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Started By
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SUBMISSION Thread for Onion Challenge: May 9, 2023
Posted on 5/9/23 at 8:13 am
Posted on 5/9/23 at 8:13 am
This is the thread for submitting your ONION challenge creations.
Submissions will be accepted until at least 9:00 am tomorrow (Wednesday) morning. There is still time to decide on a dish, shop, cook, create, photograph and submit! Just do it.
Your submission must include AT LEAST one picture and a description of the entry. You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs. If you post multiple pictures, make sure the pic you want used in the voting thread is posted last, because I post only one pic per entry in the voting thread.
Submissions will be accepted until at least 9:00 am tomorrow (Wednesday) morning. There is still time to decide on a dish, shop, cook, create, photograph and submit! Just do it.
Your submission must include AT LEAST one picture and a description of the entry. You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs. If you post multiple pictures, make sure the pic you want used in the voting thread is posted last, because I post only one pic per entry in the voting thread.
8
Posted on 5/9/23 at 8:13 am to Darla Hood
Caramelized Vidalia Onion Ice Cream topped with bourbon cream caramel and fried pecans.
Wait wait wait….before you
you should try it. You just might like it…like my fam 
I had an ice cream maker for years in the box that I have never used. Also I have never made ice cream before so thought this might be a good time to try it all out. I thought I came up with something new until I used the Google machine and saw that it was already a thing like most everything else lol, but I still want to try and I’m glad I did because it’s actually pretty damn good.
For the ice cream.
1 large Vidalia onion
2 pallets of buttah
Some bourbon out ya glass
2 cups heavy cream
1-1/2 cups whole milk
1-1/2 cups granulated sugar
1/4-1/2 tsp pure vanilla extract
Sea salt to taste.
It’s a pretty simple task. Caramelize the onions in some butter, deglaze the pan with some bourbon, add the cream, milk, sugar and vanilla extract, bring to a boil then let it cool off the fire for 15 to 20 minutes. Then toss it all in the food processor and blend till smooth. I opted to strain out the onion bits (at the wife’s request) but they were soft enough you could have left them in.
I failed to open the box and see what the ice cream maker was all about so the tubs were not frozen yet, so I had to pause until the next night. Once the machine was ready, all I had to do was pour in the mixture turn it on and wait 30 minutes.
I popped it in the freezer for a few hours to firm up and moved on to the bourbon cream sauce. Once it’s browned and you add the cream it gets a little crazy like adding stock to ya roux.
it’s ok it’s ok….no glass to clean up…whew….refill time.
1 1/2 cups granulated sugar
1/4 cup water
1/2 cup heavy cream, microwaved for 20–30 seconds
4 pallets of buttah
Some bourbon out ya glass
1/2 teaspoon vanilla extract
Sea salt to taste
Now to plate it as best you can, while covering everything in sticky caramel I topped with crushed holiday fried pecans. I had some Elmer’s goldbrick topping but went with the caramel route so omitted dat.
Bon appétit
Wait wait wait….before you
you should try it. You just might like it…like my fam I had an ice cream maker for years in the box that I have never used. Also I have never made ice cream before so thought this might be a good time to try it all out. I thought I came up with something new until I used the Google machine and saw that it was already a thing like most everything else lol, but I still want to try and I’m glad I did because it’s actually pretty damn good.
For the ice cream.
1 large Vidalia onion
2 pallets of buttah
Some bourbon out ya glass
2 cups heavy cream
1-1/2 cups whole milk
1-1/2 cups granulated sugar
1/4-1/2 tsp pure vanilla extract
Sea salt to taste.
It’s a pretty simple task. Caramelize the onions in some butter, deglaze the pan with some bourbon, add the cream, milk, sugar and vanilla extract, bring to a boil then let it cool off the fire for 15 to 20 minutes. Then toss it all in the food processor and blend till smooth. I opted to strain out the onion bits (at the wife’s request) but they were soft enough you could have left them in.
I failed to open the box and see what the ice cream maker was all about so the tubs were not frozen yet, so I had to pause until the next night. Once the machine was ready, all I had to do was pour in the mixture turn it on and wait 30 minutes.
