Plant Power Yourself into the New Year

Happy New Year!

In the spirit of putting the best foot forward this year, I’m delighted to have Sharon Palmer, RD as a guest blogger. I’m even more excited to announce that Sharon and I are  co-hosting a Twitter Party #onionchat on January 17th at 4pm Eastern!

By Sharon Palmer, RD, from The Plant-Powered Diet

With the constant temptation of the holiday sweets and treats behind you, it’s now time to focus on eating habits that can propel you into ultimate health and wellness. As the author of The Plant-Powered Diet, I am a firm believer in the power of minimally processed, whole plant foods. And there are hundreds of research based studies supporting my conclusion that the healthiest diet on the planet is indeed a plant-based one. Researchers now the health advantages of a plant-based diet are plenty, including lowering the risk of chronic diseases such as heart disease, type 2 diabetes, cancer, and even Alzheimer’s disease. This is because when you’re eating more whole plant foods, you’re gaining more health-promoting nutrients such as fiber, vitamins, minerals, and phytonutrients, while naturally reducing the amount of saturated fat and cholesterol you eat.

And whether you’re a vegan, vegetarian, or omnivore, there’s a place for you in the plant-powered diet. This year, you may be aiming to shift to an entirely plant-based diet consisting of only legumes, whole grains, fruits, vegetables, nuts, and seeds; or, you may be aiming for a more gradual shift away from the traditional Western diet that is high in meat, fat, saturated fat and sodium, and low in fiber to simply include more plant foods into your diet. Regardless of where you are in the eating spectrum, incorporating more plant foods into your diet will not only improve your health, it will also open your senses to whole new world of flavors, colors, and textures. When it comes to plant-based choices, the options are endless.

Take onions, for example. This beautiful bulb vegetable comes in a variety of colors including white, yellow, and red – with its flavor ranging from sweet to pungent. Onions are one of my favorite ways to flavor my plant-powered recipes including salads, side dishes, casseroles, sauces, dips, or soups – such as this recipe below.

Classic French Onion Soup

My teenage son is connoisseur of French onion soup, the iconic French culinary masterpiece that features lots of onions cooked in a rich (usually beef) broth topped with melted cheese over bread. He orders it every chance he gets, offering his critique on how each soup measures up. In order to come up with the most authentic plant-based version possible, I scoured old French cookbooks to discover the classic elements of these soups. It’s all in the onions – pounds and pounds of them caramelized in the pot to create the rich flavor we have grown to cherish. My son gave this recipe two thumbs up!

Makes 10 servings (about 3 quarts)
1 tablespoon extra virgin olive oil
3 pounds yellow onions, thinly sliced
3 cloves garlic, minced
2 tablespoons flour
1/2 teaspoon ground pepper
8 cups water
2 cubes low-sodium vegetable bouillon
2 cups white wine
1 bay leaf
1 teaspoon dried thyme
10 small slices (1 ounce each) whole wheat French bread
3/4 cup shredded plant-based Swiss cheese


1. Heat the olive oil in a large ovenproof pot or Dutch oven. Add the onions and garlic and sauté for 15 minutes.
2. Preheat the oven to 400 F.
3. Stir in the flour and black pepper. Put the uncovered pot into the oven and bake for 15 minutes.
4. While the onion mixture is baking, place the bread on a baking sheet and add to the oven. Bake until crisp (about 5 minutes), then set aside.
5. Turn off the oven and transfer the pot to the stovetop. Add the water, bouillon cubes, wine, bay leaf, and thyme and bring to a boil. Cover, reduce the heat, and simmer until the onions are tender, about 35 minutes. Remove the bay leaf.
6. Heat the oven to 450 F. Arrange the toasted bread slices on top of the soup, either in the pot or distributed among individual oven-safe bowls. Sprinkle each slice of bread with 1 tablespoon of the shredded cheese.
7. Place the large pot or ovenproof bowls, uncovered into the oven and bake for 10 minutes, or until the cheese is golden and the soup is bubbly. If serving out of the soup pot, scoop the soup into individualized bowls and top each with one slice of cheese covered bread.

