Reminds me of when I'd make a really lazy version of french onion soup by baking a whole onion with butter and a beef bullion cube and making a slice of cheese toast.
I was not aware of this trend as I don't venture to planet TikTok, but the spin you put on it of also exploring a historical recipe that's similar is really cool, typically people think of fashion when it comes to trend cycles but looking at food in a similar lens is really interesting to me.
In Brazil onions are cooked with the skin on, on top of the fire pit with traditional barbecue. It gets tender, sweet and a bit smokey, delicious for salads.
If you're curious about the history of black pepper in north america (and you should be!) I'd recommend a book called Eight Flavours: the Untold Story of American Cuisine. The author talks about 8 things that are almost ubiquitous in pantries in the US and Canada, where they came from, and how they got to be so popular. And they really aren't what you'd expect! Anyway, one thing that I found super interesting about black pepper specifically was that for a long time it was treated like any other spice and primarily used in sweets. Martha Washington, I believe, had a recipe (which is in the book) for black pepper cookies. I made them, and they're excellent.
interesting, idk the history but I'd imagine that it'd be easier to get than salt for....well forever actually. salt is harvested from very few spots and requires certain conditions, pepper grows in about half the worlds climate,so once it spread I'd imagine it's cheaper than salt which at one point was more valuable than actual gold. pepper plants are tiny and easy to manage, it's only making white pepper that's annoying and that's just tedious because how long it takes, black pepper is easy,just harvest and dry...boom black pepper....if you seriously wanted to grow that spice,it's simple, just be in zone 8-11 or bring it inside, easy to do considering the rather diminutive size of the plant even mini apartments should have room for one.
I used to make these in my first apartment! A peeled vidalia onion with one beef bouillon, double-wrapped in foil and baked. We called it "French Oven Soup", lol. Cheap and filling, and more flavorful than ramen.
@@emmymade This is excellent with a chicken bullion cube or granules and butter which is how I was introduced to it decades ago. *Delicious.* The key is to not over-cook the onion so it's crunchy but cooked and not sharp or bitter. We didn't just remove the top, we slit the top an inch down and then separated the layers to push the seasoning and butter in between the layers.
When I'm having a lazy day, I will throw in several onions, some pumpkin and garlic cloves into my convection oven/air fryer all in their skins, and make an easy pumpkin soup once they are all cooked. I keep one onion as a snack, and puree up the onions, pumpkin and garlic to make a quick and easy pumpkin soup. The snack onion is my treat with butter, salt and pepper. I've been doing the onion in oven trick for decades. I like the new idea of putting all the flavours in it too. I'll give that a try as well.
Your soup sounds delicious. I have been thinking about making a similar soup. I have some sweet potatoes and butternut squash. I will need to get some onions and garlic. I was thinking of pureeing some chickpeas to add some protein to my soup.
You can freeze any onion skins, tops, bottoms, etc. Use them to make stock straight from the freezer! You can also freeze with carrot skins, tops and tails and celery off cuts. These all can be used in homemade stock! It's economical, cuts down on food waste, and adds flavor to stock!
We make them and put a chicken or beef bouillon cube in center, top with butter and cook in a glass dish appropriate for # of onions with about 1/2 cup of water. Cover with foil and bake about 45 to 60 minutes. To serve, we top with Parmesan cheese and drizzle the juice over the top!!
I bought my first and last roll of regular aluminum foil when I moved into my first apartment. I wasted so much that I switched to the heavy-duty stuff and never looked back! (I won't admit to how many decades ago that was! 😳)
I cook onions this way periodically. Townsends showed us how a while back. They're great! But I never thought to use the melted butter and spices. I will certainly try that next time. Love the channel! Keep up the great work!
I love roasting red onions, sweet-potatos, and winter squash and blending them up in a veggie broth with a little cream and some sage for the most wonderful fall soup. The roasted red onions make it taste so good. The recipe actually doesn't call for them but I added them one year and now it tastes off without them. You should try it some time. You need 2 acorn squash, 2 butternut squash and 3-4 medium sweet-potatos cut up and roasted. Peal after roasting its easier. 1 larger or 2 small red onions cut in half and roasted with the rest of the veggies. Blend all the vegetables with either chicken or vegetable broth 2 small sage leaves(optional) salt and pepper to taste serve with a small amount of cream on the top of the soup in the bowl and french fried onions.
