Walla Walla Onion Pie Recipe 45 Recipes

WALLA WALLA ONION PIE RECIPE - (4/5)

Steps:

• Pre-heat oven to 375°F. Prepare a 9-inch pie crust by lining it with parchment paper and filling it with beans or pie weights, then partially bake your pie crust for about 15 to 20 minutes in a 375°F oven. (Once you use and cook the beans as pie weights, they will no longer be edible, but you can continue to use them over and over as pie weights.) The pie crust should still be blonde but slightly golden on the edges, the middle should still be mostly raw. Remove from oven, remove pie weights, and set aside. Sauté onions in oil and butter over low heat until golden yellow. Beat together eggs, half and half, flour, salt, pepper, and nutmeg, then add onions and half of the grated cheese. Pour into curst; sprinkle remaining cheese on top. Place pie pan on baking tray and bake at 375°F for 25 to 30 minutes or until golden brown. Garnish with parsley and serve.

WALLA WALLA SWEET ONION-SWISS CHEESE CASSEROLE

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.

WALLA-WALLA ONION CASSEROLE

Steps:

• Boil onion chunks for 15 - 20 minutes; drain and rinse well.
• Melt butter in saucepan on med.
• Stir in flour, broth and milk, stirring until thickened.
• Add onions, salt and pepper.
• Place onion mixture in a 1-1/2 quart casserole dish,.
• top with cheese and cracker crumbs.
• Bake at 350°F for 40 minutes.
• Serves 6.

OVEN-BAKED WALLA WALLA SWEETS (ONION)

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.

WALLA WALLA ONION RELISH

Steps:

• Chop onions finely by hand or in a food processor.
• Turn out into a glass bowl and add 1/4 cup of salt and allow to stand for 30 minutes to an hour.
• Drain juice from onions and discard.
• Put onions in an enameled or stainless steel pot and add vinegar, turmeric, spices (tied into cheese cloth ball), pimentos and sugar. Bring to a boil and allow to cook until onions are transparent.
• Pack onions and cooking liquid into canning jars, leaving a 1/2 inch headspace. Remove air bubbles and place lids on jars according to the manufacturer's instructions.
• Process jars in a water bath for 10 minutes or adjusted to your altitude.

WALLA WALLA ONION, PINE MUSHROOM FONDUTA

Steps:

• Roasted Walla Walla Onions:
• Preheat the oven to 450°F.
• Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through.
• When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside.
• Pine Mushroom Fonduta:
• In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat.
• Assembly:
• Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly.
• Serve with lots of Arctic Sourdough and any extra fonduta that didn't fit in the onions.