Variation: If you’d like to omit the plant-based cheese, drizzle each slice of bread with ½ teaspoon extra virgin olive oil before baking the soup.

Per serving (about 1 ½ cups soup plus 1 slice of bread with plant-based cheese):
Calories: 224
Carbohydrates: 27g
Fiber: 4g
Protein: 9g
Total Fat: 5g
Saturated Fat: 0g
Sodium: 375mg
Star nutrients: Vitamin C (15% DV), folate (13% DV), selenium (14% DV)

Sharon Palmer, RD is a registered dietitian, nationally acclaimed nutrition expert and writer and author of The Plant-Powered Diet. Over 750 of Sharon’s articles have appeared in a variety of national publications. In addition, she is the editor of the award-winning newsletter, Environmental Nutrition, and author of the blog, The Plant-Powered Dietitian.

Posted in General, Guest Blogger, Health and Nutrition | Leave a comment

Bowlful of Love!

Brrr . . . baby it’s cold outside!
Do not despair, NOA’s good friend Mike is here to warm us up, with a good home-style Chili!
Ummm . . . I can smell those spices simmering now!

Who is this Mike fellow you ask?
Mike is a chili cook-off guru (think World Championship Chili Cook-off and Terlingua). He was the Honorable Mention in an onion-chili contest sponsored by the National Onion Association last year and I thought it would be neat to share one of his recipes. When I asked him about the recipe, he was very gracious and said yes. He said yes! I’d say that’s better than a guy going to Jared’s Galleria of Jewelry and buying a diamond ring, don’t you think?

Mike tells me this recipe is “pretty much” what winning chili’s used to be made – before cooks started using powders instead of fresh veggies. Mike says, “I used this recipe for quite a while when I started cooking competitively in the 70’s….Hope the folks who follow your blog enjoy it!”

Well Mike, I can’t think of a better way to heat things up this time of year than with a steamy bowl of chili and with a name like “Scorpion Breath” I can’t wait to try it!

Courtesy of The Right Rev. Dr. J. Mike Smith 3, PhC, Chili Clergy

Bowl of Red Chili

This is a pretty good basic Texas-style chili recipe for those who enjoy the aromatic, sensual bliss of a real “Bowl of Red”!

2 pounds Mock Tender Beef or Chuck, cut in 1/2 inch pieces
1 LARGE ONION, chopped finely
3 garlic cloves, finely chopped
1 large jalapeno pepper, finely chopped
2 Serrano peppers, finely chopped (optional)
1 tablespoons chili powder
1 tablespoon Cayenne pepper (optional)
1 14oz can beef stock and 1 14oz can chicken stock
1 14oz can tomato sauce
1 tablespoon Comino
1 tsp. Mexican Oregano
5 tablespoons chili powder
1 Envelope of “Sazon Goya” spice
1 tsp. bottled hot sauce (cayenne based)
1 tablespoon Masa (corn flour)
1 tsp. honey OR brown sugar

1. Brown meat in big Chili Pot, using a little bacon grease, lard, or beef suet (olive oil in a pinch!).
2. Remove meat and set aside. Add onion, garlic, peppers, one tablespoon chili powder, one tablespoon Cayenne pepper (optional) and sauté six minutes or until soft.
3. Add meat back to the pot. Add beef and chicken stock, tomato sauce, and spices except Sazon and hot sauce.
4. Cook on medium-high roll for 45 minutes with lid on, stirring as needed.
5. Turn off and let it “rest” for at least an hour with the lid on the chili pot.
6. Turn back on medium heat. Add Sazon and honey, stir in well.
7. Bring to slow boil and simmer one hour, then add the Masa. Stir in well.
8. Cook 10 minutes more and turn off heat. Leave lid on.
9. Let rest 15 minutes or more, then serve up the Chili!

