{"id":379,"date":"2020-04-16T17:09:01","date_gmt":"2020-04-16T17:09:01","guid":{"rendered":"https:\/\/dixondalefarms.com\/?page_id=379"},"modified":"2020-04-25T19:46:47","modified_gmt":"2020-04-25T19:46:47","slug":"onion_recipes","status":"publish","type":"page","link":"https:\/\/dixondalefarms.com\/onion_recipes\/","title":{"rendered":"Onion Recipes"},"content":{"rendered":"

[et_pb_section fb_built=”1″ custom_padding_last_edited=”on|phone” _builder_version=”4.4.3″ custom_padding=”39px||0px|||” custom_padding_tablet=”28px||||false|false” custom_padding_phone=”18px||||false|false”][et_pb_row _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”4_4″ _builder_version=”4.4.3″][et_pb_text _builder_version=”4.4.3″ _dynamic_attributes=”content” header_text_align=”center” header_text_color=”#515b33″ header_font_size=”52px” header_letter_spacing=”1px” custom_margin=”||62px||false|false” custom_margin_tablet=”||36px||false|false” custom_margin_phone=”||23px||false|false” custom_margin_last_edited=”on|phone” header_font_size_tablet=”36px” header_font_size_phone=”28px” header_font_size_last_edited=”on|desktop”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF90aXRsZSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxoMT4iLCJhZnRlciI6IjwvaDE+In19@[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ background_image=”https:\/\/dixondalefarms.com\/wp-content\/uploads\/2020\/04\/video_bg.jpg” background_repeat=”repeat” custom_padding=”15px||15px||true|false”][et_pb_row column_structure=”1_4,3_4″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.4.3″ width=”96%” width_tablet=”86%” width_phone=”86%” width_last_edited=”on|tablet” max_width=”96%”][et_pb_column type=”1_4″ _builder_version=”4.4.3″][et_pb_image src=”https:\/\/dixondalefarms.com\/wp-content\/uploads\/2020\/04\/billmartin.jpg” align=”center” _builder_version=”4.4.3″][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.4.3″][et_pb_text _builder_version=”4.4.3″ text_font=”|600|||||||” locked=”off”]<\/p>\n

As a small child, I discovered I really enjoyed eating. This minor epiphany was brought on by the meals cooked by my mother and grandmother. Simple, country fare, yet wholesome and delicious. As I became older and more aware of the ingredients involved in good cooking, I found one recurring common item: ONIONS! All of the best tasting dishes had onions in them, in some form or fashion. The following collection of recipes makes use of that essential ingredient and I hope you enjoy cooking and eating them as much as we do!<\/p>\n

\u2013Bill Martin, Dixondale Farms<\/strong><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ locked=”off”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

Baked Onions<\/h2>\n

Ingredients<\/h3>\n
    \n
  • 2 large yellow or white onions, peeled<\/li>\n
  • 2 TBSP tomato juice<\/li>\n
  • 1 1\/2 TBSP honey<\/li>\n
  • 1 TBSP butter or margarine<\/li>\n
  • 1\/2 tsp salt<\/li>\n
  • 1\/8 tsp paprika<\/li>\n<\/ul>\n

    Directions<\/h3>\n

    Cut onions in half crosswise and place, cut side up, in a baking dish. Combine remaining ingredients in saucepan on low until butter is melted; stir well. Pour over center of each onion half and bake at 350 degrees for one hour.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

    Grilled Onion Blossom<\/h2>\n

    Ingredients<\/h3>\n
      \n
    • 1 large Vidalia onion<\/li>\n
    • 2 TBSP A-1 Original Steak Sauce<\/li>\n
    • 3 TBSP Kraft Grated Parmesan Cheese<\/li>\n<\/ul>\n

      Directions<\/h3>\n

      For grilling:<\/strong> Heat grill to medium-high heat. Peel onion; partially cut into 6 wedges, being careful to not cut through to bottom of onion. Place on large sheet of foil. Gently pull onion wedges apart; sprinkle with cheese. Drizzle with steak sauce. Wrap tightly with foil. Grill 40 minutes or until onion is tender and lightly browned.<\/p>\n

      For oven preparation:<\/strong> Prepare as directed. Place foil in pouch on baking sheet. Bake at 400 degrees F for 45 minutes.<\/p>\n

