I think it would....but discount for the breading and the oil you fried it in!!

I love baked, stuffed onions and in a meal would consider it a vegetable.

I've served halved onions baked in balsamic vinegar and they are soooo good.

Grilled onions are really good!

I love onions as a vegetable and we are fortunate to be able to buy them at $1 for a medium sized basket at our farmers' market.

Stuffed onions are a great use for leftovers and one of our favorites. I also like them sliced, steamed in the microwave with butter, and glazed with maple syrup and basalmic vinegar. Or about twenty other ways....LOL

We rarely deep fry foods at our house so no onion rings but when we make beef fondue, we also serve quartered and separated onions to cook in the pot and dip in the sauces.

I usually don't use recipes for making onions as a vegetable but here's one I have made since I was in my teens:

GLAZED BERMUDAS

6 Bermuda onions, peeled
2 Tbs. butter or margarine, melted
1/4 cup honey
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
3 Tbs. water

Halve onions and put cut side up in large casserole with cover. Combine remaining ingredients; pour over onions. Cover and bake in moderate oven (350 degrees) for 1 1/2 hours, or until cooked, basting occasionally with sauce.

Note: You can also use a larger quantity of smaller onions.

The first dish that comes to mind with garlic as a vegetable is David's wonderful soup where it has the starring role:

ROASTED GARLIC SOUP WITH PARMESAN CHEESE
(from David at THS Cooking forum)

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Serves 4.

My notes: I usually just cut the tops off 2 or 3 (depending on size) whole bulbs of garlic instead of the 26 garlic cloves in the first step and use 1/2 tsp. dried thyme if fresh is not available. DonÂt leave out the lemon wedges.

I'll be anxious to see how others use those wonderful vegetables.

Friend made this for me, when I was visiting her. I really enjoyed. She served it as the main dish with a salad.

Vidalia Onion Pie
1 cup soda cracker crumbs
5 TBS melted butter
2 1/2 cups thinly sliced vidalia onions
2 TBS vegetable oil
3/4 cup milk
2 eggs
1 cup grated cheese
Directions:

Mix cracker crumbs with butter. Put in the bottom of a pie pan. Mash up the sides to form a pie crust.
Bake the cracker crust for 8 minutes at 350 degrees F. Remove pie from oven and make filling.
Saute vidalia onions in oil and place in partially baked pie crust.
Beat the milk and eggs and pour over the vidalia onions.
Sprinkle cheese on top.
Bake for 45 minutes - again at 350 degrees F.

Whole onions baked in the oven with a drizzle of oil make a wonderful main vegetable. Leave them in from 40 minutes to an hour until they are really golden and tender. Mmmmm.

SharonCb

oh yum, what excellent recipes!! i can't wait to try them----mostly i eat them sauteed in olive oil as a side dish. onions are a good source of vitamin c and what else? it's good to know i'm not being as bad about veggies as i thought.
p.s. tonight i had them sauteed with a big bunch of fresh escarole,it was very good and a nice change form the usual escarole with garlic.

I figure that anything you eat that can be grown in the garden is a vegetable serving. If you manage to eat several servings of any of them every day, you're ahead of a lot of people.

I love caramelized onions...as a topping/side for many kinds of meats or legumes. They must be cooked very slowly, rushing them doesn't develop the flavor. A while ago, I learned an Ethiopian technique of caramelizing onions without any oil or fat. You use an iron fry pan, and cook the onions over a low heat (med-low, depending on the burner)for a long time, stirring regularly. If the onions are juicy, they will release enough moisture to saute themselves. If they are not as juicy, you can add a wee bit of water to get them started.

Now, I like butter and oils as much as the next person, but these onions have a subtly different, and enjoyable flavor (and you can always add butter later if you like!).

I'm another one that loves caramelized onions: on green beans (see my recipe on the Recipe Exchange), on burgers, alongside flank steak, country style steak, any kind of steak, with grilled chicken, on hoagies, etc. Grilled onion halves in foil with a drizzle of olive oil, thyme, s & p are very good all by themselves.

Like SharonCB, I like a big sweet onion drizzled with a bit of olive oil and baked in the oven. I also like to grill a whole onion with some olive oil and balsamic vinegar, quartered nearly to the bottom stem them wrapped in foil and grilled until tender.

Onions and other alliums are very good for you, full of sulfuric compounds that make your eyes water but protect you from heart problems, high blood pressure, perhaps some types of cancer.

In addition to vitamin C, onions contain a good healthy dose of maganese and chromium, of vitamin B6, some folate, potassium and are high in fiber and low in calories.

Unless they are made into onion rings and deep fried, of course. (grin)

Annie

We love creamed onions as a side dish.

America's Test Kitchen had a recipe for oven baked fried onion rings that looked very good. It uses very little oil, and so it wouldn't be as bad as regular fried onion rings. I'm not at home, and so I don't have the recipe handy, but you might be able to do a search for it. They tested a lot of different ingredients for the crust, and I can't remember what they decided upon, but I think it had saltine crackers instead of corn flakes. They didn't like the recipes with cereals.

Lars

I bake Vidalia Onions stuffed with Rice Pilaf and beef/chicken or vegetable broth, olive oil, etc. We love them. My husband loves them when served with steak.

I saw a recipe on this forum (a BBQ thread, as I recall) that called for stuffing large onions with baked beans and cooking them. I've always meant to try it. I can't put my hands on it at the moment. It always sounded like a great side to a summer BBQ.

Here's a delicious preparation I think I got on this site. My apologies I cannot credit the OP. Basically, cut sweet onions into wedges, brush with oil and roast in a single layer at 400F for about 1/2 hour. Remove from oven, put in a shallow dish and sprinkle with crumbled blue cheese, toasted pine nuts and drizzle with balsamic vinegar. We like them served with steak.

Lastly, here's a nice twist on applesauce. It's great with a pork roast:

SAVORY RED ONION AND GARLIC APPLESAUCE

5 large garlic cloves, smashed and peeled
6 McIntosh apples, cored and cut into eighths
1/2 cup chicken broth
2 tablespoons white wine vinegar
1 red onion, chopped
2 tablespoons unsalted butter
freshly ground pepper and salt to taste

In a large saucepan, combine the garlic, apples, broth and vinegar. Bring to a boil, lower the heat to a simmer and cook covered for about 15 minutes or until the apples are tender - stirring occasionally. In a skillet, cook the red onion in the butter over moderately low heat, stirring until quite soft. Combine the cooked onion and apple mixture and stir well. Then force the mixture through a food mill fitted with a fine disc, mashing the garlic to force it through the disc. Season with salt and pepper. Makes 3 cups.

seagrass