January ... Onions

Caramelized Onion Bread ...............................................................................................................3 Tangy Red Cabbage and Apples .....................................................................................................3 Warm Cheddar-Vidalia Onion Dip .................................................................................................4 Flatbread with Shrimp and White Bean Hummus For flatbread: ............................................4 Slow-Cooked Onion Salad ...............................................................................................................7 Onion Brie Appetizer ......................................................................................................................8 Rustic Fig, Onion and Pear Tart ....................................................................................................9 Edamame Salad ................................................................................................................................9 Carmelized Chocolate Onion Cake ............................................................................................... 10 Mexican Lasagna ............................................................................................................................ 10 Debbie's Meatballs ....................................................................................................................... 11 Ellanor’s Mushroom & Onion Stuffing ........................................................................................ 11 Sweet Onion Squares .................................................................................................................... 12 2 Caramelized Onion Bread Soft fluffy bread, the aroma of the onions makes you want more and more. Makes 1 loaf of bread Caramelized Onion Dough 1 large onion, chopped or thinly sliced 4 cups flour 1 bunch green onion bulbs, chopped 1/2 tsp salt 2 tbsp olive oil 2 ¼ tsp yeast salt 1 bunch green onion leaves, finely chopped 10 oz warm water In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes until soft. Reduce heat to medium-low and continue cooking until golden brown. Season with salt. Set aside to cool. In a large bowl, mix flour with salt. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything together then add caramelized onion and green onion leaves and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size. Preheat oven to 240C (470F) 30 minutes before baking. Spoon 1 tablespoon flour into a small baking tray, put the dough in the tray and let sit until the oven is hot. Optional sprinkle salt and few green onion chopped leaves on top. Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and create steam. Bake for about 25-30 minutes. Remove the bread from the baking tray and cool on a wire rack. Betty Tangy Red Cabbage and Apples 1/4 cup butter or margarine 1 cup water 2 medium apples, peeled, cored and thinly ½ cup red wine vinegar sliced 1/3 cup sugar 1 medium onion diced ½ teaspoons of salt 1 medium red cabbage, shredded about 8 1/8 teaspoon of pepper cups 2 bay leaves 3 In a 4 quart sauce pan heat butter or margarine over medium heat until hot, but not brown. And apples and onions; cook until tender- about 10 minutes. Add cabbage and remaining ingredients; heat to boiling. Reduce to low, cover and simmer 40 minutes or until cabbage is very tender. Stir occasionally. Discard bay leaves and serve. Elaine Warm Cheddar-Vidalia Onion Dip 1 large Vidalia onion or other sweet onion (about 1 pound), finely chopped (3 cups) 4 ounces pepper-Jack cheese, shredded 8 ounces reduced-fat cheddar cheese, shredded 4 ounces light cream cheese 1/2 cup light mayonnaise 1/4 teaspoon dried thyme Place 2 cups onion in a bowl. Place shredded cheeses, cream cheese, mayonnaise, thyme and remaining 1 cup onion in bowl of food processor. Process until fairly smooth. Mix with onion in bowl. Spoon into shallow 6-cup baking dish. Bake at 375 degrees F for 20 minutes. Stir. Bake 10 more minutes. Cool slightly. Serve with crackers or toast. Makes 16 servings. Pat B Flatbread with Shrimp and White Bean Hummus For flatbread: For dough For hummus: 1 1/4 cups warm water (105°F to 115°F) 5 to 6 garlic cloves, unpeeled 1 teaspoon active dry yeast 1 tablespoon extra-virgin olive oil 1 teaspoon sugar 1 1/8 teaspoons kosher salt 3 cups all-purpose flour 1 (15-ounce) can white beans, rinsed and 1 1/2 teaspoons