You can garnish with shredded cheese, sour cream, Mexican cheese, cilantro, chopped peppers, or chopped up ONIONS! Happy Eating!

A few words of wisdom from Mike:

Winter Time is probably the very most favorite time of year for eating good chili, but it has evolved into an “any day, any time” type of food. You can make it about as healthy as you want, too. By using extra lean cuts of meat, and some folks are even using turkey, you can cut back on the fat and calories.

Be sure to use real chunks of meat and NOT ground hamburger! Ground meat (hamburger) is what they use in Cincinnati style chili…..NOT TEXAS STYLE CHILI!

Make the chili your own by changing up the recipe to suit your family’s taste, but PLEASE …….NEVER, NEVER COOK BEANS with Chili!!
Beans are wonderful, and make a great side dish for Texas Chili, you can even add the beans to your Bowl of Chili, just don’t cook the beans with the chili. “The chemistry just don’t work ….”, said an old time ranch cook in West Texas about a hundred years ago…….And HE Was Right!

See Ya’ll Down The Trail!

Posted in Chili, General, Recipes with Permission, Soups n Stews | 2 Comments

Soups On!

Soup is good for the body and soul! To me, it’s the perfect comfort food – and often soup can also be the perfect health food.

After all the heavy food during the holidays it’s not surprising to learn January is National Soup Month. Here’s a great poem and some fun history trivia about soup.  And on that note, I’m sharing a few links to our favorite soups. Here’s to health and happiness by the bowlful in 2012!

Classic Onion Soup
Super Easy Slow Cooker French Onion Soup
Slow Cooker Market Stew
Slow Cooker Chili
Chunky Southwestern Soup
Hot & Sour Soup

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I recently read an interesting article about sandwiches in one of the foodservice magazines I get here at the association.  Being the sandwich fan I am, PMQ Magazine’s article spurred me into thinking about my days working at Subway as a ‘sandwich artist’ during college and before that, my fascination as a kid with Dagwood’s mightily stacked sandwich he would build in the cartoon strip ‘Blonde’. 

When you stop to think about how portable and convenient sandwiches are, plus all the different ingredients and sauces you can layer and slather onto them, the sky is really the limit – literally and figuratively speaking just like Dagwood’s sandwiches. 

As you can see, this is how this post came to be, so I sifted through our recipes and found five of our most popular sandwiches to share. Enjoy!

Asian Style Chicken Salad Sandwich

Hearty Onion Veggie Sandwich

Roast Beef withOnion Relish on Focaccia

Smoked Chicken Salad with Onions and Dried Cherries

Smoked Salmon Sandwich with Lemony Mayonnaise


 1/2 cup mayonnaise

1 teaspoon lemon peel

2 teaspoons lemon juice           

1 tablespoon fresh dill, chopped or dill weed (dry 1 teaspoon)

8 slices dark rye bread, buttered

Lettuce as needed

8 slices red or yellow tomatoes, thinly sliced           

8 ounces smoked salmon, sliced                                                                                   

1 cup sliced red or yellow onions

Directions:  Mix mayonnaise with lemon peel, juice and dill.  Assemble rye sandwiches with lettuce, tomato, salmon and onions stacked inside.  Dollop with mayonnaise.  Garnish with fresh dill sprigs, if desired.  Makes 4 servings.

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It’s Sweet Onion Time

Straight from New York City, I am excited to introduce you to Dana Jacobi, my guest blog post author this week!  Dana is the author of 10 best-selling cookbooks.  Her most recent book, “Cook & Freeze” has 150 delicious dishes to serve now and later – which is brilliant for the busy lifestyles we all lead.  Dana is not just an author thought! She is a culinary instructor, lecturer and writes a nationally syndicated newspaper column called Something Different.  Dana had a talent for keeping food tasty, healthy and simple.   In her post she’ll be sharing her love for sweet onions and a recipe for cold soup out of “Cook & Freeze” that I’m sure you’ll want to try!


