WALLA WALLA SWEET ONION-SWISS CHEESE CASSEROLE
A nice side dish for roast beef or ham. Use Walla Walla Sweets or Vidalia's for this. Regular yellow onions aren't sweet enough.
Provided by Outta Here
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cut the onions in half and then quarter the halves. Slice the quarters in food processor fitted with slicing disc.
- Preheat oven to 350 degrees.
- Melt 1/4 cup butter in a large skillet and saute onions over medium heat until tender.
- Place half the onion mixture into a 1 1/2-quart oven-proof casserole.
- Sprinkle 1 cup of Swiss cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and cheese.
- Beat eggs with the half-and-half, salt and pepper. Pour evenly over layered contents of casserole.
- Melt 2 tablespoons butter in skillet and stir in remaining cracker crumbs. Lightly brown over medium heat. Sprinkle browned crumbs over casserole.
- Bake for 25 minutes.
Nutrition Facts : Calories 372.9, Fat 27.7, SaturatedFat 16.6, Cholesterol 136.8, Sodium 626.7, Carbohydrate 17.2, Fiber 1.3, Sugar 3.2, Protein 14.5
OVEN-BAKED WALLA WALLA SWEETS (ONION)
When I lived in Washington, we had these regularly when the Walla Walla "sweets" came in. They are deliciious and it's so simple! Makes a great appetizer or side dish.
Provided by Judikins
Categories Vegetable
Time 1h3m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Peel outer dry skin from onion and wash.
- Cut hole in top of onion large enough to put boullion cube and butter.
- Fill with cube with butter then boullion cube or crystals.
- Place onion on aluminum foil and wrap around onion with slight "vent" in top.
- Bake for 1 hour.
Nutrition Facts : Calories 156.6, Fat 11.9, SaturatedFat 7.5, Cholesterol 30.9, Sodium 696.4, Carbohydrate 12, Fiber 1.5, Sugar 5.3, Protein 1.7
MOLASSES-BAKED ONIONS
Categories Condiment/Spread Onion Side Bake Molasses Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 side-dish servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Peel and trim onions, keeping root ends intact, then halve each lengthwise. Arrange, cut sides up, in 1 layer in a 13- by 9- by 2-inch glass baking dish or other 2 1/2-quart shallow baking dish.
- Bring tomato juice, water, butter, molasses, and salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then pour over onions. Bake onions, uncovered, basting with juices every 30 minutes, until tender, about 2 hours.
- Lay 2 pieces of bacon side by side over each onion half and continue to bake onions, basting once with juices halfway through baking, until onions are very tender, bacon is browned, and juices are thickened, about 1 hour more.
WALLA WALLA SWEET ONION & CHANTERELLE PIZZA
Not your everyday pizza. If you can't find chanterelles, use cremini or portabella mushrooms-cooked they are fairly close in flavor. This recipe will make one large pizza or 2 medium, my pan is 16 inches.
Provided by Diana Adcock @Anaid
Categories Pizza
Number Of Ingredients 14
Steps:
- Dough-in your food processor add yeast, sugar and warm water.
- Let stand for 10 minutes.
- Add 2 tablespoons extra virgin olive oil, salt and 2 cups flour.
- Pulse 5 or 6 times until well incorporated.
- Add 1/2 cup of the remaining flour-pulse 5 or 6 times. Set remaining flour aside for rolling.
- Turn dough out onto counter-knead about 10 times to form into a ball.
- Place 1 tablespoon extra virgin olive oil into a large mixing bowl, add the dough ball, give it a good toss to cover dough with oil.
- Cover bowl with a clean tea towel and set in a warm spot until doubled in size. This is going to take around 30 minutes.
- While the dough is rising preheat oven to 450 degrees. You want it HOT.
- In a large skilled over medium heat sauté onions for about 5 minutes, stirring often.
- Add sliced mushrooms, sauté for another 5 minutes, stirring often.
- Stir in thyme, remove from heat and set aside. Do not cover your onion/mushroom mixture-they will sweat to much if you do.
- In a medium bowl squeeze out your roasted garlic and mash well with 1/4 cup extra virgin olive oil. You want a paste that is still a little fluid so add EVOO until it's spreadable.
- Flour your counter well.
- At this point it's up to you. We like a thin crust so I roll my dough out onto the counter, punch it down, divide, and take 1/2 putting it into a oil lined freezer bag to use for another night. If you like a medium crust use the whole recipe.
- Roll dough into a large circle, making sure to run a spatula under it from time to time so it doesn't stick to the counter.
- Once you have your dough rolled out sprinkle pizza pan with cornmeal.
- To transfer dough to your pan I find it easiest to simply roll the dough over the rolling pin, then unroll over the pan.
- Tuck under any dough that's hanging over the rim of your pan.
- Evenly spread your roasted garlic and olive oil blend over top of your dough.
- Evenly spread your onion-mushroom mixture over the garlic spread.
- Layer on the cheese, starting with the smoked provolone, then the mozzarella.
- Bake for 15 minutes in your preheated oven. We like to broil ours for an additional 3 to 4 minutes so the top is nicely browned-up to you.
- Remove from oven-let stand for 5 minutes, cut and serve.
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