Conference turris::cooks

    For a healthier version, and easier preparation method, try the
    following:
    
    Select 6 medium red onions (they're the sweetest)
    Wrap them in tin foil and place them in a baking dish - do NOT peel
    them!
    You can include 6 medium potatoes if you like.
    Bake them until the potatoes are done.
    
    Serve them together with some meat dish, say rost beef.
    
    The onions are unwrapped and peeled when consumed, just like a baked
    potatoe.  They will be VERY sweet, as they steam in their own juices,
    and can be seasoned and buttered.  They are amazingly delicious
    and a real surprise for your guests.  They are unlike any other
    form of cooked onions - very easy to digest.

    o.k. here they are: (yes, i finally remembered the book!)
    
    onion charlotte
    ---------------
    
    4 bermuda onions, peeled, thickly sliced
    1 cup milk
    2 tablespoons cornstarch
    2 tablespoons butter
    salt and pepper
    1/8 teaspoon grated nutmeg
    1/8 teaspoon ground cinnamon
    4 or 5 slices stale bread
    1/4 cup oil or cooking fat
    3 tablespoons grated cheese
    2 tablesppon fine bread crumbs
    
    put onions into pan; just cover with cold water.  cover; boil 2 to 3
    minutes.  drain; return to pan.  add milk and 4 tablespoons water;
    cover.  simmer until onions are tender, 10 to 15 minutes.
    
    mix cornstarch to smooth paste with a little extra milk; add to onions. 
    stir until boiling.  add 2 tablespoons butter, salt, pepper, nutmeg,
    and cinnamon.
    
    remove crusts from bread; fry in oil until brown on both sides. 
    arrange in bottom and around sides of baking dish; pour in onion
    mixture.  sprinkle with cheese and crumbs mixed together.
    
    melt remaining butter; dribble over the top.  bake in preheated 400of
    oven until well browned.  yeild 4 serving.
    
    
    onions monte carlo
    ------------------
    
    two (2) 10 1/2 oz. cans beef broth
    1/2 tablespoon dark brown sugar
    1/2 cup golden raisens
    2 pound small peeled onions
    2 tablespoons potato flour
    
    pour all but 1/2 cup broth into small, deep, ovenproof dish; stir in
    brown sugar until mixed.  add raisins and onions; cover.  bake in
    preheated 325of oven for about 2 hours, until onions are tender; remove
    from oven.
    
    mix potato flour with 1/2 cup broth; stir into broth in ovenproof
    dish.  cook over low heat, stiring constantly, until thickened.  garnish
    with mixed chopped chives and chopped parsley, if desired.
    
    two tablespoons cornstarch mixed with a small amount of cold water can
    be substituted for potato flour, if desired.  yeild 6 to 8 servings.
    
    
    i know that these might not be what you are looking for, but they sure
    looked good!  hope you like,
    
    cj
    
    

    
      
      Well - Thanks for all the replies. The recipies posted were not
      actually the Amish recipie I was hoping for. BUT! I think that
      I have gathered enough information from your recipies to put together
      my own, based on the recent postings, the Frugal Gormet show that I
      somewhat remember, and the entries in note 1530.  Here Goes.
    
      I more than welcome suggestions. I remember that these Amish baked
      onions were baked WHOLE, in their skin and he used, I belive either
      spanish or yellow onions. So this is what I'll do.
    
       Place six or seven medium yellow onions (unpeeled) into a deep
       baking dish. In a saucepan melt 1/4 cups butter, add 1/4 cup dark
       brown sugar, 2 T honey, nutmeg, pinch of ground clove and I may
       just try the raisins, even though the Frugal Gormet didn't (Hey,
       what is that guy's name anyway???) It works so far!?!...
      
       Add to sugar/butter mixture 1T heavy cream. Spoon over onions
       in dish, give a stir and bake in preheated oven at 325 for an
       hour.
    
       Well? Does this sound like it might fly? Did I leave out something
       important?
    
       I hope they come out okay. I think they should. It's always  fun
    
       to compile your own recipies based on information gathered in this
       file. I been successful at it before. Special Thanks to Liz Trumpolt
       who sent me a recipie for baked pumpkins and onions which I'll
       post in the next reply. And Re: -1 Thanks to you too. I'll have
       to let you all know how it goes over.
    
       Nancy Newsted
    
      
    

    From ASABET::TRUMPOLT
    
    This is the only recipe for baked onions in the cookbook, it is listed
under the New England section.  



Baked Pumpkin and Onions


I can't give you the amounts on this one.  It's much too simple for
that.  It's just an old-fashioned way of serving the great American
squash.  Make as little or as much as you like.  Your kids will 
love it.


Pumpkin slices, peeled, 1/2 inch thick

yellow onions, peeled and sliced

salt and pepper

melted butter or olive oil

brown sugar


*****************************************************************************

Clean and peel some pumpkin and cut it into thick slices.  Arrange them 
in a buttered baking dish and add sliced onions.  Add salt and pepper
and a bit of melted butter or olive oil.  Repeat with another layer
and top with a few spoons of brown sugar.

bake, uncovered, at 350' until tender, about 30 minutes.  You may wish
to cook it longer.

I generally serve this as a vegetable dish.



This is typed word for word out of my cookbook, I hope its the one
that you want.


Liz
    

    
    Baked Onions with Sour Cream   (Marcia Adams, _Cooking_from_Quilt_Country_)
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    
    4 Bermuda or Vidalia onions, 3" in diameter
    1/4 cup (1/2 stick) butter, at room temperature
    1/4 cup sour cream, at room temperature
    1 Tablespoon brown sugar
    1 Tablespoon lemon juice
    1 Tablespoon finely minced fresh parsley
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    
    1. Preheat oven to 375 degrees F.  Place the unpeeled onions in a
    foil-lined shallow pan.  Bake, uncovered, for 1-1/2 hours.  Warm a
    heat-proof shallow serving dish.  When onions are tender, remove from
    oven.  Spear each with a fork, snip or cut off both ends, and remove
    skin.  Place the peeled onions in the warmed dish.  Immediately add the
    butter and sour cream so they will melt from the heat of the onions. 
    Then add the remaining ingredients and toss lightly to mix.
    
    
    (Serves 4)