Juicy, sweet onions are one of my favorite summer ingredients. The best known varieties, from California, Georgia, New Mexico, Texas and Washington, are harvested and shipped to stores nationally all summer. Also, you may find locally grown sweet onions at a nearby farmers market, since they grow in other states, as well ADD LINK.

Loaded with phytochemicals, sweets taste milder than other onions because their higher water content dilutes the pungent compounds. Every sweet onion variety also has its own distinctive flavor, thanks to a combination of natural genetics, minerals in the soil, and local weather that contribute to what the French call terroir.

I have adored sweet onions since I first tasted one that friends with a farm in Vidalia, Georgia picked and brought to New York City. That was in the 1980s, when you had to mail order sweet onions unless you lived in or near where they were being grown. Back then, these onions were shipped so fresh that when sliced they literally dripped a sugar-sweet, milky white juice. All that liquid, though, made them hard to sauté and to store. Today, still bright and fresh but allowed to sit long enough after harvesting to be protected by a thin, light tan skin that lets them ship and store well, sweet onions are easier to enjoy in many ways.

I add raw sweet onions to all kinds of salads, from fruity Waldorf, and Asian slaw made with Napa cabbage, to combinations including leafy spinach. I also like them cooked in hot curries, where their sweetness balances off against the bitter undertone in turmeric and in chile peppers. Sweet onions are good, too, with sweet potatoes, for example in Southern Pork Chop Casserole from Cook & Freeze, my most recent cookbook.

Zucchini Vichyssoise is another recipe from Cook & Freeze made with sweet onions. To enjoy this refreshing cold soup often during hot weather, I make double batches, then freeze half. Thanks to using cream cheese in place of cream or milk, the pale green soup remains velvet-smooth and creamy when defrosted.  Unlike classic vichyssoise, this version, made without potatoes, is blissfully low in carbs.

Zucchini Vichyssoise

Makes 6 servings

Using cream cheese in place of cream gives the cold soup both body and a nice tang. Serve it in clear glass bowls to show off its delicate green color.


3 medium zucchini, 1-1/2 pounds

4 cups chicken broth

1 cup chopped sweet onion

1 medium leek, white part only, chopped

6 ounces cream cheese, cut into 1-inch cubes

1/8 teaspoon ground white pepper

Pinch of cayenne pepper


1/3 cup snipped chives or chopped dill, for garnish

Directions: Halve each squash lengthwise. Using a teaspoon, scoop out the seeds. Shred the squash, using the coarsest side of a box grater; there should be 4 cups.

In a deep saucepan, bring the broth to a gentle boil over medium-high heat. Add the squash, onion, and leek. Reduce the heat and simmer, covered, until the vegetables are tender but not falling apart, 15 minutes. Uncover, and cool the soup for 10 minutes.

With an immersion blender, whirl in the cream cheese a few cubes at a time, along with the white pepper and cayenne, stopping before the soup is completely smooth; it should still have some texture. Or, puree the soup in a blender, dropping the cheese in through the top. This may require working in 2 batches. Season to taste with salt. Cool the soup to room temperature.

If serving now, refrigerate the soup, covered, until well chilled, 6 to 24 hours. Divide it among wide, shallow bowls, and garnish with chives or dill.

To freeze, divide the soup among resealable 1-quart plastic freezer bags and refrigerate to chill.

Freeze the bags of chilled soup flat on a baking sheet lined with wax paper.

To defrost, thaw the soup on a plate in the refrigerator. If the soup is grainy, whirl it briefly in a blender. Pour into wide, shallow bowls, garnish with chives or dill, and serve.

Posted in Cooking Tips, General, Guest Blogger, Health and Nutrition | 4 Comments

Dip Into Summer (a little early)!

Boy, this week has been rainy and cool here! Seems like a lot of places around the country are experiencing that same weather pattern.  Maybe that explains why I’m in the mood for a good ol’ dose of chips & dip?