The hack I learned from my grandmother is refrigerate the onion for at least an hour before you chop/slice/whatever and it should significantly cut the volatiles. It really does work. And you can never go wrong with Old Bay...we used to dust hotdogs with it
Growing up my mom would take onions, clean them, cut a divot and then add butter and a beef bouillon cube in each one. We’d either wrap them in foil and the put them in oven or add to the grill while cooking. We also did them in the microwave using casserole dishes with lids. The best. Now I want one.
My extra grandmother, who was a home economics teacher, often boiled or baked whole onions, seasoned with salt and pepper and served with butter. She made the simples foods wonderful.
We have whole baked sweet onions quite frequently, especially when Vidalias are plentiful. I cut the top & bottoms off, score the top just enough to keep the bottom in tact, then drizzle with oil/butter/marinade/seasonings, whatever you like! Bake, or you could air fryer (haven’t tried that yet), and devour the yumminess. We have baked onions instead of baked potatoes!
I didn’t care for the texture of the spices when I tried it,,,it seemed sandy. I cooked with lots of butter and for a long time. I will try the beef bullion cube idea
I didn’t know I was cooking viral TikTok onions. Over 50 years ago I was pealing whole onions along with whole potatoes and wrapping them in 2 layers of foil with butter salt and pepper along with meat of some kind. Then hike into the foot hills, make a camp fire and throw it all into the fire 🔥 roll them around for a while and eat! I liked to cook them in hot coals till the outside was almost black so good! Good memories!
I watched this and made it for lunch with a vidalia onion. I accidentally bought about 20 pounds of them last week. I pickled some, made that onion sandwich you made as well. Both were delicious! Love the simplicity of your videos. Btw I used ‘slap yo mama’ Cajun seasoning, smoked paprika, garlic powder and a savory salt free blend. And butter. Mmmmm butter. 😅 would be good with chicken and mushrooms. Or sitting on a piece of sourdough!
My family use to make something like these when we went camping. We would do a lot of prep at home quarter, or half the onions depending on the size and take out a bit of the middle (you decide but you want to put in about a tablespoon of butter and spices.) We just left the skin and all on. We used a compound butter anything we liked and jput it in the middle. Wraped it in heavy almunanm foil. We would set them in the coals to slow bake and have them as a very special treat. They were always so tasty. The onions got so sweet, and the butter and herbs just made it a wonderful surprise. I remember giving it to friends who were shocked that they loved eating onions. We saved the middles for stocks or to cook with the brats. I miss that. I am now alergic to onions.
I was invited to a Thanksgiving and asked to bring the creamed onions. I had no idea but and before internet, but I brought pearl onions in cream sauce and no one complained. I would have loved to know what they were supposed to be. They were Russian Americans several generations back, I dont know if that is significant.
Make that onion sauce to fried thick cut of bacon and boiled potatoes and you have a swedish dish call stekt fläsk med löksås. Fried pork with onion sauce We usally use the just cured with salt type of bacon for it and not smoked. Not sure of english term for it
Bacon preserved with just salt is sometimes labeled "salt-cured","dry aged," or "uncured". It just kinda depends on the brand and the cuts they decide to use. Unless you were talking about the whole dish you mentioned. I'm not sure if there's a word for that. It does sound like it would be a nice breakfast kind of dish😊
During WWII, the boiled onion was apparently a bit of a "treat" for some (not so much others) as although they weren't rationed, they were in short supply along with many other foods, but the boiled onion was a literal thing, place an onion into boiling water and cook 'til tender, some were served with addons if available, but as with the "make do" attitude of the time, it could just be eaten as-is, plain boiled onion on a plate... :)
My husband and I made a version of this with different seasonings, and it was really very good. We couldn't decide between the "onion boil" and "stuffed onions," both of which we'd seen on TikTok, so we also made a filling from ground beef and some veggies and used the onion segments to scoop up the filling. It was delicious!