I popped it in the freezer for a few hours to firm up and moved on to the bourbon cream sauce. Once it’s browned and you add the cream it gets a little crazy like adding stock to ya roux.
it’s ok it’s ok….no glass to clean up…whew….refill time. 1 1/2 cups granulated sugar
1/4 cup water
1/2 cup heavy cream, microwaved for 20–30 seconds
4 pallets of buttah
Some bourbon out ya glass
1/2 teaspoon vanilla extract
Sea salt to taste
Now to plate it as best you can, while covering everything in sticky caramel
I topped with crushed holiday fried pecans. I had some Elmer’s goldbrick topping but went with the caramel route so omitted dat. Bon appétit
Posted on 5/9/23 at 8:16 am to NOLAGT
Ultimate Onion Burger
We haven't made burgers in a while, and I started thinking about ways to incorporate onions in burgers.
I started out by making bacon onion jam with crispy bacon bits, diced yellow onion, shallots, maple syrup, garlic, brown sugar, hot sauce, apple cider vinegar.
I soaked some onion pieces in buttermilk for two hours. I dipped them in flour seasoned with cayenne and other Good shite and fried up some onion strings.
Next, I added chopped onions to my burger meat.
I grilled the burgers and topped them with Onion Jack cheese. I have never used Onion Jack cheese before, but this is as good a time as any.
I lathered up an onion bun with bacon onion jam, put my onion infused burger patty with Onion Jack cheese on it on the bun and topped it with fried onion strings.
My wife, who does not normally eat beef or pork, ate this and said she would eat it if I made it again.
We haven't made burgers in a while, and I started thinking about ways to incorporate onions in burgers.
I started out by making bacon onion jam with crispy bacon bits, diced yellow onion, shallots, maple syrup, garlic, brown sugar, hot sauce, apple cider vinegar.
I soaked some onion pieces in buttermilk for two hours. I dipped them in flour seasoned with cayenne and other Good shite and fried up some onion strings.
Next, I added chopped onions to my burger meat.
I grilled the burgers and topped them with Onion Jack cheese. I have never used Onion Jack cheese before, but this is as good a time as any.
I lathered up an onion bun with bacon onion jam, put my onion infused burger patty with Onion Jack cheese on it on the bun and topped it with fried onion strings.
My wife, who does not normally eat beef or pork, ate this and said she would eat it if I made it again.
This post was edited on 5/9/23 at 10:17 am
Posted on 5/9/23 at 8:39 am to NOLAGT
French Onion Soup
Started by caramelizing about 6 pounds of sweet onions for about 4 hours.
While the onions were caramelizing, I toasted the baguette slices with a drizzle of olive oil and fleur de sel.
Once the onions reduced down to nothing, I added the broth, a bit of sherry and the bouquet garni (thyme, bay leafs and pepper corns) and let that cook and reduce for a couple hours.
Then on to the assembly. Soup in the bowl, topped with some bread and then piled high with a combo of grated Comte and Emmentaler cheese and into the oven to broil.
And now, the final product:
It was delicious.
Started by caramelizing about 6 pounds of sweet onions for about 4 hours.
While the onions were caramelizing, I toasted the baguette slices with a drizzle of olive oil and fleur de sel.
Once the onions reduced down to nothing, I added the broth, a bit of sherry and the bouquet garni (thyme, bay leafs and pepper corns) and let that cook and reduce for a couple hours.
Then on to the assembly. Soup in the bowl, topped with some bread and then piled high with a combo of grated Comte and Emmentaler cheese and into the oven to broil.
And now, the final product:
It was delicious.
This post was edited on 5/9/23 at 9:00 am
Posted on 5/9/23 at 8:42 am to NOLAGT
Damn, that sundae looks good. It would go great with a burger, right?
Posted on 5/9/23 at 8:46 am to NOLAGT
That looks awesome. Very novel idea. Great work!
