Time 50m Yield 5 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 3 quart casserole dish. Bring a medium saucepan of salted water to a boil. Stir in onions; cook until tender but still firm. Drain. Melt the butter in a large skillet over medium heat. Stir in the flour and continue stirring until golden brown. Pour in the milk and allow the mixture to thicken. Mix in the cheese, allowing it to melt. Arrange onions in casserole dish and cover with cheese mixture; sprinkle with paprika. Bake in the preheated oven 30 minutes, or until heated through and bubbling around edges.
Yield 7 Number Of Ingredients 7 Steps:
Saute onions in butter or margarine until transparent. Place in 2-quart baking dish. In a small bowl, beat eggs well. Stir in cream, and season with salt and pepper. Pour mixture over onions, and sprinkle cheese. Bake, uncovered, at 425 degrees F (220 degrees C) for 15 to 20 minutes.
Time 38m Yield 10-12 serving(s) Number Of Ingredients 5 Steps:
Mix everything together,but 1/2 of your chopped green onions. You roll your cheese ball into them for garnish later. Refrigerate cheese mixture for 1/2 hour covered. Now you roll cheeseball in onions,it will form into a ball easier now that its chilled,and the onions will make it less messy to work with. Now place ball onto plate with greens under for a beautiful presentation,and serve with crackers.
Time 1h15m Yield Makes 3 1/2 cups Number Of Ingredients 4 Steps:
In an 8-quart Dutch oven or heavy pot, melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes. Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat, if bottom of pot begins to scorch). When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.
Time 45m Yield 1 Side Dish, 4 serving(s) Number Of Ingredients 4 Steps:
Boil onions by heating several inches of salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add onions. Cover and heat to boiling. Cook until tender - 15 to 20 minutes for small onions (30 - 35 for large onions). Drain. In medium skillet, melt butter with cloves over medium heat, stirring occasionally. Add onions; stir gently until coated. Sprinkle brown sugar over onions. Cook, turning frequently, about 5 minutes or until golden and glazed.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 16 Steps:
Bring a large pot of salted water to a boil over high. Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate the layers.) Reduce heat to medium-high and simmer briskly until the onions are softened through the middle and the layers separate easily, about 25 minutes. Transfer onions to a cutting board and let cool. Meanwhile, heat oven to 350 degrees. Spread almonds on a baking sheet and toast until lightly golden, 6 to 7 minutes; transfer to a plate to cool. Increase oven temperature to 400 degrees. In a small bowl, combine saffron and lemon juice, and let sit. Separate the onion layers until just the centers remain. (You may have to trim the root ends a bit more if the layers don’t completely separate.) Cut the 2 largest outer layers from each onion in half for 12 equal pieces, then count out more of the inner layers for a total of 20 to 24 stuffed onions. (The number will vary depending on the size of onions.) Finely chop the remaining onion centers and any remaining onion layers to make 1 cup; a little less or more is OK. Heat 2 tablespoons of the oil in a high-sided, 12-inch ovenproof skillet with a lid over medium. Add chopped onion and cook, stirring occasionally, until tender, 3 minutes. Stir in rice and 2 tablespoons of the melted butter, and stir until evenly coated. Stir in 1 teaspoon salt, the pepper, saffron-lemon juice, cinnamon stick, cumin, cardamom and 1 cup of water. Bring to a boil over high, then cover and reduce heat to medium-low. Cook until the liquid is just absorbed, about 3 minutes (rice will still be undercooked). Stir in toasted almonds, pistachios, raisins, cherries and parsley. Spoon 2 tablespoons of the rice mixture in the center of each onion layer so that the onion loosely covers the filling. (Rice will expand; bundles should be partly open.) Scrape out and discard any remaining rice (or reserve for future use) and clean out the skillet. Coat the bottom of the skillet with the remaining 2 tablespoons oil, and arrange onions seam side up in a single layer. Add 1 cup of water to the pan, season onions with salt and pepper, and drizzle with the remaining 2 tablespoons butter. Bring to a boil over high, cover tightly and transfer to the oven to bake until all the liquid has been absorbed, rice is cooked through and onions are tender, about 30 to 40 minutes. Garnish with parsley and drizzle with oil. Serve warm.
