Recipes

[IamMrsG]

It was a beautiful day yesterday, so, after a day of yard work, DH fired up the grill for an excellent steak dinner.  Here is the tasty side vegetable we had.

Slow-Cooked Onions with Tarragon Mustard Sauce
Serves 4    Serve these with grilled meats or poultry.

For the Tarragon Mustard Sauce:
2 Tablespoons white wine vinegar or tarragon vinegar
2 Tablespoons Dijon mustard
1/3 cup (3 fl. oz.) olive oil
2 Tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
pinch of freshly ground black pepper

For the onions:
4 large yellow onions
3 Tablespoons olive oil
½ teaspoon salt
1/4 teaspoon freshly ground black pepper

Prepare a fire for indirect-heat cooking in a covered grill. Position the grill rack 4-6 inches above the fire.

To prepare the tarragon mustard sauce, in a small bowl, whisk together the vinegar and mustard. Slowly add the olive oil, whisking constantly to form a smooth, creamy sauce. Whisk in the tarragon, salt and pepper. Cover and set aside.

To prepare the onions, peel them carefully; take care to keep their layers intact at the root ends, which will help hold them together during cooking. Using a sharp knife and starting at the stem end, slice an X in each onion to within about 1 inch of the root end. In a large bowl, toss the onions with the olive oil, salt and pepper.

Place the onions on the center of the rack, cover the grill and open the vents halfway. Cook, turning the onions every 15-20 minutes, until they are tender when pierced with the tip of a sharp knife, 45-50 minutes total.

To serve, transfer the onions to a platter and drizzle some of the sauce over them. Serve hot, warm or at room temperature. Pass the remaining sauce at the table.

[makena]

What a lovely day you had.  It sounds as if you are a very happy, loving couple. 

[StephfromIdaho]

Yum!mmanyone know how to either save to a specific spot or print this recipe?  Thanks for sharing

[Honeybit]

@StephfromIdaho

Are you familiar with "cut and paste" or really "copy and paste"?  What I do on my computer is highlight the recipe on the screen by holding down the left mouse button and dragging the cursor to the end of what I want to copy -- so that it "highlights" by changing the color.

Then select EDIT-COPY (or right click the mouse and select COPY).  Next go into your word processor (Microsoft Word or Wordpad or Notepad), make a New Document, and select EDIT-PASTE (or right click the mouse in the new blank document and select PASTE).  You can then save the document (recipe) to wherever you choose on your hard disk .  Then edit it as you want and print the result.  [Don't forget to save the edited version if you so choose.]

Hope that helps without confusing you!

[Poodlepet2]

Hi Mrs. G! I am an onionholic: I can not cook without onions or garlic-and summer has come to Florida: let the grilling begin!

Being an onion officiando, is there a specific variety you recommend? What about the diameter? I buy huge sweet onions-the size of softballs: I could eat them raw-and do, but the family isn't thrilled.

From reading your recipe, it sounds as if you quarter them but leave the root intact: Am I correct?

I can't wait until this weekend: that's our favorite time to grill!

Since summer is now here (for Florida), do you by any chance have some favorite cold soups?

I have made gazpacho, but I would like to try vicchysoisse. I am Diabetic and have to watch carbs, but I have successfully made mashed potatoes with cauliflower or turnips and they were delicious. I can't see why that wouldn't work.

I love vegetables, so I'm open to anything you suggest. A long time ago, I saw a recipe for an avocado soup, but I don't even remember what it called for....

As usual, thank you for taking the time to post yet another stellar recipe!

Poodlepet2

[qualitygal]

Had to copy for hubby Mrs.G. Thanks.

I highlight the material to copy, then click print and on mine, it does that. 

[IamMrsG]

@Poodlepet2  I apologize for not answering your reply sooner--have not been online much lately.  Between errands, appointments and grandchildren, our days have been busy, loud and chaotic.

The onions I used were large, with a diameter of approximately 3".  Even larger would have been fine, too.  When I sliced them, I was careful not to cut all the way to the root end, therefore leaving the base of the onion intact.  Had I cut deeper, the onion would have fallen wide open or possibly even apart.  As they were sliced, there was space enough for the tarragon sauce to seep deeply into them.  They opened somewhat farther as they cooked, but stayed together.

My cold soup repertoire is lacking, but I will look through my recipes for you. We Gs eat more cold salads in warm weather.  My particular favorite, one I wait all Summer for tomatoes to peak, is Panzanella.  As ever, if interested, "just whistle." 

[depglass]

This sounds like a good recipe for Vidalia onions, or are they too fragile?

[IamMrsG]

@depglass   I don't know.    If I were to try this dish with Vidalias, depending on their size, I think I would cut them even less deeply and cook for less time, maybe 15 minutes less.  At least I would check them at that point. 

If you experiment, I'd appreciate hearing your results and opinion.