Posted on 5/9/23 at 8:50 am to Darla Hood
Caramelized Onion and Beef Roll with French Onion Soup
Ingredients:
3 Large Onions
1 Tablespoon butter
1 Tablespoon Olive Oil
3 Tablespoons Balsamic Vinegar
1 pound Ground Round
4 mushrooms
1 Tablespoon Beef Better Than Bouillon
2 sheets Puffed Pastry
8 pieces Baby Swiss Cheese
2 cans Beef Bouillon
Salt, Black Pepper, Garlic Salt, to taste
Directions:
Slice onions and caramelize in butter and olive oil, seasoned with salt, black pepper, and garlic salt.
When onions show good caramel color, add balsamic vinegar, cook a few minutes and set aside.
Cook ground round in the same pan used to cook the onions, seasoned with black pepper and garlic salt. When the ground round begins to brown, add chopped mushrooms, better than bouillon, and balsamic vinegar.
Set up (thawed) puffed pastry sheet in baguette pan, add beef, caramelized onions, and top with swiss cheese.
Close puffed pastry and seal the ends. I added a strip to the top of the rolls.
Cook in preheated 400 degree oven until pastry browns – about 25 minutes. While the onion and beef rolls are cooking, make the French Onion soup and bake the puffed pastry tops for serving the soup.
To make the French Onion soup, add beef bouillon to pot, then the remaining caramelized onions and beef. Add a splash of red wine and continue cooking for 30 minutes.
Ladle soup into an oven proof bowl, top with two puffed pastry crosses, and top with a couple of slices of swiss cheese.
Cook the soup under broiler until cheese melts and bubbles.
Serve!
Thanks for looking at my post.
For use by Darla:
Ingredients:
3 Large Onions
1 Tablespoon butter
1 Tablespoon Olive Oil
3 Tablespoons Balsamic Vinegar
1 pound Ground Round
4 mushrooms
1 Tablespoon Beef Better Than Bouillon
2 sheets Puffed Pastry
8 pieces Baby Swiss Cheese
2 cans Beef Bouillon
Salt, Black Pepper, Garlic Salt, to taste
Directions:
Slice onions and caramelize in butter and olive oil, seasoned with salt, black pepper, and garlic salt.
When onions show good caramel color, add balsamic vinegar, cook a few minutes and set aside.
Cook ground round in the same pan used to cook the onions, seasoned with black pepper and garlic salt. When the ground round begins to brown, add chopped mushrooms, better than bouillon, and balsamic vinegar.
Set up (thawed) puffed pastry sheet in baguette pan, add beef, caramelized onions, and top with swiss cheese.
Close puffed pastry and seal the ends. I added a strip to the top of the rolls.
Cook in preheated 400 degree oven until pastry browns – about 25 minutes. While the onion and beef rolls are cooking, make the French Onion soup and bake the puffed pastry tops for serving the soup.
To make the French Onion soup, add beef bouillon to pot, then the remaining caramelized onions and beef. Add a splash of red wine and continue cooking for 30 minutes.
Ladle soup into an oven proof bowl, top with two puffed pastry crosses, and top with a couple of slices of swiss cheese.
Cook the soup under broiler until cheese melts and bubbles.
Serve!
Thanks for looking at my post.
For use by Darla:
Posted on 5/9/23 at 8:55 am to Jax-Tiger
quote:
Damn, that sundae looks good. It would go great with a burg
My thought's as well and I don't eat sweets, but it'd love to try that sundae.
Posted on 5/9/23 at 8:58 am to Darla Hood
Onion Liverwurst Board
A new way to eat liver and onions, liver-n-onion sausage? Perhaps. More specifically, onion liverwurst (zwiebel liberwurst) with bacon onion jam, pickled red onions, toasted baguette, sweet gherkin pickles, and German mustard.
Pork liver, pork meat, pork fat, onion, and garlic (which was roasted)
Liver, meat, and fat run through the grinder. Seasonings added: salt, pepper, marjoram, cardamom.
Broke out the bowl chopper to make the emulsified sausage. Chopped the onions and then ran them through the bowl chopper. Added the ground meat and roasted garlic.
The emulsified product. Ready to stuff.
Stuffed the sausage in 3-inch fibrous casing. Portioned the sausage into smaller lengths. Then cooked in a pot of 180 degree water. Picture shows the raw sausage and the cooked sausage.
