When onions are plentiful and cabbages by the dozen are harvested from the garden, what better way to celebrate than with the bounty of the season? Add crisp apple, and you have a side to please even the most persnickety of guests.
In our first recipe, the lush flavor of braised onion works incredibly well with red cabbage, accented by the sweetness of apple and apricot.
In our second recipe, truly—if the onion rings, you’d better answer it! Chewy, delicious, and lightly breaded, you can pair myriad dipping sauces with them (think peppercorn ranch, chipotle aioli, or red pepper aioli).
Red Cabbage and Onions with Apples & Apricots
Yield: 12 servings, 1 cup each
Ingredients
3 Tbsp canola oil
3 qts (about 3 lbs) yellow onions, thinly-sliced
1-1/2 qts (about 1 lb) red cabbage, shredded
1 qt (about 1-1/2 lbs) Granny Smith apples, peeled, cored and medium dice
2 c chopped dried apricots
2 tsp kosher salt
1 tsp cracked black pepper
1 c vegetable broth
2 Tbsp caraway seeds, toasted
1/3 c chopped parsley
2 Tbsp orange zest
Method
1. Heat oil in a large sauté or rondo. Add onions and stir well, coating with oil. Cook 8 to 10 minutes on medium-high heat.
2. Add cabbage, apples, apricots, salt, and pepper, and cook 4 to 5 minutes.
3. Add vegetable broth and caraway seeds. Stir to blend. Cover cabbage mixture and reduce heat to medium-low. Cook mixture 10-12 minutes, stirring occasionally.
4. Before serving, stir in parsley and orange zest and keep warm. Serve hot cabbage and onion mixture with braised, grilled or roasted meats, poultry or game as an accompanying side dish.
Cooling instructions: CCP: Cool to 70ºF. or lower within 2 hours and from 70ºF. to 40ºF. within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product.
Reheating instructions: CCP: Reheat to 165ºF. or higher for 15 seconds, within 2 hours.
Best Ever Onion Rings
Yield: 6 servings
Ingredients
3 large onions (about 9 to 11 ounces each), peeled and trimmed
1 c flour
1 tsp paprika
3/4 tsp salt
1/4 tsp pepper
1 c nonalcoholic or regular beer
Vegetable oil
Method
1. Cut onions crosswise into 1/2‑inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.)
2. Combine flour, paprika, salt, and pepper in large bowl. Stir in beer, beating with wire whisk until foam is gone.
Baked version
1. Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer.
2. Heat about 1 Tbsp oil in large 12-inch nonstick skillet over medium‑high heat.
3. Place about half the onion rings in single layer in heated skillet, cook until browned, turning once, about 1-1/2 minutes on each side. Repeat with remaining onions.
4. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425 degrees for 6 minutes, or until crisp. Makes 6 servings.
Deep‑fried version
1. Heat at least 2 inches oil in deep‑fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375 degrees and heat until light goes out.)
2. Drop batter‑coated onion rings into hot oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving. Makes 6 servings.
Variation: Add 2 teaspoons each of dried thyme, chili powder, and ground cumin to batter. After baking or frying, sprinkle crispy rings with additional chili powder, ground cumin, or bottled pepper blends, if desired.
Recipe and images provided by the National Onion Association.
Get Fresh October 2015