kosher salt drained 2 tablespoons extra-virgin olive oil 2 tablespoons white vinegar 2 teaspoons fresh lemon juice 1 tablespoon tahini 1 teaspoon fresh rosemary, finely chopped 4 For caramelized onions: For melted leeks: 2 teaspoons unsalted butter 2 tablespoons extra-virgin olive oil 2 medium Spanish onions, cut into medium 4 leeks, white and light green parts only, dice washed and cut into medium dice 1 1/2 teaspoons sugar 1/4 teaspoon kosher salt 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper To serve: 6 ounces Grana Padano or Parmigiano- 1 tablespoon extra-virgin olive oil for Reggiano cheese, finely grated (about 1 ½ brushing flatbread cups) 1 lemon, halved lengthwise and very thinly 3/4 teaspoon kosher salt sliced 1 1/2 teaspoons fresh lemon juice 1 pound small, sweet shrimp such as 3/4 cup mixed micro greens, such as baby Caribbean Laughing Bird*, peeled and arugula cooked *Small and full of flavor, Caribbean Laughing Bird shrimp are sustainably raised off the coast of Belize. If they're unavailable, you can substitute rock shrimp, which are similar in flavor, though not as environmentally friendly. Alternatively, use any sweet shrimp, cut into pieces if large. Special equipment: stand mixer with paddle attachment and dough hook, pasta machine or rolling pin, pizza stone or heavy baking sheet, food processor Make flatbread: In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Let stand until foamy, about 5 minutes. In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. Add oil and mix on low speed until just combined, about 30 seconds. Switch to dough hook and mix on medium speed until dough is elastic and pulls away from sides, about 8 minutes. (Dough should feel firm and moist, but not sticky.) Lightly oil large bowl. Gently shape dough into ball and transfer to bowl. Turn over several times to coat lightly with oil, then cover with plastic wrap and let rise in warm place (80°F to 85°F, see Chef's Notes) until doubled in size, about 1 hour. While dough is rising, position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour. 5 Set smooth rollers of pasta machine on widest setting (see Chef's Notes). Divide dough into 6 equal parts. Cover 5 parts with plastic wrap. Shape remaining piece into rough rectangle and feed through rollers once to flatten into roughly 12-by 4-inch rectangle, approximately 1/8-inch thick. Transfer flatbread to large baking sheet, dust with flour, and top with sheet of parchment paper. Roll out remaining flatbreads in same manner, stacking between layers of parchment paper. Cover with plastic wrap until ready to bake. Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until slightly puffed but still pale, about 5 minutes. Transfer to wire rack to cool completely. Leave oven on. DO AHEAD: Flatbreads can be prepared ahead and frozen, wrapped tightly in parchment paper and plastic wrap, up to 6 months. Make hummus: Transfer garlic cloves to 6-inch square of foil, drizzle with 1 teaspoon olive oil, sprinkle with 1/8 teaspoon salt, and wrap tightly. Bake until tender, about 45 minutes. Unwrap and let cool. DO AHEAD: Roasted garlic can be prepared ahead and refrigerated, in airtight container, up to 3 days. Squeeze garlic cloves from skin into food processor. Add white beans, remaining 2 teaspoons olive oil, vinegar, lemon juice, tahini, rosemary, and remaining 1 teaspoon salt and purée until smooth, about 2 minutes. DO AHEAD: Hummus can be prepared ahead and refrigerated in airtight container up to 3 days. Make caramelized onions: In large, heavy saucepan over moderately low heat, melt butter. Add onions and sauté, stirring occasionally, until slightly transparent and starting to soften, about 2 minutes. Add sugar and 4 teaspoons water and sauté, stirring occasionally, until golden brown, 12 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Onions can be prepared ahead and refrigerated, in airtight container, up to 3 days. Make melted leeks: In large, heavy saucepan over moderate heat, heat olive oil. Add leeks and sauté, stirring occasionally, until soft and translucent, about 8 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Leeks can be prepared ahead and refrigerated, in airtight container, up to 3 days. Assemble and serve: Position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour. 6 Brush each flatbread with olive oil and spread with hummus. Scatter onions and leeks over and top with lemon slices and shrimp.

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