Posts Tagged ‘onions’

by Sarah Steimer

These are to die for. The onions are sweet, yet savory. The au jus is definitely optional. It’s good with or without.

  • 1 large sweet onions, cut into quarters then sliced thin
  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil (neither this nor the butter need to be exact)
  • salt and pepper
  • 1/2 tablespoon Worcestershire sauce
  • leaves from 3-4 springs thyme (or about 1/2 teaspoon dried thyme)
  • 1 small dried bay leaf
  • 1/2 teaspoon sugar
  • 1/4 cup beef OR vegetable broth (if you want to go legitimately vegetarian)
  • 1/4 cup finely shredded mozzarella cheese

    If you want to make these ahead, you can freeze them after you fold and seal them. Just place them on a baking sheet (not touching) until they freeze. Then place them in a well-sealed bag or other container and place them back in the freezer. When you’re ready to cook them, you don’t even have to worry about letting them thaw.

  • 10-12 wonton wrappers

Heat a medium-to-large sauté pan. When warm, add the butter and oil. Let the butter melt before adding the onions. Stir the onions so they are coated in the butter and oil, then add the Worcestershire sauce, thyme, bay leaf (be careful not to crush the bay leaf, you do not want pieces of it in your food), sugar and broth.

Turn the heat up to high to bring the liquid to a boil. Bring the heat back down to medium and let the liquid cook off and the onions caramelize — about 20 minutes.

Remove the onions from the heat and discard the bay leaf. Let the onions mostly cool before tossing the onions in the mozzarella.

Lay out the wonton wrappers. Working one at a time, wet the edges of the wrappers with water and spoon about a tablespoon’s worth of the onion-cheese mixture in each. Fold over to make a triangle and seal the edges well.

Continue until all the wontons are made.

Heat more olive oil in a pan, just enough to cover the bottom. Add the wontons to the pan so they are sitting up on the folded edge, with one corner straight up in the air — not laying on their side. Let the bottoms brown. Add enough water to cover about 1/3 of the wontons and cover the pan. Let the wontons steam for about 2-3 minutes.

Remove the lid and let the water cook out while the wontons crisp back up a bit on the bottom. Remove the wontons with a spatula (they may stick a little, but I didn’t have much trouble).

For the au jus:

  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced

Combine all ingredients and heat in the microwave for about 30 seconds. Serve with the warm wontons.

Makes 10-12 wontons.

Recipe adapted from: Iowa Girl Eats

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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by Caitlin Saniga

I made this galette when my mom came to visit for a few days. This was our first dish with heirloom tomatoes of the summer, and we were thrilled with it, having it for lunch and then for a snack after a day of sightseeing on the Blue Ridge Parkway. I wish I could cook for Mom every day.


  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 2 teaspoons cold lemon juice
  • 5 tablespoons ice water


  • 1 disk savory galette dough
  • 3 medium heirloom tomatoes, any color
  • 1/2 small onion, cut into thin rings
  • salt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon minced garlic
  • 2 ounces mild cheddar cheese, cut into thin slices + 1 ounce grated cheddar cheese
  • 1 large egg, lightly beaten with 1 tablespoon water
  • 2 green onions, chopped

Maybe this goes without saying, but it’s always a nice reminder. If you want the dough to be flaky and light, knead it as little as possible.  The ingredients should be just barely combined for the best results.

To prepare the dough, combine the all-purpose flour, whole wheat pastry flour, pepper, and salt with a fork in a large bowl. Scatter the cubed butter over top. Cut the butter into the flour mixture using a pastry cutter until the butter is in small pea-sized pieces.

Drizzle the lemon juice and water over the butter-flour mixture and combine using fork. The dough will come together just barely. Gently pat the dough into a ball and then a disk, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 400 degrees. Remove the dough from the refrigerator and set it on the counter.

Slice the tomatoes. Remove the seeds with your fingers or a knife, and place them on paper towels to soak up some of the juice. Sprinkle with salt.

