Golden Onion Bake Recipes

GOLDEN ONION CASSEROLE WITH THYME AND TOASTED BREAD ROUNDS

Steps:

• In large oven proof skillet, sauté onions in 1/4 cup butter over medium heat, stirring frequently until onions are transparent, about 15 minutes.
• Add thyme and continue cooking until the moisture has evaporated and onions turn a light brown color. Remove the onions from the pan into a bowl and set aside.
• In the same skillet over low heat, melt remaining 4 Tbsp. butter. Whisk in flour and stir for 2 minutes. Add salt, pepper, milk and Swanson Chicken Broth, stirring constantly until thickened.
• Stir in white wine and combine well.
• Add onions back to the skillet and stir to combine the mixture well.
• Sprinkle the top with shredded cheese.
• Dip one side of bread slices in the 4 Tbsp. of melted butter. Place slices, buttered side up, over sauce, covering sauce completely. Bake at 350 degrees for 30 minutes or until bread is browned.
• Garnish servings with fresh thyme leaves if desired.

GOLDEN BAKED ONIONS

Steps:

• Saute onions in butter for about 12 minutes.
• In a bowl, combine soup, milk, pepper, and 2 c cheese.
• Stir in onions.
• Transfer to a greased 2 quart baking dish.
• Sprinkle with remaining cheese.
• Brush bread with melted butter, on one side.
• Arrange butter side up over cheese.
• Bake, uncovered, at 350, for 25-30 minutes.
• If desired, broil 4-6 inches from heat until golden brown.
• Let stand 5 minutes before serving.

GOLDEN ONION PIE

Steps:

• Make dough:
• Stir together yeast, milk, and sugar in bowl of a stand mixer fitted with paddle attachment (or in a bowl to mix by hand) and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add flour, salt, egg, and butter and mix at low speed (or stir) until a dough forms. Increase speed to medium-high and beat 3 minutes (or knead by hand 5 minutes).
• Sprinkle dough lightly with flour and cover bowl with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
• Make filling while dough rises:
• Cook onions and bacon in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet, covered, over medium-high heat, stirring occasionally, until onions are softened, about 20 minutes.
• Remove lid and cook, stirring occasionally, until onions are golden, 20 to 30 minutes. Cool onions.
• Whisk together sour cream and yolks, then stir into onions.
• Bake pie:
• Preheat oven to 375°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit dough into springform pan (stretching slightly if necessary to hang over edge) and spread filling evenly in it. Fold edges of dough over filling, leaving some filling exposed in center. Let pie stand 20 minutes at room temperature.
• Bake until crust is golden-brown and filling is bubbling, about 11/4 hours. Cool slightly before serving.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

MARYELLEN'S BAKED ONIONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
• Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
• Bake for 30 to 40 minutes or until onions are tender.