Now, I’m generally not a chip & dip gal, but when I get the craving, this combo is the only one that hits the spot for me.  Hot or cold, a good homemade onion dip is easy to make and tastes WAY better than store bought.  Go ahead, give these a try.  I think you’ll agree.   Besides, with all the summer holiday’s, picinics and BBQ’s around the corner, these recipes are just in time for all those get togethers.

Hot Baked Onion Dip

1 cup raw onion, chopped
1 4 ounce package of cream cheese, softened
1/2 cup mayonnaise
1/2 cup parmigiano reggiano, grated
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions: Combine all the ingredients together.  Taste and adjust according to your preference.  Place everything in a baking dish.  Bake in a 350 degree pre-heated oven until the top is golden brown, about 30-50 minutes.  Serve warm, with salt and pepper flavored kettle chips or sweet potato chips. 

Option:  Chop 4 large onions.  Melt 1-2 tablespoons butter in a pan large enough for all the onions.  Add 1-2 tablespoons of oil and heat. Next, add the onions and cook on medium-low heat until they caramelize.  Add these in place of the raw onions for an extra savory dip!

Cool n’ Creamy Onion Dip 


 2 cups finely chopped onions
1 tablespoon olive or vegetable oil
1 teaspoon paprika
1 cup regular or light sour cream
   salt and pepper, to taste

Directions:  Heat oil in large skillet.  Add onion; cook over medium heat stirring often, 3 minutes, or until barely tender.  Stir in paprika.  Combine onion mixture and sour cream in medium bowl.  Add salt and pepper, to taste.  Cover; refrigerate until ready to serve.  Makes 10 servings or 1-2/3 cups. Great with other veggies, chips, or crispy breads.

Fun serving idea!  Serve your dip in an onion.  Here’s how:  Cut off top third of large red onion.  Trim small edge off root end to make flat support. Peel onion.  Scoop out inner layers, leaving outer two layers intact.  Spoon dip into hollow onion.

Happy Dipping!

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Pizza Crazy Week

This week I’m pizza crazy! And when you think about it, why not?  Afterall, pizza is just about as versatile as our favorite veggie, the humble onion.  And when it comes to toppings for pizza onions add flavor, color and texture!  What more can you ask for?

In addition to sharing a few of our favorite pizza recipes (see below), check out the great article  that came out last week in Pizza Today that talks about onions in relationship to America’s favorite pie.

Tuscan Pizza

After a full day of work or family activities, this pizza will help you get dinner on the table quickly. This simple pizza combines the convenience of a pre-made crust with the mouth-watering flavor of sweet and mellow home-sautéed onions, peppers and turkey sausage. 








1/2 pound sweet or spicy Italian sausage

1 tablespoon olive or vegetable oil

2 large onions, cut into narrow wedges

1 large green pepper, cut into narrow strips

1 large red pepper, cut into narrow strips

1 -1/2 cups bottled pasta sauce

1 prepared pizza crust* (about 11-inch)

1 bag shredded mixed cheeses (8 ounce)

Oregano (optional)

Directions:  Slice sausage into 1/4-inch coin slices.  Place slices in skillet with oil and sauté about 3 minutes, turning once during cooking.  Remove from pan.  Add onion and pepper strips to the pan and sauté for 10 minutes over medium heat until tender.  Spread pasta sauce on pizza crust.  Sprinkle with half the cheese.  Top with sausage and onion mixture.  Sprinkle with remaining cheese and oregano.  Bake in pre-heated 425 degrees oven for about 20 minutes, until cheese is melted and crust is golden.

*Use a prepared, bread-style pizza crust.  If not available, use a frozen cheese pizza, omit the sauce and reduce the shredded cheese to l cup, sprinkling only on top of ingredients.  You may also use pop-open cans (13.8 ounce size) of pizza crust.  Shape dough into 11 x 13-inch rectangle, prebake as directed on can.  Top with ingredients as directed above and bake at 400 degrees for about 20 minutes.   Makes 8 wedges, about 4 servings.  


