Recipes

Peeling Pearl and Boiler Onions

To peel Pearl or Boiler Onions, we recommend using this simple and easy method:

• Add onions to boiling water and wait 2-3 minutes. You can also use your microwave to heat the onions.
• Place onions in cold water and allow to sit for a couple of minutes.
• To peel, simply cut-off the root portion of the bulb and squeeze gently. The onion will literally pop out of its skin!

Select a recipe below to see the details.

Herbed Creamed Onions and Peas

Herbed Creamed Onions & Peas

Ingredients

  • 10 oz. Package Pearl Onions
  • 1 tsp. Salt
  • 1 lb. Fresh Peas
    Herbed Cream Sauce (ingredients below)
  • 2 tbsp. Butter
  • 2 tbsp. Flour
  • 1 cup Milk
  • 1/2 tsp. Salt
  • 1/4 tsp. Ground Basil
  • 1/8 tsp. Ground Pepper

Instructions

  1. Place peeled onions in a saucepan with salt and 1 inch boiling water.
  2. Bring to boiling point uncovered; boil for 5 minutes.
  3. Add peas, cover and simmer 15 minutes.
  4. Drain and mix with herbed cream sauce.
  5. Melt butter; add flour and milk.
  6. Stir under low heat until thickened; add seasonings.
http://magicvalleygrowers.com/recipes/

Creamed Onions & Mushrooms

Creamed Onions & Mushrooms

Ingredients

  • 10 oz. Package Pearl Onions
  • 1 cup Milk
  • 2 tsp. Butter
  • 2 tbsp. Flour
  • 1/4 tsp. Salt
  • 1/8 tsp. Paprika
  • 2 tbsp. Chopped Parsley
  • 1/2 cup Mushrooms, sliced
  • 1/2 tsp. Grated Lemon Rind and Juices

Instructions

  1. Cook peeled onions in boiling water for 15 minutes; drain.
  2. Blend milk, butter, flour and cook until thickened; add seasonings.
  3. Add onions, mushrooms, lemon juice and rind to cream mixture.
  4. Bake at 350° for 30 minutes. Serve hot.
http://magicvalleygrowers.com/recipes/

Battered-Fried Pearl Onions

Battered-Fried Pearl Onions

Battered-Fried Pearl Onions

Ingredients

  • 2 - 10 oz. Packages Pearl Onions
  • 2 Eggs, Separated
  • 1 1/4 cups Buttermilk
  • 1 1/2 tsp. Vegetable Oil
  • 1 1/4 cups Flour
  • 1 tsp. Salt
  • 1 1/4 tsp. Baking Powder
  • Oil for Deep-Frying

Instructions

  1. Beat egg yolks and add buttermilk, vegetable oil, flour, salt and baking powder, beating until well blended.
  2. Beat egg whites until stiff. Fold into batter.
  3. Dip peeled onions in batter and fry in deep fat (375°) until golden. Cool on paper toweling.
  4. Place onions on trays in one layer. Freeze until firm. Pack into bags and return to freezer.
  5. To serve, remove desired amount of onions. Bake unthawed at 350° for 5 minutes.
  6. Sprinkle with salt, if desired.
http://magicvalleygrowers.com/recipes/

Pickled Onions

Pickled Pearl Onions

Pickled Pearl Onions

Ingredients

  • 3 - 10 oz. Packages Pearl Onions
  • 1 cup Pure Coarse Salt
  • 1-1/2 qts. Boiling Water
  • Blade Mace
  • Whole Cloves
  • White Whole Peppers
  • Bay Leaves
  • 1 cup 5% Cider Vinegar mixed with
  • 1/3 cup Water
  • 1/2 cup Sugar

Instructions

  1. Place peeled onions into a glass or enamelware container.
  2. Make a brine of the salt and 1-1/2 quarts of boiling water and pour over the onions.
  3. Cover, let stand for 2 days, then drain off the brine.
  4. Again make the same amount of brine. Pour over onions in an enamelware saucepan; heat to boiling, then boil gently for 3 minutes.
  5. Again drain the onions and pack them into clean hot jars.
  6. Add and distribute evenly through the jar, a dime size blade of Mace, 6 whole peppers, 2 cloves and 1/4 of a bay leaf.
  7. Heat vinegar, water and sugar to barely boiling and fill jars to top.
  8. Seal with glass or enamel-lined lids. Ready to use in 3 or 4 weeks. Makes 5 half-pints.
http://magicvalleygrowers.com/recipes/

