2-3 Valdalia onions, or any sweet onion, thinly sliced
Red hot sauce
Olive oil
Salt and pepper

Make a foil packet. Place onions in foil. Top with several tablespoons of sauce and a few generous sprinkles of oil, salt and pepper. Seal foil and place on grill about 30 minutes or until soft and a nice sauce forms. These are good on burgers, steaks or just plain. I go a little easy on the hot sauce. Or you can stick them in the oven at 350 for 30 minutes.

Baked Onions (for grilled steaks and burgers)

For each large onion, cut off the top but NOT the bottom and peal. Cut into 6 or eight partial slices but not all the way.

Place the onions in a baking dish
Add 1 TBS butter to top
Add 1 TBS Worcestershire sauce, like Lea and Perrins
Sprinkle with season salt (I like Tony Chachere's)

cover with foil and bake for 45 minutes at 425 or place on your grill.

Be sure to serve with the sauce that forms, it is great for dipping you meat into.

Donna OH posted this some time back. I haven't tried it yet, but doesn't it sound yummy?

Onion Pie

1 c. crushed saltines (or 20 Ritz crackers)
5 Tbsp. butter, melted
2-1/2 c. onions, thinly sliced (about 2 medium)
2 Tbsp. oil
2 eggs
3/4 . milk
1/4 c. shredded cheese (more, if needed)

Preheat oven to 350. Combine cracker crumbs and butter together and press into a pie pan. Bake 8 minutes (glass takes a little longer). Saute onions in oil until tender. Place in cracker crust shell. Mix remaining ingredients except the cheese. Pour over onions. Top with cheese and bake 45 minutes.

I had her pie at her home in OH and it was delicious! I think a pinch or two of nutmeg would be so good.

This has been on my to make list for a long time:

Onion Tart
1 (9-inch) frozen ready-to-bake pie shell, thawed
3 tablespoons butter
3 sweet onions, thinly sliced
2 eggs
1 cup sour cream
1/8 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika

1. Preheat oven to 350 degrees F. Bake pie shell 8 to 10 minutes, or until light golden; set aside.
   
2. In a medium skillet over high heat, melt butter. Add onions and saute 5 minutes. Reduce heat to medium-low, cover, and saute 2 to 4 additional minutes, or until tender. Place in pie shell.
   
3. In a medium bowl, combine eggs, sour cream, dry mustard, salt, and pepper; mix well and pour over onions. Sprinkle with paprika.
   
4. Bake 40 to 45 minutes, or until sides and crust are golden and a wooden toothpick inserted in center comes out clean. Cut into wedges and serve.

Mrs. Dayton's Glazed Onions

SERVES 6 ��" 8

Adapted from How America Eats (Scribner, 1960). Author and American food pioneer Clementine Paddleford first ate these onions in East Hampton at a Thanksgiving feast she described as being "as typical of Long Island as the breath of fog in the face, or an Island field of potatoes."

Salt
4 lbs. small white onions (unpeeled)
1âÂÂ2 cup sugar
8 tbsp. butter, cut into pieces
1-2 sprigs fresh parsley

Bring a large pot of water to a boil over high heat, then add 2 generous pinches salt. Add onions and cook until soft when pierced, 15-20 minutes. Drain onions in a colander and set aside until cool enough to handle. Peel onions by trimming root ends and slipping them out of their skins, then transfer to a large heatproof baking dish, spreading onions out in a single even layer.

Preheat broiler. Put sugar and 2âÂÂ3 cup water into a medium heavy-bottomed saucepan, cover pot, and boil, swirling pan over heat several times, until sugar dissolves, about 5 minutes. Add butter and 1 tsp. salt and heat, swirling pan occasionally, until butter melts, about 5 minutes more.

Pour sugar-butter mixture over onions and broil, basting and turning onions frequently, until onions brown and syrup turns pale golden, 20-30 minutes. Transfer onions and syrup to a warm serving dish and garnish with parsley sprigs.

Onions Au Gratin
5cups onions cooked drained and chopped
6 Tbs butter
ý cup self rising flour
ü tsp black pepper
ý tsp salt
few drops Tabasco to taste
4 ý cups Cheddar cheese grated
Cook onions in boiling water about 5 minutes. Mix softened butter with flour and seasonings. Combine 3 ý cups cheese with flour mixture and well drained onions, stirring well. Place in a 2 quart casserole and sprinkle remaining cheese on top. Bake uncovered at 350 for 30 minutes. Serves 10 -12

Golden Onion Patties

Wonderful side dish for fish, chicken and beef.