Line a baking sheet with parchment. Lightly flour your work surface and rolling pin. Set the disk onto the floured surface and gently hit it a few times with the rolling pin to flatten it. Roll it into a 12-inch circle, flipping it over one time, and re-flouring the pin as necessary to prevent it from sticking. Hang the dough over the rolling pin to transfer it to the parchment-lined baking sheet.

In a small bowl, combine Dijon mustard and balsamic vinegar using a fork or whisk. Pour onto the dough and spread into a roughly 10-inch circle.

Pat the tomatoes dry with paper towels and arrange them, alternating with slices of cheese in a spiral on top of the dough. Top with onion rings, sprinkle with the shredded cheese.

Fold the 2-inch edge of dough over top of the filling, making a few pinches as you go. Brush the egg wash on the dough.

Bake for 40 to 45 minutes, until the crust is golden brown. Transfer to a cooling rack, along with the parchment paper, and cool for 15 minutes. Top with green onions.

Cut into slices and serve immediately or store in the fridge for up to 4 days. To reheat the galette, place it on a baking sheet and heat at 350 degrees for about 4 minutes.

Makes 8 servings.

Recipe adapted from: 20 Something Cupcakes

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by Caitlin Saniga

My Baboo would be proud of these mashed potatoes. She believed that everything is infinitely better with butter and onions. Unlike olive oil, butter really preserves the onions' sweetness. She used to buy both ingredients in bulk and make pan after pan of butter-caramelized onions. She'd save her old butter and cottage cheese containers for this task, and then she'd dole out the little vats of butter and onions to anyone who showed even the mildest approval of the combination. Her instructions: Freeze it, and add a spoonful (or more) to anything (scrambled eggs, sauteed cabbage, noodles, potato salad etc.).

  • 1/4 cup butter
  • 1 large onion, chopped
  • 8 medium russet potatoes, peeled and chopped into 3/4-inch cubes
  • 1/2 cup milk (or more if you prefer creamier mashed potatoes)
  • 3/4 teaspoon salt

Melt the butter in a large skillet over medium-low heat (about 8 o’clock on your dial). Add the onion and let cook for about 30 minutes, stirring every 5 minutes, and more often toward the end of the cook time. When the onions are finished cooking, they will be golden brown and transparent with brown edges (If you’ve lost all of the transparency, you’ve cooked ’em too long, and they will be bitter). Stir in 1/4 teaspoon salt, and set aside

In the meantime, bring a medium pot of water to a boil. When the water is at a rolling boil, add the remaining 1/2 teaspoon salt and the potatoes. Cook uncovered and on medium heat for 20 to 25 minutes, or until a fork can easily pierce and break apart the potato. Drain the potatoes and transfer to the bowl of an upright mixer or another large bowl. Add the milk, and use an electric mixer (fitted with a whisk if using an upright) to whip the potatoes until they are smooth. Add the butter and onion mixture and stir to combine.

Serve immediately.

Makes 8 side dish servings.

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by Sarah Steimer

The flavors in this are awesome and really hearty (yeah, for vegetables) - and when do I get an opportunity to eat polenta? Not often, that's when.

  • 1 onion, cup in large pieces
  • olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  •  sea salt
  • 2 cups water
  • 2 cans chickpeas, drained
  • 1 sweet potato, cut into small 1/2-inch squares (keep skin on)
  • 2 cans stewed tomatoes, OR I used about a handful or so of the last of the season’s grape tomatoes
  • 1 cup wheat pasta shells
  • 2-3 cups of chopped spinach OR kale
  • Pre-cooked polenta, sliced into about 12 pieces

In a large pot, add olive oil, onion, spices and sea salt, and saute for 2-3 minutes. Add the water, bring to a boil and

This is a picture of what that one step looks like.

simmer. Add chickpeas, sweet potatoes, tomatoes and pasta. Simmer, covered, for 7-8 minutes.