      Special extra:<\/strong> Sprinkle with 1 TBSP chopped fresh parsley before serving.<\/p>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ background_color=”#f5f0f2″ locked=”off”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

      Sweet Onion Casserole, Low Fat Version<\/h2>\n

      Ingredients<\/h3>\n
        \n
      • 1 lb. onions, sliced and separated into rings<\/li>\n
      • 1 c. buttermilk<\/li>\n
      • 1 TBSP cornstarch<\/li>\n
      • 2 egg whites<\/li>\n
      • 1\/2 tsp salt<\/li>\n
      • 1\/2 tsp freshly ground black pepper<\/li>\n
      • 1\/2 c. shredded reduced-fat sharp cheddar cheese<\/li>\n
      • Paprika<\/li>\n<\/ul>\n

        Directions<\/h3>\n

        Preheat oven to 350 degrees. In medium saucepan, combine onions with water to cover. Bring to boil; boil 1 minute. Drain well. Transfer to 8-inch square baking dish sprayed with non-stick vegetable coating. In bowl, combine buttermilk and cornstarch and stir until cornstarch is completely dissolved. Mix in egg whites, salt and pepper; pour over onions. Sprinkle with cheese, then paprika. Bake 25 minutes. Serves 6[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

        Creamy Parmesan Risotto<\/h2>\n

        Ingredients<\/h3>\n
          \n
        • 1 1\/2 c. uncooked white rice<\/li>\n
        • 2 TBSP extra virgin olive oil<\/li>\n
        • 1 red onion, diced<\/li>\n
        • 1 bay leaf<\/li>\n
        • 1 c. sweet white wine<\/li>\n
        • 4 1\/2 c. chicken broth<\/li>\n
        • 1 c. Parmesan cheese, grated<\/li>\n
        • 1\/4 c. fresh parsley, chopped<\/li>\n
        • 1\/2 c. button mushrooms, chopped<\/li>\n<\/ul>\n

          Directions<\/h3>\n

          Saut\u00e9 the rice in the olive oil in a large pan for two minutes, stirring occasionally. Add the onion, mushrooms, bay leaf, and wine. As the rice cooks, add the chicken broth one cup at a time, allowing the rice to absorb the liquid before adding more. Add a little more broth, if needed, before the rice is tender, a total of about 25 minutes. When the rice is cooked, just prior to serving, stir in the cheese and sprinkle with parsley. Serve right away.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ locked=”off”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

          Quick Cucumber and Red Onion Pickled Salad<\/h2>\n

          Ingredients<\/h3>\n
            \n
          • 1 large red onion, sliced very thinly<\/li>\n
          • 2 large cucumbers, peeled and cut into quarter-inch slices<\/li>\n
          • Coarse salt<\/li>\n
          • Freshly ground pepper<\/li>\n
          • 1\/4 c. loosely packed fresh dill<\/li>\n
          • 3 TBSP rice wine vinegar<\/li>\n<\/ul>\n

            Directions<\/h3>\n

            Mix the onion and cucumber slices in a large bowl, then sprinkle with the remaining ingredients except for the dill. Toss the salad thoroughly, then chill it in the refrigerator for half an hour. Prior to serving, sprinkle the dill over the salad, and toss it again.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

            Grilled Onion Salsa<\/h2>\n

            Ingredients<\/h3>\n
              \n
            • 2 large onions, sliced<\/li>\n
            • 2 large tomatoes, chopped<\/li>\n
            • 1\/4 c. seeded jalapeno peppers, chopped<\/li>\n
            • 1\/4 c. fresh cilantro, chopped<\/li>\n
            • 1 tsp cumin seeds<\/li>\n
            • Fresh squeezed lime juice<\/li>\n
            • Salt<\/li>\n<\/ul>\n

              Directions<\/h3>\n

              Grill the onion slices. Coarsely chop the grilled rings and mix with the chopped tomatoes, jalapeno peppers, cilantro, and cumin seeds. Season with salt and fresh lime juice. Makes about 3-1\/2 cups.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ background_color=”#f5f0f2″ locked=”off”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

              Sweet Onion Veggie Salad<\/h2>\n

              Ingredients<\/h3>\n
                \n
              • 1 TBSP olive oil<\/li>\n
              • 1 c. fresh or frozen corn kernels<\/li>\n
              • 1 c. julienne pared jicama<\/li>\n
              • 2 q assorted salad greens<\/li>\n
              • 1\/2 bunch fresh chives<\/li>\n
              • 1 c. fresh or frozen edamame, shelled<\/li>\n
              • 1 red or yellow bell pepper, seeded and julienned<\/li>\n
              • 1 large or 2 small red onions, cut into wedges (about 2-1\/2 c.)<\/li>\n<\/ul>\n

