Onion – Rants Raves and Recipes

August 29, 2017August 29, 2017

Sausage Potatoes and Onions

Sausage, Potatoes and Onions

It’s been a very long time since I have made sausage, potatoes and onions. It’s simple, it’s delicious, it’s a great one pot meal.

Ingredients for Sausage, Potatoes and Onions

5-6 Italian sausage (hot or mild)
6-7 medium red potatoes, skin on
1-2 large Onions, thinly sliced
Salt & Pepper to taste
1 tsp crushed red pepper flakes (optional)
2 Tbs butter softened & 2 Tbs flour
1 cup chix stock or water
Chopped parsley for garnish
Sour Cream (optional)

Directions for Sausage, Potatoes and Onions

In a large stock pot cook the sausage on medium heat until they begin to lightly brown. Remove them one at a time and cut into coin slices and return to pan to continue to cook.

Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.

Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.

Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.

Serve with a sprinkle of parsley on top and sour cream on side.

Here are a few items to help make this recipe:
http://amzn.to/2wiye7K
http://amzn.to/2vD2RCE

Too hard to pick out the onions , but once they were out the dish was quite tasty, 3 paws too much work for a S.A.P.P.

Yum

Sausage Potatoes and Onions

Ingredients

5-6 Italian sausage (hot or mild)
6-7 medium red potatoes skin on
1-2 large Onions thinly sliced
Salt & Pepper to taste
1 tsp crushed red pepper flakes (optional)
2 Tbs butter softened & 2 Tbs flour
1 cup chix stock or water
Chopped parsley for garnish
Sour Cream (optional)

Instructions

In a large stock pot cook the sausage on medium heat until they begin to lightly brown. Remove them one at a time and cut into coin slices and return to pan to continue to cook.
Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.
Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.
Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.
Serve with a sprinkle of parsley on top and sour cream on side.

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October 21, 2015October 21, 2015

Roasted Onions

Roasted onions are an easy alternative to caramelized onions if you’re going to be BBQing. It works great as an accompaniment to a great steak or as I like to do sometimes a great addition to a simple salad. The only trick to this recipe is to “know your grill”. The onions need high heat and lots of time and turning. Once you get an idea of how long it will take on your grill all you’ll need to do is turn them occasionally to get the great caramelization on all sides, the longer you cook the deeper the caramelizations gets.

Ingredients for Roasted Onions

Medium onions peeled
Aluminum foil
Hot grill or oven

Directions for Roasted Onions

Truly an easy recipe. Wrap the onion tightly in the foil and place on the grill as close to the heat as you can get. Rotate occasionally to make sure all sides get cooked evenly. When done remove carefully from the foil and serve either whole or sliced as an accompaniment to a great steak. Drizzle a little Balsamic vinegar over top to punch it up a little.

Or dice it with tomatoes and Olive oil and Balsamic vinegar, salt and pepper and serve as a side salad.

Here are a few items to help make this recipe:
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black

Sadly onions are not on the diet for a delicate S.A.P.P., but these usually come with STEAK!!!!!!!!!! so 5 paws for the side dish.

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April 3, 2015April 3, 2015

Onion and Potato Tart

Call it onion and potato tart, or quiche or pie! I don’t care what you call it, just call it delicious.

This makes a great dinner served with a light salad. It’s filling and satisfying. I used one red onion and one medium to large sweet onion. White or red skinned potatoes work best with this recipe.

Ingredients for Onion and Potato Tart

¼ pound bacon cubed
2 medium onions
1-2 medium white or yellow potatoes
4 whole eggs
1 cup of heavy cream or ½ & ½
2 tsps crushed rosemary
salt & pepper to taste
2 Tbs dried parsley
Sour cream or crème fraîche (optional)

Ingredients for Tart Crust

1¼ cups all purpose flour
1/3 cup chilled shortening
1/3 cup (5 1/3 Tbs) chilled butter
3-4 Tbs ice cold water

Directions for Onion and Potato Tart

For the crust:

In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.

Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour or more.

When you’re ready to make the tart, roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.

For the Tart Ingredients:

In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.

In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes). Once browned remove from the heat and allow to cool slightly

When you are ready to make the tart, roll out the dough and place into the tart pan.

Preheat your oven to 400º.

Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.

potatoes in a single overlapping layer with herbs and bacon

Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.

Now spoon the cooked onions in an even layer over the potatoes.

In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.

Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.

Remove from the oven and allow to rest for 10 minutes.

Serve warm with sour cream or Creme Fraiche on the side.

Here are a few items to help make this recipe:
Attmu Non-Stick 9 Inches Removable Loose Bottom Quiche Pan, Tart Pie Pan, 2 Pack
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle

Another BORING vegetable thing with lots of onions so I can’t even taste! ENOUGH ALREADY! Let’s get back to the Surf, the turf, the moo,baa and oink specials.

Yum

Onion and Potato Tart

Ingredients

¼ pound bacon cubed
2 medium onions
1-2 medium white or yellow potatoes
4 whole eggs
1 cup of heavy cream or ½ & ½
2 tsps crushed rosemary
salt & pepper to taste
2 Tbs dried parsley
Sour cream or crème fraîche (optional)
For the Crust:
1¼ cups all purpose flour
1/3 cup chilled shortening
1/3 cup (5 1/3 Tbs) chilled butter
3-4 Tbs ice cold water

Instructions

For the crust:
In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.
Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour more.
When you're ready to bake roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.
For the Tart Ingredients:
In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).
When you are ready to cook roll out the dough and place into the tart pan.
Preheat your oven to 400º.
Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.
Now spoon the cooked onions in an even layer over the potatoes.
In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
Remove from the oven and allow to rest for 10 minutes.
Serve warm with sour cream or Creme Fraiche on the side.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.