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JC Watson Company: Onions
JC Watson Company: Onions
Making Life More Tasteful


*Onion Bloom Appetizer   *Herbed Vegetable Kebabs
*Onion Chip Nachos   *Three Onion Pot Pie
*Classic Onion Soup   *Sizzling Steak & Onion Fajitas
*Onion and Cucumber Salad   *Chunky Southwestern Soup
*Ratatouille-Stuffed Onions   *Greek Spiced Salad
*Butternut Squash with Caramelized Onion Lasagna   *Smoked Salmon Sandwich with Lemony Mayonnaise
*Baked Onions with Crumb Topping    



*Sherry Spiked Caramelized Onions
  *Roasted Onion Bowls
*Caramelized Onion-Roquefort Mashed Potatoes   *Onion Mediterranean Vegetarian Sandwich

Select a Super Colossal onion. Cut 1/2 inch off the neck and peel off outer layers of papery skin. Place peeled onion in bloom cutter, root side down and cut.

Battering and Breading
Prepare onion bloom deep fried batter per package instructions. Batter should have the consistency of milk or light cream. Dip the onion in the mixed batter, make sure the batter gets between all the petals. Remove and turn upside down to drain excess batter. Using the dry batter mixture, coat battered onion. Separate petals making sure all surfaces are coated. Remove and turn upside down, gently tapping to remove all excess dry batter. Turn onion right side up and allow coated onion to set for 5 minutes before frying, to allow the onion and batter to merge.

Heat deep fryer to 375°. Fill with enough vegetable oil to cover onion bloom. Place bloom in right side up with large slotted spoon. Cook for 4 to 5 minutes or until golden brown. Remove and allow to drain several minutes.

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4 C. Cornmeal
1 C. 160° water
6 Eggs
1 C. Flour
1/2 C. Cornstarch
Extra flour as needed
Your favorite nacho toppings

Whisk hot water into cornmeal. Whisk in eggs, flour and cornstarch for batter. At service cut 1/2 Colossal onion into triangles. Toss onion section in flour and coat with batter. Fry at 375° for about 3 minutes. Drain oil and transfer chips to heatproof platter. Top with cheese and various nacho toppings.

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4 Jumbo yellow onions, sliced
6 Tbsp. Butter or margarine
1 Tbsp. Sugar
2 Quarts Reduced sodium chicken broth
1/2 C. Brandy (optional)
Salt and Pepper to taste
1/2 Baguette french bread, sliced, toasted

Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often.

Add sugar and cook. Stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes longer. Season with salt and pepper.

To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese.

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1 Jumbo onion
3/4 C. Boiling water
2 Cucumbers, peeled
1/4 C. Low-fat sour cream
1/2 C. Plain yogurt
1/2 tsp. Salt
1/8 tsp. Pepper
1/2 tsp. Worcestershire sauce
1 tsp. Vinegar
1 tsp. Dill weed
1 Tbsp. Parsley

Slice onions into thin rings and then in half. Place separated half rings in bowl: pour boiling water over them. Let sit 3 to 5 minutes, then drain. Cut cucumbers (with ruffle cutter if possible) into thin slices and add to onions. In a separate bowl, combine remaining ingredients, except parsley, mixing well. Pour dressing over onions and cucumbers then toss. Top with parsley, chill several hours or overnight.

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4 Jumbo white onions, peeled and halved crosswise
1 C. Diced green pepper
1 C. Thinly sliced zucchini
1/2 C. Sliced mushrooms
1/4 C. Pine nuts
2 Tbsp. Olive oil
1/2 C. Tomato paste
1/2 C. Dry white wine
1 tsp. Dried thyme, crushed
1/2 tsp. Salt
1/2 tsp. Black pepper
1/2 tsp. Garlic powder
1/2 tsp. Dried rosemary, crushed
1 C. Chopped tomatoes
2 C. Shredded cheddar cheese

Trim onion halves so they sit upright. Scoop out centers, leaving 1/2-inch shells. Chop onion from centers to equal 2 C. and reserve. Place onions, cut-side up, in baking pan; add water to half of the height of the onions. Cover and bake in a 400° oven for 40 minutes or until onions are fork tender. Drain well. Saute chopped onions, pepper, zucchini, mushrooms, and pine nuts in oil. Add tomato paste, wine seasonings and tomatoes. Simmer until blended and tender. Fill each onion half with about 1/4 C. shredded cheese; place 2 halves in each of 4 individual baking dishes or bake all in large dish. Bake, covered, in a 425° oven for 20 to 25 minutes or until thoroughly heated.