                For Margarita Dressing:<\/strong><\/p>\n

                  \n
                • 1\/3 c. olive oil<\/li>\n
                • 2 TBSP lime juice<\/li>\n
                • 2 tsp honey mustard<\/li>\n
                • 2 tsp sugar<\/li>\n<\/ul>\n

                  Directions<\/h3>\n

                  Margarita Dressing:<\/strong> Combine 1\/3 c. olive oil, 2 TBSP lime juice, 2 tsp honey mustard, and 2 tsp sugar.<\/p>\n

                  Saut\u00e9 onions gently in oil over medium heat for 6 minutes or until crisp-tender. Combine onions, corn, jicama, edamame, and bell pepper in bowl. Pour Margarita Dressing over and toss lightly. Chill until ready to serve. Portion over greens in salad bowl, or on individual plates. Top with whole chives. Makes 4 to 6 servings.<\/p>\n

                  [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

                  Classic Onion Pie<\/h2>\n

                  Ingredients<\/h3>\n
                    \n
                  • 5 c. onion, thinly sliced<\/li>\n
                  • 1 tsp salt<\/li>\n
                  • 1 TBSP olive oil<\/li>\n
                  • 1 dash cayenne pepper<\/li>\n
                  • 1\/2 c. ham, diced<\/li>\n
                  • 1\/4 tsp black pepper<\/li>\n
                  • 1 c. low fat Swiss cheese, grated<\/li>\n
                  • 1\/4 tsp nutmeg<\/li>\n
                  • 3 tsp sugar<\/li>\n
                  • 3 eggs<\/li>\n
                  • 1 TBSP flour<\/li>\n
                  • 1 9-inch unbaked pie shell<\/li>\n
                  • 1 c. milk<\/li>\n<\/ul>\n

                    Directions<\/h3>\n

                    Saut\u00e9 onions in olive oil until tender and translucent. Add ham and grated cheese. Combine sugar and flour with seasonings, and add to slightly beaten eggs. Add milk to egg mixture. Put saut\u00e9ed onion, ham, and cheese in a pie shell; pour milk and egg mixture over onions. Bake in pre-heated oven at 425 degrees for 35 minutes, or until custard is set and golden brown. Serve warm. An updated classic from the 1950s, this pie can be served as a light meal or savory side.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ locked=”off”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

                    Caramelized Onions<\/h2>\n

                    Ingredients<\/h3>\n
                      \n
                    • 3 pounds yellow onions<\/li>\n
                    • Cooking spray, as needed<\/li>\n
                    • 1 1\/2 TBSP olive oil<\/li>\n
                    • 1 tsp dried thyme, crushed<\/li>\n
                    • 1 tsp dried rosemary, crushed<\/li>\n
                    • Salt and pepper, to taste<\/li>\n<\/ul>\n

                      Directions<\/h3>\n

                      Halve and slice onions. Coat 12-inch skillet with cooking spray. Over medium heat, cook onions in oil for 15 to 20 minutes, stirring occasionally, or until soft and golden. Stir in thyme, rosemary, salt, and pepper. Serve warm or cover and chill for up to 5 days. Makes 12 servings.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

                      Stuffed Onions – Vegetable Medley<\/h2>\n

                      Ingredients<\/h3>\n
                        \n
                      • 3 large cloves garlic, thinly sliced<\/li>\n
                      • 2 medium tomatoes, cubed<\/li>\n
                      • 1\/3 c. parsley, minced<\/li>\n
                      • 1\/2 tsp tarragon<\/li>\n
                      • 4 large yellow onions<\/li>\n
                      • 2 tsp olive oil<\/li>\n
                      • 1\/2 pound mushrooms, sliced<\/li>\n
                      • 3 stalks celery, sliced<\/li>\n
                      • 1 red bell pepper, sliced<\/li>\n
                      • 1 c. white wine (chicken or vegetable broth may be substituted)<\/li>\n
                      • 1 pound yellow summer squash, cut into julienne strips<\/li>\n<\/ul>\n