Sausage was cooled overnight, then the casing removed and sliced.
The finished product. The flavor was great!
Pickled red onions. Onion sliced and jarred with garlic, pepper, and vinegar. Let sit in the fridge for a couple of days.
Time to make the bacon onion jam. Diced the bacon, then cooked and set aside. Diced and cooked the onion, then added brown sugar, black pepper, and balsamic vinegar. Let it cook and reduce to form a thick jam. Mixed the cooked bacon in.
Getting ready for the board.
A new way to eat liver and onions, liver-n-onion sausage? Perhaps. More specifically, onion liverwurst (zwiebel liberwurst) with bacon onion jam, pickled red onions, toasted baguette, sweet gherkin pickles, and German mustard.
Pork liver, pork meat, pork fat, onion, and garlic (which was roasted)
Liver, meat, and fat run through the grinder. Seasonings added: salt, pepper, marjoram, cardamom.
Broke out the bowl chopper to make the emulsified sausage. Chopped the onions and then ran them through the bowl chopper. Added the ground meat and roasted garlic.
The emulsified product. Ready to stuff.
Stuffed the sausage in 3-inch fibrous casing. Portioned the sausage into smaller lengths. Then cooked in a pot of 180 degree water. Picture shows the raw sausage and the cooked sausage.
Sausage was cooled overnight, then the casing removed and sliced.
The finished product. The flavor was great!
Pickled red onions. Onion sliced and jarred with garlic, pepper, and vinegar. Let sit in the fridge for a couple of days.
Time to make the bacon onion jam. Diced the bacon, then cooked and set aside. Diced and cooked the onion, then added brown sugar, black pepper, and balsamic vinegar. Let it cook and reduce to form a thick jam. Mixed the cooked bacon in.
Getting ready for the board.
Posted on 5/9/23 at 9:00 am to Jax-Tiger
quote:
It would go great with a burger, right?
To be honest I don't eat a lot of sweets, I'm usually too full after my meal. My ATF thing to eat is a burger (drenched in t00fs favorite condiment) so I'd gladly trade ya
Posted on 5/9/23 at 9:13 am to SixthAndBarone
Looks good!
Posted on 5/9/23 at 9:18 am to unclejhim
Thanks. The onion liverwurst was great. I don't know when I'd ever eat it if it wasn't just to snack and pair with crackers or toast. But it was good nonetheless.
Posted on 5/9/23 at 9:29 am to Darla Hood
Venison and onion enchiladas with onion mole sauce
Wife and I had just returned from Puerto Vallarta and had some amazing mole dishes, so figured I’d give it a shot
Everything I started with
Some fresh ground
Start on the mole sauce first
Ghost pepper for the arse burning heat
Get these seeds out
Save and plant next season
Give these peppers a quick roast
And the seasoning blend roasted also
Ok ok yes there’s onions in this damn dish
Throw in the blend
Ohhh that smells amazing
Give all the peppers and onions a blend
Need the ribeye fat for the mole sauce so let’s go
More onions of course
Ribeye fat
Got all the heat we need lets get some sweet
Chocolate and ribeye fat added
Mole sauce is done!
Quick fry of the tortillas for that crunch
Time to roll
More onions
Quick run to the herb store
Plated
And cut, thanks for looking!
Wife and I had just returned from Puerto Vallarta and had some amazing mole dishes, so figured I’d give it a shot
Everything I started with
Some fresh ground
Start on the mole sauce first
Ghost pepper for the arse burning heat
Get these seeds out
Save and plant next season
Give these peppers a quick roast
And the seasoning blend roasted also
Ok ok yes there’s onions in this damn dish
Throw in the blend
Ohhh that smells amazing
Give all the peppers and onions a blend
Need the ribeye fat for the mole sauce so let’s go
More onions of course
Ribeye fat
Got all the heat we need lets get some sweet
Chocolate and ribeye fat added
Mole sauce is done!
Quick fry of the tortillas for that crunch
Time to roll
More onions
Quick run to the herb store
Plated
And cut, thanks for looking!
