Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour

If you hear an onion ring, answer it!

Have you noticed lately that not only are there more varieties of potatoes on the market than have ever met your wondering eyes before, but that the same is true of onions. Ten years ago it was a rare woman who was having a love affair with sweet onion but today we search out and pay a premium price for the onion that doesn't bring us to tears.

My mother was so fond of the first "little green onions" that popped up in the garden each spring that she would make a meal of bread, butter, a pile of salad and a handful of scallions. That is my definition of a true onion lover.

Onions can be divided into two categories; the spring and summer fresh onions and the fall and winter storage onions. Naturally the thin, light skinned spring onions are sweeter and milder than storage onion because they have a higher water content. The older guys have multiple layers of thick, dark, paper skin and an intense flavor. Both, of course, are available in yellow, red and white.

In addition there are three onion varieties bred to be "sweet". Where perfect conditions exist in the spring three varieties of juicy, large yellow onions with a very mild flavor can be raised. Vidalia onions from Vidalia, GA., Hawaii's Maui onions and Walla Wallas form Walla Walla, WA should be rolling into our live soon if you can't find them now.

Onions delight in making cooks cry: Tearing is one of onions nasty little revenges. The way to reduce it is by chilling the onion in the refrigerator for 30 minutes. Then cut off the top and peel the outer layers, leaving the root in tact. The sulfuric compounds that cause tearing are concentrated in the root end.

Onions smell good when they cook; smell bad on the cook's hands: Those lingering traces of smell that onions give you when they leave your hands and go into the cooking pot can be removed by rubbing your hands and the cutting board with lemon juice or with salt.

Little Known Onion Facts: 1) High heat makes onions bitter. When sautéing always use low or medium heat. 2) A large onion weighs 10 to 12 ounces; a medium onion weighs 6 to 8 ounces. 3) A medium onion equals about 1 cup chopped onion. 4) Onions have only 30 calories per serving and have 12 nutrients in every bite.


Spring's "sweet" onions make great fried onion rings. Add chili peppers or chili powder to the batter if you like a little fire in your food.

2 cups all-purpose flour
1 teaspoon baking powder
2 cups beer, at room temperature
1 teaspoon salt
1 teaspoon pepper
4 egg whites
2 1/2 cups fine dried bread crumbs
3 extra large onions, cut crosswise into 1/4-inch slices
peanut oil, for frying

Combine flour, baking powder, beer and 1/2 teaspoon of each seasoning. Cover and let rest at room temperature for 30 minutes. At high speed beat egg whites until soft peaks form. Fold white into the batter. In another bowl, combine breadcrumbs and remaining 1/2 teaspoon each salt and pepper; add a little chili powder if you wish. Stir to mix well. In a deep pan heat 2-inches of peanut oil to 375F. (test by dropping a little batter into the hot oil. It should immediately sizzle.) Dip rings, a few at a time, into the batter, shaking off any excess. Next, dip rings into breadcrumbs, coating evenly and shaking off excess. Place breaded rings in a single layer on a baking sheet, separating layers with waxed or parchment paper. When oil is hot, working in batches, slip the rings into hot oil, being careful not to crowd the pan, nor to cool the fat. Fry until golden brown and crisp, 1 to 2 minutes. Drain on paper towels or newspaper. Add salt when served. Makes 6 servings.


1 cup catsup
1/2 teaspoon cayenne pepper
1 fresh jalapeno chili pepper, seeded and minced (or chili powder, to taste)

Whisk together catsup, cayenne pepper and jalapeno.


Serve on sandwiches, in salads, with fish or meats.

3 pounds (6 to 9) yellow onions, peeled, halved and sliced
cooking spray
1 1/2 tablespoons olive oil
1 teaspoon dried thyme, crushed
1 teaspoon dried rosemary, crushed
salt and pepper

Coat 12-inch skillet with cooking spray. Over medium heat, sauté onions in oil for 15 to 20 minutes, stirring as needed, until onions are soft and light golden. Stir in seasonings. Serve warm or refrigerate. Makes 12 servings.



Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Don't let those pumpkins scare you
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com