Recipes

  French Onion Soup

This recipe is a classic and far easier than it looks! Serve with fresh French bread, Caesar salad and a nice Chardonnay.

1½ pounds thinly sliced Quincy Onions

4 tablespoons butter or olive oil

4 cups beef or chicken stock

6 to 8 slices crusty French bread, lightly toasted

6 to 8 slices Emmanthaler or Swiss cheese

In a large heavy covered saucepan, cook onions, in butter about 50 minutes over med-low heat. Onions should be brown and tender but not crispy. Add all of the stock and a dash of salt and fresh ground pepper. Bring to boil, reduce heat and simmer for about 30 minutes. Ladle the hot soup into heavy bowls. Cover each bowl with a slice of bread and top with a slice of cheese. Place the bowls on a sturdy baking sheet and broil until bubble and slightly brown.

Serves 6 to 8

Onion Bagels

Make your own delicious onion bagels! Perfect for casual snacks or lunch.

4¼ to 4¾ cups all-purpose flour

2 packages active dry yeast

1½ cups warm water (110° to 115°)

3 tablespoons butter

½ cup finely chopped onions

3 tablespoons salt

1 tablespoon sugar

In a mixer combine 1½ cups of the flour and add the yeast. Combine warm water, sugar, and salt. Use electric mixer at low speed for ½ minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.

Turn out onto lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover, let rest 10 minutes. Cut into 12 portions, shape each into a smooth ball, and punch a hole in the center of each. Pull our gently to make a 2" hole. Place on greased baking sheet. Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not be brown). Heat 1 gallon water and 1 tablespoon sugar to boiling. Reduce heat and cook 4 or 5 bagels for 7 minutes, turning once, drain water. Place on a greased baking sheet, bake at 375° for 25 to 3 minutes. Cook finely chopped onion in butter till tender but not brown. Brush onion mixture over tops of bagels after first 15 minutes.

Grilled Tuna & Onion Salad

This recipe is super as a main dish, as a side or even stuffed in pitas or tortillas. The secret is to let the onions and peppers get nice and brown, almost caramelized but don't over cook the tuna!

5 or 6 large Quincy Onions, sliced ¼" thick

1 yellow pepper cut into ½" strips

1 red pepper cut into ½" strips

1 green pepper cut into ½" strips

1 pound fresh tuna or other firm white fish, cut into ½" thick strips

sprig fresh thyme

¼ cup olive oil

2 cloves crushed garlic

squeeze lime

1 tablespoon balsamic vinegar

Combine the garlic, herbs and olive oil in a saucepan and let sit on low heat for 1 to 3 hours. Baste tuna chunks with some of the cooled (warm) oil and store in refrigerator. Warm up barbecue to med-high. Brush the grill with some of the olive oil and place onion slices and pepper strips on grill, cook covered, turning to keep from burning. When onions are starting to get very soft and brown remove to heavy bowl with peppers and cover with remaining olive oil and vinegar. Place tuna on a hot grill and cook quickly. Combine tuna pieces with onions and toss, can be served hot or cold.

Serves 6 to 8. 4 as a main dish.

Onion Tart

This is a hearty and satisfying brunch or supper item. It can be served hot or cold and is great to make ahead of time.

6 Quincy Onions thinly sliced

2 tablespoons butter

2 tablespoons olive oil

3 eggs

½ cup heavy cream

½ cup 2% milk

¼ cup grated Gruyere cheese

1 pie dough (no top)

Sauté the onions in butter and oil over med-low heat until onions are translucent. Beat together the milk, cream, eggs and a dash of salt and pepper. Heat this mix to boiling in heavy saucepan. Arrange onions in the pie crust and pour the liquid over adding the grated cheese. Bake at 375° for 30 to 35 minutes, check center with toothpick.

Serves 4 to 6.