Onion Brunch Squares Recipes

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PARMESAN ONION APPETIZER SQUARES



Parmesan Onion Appetizer Squares image

Parmesan Onion Appetizer Squares are always a hit with their light oniony flavor, crispy yet creamy texture, and a tiny and unexpected touch of sweetness that everyone loves!

Provided by Renee Goerger

Categories     cheesy appetizer

Time 25m

Number Of Ingredients 9

1½ cups mayonnaise
1½ cup Parmesan cheese (grated or shredded)
3 tablespoons grated onion
½ teaspoon salt
pinch black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon granulated sugar
30 party cocktail bread

Steps:

  • Preheat the oven to 400-degrees.
  • Mix the first 8 ingredients together in a medium-sized bowl.
  • Spread approximately 1 tablespoon of the Parmesan mixture evenly onto the cocktail bread and place on a baking sheet.
  • Bake in a preheated oven for 20 minutes, or until the Parmesan Onion Appetizer Squares are golden in color.
  • Remove and serve hot, warm, or at room temperature.

Nutrition Facts : ServingSize 1 grams, Calories 96 kcal, Protein 1 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 190 mg

ONION QUICHE



Onion Quiche image

Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It's a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     breakfast, brunch, lunch, pies and tarts, main course

Time 2h

Yield 8 servings

Number Of Ingredients 16

2 cups/250 grams all-purpose flour, more as needed
1 teaspoon kosher salt
1/4 teaspoon sugar
1 cup/225 grams unsalted butter (2 sticks), cold, cut in 1/2-inch cubes
Scant 1/2 cup ice water, or as needed
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 1/2 pounds onions (about 6 to 8 large), finely chopped
1 1/2 tablespoons all-purpose flour
2 ounces lardons, diced pancetta or bacon (about 1/2 cup)
2 large eggs
2/3 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 ounces Gruyère, shredded (about 1/2 cup)

Steps:

  • Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn't come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don't have a food processor, see Tip below.)
  • While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
  • Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
  • Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
  • Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
  • In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
  • Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 16 grams, Carbohydrate 39 grams, Fat 44 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 601 milligrams, Sugar 7 grams, TransFat 1 gram

GRANDMA'S ONION SQUARES



Grandma's Onion Squares image

My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. -Janet Eddy, Stockton, California

Provided by Taste of Home

Categories     Snacks

Time 1h15m

Yield 9 servings.

Number Of Ingredients 10

2 tablespoons olive oil
2 cups sliced onions
1 teaspoon salt, divided
1/4 teaspoon pepper
2 cups all-purpose flour
3 teaspoons baking powder
5 tablespoons shortening
2/3 cup 2% milk
1 large egg, room temperature
3/4 cup sour cream

Steps:

  • Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and the pepper., Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions., Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.

Nutrition Facts : Calories 256 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 447mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

BLUE CHEESE AND CARAMELIZED ONION SQUARES



Blue Cheese and Caramelized Onion Squares image

This recipe comes from Bon Appetit. Sweet caramelized onions and pungent blue cheese make a good pair in the simply but elegant appetizer. I have served this many times and everyone loves it.

Provided by Laureen in B.C.

Categories     For Large Groups

Time 1h5m

Yield 42 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk
1/4 cup olive oil
2 tablespoons butter, melted
2 tablespoons butter
2 tablespoons olive oil
3 large onions, halved and thinly sliced
1 tablespoon fresh rosemary, chopped
1 teaspoon sugar
1 1/2 cups blue cheese, crumbled

Steps:

  • Crust:.
  • Preheat oven to 425°F.
  • Mix flour, baking powder and salt in medium bowl to blend. Make a well in the centre of dry ingredients.
  • Whisk milk,olive oil and melted butter in liquid measuring cup to blend.
  • Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth.
  • Roll out dough on lightly flour surface to 10x13 rectangle.
  • Transfer dough to rimmed baking sheet. Re-form dough to fit pan. Pierce dough allover with fork.
  • Let dough rest while preparing topping.
  • Topping:.
  • Melt butter with oil in large skillet over high heat.
  • Add onions and cook until onions are soft and begin to brown,stirring frequently , about 10 minutes.
  • Add rosemary, sugar and season to taste with salt and pepper. Reduce to medium and continue to cook until onion are soft and dark brown, stirring frequently, about 20 minutes. Cool.
  • Spread onion mixture evenly over dough.
  • Sprinkler with cheese.
  • Bake until crust is golden and cheese is bubbling, about 20 minutes.
  • Let Cool.
  • Cut into squares and serve.

Nutrition Facts : Calories 72.9, Fat 4.6, SaturatedFat 2, Cholesterol 7, Sodium 138.2, Carbohydrate 6, Fiber 0.3, Sugar 0.8, Protein 1.9

HOT ONION SQUARES



Hot Onion Squares image

Categories     Bread     Milk/Cream     Onion     Side     Bake     Winter     Sour Cream     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 9

2 cups very thinly sliced onion
7 tablespoons lard
cayenne to taste
2 cups bread flour
1 tablespoon double-acting baking powder
3/4 teaspoon salt
2/3 cup milk
1 large egg
3/4 cup sour cream

Steps:

  • In a heavy skillet cook the onion in 2 tablespoons of the lard over moderately low heat, stirring, until it is golden, stir in the cayenne and salt and pepper to taste, and reserve the mixture. Onto a sheet of wax paper sift together the flour, the baking powder, and the salt and sift the mixture again into a bowl. Add the remaining 5 tablespoons lard and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well, turn the dough onto a floured surface, and knead it for 30 seconds. Pat the dough into a 9-inch square, press it evenly into a greased 9-inch-square pan, and top it with the reserved onion mixture. In a small bowl whisk together the egg, the sour cream, and salt and pepper to taste, pour the mixture over the onion mixture, smoothing it with a spatula to cover the onion mixture evenly, and bake the bread in the middle of a preheated 450°F. oven for 20 to 25 minutes, or until it is cooked through. Cut the bread into squares and serve it hot.

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