I've been wanting to make these. I just found a recipe in one of my Mom's old cookbooks from 1945, originally published in 1901, Baked onions. The onions are cooked in a baking dish, not peeled, a cross cut into the root end. Place in dish cut side down. Or you can slice the onion in 1/2" slices. Add melted butter, s&p and a little water. Then bake!
I love onions any way but raw. This looks so easy and I'll bet any leftovers would be delicious inside a toasted ham and cheese sandwich. I recently quartered a whole bunch of onions that were starting to sprout, chucked on butter and balsamic vinegar, covered with foil and baked it alongside a chicken and the onions were SO good. I love the suggestions here to use beef bouillon, great idea! Onions are such a workhorse vegetable and they deserve way more respect than they get! Cheers from Oz!
I don't know if you've ever tried something called "Boiled Dinner," but it's a pretty known old-fashioned dinner where I'm from.. Basically onions, carrots, ham (or kielbasa), potatoes and water. You boil them for a VERY long time (or pressure cook them for much shorter) -- and all the flavors just melt together and it's wonderful. That's what I imagine your onions taste like. Looks delicious!
Oh, both these recipes sound so delicious, especially if you’re a fan of onions in any preparation, which i definitely am! Long before we (in western Canada, where I live) were able to buy Vidalias, Hawaiian sweet or Walla Walla onions, my aunt, who was a fabulous cook, once told me that the flatter the onion, the sweeter and less pungent it will be. I’ve found this to be true. And I always keep an onion in the fridge to add to salads; it seems less pungent when cold. Thank you for a channel that is so entertaining and educational, Emmy. You deserve awards and accolades!! ❤️
Here in Argentina we do that frequently in our barbeques. We wrap onions and potatoes in foil with herbs and some olive oil and put them just right in the fire (charcoal or wood). They are delicious!
After 25ish years of hating onions, something changed and now i cant get enough of em. When i heard of this trend, I really wanted to try it and i think this video has convinced me to go buy a bag of yellow onions and make some onion boils 🤤
Jane's Krazy Salt is also really good on almost everything ----salt, onion, pepper, garlic, celery seed, thyme, oregano. I add red pepper or cayenne for heat. Ill add smoked paprika for smokiness. Ive got my family addicted, too.
If you chop and onion with a wet dish cloth beside it, it is supposed to attract the constituents that make you cry, instead of them going to your nasal passage. I have tried everything and I still bawl like a baby. Best advice I can give…ask your hubs to chop it, lol!
Wow this is viral now? Neat! My family has been making these for as long as I can remember but also I often surprise friends with these when I make them. A lot of people haven’t had these and need to try them!
I find that the big difference between vidalias or sweet onions and regular yellow onions is, the vidalias get soft and disolve a lot quicker, so if you want tender go sweet onions. Sweet onions also burn easier because of the higher sugar content, so you need to take that into account and lower temps and possibly shorten cooking times. I can get deals on bags of small sweet onions sometimes as the big ones are what they use for onion rings.
My dad used to do something like this . He didn't use seasoning or dont think he did. He would just put butter on the onion and bake it. It was so good.
A stupid easy baked onion side dish can be made with a couple of bags of frozen peeled pearl onions, butter, fresh thyme, salt, and pepper. It's basically a dump and stir, but it's delicious with any sort of roasted meat.
As you are eating, we hear crunching. Are the onions not actually completely soft but still crunchy? Do you think they would be better if they were cooked until they were more soft?
Hand me some breath mints. I'm definitely making this tomorrow. I love onions and this sounds fabulous. Thanks, Emmy. I don't have other social media or TV so I never heard of it before.❤
I remember reading about boiled onions in the book "Angela's Ashes". Apparently back in those days in Ireland, an onion boiled in milk was supposed to cure a sick baby... The only thing I can think of that that might remedy is vitamin deficiency...
Tons of herbal remedies out there have validity and scientific backing, this sounds like and herbal remedy even though most don't consider onion an herb.
Reminds me of when I marinate tough cuts of beef for 72 hours, throwing in a few quartered onions to the marinade, then grilled the quarters along with the steak... Super delicious and flavorful!
My grandmother would make these on the grill in the summer and in the oven in the winter. She used the sweet onions, a melon baller to cut the center out and added a beef bullion cube in the center with the butter.