                        Directions<\/h3>\n

                        Peel onions; trim the root end flat without cutting the root end off, so that each onion will stand upright. Hollow them out, leaving 1\/2-inch shells. Chop onion from centers. Place onion shells in large skillet, add 1 inch of water, and cover and bring to boil. Simmer gently for 25 minutes or until soft. Remove from skillet with slotted spoon and drain. Empty skillet; add oil and heat. Add chopped onion, squash, mushrooms, celery, red pepper, and garlic; saut\u00e9 over medium heat until tender-crisp, about 6 to 8 minutes. Add tomatoes, parsley, tarragon, and wine (or broth) and cook 2 minutes longer. Nestle onion shells into pan and fill with vegetable mixture. Makes 4 servings.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ background_color=”#f5f0f2″ locked=”off”][et_pb_row _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”4_4″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

                        Pan Fried Onion Dip<\/h2>\n

                        Ingredients<\/h3>\n
                          \n
                        • 2 large yellow onions<\/li>\n
                        • 4 TBSP unsalted butter<\/li>\n
                        • 1\/4 c. vegetable oil<\/li>\n
                        • 1\/4 tsp ground cayenne pepper<\/li>\n
                        • 1 tsp kosher salt<\/li>\n
                        • 1\/2 tsp freshly ground black pepper<\/li>\n
                        • 1\/2 c. mayonnaise<\/li>\n
                        • 1\/2 c. sour cream<\/li>\n
                        • 4 ounces cream cheese (room temp)<\/li>\n<\/ul>\n

                          Directions<\/h3>\n

                          Cut the onions in half and then slice them into 1\/8-inch thick half-rounds (you will have about 3 cups of onions). Heat the butter and oil in a large saut\u00e9 pan over medium heat. Add the onions, cayenne, salt, and pepper and saut\u00e9 for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ locked=”off”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%” custom_padding=”||0px|||”][et_pb_column type=”2_3″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

                          Fried Onion Rings<\/h2>\n

                          Ingredients<\/h3>\n
                            \n
                          • 3 large onions<\/li>\n
                          • Cold water<\/li>\n
                          • 1 c. of flour<\/li>\n
                          • 1 tsp of salt<\/li>\n
                          • 2 eggs<\/li>\n
                          • 2\/3 c. of milk<\/li>\n
                          • 1 tsp of oil<\/li>\n
                          • Oil for deep frying<\/li>\n<\/ul>\n

                            [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.4.3″][et_pb_image src=”https:\/\/dixondalefarms.com\/wp-content\/uploads\/2020\/04\/onionrings.jpg” align=”center” _builder_version=”4.4.3″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”4_4″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

                            Directions<\/h3>\n

                            Peel the onions and cut them into half-inch slices, then separate them into rings before refrigerating them in a container of cold water for half an hour. Once they’ve cooled, drain the rings well and if necessary, pat them dry with a cloth; the batter won’t stick to wet onion rings. Then mix together the flour, salt, eggs, milk, and the TBSP of oil, and beat the batter mixture until it\u2019s smooth. Batter the onion rings thickly before deep frying them in the hot oil at about 375 degrees F, until they’re golden brown on each side; this should take 4-5 minutes. Drain the onion rings on paper towels. Makes about 4 servings.<\/p>\n

                            [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ background_color=”#f5f0f2″ locked=”off”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

                            Crispy Barbecued Onions<\/h2>\n

                            Ingredients<\/h3>\n
                              \n
                            • 3 c. flour<\/li>\n
                            • 2 TBSP salt<\/li>\n
                            • 2 TBSP sugar<\/li>\n
                            • 2 TBSP brown sugar<\/li>\n
                            • 2 TBSP chili powder<\/li>\n
                            • 2 TBSP ground cumin<\/li>\n
                            • 2 TBSP ground black pepper<\/li>\n
                            • 2 TBSP paprika<\/li>\n
                            • One pound onions, red or yellow, cut into 1\/8-inch rings<\/li>\n<\/ul>\n

                              Directions<\/h3>\n

                              Mix all dry ingredients together to make seasoned flour. Toss the onion slices in the seasoned flour, separating the rings. Deep-fry them in oil at 365 degrees until crispy and dark brown. Drain well. Makes 16 servings.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ header_2_font_size=”32px” header_3_font_size=”24px” header_2_font_size_tablet=”28px” header_2_font_size_phone=”” header_2_font_size_last_edited=”on|tablet” header_3_font_size_tablet=”22px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|desktop”]<\/p>\n