Posted on 5/9/23 at 9:31 am to NOLAGT
quote:
My ATF thing to eat is a burger (drenched in t00fs favorite condiment) so I'd gladly trade ya
I didn't mention it, but there is a little Blue Plate peaking out from beneath the patty on the bottom bun. I didn't mention it because I didn't want to risk losing t00f's vote.
Posted on 5/9/23 at 9:32 am to NOLAGT
Triple Onion Burger
Looks like Jax and I had damn near identical ideas, but he bested me by an onion bun
First step, Bacon Onion Jam. Start by frying a pound bacon until crispy and set aside.
Sliced 6 smaller yellow onions and caramelized in bacon fat, smoked tallow, and butter.
After about 40 mins. I think it let them go for an hour.
When the onions were to my liking, I added a quarter cup each of maple syrup and ACV. Add back in chopped bacon, minced garlic, brown sugar and cayenne pepper.
Time to make the burger patties. I used ground beef mixed with green onions, Worcestershire, and chili sauce. Rolled in to 1/4 lb balls then covered with salt and pepper.
I used a sweet onion for my fired onion strings. Sliced as thin as I could. Batter was AP flour, baking powder, salt, pepper, and cayenne. Add water and milk and soak onion slices.
Smashed down the burger balls and it was time to grill. Topped with white American cheese. I put the bacon jam on the cheese to heat it up, it had been in the fridge for a few days. While the burgers were going, I fried the onion rings in peanut oil. Forgot to take a finished pic.
Time to plate. Grilled potato bun - mayo - patty 1 - bacon jam - patty 2 - onion rings - mustard - knife for flair. Fired hashbrowns for garnish.
Overall, came out great, but the bacon onion jam was the star.
Looks like Jax and I had damn near identical ideas, but he bested me by an onion bun
First step, Bacon Onion Jam. Start by frying a pound bacon until crispy and set aside.
Sliced 6 smaller yellow onions and caramelized in bacon fat, smoked tallow, and butter.
After about 40 mins. I think it let them go for an hour.
When the onions were to my liking, I added a quarter cup each of maple syrup and ACV. Add back in chopped bacon, minced garlic, brown sugar and cayenne pepper.
Time to make the burger patties. I used ground beef mixed with green onions, Worcestershire, and chili sauce. Rolled in to 1/4 lb balls then covered with salt and pepper.
I used a sweet onion for my fired onion strings. Sliced as thin as I could. Batter was AP flour, baking powder, salt, pepper, and cayenne. Add water and milk and soak onion slices.
Smashed down the burger balls and it was time to grill. Topped with white American cheese. I put the bacon jam on the cheese to heat it up, it had been in the fridge for a few days. While the burgers were going, I fried the onion rings in peanut oil. Forgot to take a finished pic.
Time to plate. Grilled potato bun - mayo - patty 1 - bacon jam - patty 2 - onion rings - mustard - knife for flair. Fired hashbrowns for garnish.
Overall, came out great, but the bacon onion jam was the star.
This post was edited on 5/9/23 at 9:58 am
Posted on 5/9/23 at 9:43 am to NOLAGT
NOLA, what kind of flooring is that?
Posted on 5/9/23 at 9:46 am to RonFNSwanson
I'm hoping someone does the Oklahoma onion burger. That was my second pick but I figured I'd have more fun making liverwurst.
Posted on 5/9/23 at 10:07 am to jpainter6174
French Onion Soup Pizza
Well I started out carmaleizing some onions in butter with some thyme and sage.
After they had sweated down some I added a few TBSP of port and some beef broth.
I let the liquid cook all the way down and set them to the side.
For the sauce I made a thick bechamel with garlic and some Gruyere that I cold-smoked a few weeks ago.
On to the crust!. When I make French Onion Soup I usually serve it with rye bread so I made my typical tavern style pizza crust but I subbed in 30% rye flour and 1 TBSP of Ground Caraway.
I let it rise and divided it into 2 balls and rolled one out.
I spread some sauce and topped it with the onions and some fresh mozzarella.
Baked it for 10 minutes and topped it with Crispy Fried Onions and a sprinkle of fresh thyme.
This turned out better than I thought it would!!!
Final plate shot with another pizza and some wings in the periphery.