3/4 c. flour
2 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. cornmeal
1/2 c. powdered milk
2 1/2 c. finely chopped onions
Crisco for frying

Mix together the first 6 ingredients. Stir in enough cold water for thick batter. Mix in onions and drop by spoonfuls into deep hot oil. Flatten patties slightly as you turn them. Fry to a golden brown.

French Fried Onion Rings

A must with grilled hamburgers or ribs.

4 large Bermuda onions, cut in 1/4" slices
2 c. milk
1/2 c. flour
salt
Crisco oil for deep frying

Separate onion slices into rings Put them in a shallow dish and pour the milk over them. Soak for 30 minutes turning once or twice. Mix the flour with a sprinkle of salt; and dip the rings in this mixture, coating them all over. Heat oil to 370 degrees and deep fry several rings at a time until golden on both sides. Drain, and cover, keep warm while frying the rest. Sprinkle with more salt if desired before serving.

CREAMED ONIONS AND MUSHROOMS

1 10-ounce package pearl onions, peeled
2 teaspoons butter
2 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon paprika
2 tablespoons chopped parsley
1/2 cup fresh mushrooms, sliced
1/2 teaspoon grated lemon rind and juice

To peel pearl onions, immerse in boiling water 2-3 minutes. Place onions in cold water and let rest for a few minutes. To peel, cut off root portion of bulb and squeeze gently. The onion will pop out of its skin. Cook peeled onions in boiling water for 15 minutes and drain.

Melt butter, add flour and milk, and stir on low heat until thickened. Add salt, paprika and parsley.

Add onions, mushrooms, lemon rind and juice to mixture.

Bake at 350 degrees for 30 minutes. Serve hot.

Much better than any other creamed onion recipe. You cannot fail with this. Wonderful holiday side dish.

Four-Onion Gratin Bon Appétit : October 1991
by Lynn Hagee: St Louis, Missouri
Leeks, shallots, onions and garlic combine to make a rich, delicious side dish.
Yield: Serves 8

1/4 cup (1/2 stick) butter
6 leeks (white and pale green parts only), sliced
2 large onions, cut into eighths
8 shallots, halved
2 garlic cloves, minced
1 1/2 10-ounce bags frozen baby onions, thawed, drained
2 cups whipping cream

2 tablespoons dry breadcrumbs
2 tablespoons chopped fresh parsley

Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes. Add baby onions and cook 10 minutes longer, stirring occasionally. Mix in 2 cups whipping cream. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.)

Preheat oven to 425ðF Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with parsley.

Sweet and Sour Red Onion Relish

Contributed byScott Howell

Makes about 1 1/2 Cups

There's no denying that Southerners love rich food, but this sweet and tart condiment helps keep Scott Howell's Creamy Chicken Liver Mousse in check. The Campari adds a touch of bitterness.

2 tablespoons unsalted butter
2 large red onions (1 1/2 pounds total), halved lengthwise and thinly sliced crosswise
2 tablespoons sugar
1/2 cup golden raisins
1/2 cup red wine vinegar
1 tablespoon Campari
Salt and freshly ground pepper

Melt the butter in a large saucepan. Add the onions, cover and cook over moderately low heat, stirring occasionally, until softened, about 15 minutes. Uncover, add the sugar and cook, stirring frequently, until very tender and lightly browned, 10 to 15 minutes. Stir in the raisins, vinegar and Campari and season with salt and pepper. Cook over moderately low heat until most of the liquid evaporates, about 10 minutes. Transfer the relish to a bowl and let cool completely. Serve at room temperature.

Make Ahead The relish can be refrigerated for up to 5 days.

From Smoky Mountain Easter Published April 2001

Serve with the Chicken Liver Pâté Jacques Pépin

Vidalia Onion Dip

2 C. chopped Vidalia onions
1 - 2 C. mayonaise
2 C. grated Swiss cheese
cayenne pepper

Stir together and bake 350 until brown and bubbly. Serve with toasted bread rounds.

Bacon & Onion Tart (Sort of like a popover)
6 oz. slab bacon, cut into 1/4â³ matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups flour
2 tsp. dry mustard
1 1/4 cups milk
3 eggs, lightly beaten

Heat bacon in a 12â³ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9â³ à11â³ baking dish and set aside. Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.

Heat oven to 425ð. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and spinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.~~