Caramelized Onion, Pear and Gorgonzola Pizza from Panzano

Executive Chef Elise Wiggins at Panzano in Denver, Colorado takes pizza to a new altitude with this fresh yet savory combinatation that I think is just amazing!  If you’re in the Mile High City, I recommend stopping in for lunch or dinner.








Pizza Del Giorno

Here’s another quick and easy pizza. This one gets some an extra savory flavor with caramelized onions and walnuts!

For the recipe click here: Pizza Del Giorno




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Chef Paula DaSilva

What is better than a creamy luscious potato gratin?

A creamy luscious potato gratin baked in a sweet onion! 

That’s what young and talented Executive Chef Paula DaSilva brought to the menu at the chic new farm to table eatery 1500° located in the renovated historic hotel, Eden Roc Renaissance in Miami Beach. And, this week it’s my pleasue to introduce you to her. 

Chef DaSilva’s stuffed Sweet Onion Potato Gratin is one of the signature sides on her menu designed around farm fresh ingredients as well as steakhouse influences. “I work hard to keep the menu offerings at 1500° exciting but familiar and love serving a traditional dish in an unusual but approachable new way,” says DaSilva. “The gratin stuffed onion is so decadent and delicious, it just oozes when you cut into it. The guests love it.”


Stuffed Sweet Onion & Potato Gratin

From Executive Chef Paula DaSilva

1500° at Eden Roc – Miami, Florida

Yields 6


Yukon potatoes  3

Cream  1 cup

Horseradish  1 tablespoon

Minced garlic  1 tablespoon

Gruyere cheese  1/2 cup, grated

Salt  to taste

Sweet yellow onions  6 medium, whole

Milk  2 cups

Bay leaves  2


Olive oil

Salt & Pepper  to taste

METHOD:  Peel and thinly slice the potatoes.  Bake in a small covered dish with the cream, horseradish and garlic at 325 degrees F for about 25 minutes.  Remove the potatoes from the oven.  Mix in the cheese until melted and season with salt to taste.  Let the mixture cool and then refrigerate.

Place whole, unpeeled onions in a large pot.  Add milk, bay leaves, a bit of salt and enough water to cover everything.  Bring the mixture to a boil;  turn the onions down to a simmer for 10 minutes.  Remove onions from the heat and let them cool in the liquid. 

When cooled, remove onions from the milk.  Peel and core the onion from the bottom, leaving about 1/2-inch of onion all around.  Carefully stuff the onions with the potato gratin mixture.  Place the cut side down in a baking dish and season the onion on top with some olive oil, salt and pepper.

Bake the onions in a 350 degree F oven for 10 minutes before serving.

Posted in Chefs, General, Restaurants | 1 Comment

Say Cheese!

Today, I discovered April is National Grilled Cheese Month! Naturally, being a fan of the ooey gooey goodness of melting cheese I was spurred to share one of life’s BEST savory combinations ever. Betcha can’t guess what I’m going to say can you?! Yes, of course, onions and cheese!  Before you call me crazy, check out these two great panini’s from our recipe collection.  Then, be sure to take a look at the recipes we found lurking on the web and deemed celebration worthy.

Stuffed Panini with Sautéed Onions & Swiss Cheese

This is the budget-friendly way to create a tasty panini, even if you don’t have the fancy grill!


2 medium to large onions, peeled and trimmed

3 tablespoons olive or vegetable oil

4 to 8 ounces sliced deli chicken or shredded leftover chicken

1 large red bell pepper, halved, seeded and sliced or 1 large tomato, sliced

2 cups fresh spinach

4 seeded burger buns or other large round rolls

4 to 6 ounces sliced Swiss cheese

Dry crumbled basil, to taste (optional)

Slice onions into rings and sauté in oil over medium heat for 10-12 minutes or until tender.  Layer chicken, bell pepper and spinach leaves evenly onto bottoms of the 4 buns.  Top each bun with sautéed onions, cheese and basil.  Close buns. Place one sandwich at a time into preheated Panini maker or other hinged contact grill (may fit two at a time with larger grill).  Grill 10 to 12 minutes or until golden, hot and melted. 

