Onions

This may seem like a fancy name, but it is super easy to make and tastes so good. Your family will love it!

Plus it uses up a ton of red onions if you need that! ;)

• butter or cooking oil
• 2 lbs red onions, sliced
• 1 TBLS balsamic vinegar
• 1 TBLS Worcester sauce
• 1/4 TSP dried tarragon or thyme
• 1/2 cup red wine
• 4 cups chicken, beef, or veg broth
• salt and pepper to taste
• 2 cups grated gruyere cheese
• french baguette slices

Pickled red onions are a great way to use up extras and make a tasty useful condiment to use in all kinds of meals that will last in the fridge!

Try them on your burgers, sandwiches, pizzas, tacos, in salads, and so much more!

• 1.5 cups red onions, sliced thinly
• 3 TBLS sugar
• 1 TBLS salt
• 1 cup white vinegar  

Optional spicing ingredients:

Our little one calls eggs, "eggie," so we named this family favorite after her word!  Here is a big version of this casserole.  We are big eaters at our house, so I just make it big and eat the leftovers cold.  Halve it if you need it smaller.

12 eggs
16 oz cottage cheese
4 TBLS parmesan cheese
2 garlic cloves, minced
1/2-1 cup onion, minced
cooked veggie, coarsly chopped, optional (Try broccoli, kale, mushrooms, Brussels sprouts, summer squash, etc.)
2+ cups grated cheese of choice

This is my go to beef roast recipe.  Believe it or not, you don’t have to add any extra liquid.  The onions release more than enough to keep it moist.

This is so delicious that everytime I make it I wish I used more onions than I did because caramelized onions have so many uses!  They're great as a topping pizza or pasta dishes, over steak or pork chops, in French onion soup, mashed up with potatoes or in an onion dip.  You can also make this with shallots, too.  But, be careful not to burn it for obvious reasons! 

onions, peeled, and sliced thinly
butter or oil

This is Mary Margaret’s favorite way to stew chicken pieces. The sauce has such wonderful flavor!

1 Chicken cut into 8 pieces or 4 thighs or 4 drumsticks
1 ½ lb. onions, thinly sliced
2 garlic cloves, minced
4 TBSP cooking oil or butter
2 TBSP paprika
1 ½ cups chicken stock
Salt and pepper

Heat oil on medium in large heavy bottomed skillet or heavy bottomed 4 quart pot. Add onions and garlic and sauté until softened, about 7 minutes. Add chicken pieces and sauté with onions until chicken pieces are browned, about 3 minutes.