                              Party Quesadillas with Jalapeno Jack and Fresh Chard<\/h2>\n

                              Ingredients<\/h3>\n
                                \n
                              • 1 1\/2 c. finely chopped red onion<\/li>\n
                              • Vegetable or olive oil<\/li>\n
                              • 1 1\/2 c. coarsely chopped chard leaves, packed<\/li>\n
                              • 4 flour tortillas (8-inch)<\/li>\n
                              • 1\/2 pound jalapeno jack cheese, thinly sliced<\/li>\n
                              • 1 tsp crushed red pepper flakes<\/li>\n<\/ul>\n

                                Directions<\/h3>\n

                                Saut\u00e9 onion in large oiled skillet for about 5 minutes or until tender-crisp. Add chard and saut\u00e9 1 minute longer. Steam tortillas in steamer or in microwave oven for about 1 minute or just until flexible. Top one half of each tortilla with one quarter of the cheese. Spoon one quarter of the onion-chard mixture on top of cheese. Fold each quesadilla over like a turnover and pat to stay folded. Wipe out skillet, then heat over medium-high heat with a little oil in bottom. Add quesadillas and cook, turning once, until light golden and cheese melts. Cut each quesadilla into 3 or 4 triangles. Arrange on plate, garnish with red pepper, and place in 250 degree oven until ready to serve. Makes 12 to 16 servings.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ locked=”off”][et_pb_row _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”4_4″ _builder_version=”4.4.3″][et_pb_text _builder_version=”4.4.3″ header_2_text_align=”center” hover_enabled=”0″]<\/p>\n

                                Hearty French Onion Soup<\/h2>\n

                                [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ hover_enabled=”0″]<\/p>\n

                                Ingredients<\/h3>\n
                                  \n
                                • 2 TBSP of butter<\/li>\n
                                • 3 large onions, peeled, sliced, separated into rings<\/li>\n
                                • 2 cans of condensed beef broth<\/li>\n
                                • 1 TBSP of Worcestershire Sauce<\/li>\n
                                • 1 c. of seasoned croutons<\/li>\n
                                • 1 c. of shredded mozzarella or Swiss cheese<\/li>\n<\/ul>\n

                                  [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ hover_enabled=”0″]<\/p>\n

                                  Directions<\/h3>\n

                                  Melt the butter in a large saucepan on medium heat, then add the onions and cook them for 10 minutes or until golden brown, stirring frequently. Add the broth, two soup cans worth of water, and the steak sauce. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for five minutes. Preheat your oven\u2019s broiler, then ladle the soup evenly into four large, ovenproof bowls, and top it with the croutons and cheese. Broil the soup for 2-3 minutes or until the cheese is melted.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ locked=”off” background_color=”#f5f0f2″][et_pb_row _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”4_4″ _builder_version=”4.4.3″][et_pb_text _builder_version=”4.4.3″ header_2_text_align=”center” hover_enabled=”0″]<\/p>\n

                                  Mexican Red Onion Soup<\/h2>\n

                                  [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ hover_enabled=”0″]<\/p>\n

                                  Ingredients<\/h3>\n
                                    \n
                                  • 6 large red onions, thinly sliced<\/li>\n
                                  • 3 TBSP olive oil<\/li>\n
                                  • 1 TBSP sugar<\/li>\n
                                  • 1 tsp oregano, dried and crumbled<\/li>\n
                                  • 3\/4 tsp ground cilantro (coriander)<\/li>\n
                                  • 3\/4 tsp ground cumin<\/li>\n
                                  • 1\/4 tsp ground allspice<\/li>\n
                                  • 1\/4 tsp ground cinnamon<\/li>\n
                                  • 1 1\/2 TBSP all-purpose flour<\/li>\n
                                  • 1\/2 tsp salt<\/li>\n
                                  • 1\/4 tsp pepper<\/li>\n
                                  • 1\/2 c. red wine vinegar<\/li>\n
                                  • 1\/3 c. orange juice<\/li>\n
                                  • 7 c. beef, chicken, or vegetable stock<\/li>\n<\/ul>\n

