Onion

VIDALIA ONION PIE
Servings : ?

Ingredients : 
1 1/2 Cups Finely Crushed Buttery Crackers (Like Ritz Crackers)
6 TBS (3/4 Stick) Unsalted Butter, Room Temperature

2 Cups Thinly Sliced Vidalia Onions Or Other Sweet Onions
3/4 Cup Milk (Do Not Use Low-Fat Or NonFat)
2 Eggs 
3/4 tsp Salt
3/4 Cup Packed Grated Sharp Cheddar Cheese (About 3 OZ)
Paprika
Chopped fresh parsley 

Preheat oven to 350°F. Mix crackers and 4 tablespoons butter 
in bowl until well blended. Press mixture on bottom and 1 inch 
up sides of 8-inch pie plate.

Melt remaining 2 tablespoons butter in heavy medium skillet 
over medium heat. Add onions and sauté until tender, about 
12 minutes. Arrange onions in cracker crust. Beat milk, eggs 
and salt in medium bowl until blended. Season with pepper. 
Pour egg mixture over onions in crust. Sprinkle cheese over 
filling. Sprinkle with paprika.

Bake pie until knife inserted into center comes out clean, 
about 35 minutes. Garnish with parsley and serve. 

PARMESAN POTATO-STUFFED ROASTED ONIONS
Servings : 2

Ingredients:
2 Yellow Onions (Each About 3" In Diameter), Unpeeled
Olive Oil (For Brushing Onions)
8 OZ Red Potatoes (About 2 Medium)
1 TBS Dry White Wine
1 TBS Water
2 TBS Heavy Cream
1 TBS Unsalted Butter
2 TBS Freshly Grated Parmesan Cheese 

Preheat oven to 375°F.

Trim root ends flush with onions (so they will stand upright). 
Cut off tops of onions 1 inch from pointed blossom end and 
reserve. In a small flameproof baking pan stand onions upright 
and replace reserved tops. Brush onions with oil a roast in 
middle of oven 1 hour and 15 minutes, or until centers are just 
knife-tender.

While onions are roasting, in a saucepan boil potatoes in water 
to cover 15 minutes, or until tender, and drain in a colander. 
Cool potatoes until they can just be handled and peel. Return 
potatoes to pan.

Transfer onions to a work surface to cool and add wine, butter, 
and cream to baking pan. On top of stove cook cream mixture over 
moderate heat, stirring, until brown bits scraped from bottom 
of baking pan are just dissolved and add to potatoes.

Leaving outermost layer of each onion inside skin, carefully 
scoop remaining layers out of onion shells with a small spoon 
and chop. In a small skillet sauté chopped onion in butter over 
moderately high heat until golden and add to potato mixture.

Increase oven temperature to 425°F.

Mash potato mixture with a potato masher until potatoes are 
coarsely mashed and liquid is incorporated and force through a 
food mill fitted with fine disk into a bowl. Stir in Parmesan 
and season with salt and pepper. Spoon potato mixture into onion 
shells and replace tops. Onions may be prepared up to this point 
1 day ahead and chilled, covered.

In a small baking pan roast onions in middle of oven until heated 
through, 15 to 25 minutes. 

FRENCH ONION SOUP
Servings : 4

Ingredients : 
1/4 Cup (1/2 Stick) Butter
6 Onions (About 3 LBS), Sliced
6 Garlic Cloves, Sliced
1/2 Cup Dry White Wine
3 Cups Canned Low-Salt Chicken Broth
3 Cups Canned Beef Broth
1 tsp Dijon Mustard

4 Sourdough Bread Slices, Toasted
1 Cup Grated Swiss Cheese
1/2 Cup Grated Parmesan Cheese 

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.