Note: if you don’t have a hinged grill, cook sandwiches over medium-low heat about 10 minutes in a preheated, oiled heavy skillet, with another skillet pressing down on top. Watch the top pan as the buns cook.  As the cheese melts the buns may slide and the top pan may need to be stabilized.  Makes 4 servings.


Spicy Onion Panini with Basil and Roasted Red Pepper

 Similar to the panini above, but dressed up!


8 cups (2 quarts) yellow onion, sliced

2 tablespoons olive oil   

1 teaspoon red pepper flakes

4 ciabatta rolls     

Aioli (recipe follows)

1 cup basil leaves

1 cup roasted red pepper strips

8 ounces sharp white Cheddar, sliced

1/2 cup pitted Calamata olives, halved

2 ounces prosciutto or pancetta, in paper-thin slices (optional)

Directions:  Caramelize onions over low heat in oil about 15 to 20 minutes or until golden; mix in red pepper flakes.  Split ciabatta rolls and brush inside lightly with Aioli.  For each serving, layer bottom of roll with 1/4 cup basil leaves, then 3/4 cup caramelized onion, then 1/4 cup roasted red pepper, 2 ounces cheese and 2 tablespoons olives.  Add 1/2 ounce prosciutto if desired.  Close the rolls and brush with aioli.  Place each one in panini grill set at medium.  Slowly close lid (somewhat flattening sandwich inside) and grill 15 minutes or until golden and melted.  Makes 4 servings.

Aioli:  Combine in electric blender 1/2 cup olive oil, 1 tablespoon white wine vinegar, 2 medium cloves garlic and a dash of salt.  Process until blended and slightly thickened.  Add freshly ground black pepper to taste.  Makes about 1/2 cup.

The following recipes were just a few of the great ideas we found lurking on the web.  We’re sure you’ll be inspired to get into the kitchen to make your own savory-cheesey-be-gooey creation.

Julia Child’s Grilled Onion Sandwich

“Inside-Out” Grilled Cheese with Red Onion Jam

Grilled Cheese Onion Sandwich

French Onion Grilled Cheese

Posted in Cooking Tips, Events and Celebrations, General | Leave a comment

A Cartoon About Onions!

I am so excited I could hardly wait to write this post! I just discovered an old cartoon about onions and it’s absolutely adorable!  According to contributors of the blog Classic Cartoons, “The Tears of an Onion” is a Fleischer Color Classic released in 1938. This cartoon is notable for several reasons. One, it’s the only Color Classic still protected by copyright and because of that, it couldn’t be included on “Somewhere in Dreamland” DVD collection, and two, it is relatively rare and unknown to many classic cartoon fans.  You can read the entire post and see the screenshots of this rare cartoon (including the original Paramount opening and closing titles) here

On that note, how about a snack?  This one is tasty, quick to make and versatile. For example, use pesto instead of pizza sauce and add a few slices of canadian bacon . . . Yummy x’s 10!

Crusty Onion Bruschetta


1  French bread baguette (about 8 ounces)

4 ounces light cream cheese

1/2 cup nonfat or low fat ricotta cheese

2 teaspoon dried oregano

2 teaspoons dried basil

1 cup pizza sauce, canned

1 medium onion, cut into paper-thin wedges

1/4 cup Parmesan cheese, grated

Parsley (fresh or dried optional)

Directions:  Split bread in half lengthwise.  Pull out some bread from center of each half, leaving a 1/2-inch shell.  Beat cheeses and herbs with fork and spread mixture along length of both bread halves.  Place a ribbon of pizza sauce and a single layer of onions over cheese mixture.  Sprinkle with Parmesan and bake on baking sheet at 400 degrees for 30 minutes or until onion is tender and tips are slightly blackened, but crust is not too dark.  Sprinkle with parsley if desired.  Cut crosswise into narrow strips.  Makes 8 servings.

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