Cajunonions Recipes

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CAJUN ONIONS



Cajun Onions image

Two directions included: grilled and cast iron. Serve these onions with steaks or pork chops as an alternative to fried onions. For a low-cholesterol version, substitute 2 tablespoons of olive oil for the butter.

Provided by gailanng

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3 large onions, sliced 1/4-inch thick
1 heavy-duty aluminum foil, cut 12-inch by 24-inch
1/2 cup butter, softened (1 stick)
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon freshly-ground white pepper
1/2 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce

Steps:

  • Place the onion slices in the center of the foil. Combine the remaining ingredients and stir until well combined. Dot the onions with the seasoned butter and wrap in foil, folding the edges over twice and sealing ends. Place the packets on a hot grill for 3 to 5 minutes on each side; move them to low heat for 10 minutes longer.
  • These onions can also be cooked in a cast-iron skillet. Melt the butter in a skillet and stir in the spices. Add the onions and cook until the onions are limp.

RAJUN' CAJUN ONION RINGS



Rajun' Cajun Onion Rings image

Provided by Guy Fieri

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups sour cream
1 1/2 cups milk
2 tablespoons hot pepper sauce (recommended: Crystal)
2 large red onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon white pepper
Salt
2 cups self-rising flour
Vegetable oil, for frying

Steps:

  • In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
  • Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
  • Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter. Serve with the Crab Burger and Celery Root Remoulade.

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