For decades I was not aware an actual recipe for this existed but being a huge lover of onion dishes, I was thrilled to see this clip. The ONE new and delicious discovery for me is the addition of Old Bay.. AMAZING!! Also, as usual Emmy, you are so stinkin' cute!
Yeah sweet onions are amazing for eating raw, personally I love some on a sandwich. A sandwich with butter, cheese, tomato and some raw onion on top for example is fantastic.
yours is the second video I’ve seen today making this I have not heard of it before today because I don’t have TickTock but I’m definitely going to make this❤
Love it, have been doing it for over 30 years. My favorite with olive oil, garlic powder, celery salt, black pepper, paprika, and thyme. Works well with a whole head of garlic.
Ooo! I’ve had something similar years ago, but just garlic salt and olive oil. Love how you prepared it! My kids would LOVE this. They both even like raw onion and come and steal some when I’m cooking. Thank you, Emmy!
If you don't want to waste your vegetable scraps, put them in gallon size ziploc bags (I usually fill 2 because my stock pot isn't super huge but if you have a really big one you could probably fill about 3-4) and freeze them to make vegetable stock once the bags are full! It's good if you have produce that you aren't going to use before it goes bad too. And it tastes way better than store bought vegetable stock. Scraps from onions, garlic, bell peppers, mushrooms, leeks, fresh herbs, etc make a really awesome broth! Just avoid using cruciferous or starchy vegetables because they'll make the broth bitter or cloudy :)
We slice onions (not too thick..not too thin) Lay the slices out on a cookie sheet, drizzle them with olive oil and bake them until they're almost tender enough.. Then drizzle them with honey and finish baking them. It might be interesting to put some honey in a well in a whole onion like this recipe. Gonna have try that.
My mums been cooking boiled onions forever !!! She'd boil them till they were soft then use the water to make gravy (I'm in England so the gravy I'm talking about is the thick brown beefy type we have on a Sunday dinner ) . She would serve it with any kind of meat , potatoes and veg , smothered in the gravy ....yummy . I still make it now for my family 😊xxxx
Thanks for this onion recipe. I’ve been aware of baked onion recipes for a long time but never tried any. Your show motivated me to give it a try and I paired it with a chickpea salad for a light tasty lunch. Very nice! Watch your show often and enjoy your helpful and always cheerful shows, thanks!
For the butter, make a compound butter(soft butter with the seasoning), then you can fill the onion cavity with the butter. Then you can melt your excess butter to put on top, but will also go well with seafood, chicken, mushrooms, and beef.
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Vidalia onions (and Walla Walla sweets) are "sweet" compared to regular onions because they have much less sulfur, so really they just taste more sweet when eaten raw, because they don't have the strong pungent sulfur-y raw onion taste on top of the sweetness. All onions mellow when they cook and lose a lot of that pungency, though, so sweet onions really are best appreciated raw; they'll end up tasting largely the same (or even a little less flavorful, maybe, like you noted) as other onions once cooked.
Apple corers are great for hollowing out cupcakes for a hidden filled center. I impressed everyone with strawberry cupcakes, strawberry jam filling, strawberry frosting (from a can, whipped), and a half strawberry garnish.
You can make roasted garlic the exact same way and it's absolutely delicious. Cook time won't be as long, and use olive oil and thyme instead of butter. It's good for sauces, on pizza, for making roasted garlic butter, anything. Or you can just eat it straight out of the oven like she did with the onion. It turns really sweet and mellow, the bite is gone and it pops right out of the peel easily. it's absolutely one of the best things you'll ever eat. You can also save the olive oil it was cooked in to use in sauces or for other purposes. I was a chef for 18 years, and this is a trick that lots of nice restaurants use. Any kind of roasting is the best way to serve vegetables!
The compound in most onions that makes you cry/makes them taste pungent is only created if the cells are damaged (cut) before cooking. Like roasting whole cloves of garlic, roasting whole onions is going to result in a milder, sweeter result. Onions are FULL of sugar - the plant is trying to store sugar over the winter in there, and protect it with those pungent fresh-cut-raw-onion fumes.
