EverGreen Farm Recipes

Barbecue Onion "Burgers"

5 onions (or what you have on hand)
1 jar of Barbecue sauce (or enough to combine sufficiently with the quantity of onions you are using)
buns
butter (and olive oil if desired)

optional garnish:

salt & pepper
tomatoes
cheese
lettuce
mayonnaise

Slice onions into thin rings.  Heat butter or a combination of butter and olive oil in a heavy skillet.  Add onions and slowly cook over medium heat.  Cook until the onions are caramel colored, stirring often, about 30 to 40 minutes depending on quantity of onions.

Combine cooked onions with barbecue sauce.  Heat thoroughly if needed.  Serve on buns.  Add garnish as desired.

Beer Batter for Fish, Onion Rings, Squash or Zucchini

Originally posted August 15, 2007

The onions are so big and beautiful this week.  And sweet.  They were just calling out to be made into onion rings.  Then as Shain started cooking, I suggested we fry up some squash with the batter too.  Oh my!  These are certainly tasty enough to eat without any dipping sauce (although my kids still called out for ketchup and ranch dressing).  Now afterwards, I am thinking a nice dip made with the fresh dill would have been a very nice addition.

This makes enough batter for 2 large onions and 2 zucchini or squash.

2 cups flour
1 twelve ounce bottle of a darker stout beer
3 eggs
2 teaspoons melted lard or vegetable oil
Salt and pepper to taste

Prepare fish, onions or squash for frying.  Cut the onions into 1 inch rings, separating layers.  Slice squash into 1/2 inch pieces.

Heat 4 cups of cooking oil or lard on a medium setting.

Beat the eggs and add beer, lard or oil, salt and pepper.  Mix thoroughly.  Fold in flour.

Dip prepared onion rings, squash or fish into batter, covering completely.  Place into heated oil and fry until golden brown.  Remove from oil and place on a plate with a paper towel for the oil to drain. Sprinkle with more salt and/or pepper if desired.  Serve immediately.

French Onion Soup

From The Demlers

 

What you need for 4 servings (but you can prepare a large amount of soup and freeze. Add bread and cheese when re-heating):

· 4 large onions (can use ½ leeks)

· 2 Tbsp. butter

· 2 Tbsp. flour

· 4 cups water

· 2 vegetable bouillon cubes

· Herb bouquet (1 parsley sprig, 1 thyme sprig, 1 bay leaf)

· ½ tsp. salt

· Dash ground pepper

· 2/3 cups white wine

· 4 slices French bread

· ¾ cup grated Jarlsberg or cheddar cheese

 

Preheat oven to 450.

Saute peeled and sliced onions in skillet in butter over low heat until soft and lightly brown. Sprinkle with flour. Add water, stirring. Crumble bouillon cubes and add to pan. 

Add bouquet, salt and pepper. Bring to boil. Cover. Cook about 20 min’s. add wine. 

{optional- crisp bread in pan with olive oil, salt and garlic}

Transfer soup to individual oven-proof bowls. Place sliced bread on top and sprinkle with grated cheese. Heat for about 10 minutes until cheese melts and turns golden.

Ministrone

A good recipe to use up all those veggies! 

1 lb. round steak, cut into 1/2 inch cubes                         
2 tbsp. tomato paste
2 tbsp. unsalted butter                                                         
5 tbsp. Italian (flat-leaf) parsley, chopped
4 – 6 cloves garlic, finely minced                                                                      
3 – 4 large carrots, cut into 1/4 inch dice                              
2 tsp. dried (3tsp. fresh) oregano
1 onion cut into 1/4 inch dice                                                      
1 leek (white part and 1 inch green) rinsed, quartered lengthwise, and cut into 1/4 inch slices                  
1 1/2 tsp. dried (3-4 tsp. fresh) basil                  
3 C finely shredded cabbage                                             
1 tsp. coarsely ground
2 zucchini, quartered lengthwise and cut into 1/4 inch thick slices                      
black pepper & salt, to taste
2 – 3 potatoes washed and cut into 1/4 - in. dice                  
3/4 C dried red kidney beans, cooked and drained, or 2 C canned
1 1/2 C fresh green beans, cut into 1 inch lengths                      
3 ribs celery, sliced                                                                        
4 C  beef stock                                                                                             
2 C  chicken stock 
4 plum tomatoes cut in ¼ in. dice (or 15 oz. can, diced)
1/2 - 3/4  C small pasta
grated Parmesan cheese for garnish

Brown the meat in the butter in a large soup pot, about 10 minutes.  Remove meat and add the garlic, carrots, onion, green beans and leek and raise the heat slightly.  Cover and wilt the vegetables for 10 minutes, stirring occasionally.  Add cabbage, zucchini, potato, both stocks and tomato paste.  Bring to a boil.  Reduce heat and add 2 tbsp. of the parsley, the oregano, basil, pepper and salt.  Simmer over medium heat for 15 minutes.  Add the kidney beans, tomatoes and pasta.  Simmer until the pasta is tender, about 10 minutes.  Adjust seasonings and heat through.  Stir in remaining parsley before serving.  Pass the Parmesan cheese and enjoy!

Onion Recipes

Fillet Beans with Red Onion and Tomato

1 pound of fresh fillet beans (washed and trimmed)
1/4 of medium red onion (sliced thin)
1/2 pint of grape tomatoes (cut in half)
Extra-virgin olive oil
The juice of 1/2 of a lemon
Coarse salt and freshly ground black pepper

Steam fillet beans, covered, in 1/2 inch of water (steam for 3-4 minutes). Cold shock beans after boiling by running them under cold water and then drain well. Place beans in a bowl and combine with onions and tomatoes. Drizzle with lemon and olive oil. Season with salt and pepper.

Onion, Pepper, and Steak Fajitas with Roquefort

8 six-inch corn tortillas
3 tbsp of olive oil
2 onions (cut into thin slices)
2 green peppers (cut into thin slices)
1 tsp of salt
1 1/4 pounds of steak cut into thin 2-inch strips
1/4 tsp fresh-ground black pepper
1/4-pound Roquefort or other blue cheese (crumbled)

Heat the oven to 350 degrees.  Stack tortillas and wrap in aluminum foil.  Warm them in the oven for 15 minutes.

In a large skillet, heat 2 tbsp of oil over medium-high heat. Add the onions, peppers, and 1/2 tsp of the salt and cook, stirring occasionally, until browned (about ten minutes).

Heat the broiler. Coat steaks with remaining 1 tbsp oil. Sprinkle with the remaining 1/2 tsp salt and black pepper. Broil the steaks for 4 minutes. Turn the meat and cook to taste for another 3 minutes until medium rare. Cut steaks into thin slices.

Roll steak slices, onions, peppers, and Roquefort cheese in warm tortillas and serve.