Well I started out carmaleizing some onions in butter with some thyme and sage.
After they had sweated down some I added a few TBSP of port and some beef broth.
I let the liquid cook all the way down and set them to the side.
For the sauce I made a thick bechamel with garlic and some Gruyere that I cold-smoked a few weeks ago.
On to the crust!. When I make French Onion Soup I usually serve it with rye bread so I made my typical tavern style pizza crust but I subbed in 30% rye flour and 1 TBSP of Ground Caraway.
I let it rise and divided it into 2 balls and rolled one out.
I spread some sauce and topped it with the onions and some fresh mozzarella.
Baked it for 10 minutes and topped it with Crispy Fried Onions and a sprinkle of fresh thyme.
This turned out better than I thought it would!!!
Final plate shot with another pizza and some wings in the periphery.
Posted on 5/9/23 at 10:08 am to Jax-Tiger
quote:
I didn't mention it, but there is a little Blue Plate peaking out from beneath the patty on the bottom bun.
Oh I know, I seent it
quote:
I didn't mention it because I didn't want to risk losing t00f's vote.
quote:
NOLA, what kind of flooring is that?
Hmmm ima have to look I think I have some spare boxes under a bed. Its a engineered wood...walnut? Hell I don't remember lol I'll look tonight. We put it down in 14.
This post was edited on 5/9/23 at 10:11 am
Posted on 5/9/23 at 10:19 am to SixthAndBarone
Smoked Stuffed Onion w/ Fried Onion Bites
Hollowed out onion stuffed with chorizo, Italian sausage, and cream cheese, bacon wrapped and smoked, with cheddar melted on top, plus fried onion bites with the hollowed out bits.
The ingredients... plus frying oil not pictured.
First thing was to get the chorizo and Italian sausage started. I eventually had to move to a bigger skillet, but whatever, I cooked it all even though I really only needed half. The rest can wait for another dish.
I pulled about half off and added the cream cheese and minced garlic.
Meanwhile, onion prep... sliced the top and bottom and peeled the outer later.
Now the fun part... I broke out a doorknob bit to hollow out the onion, with help from a spoon. Sure this could be accomplished with a knife or corer or other methods, but this was more fun. Over the sink because I didn't want the pilot bit to get into my butcher block.
All the inside pieces were sliced and set aside for the fried bites. Not pictured was a dusting of cajun seasoning and corn starch.
While the cream cheese was melting down, I got the smoker started.
Then bacon wrap, stuff, and get them smoking.
When the onions on the smoker were ready (took several hours to make sure the onion was cooked thoroughly) I did a quick fry on the small pieces.
Finally, melt the cheddar on top in the oven (less mess) and it's time to serve.
Not the most photogenic dish ever, but it was delicious. One thing I missed on was I should have saved some of the onion juices and made a dipping sauce. Next time.
Hollowed out onion stuffed with chorizo, Italian sausage, and cream cheese, bacon wrapped and smoked, with cheddar melted on top, plus fried onion bites with the hollowed out bits.
The ingredients... plus frying oil not pictured.
First thing was to get the chorizo and Italian sausage started. I eventually had to move to a bigger skillet, but whatever, I cooked it all even though I really only needed half. The rest can wait for another dish.
I pulled about half off and added the cream cheese and minced garlic.
Meanwhile, onion prep... sliced the top and bottom and peeled the outer later.
Now the fun part... I broke out a doorknob bit to hollow out the onion, with help from a spoon. Sure this could be accomplished with a knife or corer or other methods, but this was more fun. Over the sink because I didn't want the pilot bit to get into my butcher block.
All the inside pieces were sliced and set aside for the fried bites. Not pictured was a dusting of cajun seasoning and corn starch.
While the cream cheese was melting down, I got the smoker started.
Then bacon wrap, stuff, and get them smoking.
When the onions on the smoker were ready (took several hours to make sure the onion was cooked thoroughly) I did a quick fry on the small pieces.
Finally, melt the cheddar on top in the oven (less mess) and it's time to serve.
Not the most photogenic dish ever, but it was delicious. One thing I missed on was I should have saved some of the onion juices and made a dipping sauce. Next time.
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