Onions baked in the oven are a dish I’ve known since childhood. Onions are a very cheap vegetable where I live, and IMHO one of the ‘forgotten vegetables’ as people rarely eat them on their own anymore. But they’re delicious. You don’t need the foil if you put several of them alongside one another in an ovenproof dish. Take the peel off, slice the roots and tip off (that’ll give you flat bottoms), halve them and arrange them in a dish. Add the seasonings of your choice, cover and bake till done. That’s the simplest version. Want it fancier? Add a splash of wine or sherry in the dish. Top them with breadcrumbs, butter and cheese once done and return them to the oven for the top to crisp up. Or: prep them as shown in the video but make enough to fill an ovenproof dish. Crunch depends on how long you bake them. Play with flavours: cream, cream cheese, garlicky Boursin type cheese, camembert, brie, Gouda, gorgonzola, … or go for a Middle Eastern or Meghrzeb vibe by using Ras El Hanout, or Middle Eastern spices. Or Za’atar. Or use garlic, curry powder and ghee for an Indian vibe. Or play around with the herbs found in Italian herb mix and balsamic vinegar. Returning them to the oven/broiler can add a touch of caramelisation. Onions are immensely versatile when treated as a vegetable. Definitely try it!
Delicious looking! Just as a prior baker and Martha Stewart follower for years she taught us years ago on her show as long as the burn is not open, wet it and put salt on it. It pulls the burn out of it. I’ve done it so many times and it works every time I do it!
I like to take a yellow onion (because it’s what I usually have on hand) wrap it in foil and throw it on the grill while I’m cooking out. I just leave it on there until all the meat is done. Once everything is else is done we take it off, open it up, and eat it as is with our grilled meats. So delicious
I love roasting whole onions and they get mixed into other leftovers. mix them with left over mashed potatoes or reheat with leftover hamburger meat to get beef fat onto the onions. adding a couple roasted onions to any canned soup. you can also slow cooker onion halves with some stock if you want to avoid stove/oven gas
I just roast whole onions in the oven with the peel on until caramelized, and add butter after. When you tear the skin it will just slip off The compound in most onions that makes you cry/makes them taste pungent is only created if the cells are damaged (cut) before cooking. Like roasting whole cloves of garlic, roasting whole onions is going to result in a milder, sweeter result. Onions are FULL of sugar - the plant is trying to store sugar over the winter in there, and protect it with those pungent fresh-cut-raw-onion fumes.
I keep a bag in my freezer for onion peels, celery ends, and such. Most all vegetable trimmings are good, except carrot tops, which are bitter. Then when I make broth, I just empty the bag into the stock pot for rich, savory broth with lots of lovely color from the onion peels.
Thank you for this video. I am looking forward to trying it. I have to say that besides the recipe, I really enjoyed listening to you talking. Your voice is very relaxing and you express your thoughts very well. I will definitely subscribe and look forward to more content. Good job!
boil comes from its resemblance the dish "seafood boil" so, even though this dish isn't boiled, the seasoning and how it comes out is as if it were in the seafood boil. Also worth trying? Chicken with the seafood boil sauces! Soooo good
I've seen whole boiled onions in reinactment of WWII public restaurants in the U.K, it went with the dinner and I think it will taste quite nice as it was a whole soup pot full of onion so it wouldn't get bland. in the '90's Jamie Oliver did roasted red onions with thyme butter and some brown sugar. You don't have to hollow them out, just slice across and the butter will slip through the layers as it melts anyway.
A few cool shots of that onion! Wearing Meta smart glasses (or similar)? Great video. 100% making roasted onions soon (and I agree - I think the yellow onion is likely the best choice). Thanks Emmy!
I LOVE onions, food without onions is dead to me. However this opens up a whole new world and I will be trying them for sure. Thanks for leading us on these adventures.
I don't have a poultry rack, so I use carrots and onions cut in half under a chicken. It's amazing! Not that any of us are interested in eating carrots right now, so just more onions.
