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Yield: 4 Servings
1 large Idaho-Eastern Oregon Yellow Onion
1/2 cup fresh multi-grain bread crumbs
¼ cup panko bread crumbs
2 egg whites, lightly beaten
1 teaspoon garlic powder
1/2 teaspoon paprika
½ teaspoon sea salt
1 teaspoon white pepper
Preheat the oven to 375. Lightly spray a baking sheet with olive oil spray.
Peel the skin from the onion and trim the bottom so the onion sits flat. Cut the onion into wedges, or flower petals, being careful not to cut completely through to the bottom. The core can be removed for a place to serve sauce.
In a small bowl, combine the bread crumbs, panko, garlic powder, paprika, salt and pepper. Set aside. In another bowl lightly whisk the egg whites. Dip onion into the egg whites until all areas of the onion are covered.
Set onion on baking sheet and sprinkle with bread crumb mixture generously covering the onion. Spray lightly with olive oil spray. Bake for 40 to 50 minutes, until the onions are lightly browned. Serve immediately with your favorite sauce.
Yield: 4 Sandwiches
8 slices Idaho-E Oregon yellow onions, sliced
8 slices eggplants, peeled and sliced
1 T minced garlic
4 T prepared pesto
8 slices roasted sweet red peppers, halved
8 slices Roma tomatoes, sliced
8 slices Provolone or Mozzarella
8 fresh basil leaves
4 six-inch rolls
Arrange onion and eggplant slices in a single layer on non-stick or lightly oiled baking sheets. Spread garlic over onions. Bake at 400°F until tender, about 20 minutes. For each sandwich, spread about one tablespoon pesto on each toasted bottom surface of rolls. Layer filling in order: 2 slices provolone, 2 roasted pepper halves, 2 eggplant slices, 2 tomato slices, and 2 basil leaves. Close with roll top. Repeat procedure for remaining sandwiches. Serve immediately.
Yield: 4 cups
1/3 c. mangos, diced
1/8 c. fresh lemon juice
1 T balsamic vinegar
1/2 jumbo Idaho-E Oregon yellow onions, diced
1 c. fresh tomatoes, chopped
1 1/2 T fresh chopped Basil, packed
2/3 c. red bell peppers, diced
2/3 c. green bell peppers, diced
1 T jalapeño pepper, seeded and diced
In large mixing bowl, pour lemon juice and balsamic vinegar over mangoes. Stir in onions, tomatoes, basil, and bell and Jalapeño peppers. Cover and refrigerate for several hours; mix well before serving. Serve salsa with chips, toasted bread bites or as an accompaniment to seafood, chicken, or pork. APPLE SALSA VARIATION: Substitute Granny Smith apples for mangos and thyme for basil. Prepare as directed above.
Can’t get enough of Snake River Produce’s delicious onion recipes? Find even more in the Idaho-Eastern Oregon Onion Committee Spanish Sweet Onion Cookbook.