                                    [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ hover_enabled=”0″]<\/p>\n

                                    Directions<\/h3>\n

                                    In a stockpot or five-quart Dutch oven, heat the olive oil over low heat. Add the onions and cook, stirring frequently, for about 30 minutes or until softened and slightly colored. Sprinkle the onions with the sugar, oregano, cilantro, cumin, allspice, and cinnamon; cook for another 20 minutes, stirring occasionally. Stir in the red wine vinegar and orange juice, and cook for another four minutes. Sprinkle with the flour and cook, stirring constantly, for one more minute. Stir in the stock and bring to a boil over moderate heat. Adjust the heat so that the mixture simmers gently, then cover and cook 20 minutes longer. Then stir in the salt and pepper, and serve.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.3″ locked=”off”][et_pb_row _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”4_4″ _builder_version=”4.4.3″][et_pb_text _builder_version=”4.4.3″ header_2_text_align=”center” hover_enabled=”0″]<\/p>\n

                                    Caramelized Secret Chocolate Cake<\/h2>\n

                                    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.3″ width=”86%” width_tablet=”” width_phone=”80%” width_last_edited=”on|tablet” max_width=”86%”][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ hover_enabled=”0″]<\/p>\n

                                    Ingredients<\/h3>\n
                                      \n
                                    • 6 ounces unsweetened chocolate<\/li>\n
                                    • 1 c. finely diced yellow onion<\/li>\n
                                    • 1 c. vegetable oil, divided<\/li>\n
                                    • 2 c. sugar<\/li>\n
                                    • 2 eggs<\/li>\n
                                    • 1 tsp vanilla<\/li>\n
                                    • 2 c. all-purpose flour<\/li>\n
                                    • 1 tsp baking soda<\/li>\n
                                    • 1\/2 tsp salt<\/li>\n
                                    • 1 c. milk, soured with 1 TBSP vinegar<\/li>\n
                                    • Easy Fudge Icing (recipe follows)<\/li>\n<\/ul>\n

                                      [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.3″ custom_padding=”15px|15px|15px|15px|true|true” border_radii=”on|2px|2px|2px|2px” border_width_all=”1px” border_color_all=”#e5e5e5″ box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_blur=”12px” box_shadow_color=”rgba(0,0,0,0.2)”][et_pb_text _builder_version=”4.4.3″ hover_enabled=”0″]<\/p>\n

                                      Directions<\/h3>\n

                                      Melt chocolate in saucepan, stirring over low heat, or in microwave oven. Caramelize onion by saut\u00e9ing over medium low heat for 8-10 minutes in 2 TBSP oil in skillet until soft. In large bowl, beat remaining oil with sugar, eggs, and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and caramelized onions. Mix flour with baking soda and salt; stir into batter alternately with milk. Divide batter evenly into 2 well-greased and floured 8-inch round layer cake pans. Bake at 350 degrees for 25-35 minutes or until a pick inserted into center comes out dry. Cool 15 minutes then invert onto wire racks to thoroughly cool. Spread on icing. Makes 12 servings.<\/p>\n

                                      Easy Fudge Icing:<\/strong> Melt 8 ounces unsweetened chocolate with 1\/2 c. butter in saucepan, stirring often over very low heat. Mix in 1\/2 c. hot water then turn into mixing bowl. Beat in about 5 c. powdered sugar, a portion at a time (adjust as needed to make a good consistency). Quickly fill and frost cake while icing is still warm. If some icing gets too cool to spread easily, place it in microwave-safe bowl and microwave shortly just until softened and lustrous. Makes about 3 1\/2 cups.<\/p>\n

                                      [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

                                      As a small child, I discovered I really enjoyed eating. This minor epiphany was brought on by the meals cooked by my mother and grandmother. Simple, country fare, yet wholesome and delicious. As I became older and more aware of the ingredients involved in good cooking, I found one recurring common item: ONIONS! All of […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"_links":{"self":[{"href":"https:\/\/dixondalefarms.com\/wp-json\/wp\/v2\/pages\/379"}],"collection":[{"href":"https:\/\/dixondalefarms.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dixondalefarms.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dixondalefarms.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dixondalefarms.com\/wp-json\/wp\/v2\/comments?post=379"}],"version-history":[{"count":0,"href":"https:\/\/dixondalefarms.com\/wp-json\/wp\/v2\/pages\/379\/revisions"}],"wp:attachment":[{"href":"https:\/\/dixondalefarms.com\/wp-json\/wp\/v2\/media?parent=379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}