Stir in kale or spinach and layer top with sliced polenta, and simmer 5 more minutes.

Remove from heat, but keep covered until ready to serve. Place two or three slices of the polenta on your dishes and top with the chickpea mixture.

Serves 4-6.

Recipe adapted from: Meg Wolff via Huffington Post

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by Sarah Steimer

Ahoy, brah. I only made two boats, but cooked the full amount of meat - which I just froze with the tomatoes for later use.

  • 2 medium zucchinis, stems cut off
  • 1 pound ground meat – I used ground chuck, but turkey or another beef would work just fine
  • 1 can crushed tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green pepper
  • 1 clove garlic
  • 3-4 leaves fresh basil
  • teaspoon turmeric (optional)
  • shredded Parmesan (optional)
  • salt and pepper
  • olive oil

Place the zucchini, whole, in a glass baking sheet and brush with olive oil. Bake at 400 degrees for about 30-40 minutes, or until you can easily insert a fork into the squash.

In a saute pan, brown the ground meat – being sure to drain the excess juice. Add the onion, pepper, garlic and tomatoes and let simmer until the vegetables are soft. Add the basil and turmeric, if using. Season with salt and pepper.

Once cooked, remove the zucchini from the oven and let cool just enough to work with. Cut in half and scoop out the center of each half. Fill with the ground meat mixture and return to the oven if it cooled off too much. Sprinkle with cheese.

Serves four.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Sarah Steimer

I never thought about honey and tomatoes together. I'll have to see what else is possible along those lines.

  • olive oil
  • 1 garlic clove minced
  • 1 teaspoon honey
  • 1 cup cherry tomatoes, quartered
  • pepper
  • 1 jalapeno, chopped
  • 4 basil leaves torn into bite-size pieces
  • 1 red onion thinly sliced
  • 1/2 baguette, sliced into 1/2-inch pieces
  • 1 avocado halved, peeled, pitted, and sliced – toast if you so please
  • salt

Add oil to saute pan and cook garlic until translucent. Add tomatoes and honey and bring to a simmer, cooking for about five minutes. Turn off the heat and rush the tomatoes with a fork.

In a small bowl, toss the basil, jalapeno, onions, salt and pepper. Add the tomato mixture to this.

Place the avocado slices on the baguettes (about two or thee on each, depending on how thin you sliced). Top with the tomato, basil and onion mixture.

Makes about 20 pieces.

Recipe adapted from: Cookstr

Photo: Sarah Steimer

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by Sarah Steimer

Use a good cornbread recipe for this, not some junk you add water to and throw in the oven. Have some southern class.

For the cornbread (optional, if you have your own recipe)

  • 1 cup flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup yellow cornmeal
  • 2 eggs
  • 1 cup milk
  • 1/4 cup butter, softened

Combine flour, sugar, baking powder, salt and cornmeal. Add eggs, milk and shortening and beat with a mixer until smooth. Pour into a greased 9-by-9 inch or 8-inch round pan. Bake at 425 degrees for 20 to 25 minutes.

Let the cornbread sit out for a day or two, becoming stale. Cut into cubes or crumble. Place on a baking sheet and put under broiler in oven, or bake at 375 until the pieces crisp.

For the salad

  • 2 cans black beans, rinsed and drained
  • 1 or 2 red bell peppers, diced
  • 2 cups cherry tomatoes, quartered (or 2 large tomatoes, chopped)
  • 1/2 cup diced onion
  • 1/4 cup chopped fresh basil
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar (I used apple cider because that’s what I had)
  • salt and pepper, to taste

Mix the oil, vinegar, salt and pepper and set aside.

Toss the beans, bell pepper, onions, basil and cornbread together. Add the dressing and serve immediately.

Makes six to eight servings.

Recipe adapted from: Ezra Pound Cake

Photo: Sarah Steimer

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