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2 lbs. Butternut squash
2 Cloves garlic, minced
1-1/2 C. Romano cheese, grated
1/4 C. Dry bread crumbs
1/4 tsp. Ground nutmeg, salt and pepper, to taste
7 C. Sliced onions
2 Tbsp. Vegetable or olive oil
8 oz. Lasagna noodles
1 C. Low-fat ricotta cheese
8 oz. Mozzarella cheese, sliced

Red Pepper Sauce
2 Red bell peppers
1/3 C. Olive oil
1 Clove garlic

Halve and seed squash and place cut-side down in baking dish. Add 1/4 inch water to dish, cover and bake in a 400° oven for 35 minutes or until tender. Scoop out squash and mash with garlic, 1/4 C. Romano cheese, bread crumbs and nutmeg. Salt and pepper to taste. Turn onions into large skillet and sauté for 15 minutes in oil until tender and golden. Boil noodles as package directs, drain and rinse. To assemble, place half the noodles in oiled 13x9-inch baking pan. Layer all squash mixture evenly over noodles. Top with all onions. Dab ricotta cheese over onions then add mozzarella and 1 C. Romano cheese. Layer last half noodles on top and sprinkle with final 1/4 C. Romano cheese. Cover and bake in a 400° oven for 40 minutes. Uncover and bake 10 to 15 minutes longer or until hot throughout.

For Red Pepper Sauce
Broil peppers on pan, turning often, until blistered and blackened on each side. Place in plastic bag and steam 10 minutes. Peel, seed and dice to get about 1 C. Combine peppers with olive oil and garlic in electric blender and puree.

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1/3 C. Dry bread crumbs
1 tsp. Dry thyme, crushed
1/4 tsp. Salt
1/8 tsp. Black pepper
2 Tbsp. Butter, melted
2 Large onions, peeled and sliced 1/2-inch thick

Combine crumbs and seasonings; toss with melted butter. Spoon onto onions. Arrange slices in large buttered baking dish.

Bake in a 375° oven for 30 minutes or until tender.

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3/4 C. Olive oil
1/4 C. Balsamic vinegar
1 Tbsp. Fresh basil leaves, chopped
1 Tbsp. Fresh rosemary, chopped
1 Tbsp. Fresh thyme, chopped
1/4 tsp. Salt
1/4 tsp. Black pepper
1 Medium red onion, cut into 8 wedges
1 Medium red bell pepper, cut into 8 chunks
1 Medium zucchini, cut into 1-inch slices
8 Large fresh mushrooms

Combine olive oil, vinegar, basil, rosemary, thyme, salt & pepper.
Place onion, red pepper, zucchini, corn & mushrooms in plastic bag with zippered closing; add olive oil mixture to bag. Seal; shake or turn bag to coat. Marinate in refrigerator 2-4 hours.

Remove vegetables from marinade; reserve marinade. Thread vegetables onto 8, 10-inch skewers. Grill or broil 4-5 inches from heat, turning, and basting with reserved marinade, 10 to 15 minutes, or until vegetables are tender.

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1/4 C. Salted butter/margarine
1 C. Diced white onion
1 C. Diced red onion
1 C. Diced yellow onion
1 C. Sliced carrots
1-1/2 C. Mushrooms, quartered
1 C. Sliced celery
3/4 C. Diced red bell pepper
2 C. Diced chicken
1/2 C. Flour

1/4 C. Microbrew wheat beer
3/4 C. Cream
1 C. Chicken broth
1-1/2 tsp. Chicken base
1 Tbsp. Fresh minced thyme
1/8 C. Minced parsley
1/2 C. Basil, chopped
1/4 tsp. Black pepper
3/4 tsp. Salt
1 tsp. Minced garlic
1/2 C. Thinly sliced green onions
1 (36 oz.) Pie crust dough, prepared

Combine first set of ingredients, except for flour, in a large heavy saucepan. Place over medium-high heat & cook for 10 minutes, stirring often. Add flour and stir well to combine with vegetables. Add "sauce" ingredients and stir well. Bring to simmer, while stirring frequently. Let cook for 10 minutes after coming to a simmer.

Place 10 ounces of filling in each of 12 individual baking dishes. Set aside and cool slightly. Divide dough into 12 pieces weighing 3 ounces each. Roll dough 1/8" thick to fit baking dishes. Place rolled dough over cooled filling & crimp around edges to seal. Cut three small slits into the top. Bake at 375° for 45 minutes until crust is browned.

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1-3/4 lbs. Top sirloin steak, about 1-in thick

1 C. Coarsely chopped white onion
10 Medium to large garlic cloves
5 Serrano peppers, stemmed & seeded
1/2 C. Lime juice
2 Tbsp. Worcestershire sauce
2 Tbsp. Brown sugar
4 tsp. Chile powder

Other Ingredients
2 Tbsp. Butter
2 Tbsp. Olive oil
3 White onions, cut into narrow wedges
3 Bell peppers, thinly sliced
12 Flour tortillas
2 Limes, wedged
1 lb. Jalapeno jack cheese, grated

Marinade: Finely chop in a food processor onion, garlic & peppers. Add remaining marinade ingredients and process to blend. Reserve half of marinade and refrigerate. Spread remaining half of marinade on steak, coating all sides. Pierce steak w/fork for extra marinade penetration. Cover & marinate in refrigerator for 2-12 hours.

Remove steak & discard meat marinade. Start grilling steak at high heat for 8-10 minutes until tender. Add reserved marinade to onion mixture & heat through. Slice steak across grain into narrow strips. Toss steak strips w/onion mixture in skillet.

