liquid.  The onions release more than enough to keep it moist.

2-3 cups onions, thinly sliced
beef pot roast (chuck is good)
salt and pepper
fresh or dried herb like thyme, rosemary, etc. (optional)

Put the onions in the bottom of a crock pot.  Season your cut of meat with salt, pepper, and optional herb.  Place on top of onions.  Cover with lid.  Turn on low until desired tenderness, approx 8+/- hours.  Slice the beef and serve with warm onions and juices.

This may seem like a fancy name, but it is super easy to make and tastes so good. Your family will love it!

Plus it uses up a ton of red onions if you need that! ;)

• butter or cooking oil
• 2 lbs red onions, sliced
• 1 TBLS balsamic vinegar
• 1 TBLS Worcester sauce
• 1/4 TSP dried tarragon or thyme
• 1/2 cup red wine
• 4 cups chicken, beef, or veg broth
• salt and pepper to taste
• 2 cups grated gruyere cheese
• french baguette slices

1. Heat butter or oil in large pot on medium heat.
2. Add onions and cover.
3. Cook, stirring frequently to prevent burning, until deep golden in color, 15-30 minutes.
4. To the onions, add vinegar, Worcester sauce, spices, wine, and broth.
5. Bring to a boil and turn down to a simmer. Cook uncovered for 15 minutes.
6. Preheat broiler. Ladle soup into oven safe bowls and top with a slice of bread and cheese. Melt cheese under broiler and serve.  

Availability: September-March

Storage tips: For short term storage (one or two weeks) of cured onions leave at room temperature, not in a plastic bag. For longer term storage, place in crisper drawer in the fridge.

How to eat: We use onions every single day at our house! Onions can be stir-fried with other vegetables, caramelized, roasted, or used in a variety of cooked dishes.

Pickled red onions are a great way to use up extras and make a tasty useful condiment to use in all kinds of meals that will last in the fridge!

Try them on your burgers, sandwiches, pizzas, tacos, in salads, and so much more!

• 1.5 cups red onions, sliced thinly
• 3 TBLS sugar
• 1 TBLS salt
• 1 cup white vinegar  

Optional spicing ingredients:

• 1 clove garlic and 10 peppercorns
• 1/2 cinnamon stick, 1 star anise, 4 cloves, red pepper flakes
• fresh ginger slices
• 1 clove garlic, cumin seeds, mustard seeds
• etc! Make it up!

Add prepared onions to a pint jar, filling up to 1 inch below the top.
Boil the vinegar, sugar, salt, and spices until dissolved. Remove from heat.
Pour liquid over onions in jar. Put a canning jar lid.
Let stand until cool. Store in fridge for up to 3-4 weeks.

For softer pickles: add them to the vinegar mixture and boil 1-2 minutes then pour into jar to cool as above.