Best Boiled Onions Recipes

BOILED ONIONS

Steps:

• Wash onions, trim ends and remove outer layer (keep whole).
• Cook in salted boiling water for 30- 50 minutes (depending on size of onions) until soft and onion layers start to 'come apart'.
• Drain water, and toss onions w/ margarine, sugar, salt and pepper.
• You can make this recipe a day or 2 in advance, store in fridge, and heat up in microwave just before serving.

CHINESE BOILED CHICKEN WITH ONIONS - CHOW YOW GAI

Steps:

• Fill a large kettle with water and bring to a boil. (An 8-quart pot two-thirds filled with water works great for a 2 1/2 to 3-pound bird.)
• When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out.
• Cover the pot and when the water again boils, place the chicken back in the pot. Cover the pot and turn off the heat. Leave the chicken in the pot and the pot on the burner. After one hour, the chicken is done. Remove, and cool.
• Debone the chicken and tear the meat into small strips.
• Place them on a large platter.
• Clean the green onions, and split each onion down the middle. Then cut them up into 1/2-inch pieces and place over the mound of chicken.
• Pour the soy sauce and the sesame oil over the chicken.
• Pour the salt over the onions.
• When you are ready to serve, pour the hot peanut oil over onions and chicken.
• Toss like salad and serve.

EASY THANKSGIVING BOILED ONIONS

Steps:

• Drain liquid from onions into small saucepan.
• Bring to a boil, add cornstarch, whisking constantly until thickened.
• Add onions, salt and pepper to taste and heat through.

BRATWURST MEDALLIONS OVER SAUTEED ONIONS WITH PARSLEY BOILED POTATOES AND STUFFED CARROT CANOES

Steps:

• In a large pot, bring water to a rolling boil. Add the bratwurst links, onions and 2 cans of beer to the pot. Boil the bratwurst until they are white in color, approximately 30 to 45 minutes. Slice the brats on the diagonal, into medallions, and saute in butter in a large saute pan over medium-high heat. Cook the brats until the skin is evenly browned. Add the onions to the pan and saute the slices in the butter until they turn golden. Serve the brats on top of the onions.
• In a large pot, bring water to a rolling boil. Add the whole potatoes to the pot and boil them until they become tender. Remove the potatoes from the pot and pour the melted butter and parsley over them.
• In a large pot, bring water to a rolling boil. Boil the carrots until they are slightly tender. Remove them from the water and cut a thin slice out of each carrot lengthwise. Scoop out the contents, leaving a 1-inch shell.
• Puree the carrot pieces with mayonnaise, horseradish, grated onion and salt and pepper. Spoon the puree back into the hollow of the carrot.
• In a small bowl, mix bread crumbs and 1 teaspoon of butter together until the mixture is crumbly. Sprinkle the bread crumbs over the carrots. Drizzle 1 teaspoon of butter over the bread crumbs.