To Serve
Fill tortilla w/ beef-onion combo. Squirt w/lime juice top w/cheese, sour cream, & salsa.

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1-1/2 C. Chopped white onion
2 Tbsp. Vegetable oil
2 Medium carrots, quartered crosswise, then slivered
1 lb. Potatoes, sliced then slivered
1/4 lb. Mushrooms, sliced
1 Tbsp. Minced garlic (3 medium cloves)
1 C. Mild chile salsa
2 cans Chicken broth (14-1/2 ounces each)
1 can Tomato sauce (15 ounces)
2 tsp. Oregano
2 tsp. Ground cumin
2 tsp. Fresh chile peppers, minced or
1 tsp. bottled red chile flakes
Grated cheddar or jack cheese
Tortilla chips

Gently sauté onion in oil in large saucepan until buttery. Add carrots, potatoes, mushrooms, garlic, salsa, chicken broth, tomato sauce, oregano, cumin and fresh chiles. Bring to boil then simmer covered 15 minutes until potatoes are tender. Serve in bowls topped with cheese and additional pepper if desired. Surround bowls with chips.

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Spiced Onion Ingredients
2 Red onions
1 C. White vinegar
1 C. Sugar
1/2 C. Water
3 (3-inch) Cinnamon sticks, broke in half

Salad Ingredients
1 Head dark green lettuce
2 Medium tomatoes, sliced
1 Cucumber, sliced
1 Tbsp. Olive oil
2 Lemons, squeezed to get juice

For Spiced Onions: Peel & trim onions. Halve lengthwise and place cut sides down. Thinly slice. Combine onion, vinegar, sugar, water & cinnamon in container. Close & refrigerate at least 24 hours. Makes 1 quart spiced onions.

For Salad: Line platter with lettuce. Spread tomato and cucumber slices over lettuce. Lift 2 cups Spiced Onions from marinade with slotted spoon and spoon over salad. Discard any cinnamon stick pieces. Sprinkle with mint & pepper.

Mix oil and lemon juice & drizzle over salad. (Remaining onion mix will keep for 1 week.)

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1/2 C. Mayonnaise
1 tsp. Lemon peel
2 tsp. Lemon juice
1 Tbsp. Fresh dill, chopped or dill weed (dry 1 tsp.)
8 Slices dark rye bread, buttered
Lettuce as needed
8 Slices Gold or red tomatoes, thinly sliced
8 oz. Smoked salmon, sliced
1 C. Sliced red onions

Mix mayonnaise with lemon peel, juice and dill. Assemble rye sandwiches with lettuce, tomato, salmon and onions stacked inside. Dollop with mayonnaise. Garnish with fresh dill springs, if desired.

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20 Onions
Salt & pepper
1/2 C. Olive oil
1 C. Sugar
1 C. Cooking sherry
1 oz. Fresh thyme sprigs

Heat oil in rondeau. Add onions and seasoning and cook over medium-low heat 10 minutes stirring occasionally. Increase heat to medium-high and cook 10 minutes stirring only at 2 minute intervals. Onions should be fairly caramelized. Add remaining ingredients and cook until most liquid has evaporated. Discard thyme from onions. Cool and portion for later use.

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5 lbs. Mashed potatoes
1 lb. Caramelized onions
8 oz. Roquefort
14 Roasted onion bowls
Breadcrumbs as needed

Mix hot mashed potatoes with Roquefort and hot caramelized onions. Hold warm. At service heat onion bowls in 375° over for 2 minutes. Fill onions with potato mix and top with breadcrumbs. Return stuffed onion to 375° for 5 minutes. Serve hot.

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Onions as needed
Olive oil as needed

Slice the top off each onion and 1/4" down. Carefully slice the onion bottom just enough that it stands up. Using a butter curler begin to hollow out onion in small circular motions. Be sure to leave 2-3 layers of onion around outside and stop 3/4" from the bottom. Rub each onion with olive oil and bake for 15 minutes at 325°. Cool until service.

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Yield: 24 Sandwiches

6 lbs. Jumbo yellow onions, peeled and cut in 1/4-inch slices
1/3 C. Minced fresh garlic
48 (2 oz.) Eggplant slices
1-1/2 C. Prepared pesto
48 (2 oz.) Roasted sweet red peppers, halved
48 (1 oz.) Slices of Provolone, Gorgonzola, Feta or mozzarella cheese
24 (6 inch) Rolls - Chibata, Italian or French bread halved and lightly toasted

Arrange onion and eggplant sliced in single layer on spray-coated baking sheets. Spread garlic over onion.

Bake at 400° until tender, about 20 minutes.

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P.O. BOX 300
PARMA, ID 83660
P. 208 722 5141
F. 208 722 6646


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JC Watson Company: Onions

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JC Watson Company | 201 E. Main Street, P.O. BOX 300, Parma, ID 83660 | P. 208-722-5141 | F. 208-722-6646 |

JC Watson Company: Onions
JC Watson Company: Onions