Veal Marengo (Veal Stew)

Veal Marengo (Veal Stew)

Veal Marengo (Veal Stew)

Ingredients

  • 3 lb. Veal Cubes
  • 1 cup of Shallots, finely chopped
  • 1/2 cup each of chopped Celery and Carrots
  • Oil/butter
  • 1 cup Dry White Wine
  • Chicken or Veal Stock (or unsalted, canned broth)
  • Optional: bouquets garni of Thyme, Bay Leaf and Parsley, or any personal combination

Instructions

  1. Season veal cubes and dip in flour.
  2. Sauté in small batches on all sides in a skillet.
  3. With last batch, add shallots, celery and carrots and when meat is brown, add white wine. After it bubbles and cooks down, transfer to tightly covered Dutch oven, adding the other already sautéed veal.
  4. Add stock until meat is 3/4 covered.
  5. Cover and bring to a slow boil on the stove.
  6. Transfer to oven at 250 degrees and cook for one hour, checking to ensure that the liquid does not boil away (meat should be 3/4 covered), adding more stock or broth if needed.
  7. Remove bay leaf or bouquet garni.
  8. May be cooled, refrigerated and reheated within three days, or frozen.
http://magicvalleygrowers.com/recipes/

Shallot Vinaigrette

Shallot Vinaigrette

Shallot Vinaigrette

Ingredients

  • 2 tbs. French Red Vinegar
  • 2 tbs. finely chopped Shallots
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 tsp. Dijon Style Mustard
  • 6 tbs. Olive Oil
  • 1 tbs. Lemon Juice
  • 1 tbs. Heavy Cream
  • (may substitute Yogurt or omit entirely)

Instructions

  1. Using a blender, add first 5 ingredients and, with blender running, add oil.
  2. Continue blending.
  3. Add in lemon juice and then the optional cream or yogurt.
http://magicvalleygrowers.com/recipes/

Cinnamon Cipolline

Cinnamon Cipolline

Cinnamon Cipolline

Ingredients

  • 1/3 cup Butter
  • 12 - 14 large Cipolline Onions
  • 2 tbs. Sugar
  • 2 tsp. Cinnamon
  • 1 cup Water (or other liquid)

Instructions

  1. Peel and core Cipolline.
  2. Melt butter in large baking dish so that Cipolline can lie flat on bottom of dish.
  3. Place brown sugar and dash of cinnamon in center of each.
  4. Add liquid to dish, cover with foil, and bake 45 minutes at 350 degrees.
  5. Remove foil and bake until tender.
  6. Syrup will form to spoon over the Cipolline.
  7. Serve in warm baking dish. Serves 6 to 8.
http://magicvalleygrowers.com/recipes/

Stuffed Cipolline

Stuffed Cipolline

Stuffed Cipolline

Ingredients

  • 1/2 cup Butter
  • 12-14 large Cipolline Onions
  • 4 tbs. Sugar
  • 3-4 oz. Currant Jelly
  • 2 tsp. Sherry Wine

Instructions

  1. Peel and core Cipolline.
  2. Melt 2 tbs. butter in sauté pan.
  3. Sauté 1/2 Cipolline for about 10 minutes and remove to sprayed large baking dish.
  4. Melt 2 tbsp. butter in pan and sauté remaining Cipolline.
  5. Add these to the baking dish.
  6. Sprinkle Cipolline with sugar.
  7. Spoon currant jelly into center of each Cipolline.
  8. Melt remaining butter with sherry and pour over top.
  9. Cover with foil and bake at 350 degrees for 45 minutes.
  10. Remove foil, continue baking until tender and syrup beings to form.
  11. Serve immediately.
http://magicvalleygrowers.com/recipes/