It's interesting how food use changes over the years and through different cultures. Like, other than fried versions, onion forward dishes aren't really popular in the US - it's mostly seen as seasoning. As a kid in the 70s, I was always intrigued by the only onion recipe I found: whole onion, press a beef bullion cube into the center, slather with butter, wrap tight in foil, and put in the coals of your campfire. I imagine this is much better, as dang, those cubes were POTENT. Dad would frequently cook up a few onions (sliced thin) in butter until some turned crispy and all were gloriously dark brown. I would eat them until I felt sick every time lol.
I must be getting old, because when I first heard of this my blood pressure went through the roof. It’s a roasted onion people, it’s been a thing for hundreds and hundreds of years at least
I line my foil with parchment because I don't like aluminum directly touching my food. It also keeps the foil clean that I can usually use it a few times!
I did it! It was so so delicious! I like mine cooked over an hour and smaller onions get soft and creamy! I ate two of them the first ones I made.. second time it didn’t cook enough for me. Great idea!
Do you remember that time I made a blooming onion? ruclips.net/video/e-yIoG7k2Jg/видео.html
Blooming Onion are beautiful.❤
@@emmymade yes it was so good.
@@emmymade I commented earlier about blooming onions being a whole meal or snack, too! I'll have to watch your vid and give it a like 👍🏿
YES
I wonder if you applied this recipe to a blooming onion, what would the result be like? I'd like to see that.😊
Reminds me of when I'd make a really lazy version of french onion soup by baking a whole onion with butter and a beef bullion cube and making a slice of cheese toast.
that's a wonderful idea actually!! definitely gonna try this, i'm really curious abt the results lol
Love this! I’m definitely going to try. I love French onion soup and even better since it’s a lazy version lol
Dang your lazy meals are fancy
That sounds DELICIOUS
Came on here to say this. My uncle used to hollow center and fill with butter and bouillon cube. It was my favorite side every time.
I was not aware of this trend as I don't venture to planet TikTok, but the spin you put on it of also exploring a historical recipe that's similar is really cool, typically people think of fashion when it comes to trend cycles but looking at food in a similar lens is really interesting to me.
it honestly is! Tastier lol
@@briarbrand6353it's been on FB and Instagram
In Brazil onions are cooked with the skin on, on top of the fire pit with traditional barbecue. It gets tender, sweet and a bit smokey, delicious for salads.
Mmmmmm....🤤
This is how I used to ask my dad to bbq thick onion slices to replace the meat patty in my hamburger before we had veggie burger patties! So yummy!!!
If you're curious about the history of black pepper in north america (and you should be!) I'd recommend a book called Eight Flavours: the Untold Story of American Cuisine. The author talks about 8 things that are almost ubiquitous in pantries in the US and Canada, where they came from, and how they got to be so popular. And they really aren't what you'd expect!
Anyway, one thing that I found super interesting about black pepper specifically was that for a long time it was treated like any other spice and primarily used in sweets. Martha Washington, I believe, had a recipe (which is in the book) for black pepper cookies. I made them, and they're excellent.
Oh, black pepper cookies sound intriguing.
@@emmymade Make Pfeffernüsse, they are German Christmas cookies with black pepper!
As a huge fan of both black pepper and history, I have to check out that book, thanks.
interesting, idk the history but I'd imagine that it'd be easier to get than salt for....well forever actually.
salt is harvested from very few spots and requires certain conditions, pepper grows in about half the worlds climate,so once it spread I'd imagine it's cheaper than salt which at one point was more valuable than actual gold.
pepper plants are tiny and easy to manage, it's only making white pepper that's annoying and that's just tedious because how long it takes, black pepper is easy,just harvest and dry...boom black pepper....if you seriously wanted to grow that spice,it's simple, just be in zone 8-11 or bring it inside, easy to do considering the rather diminutive size of the plant even mini apartments should have room for one.
Black pepper lemon ice cream is fantastic!
I used to make these in my first apartment! A peeled vidalia onion with one beef bouillon, double-wrapped in foil and baked. We called it "French Oven Soup", lol. Cheap and filling, and more flavorful than ramen.
So easy! I love it. 🧅🥩♨️
That sounds fantastic. I love French onion soup, gonna have to try that.
I absolutely LOVE that name. grade A pun, my friend.
@@emmymade This is excellent with a chicken bullion cube or granules and butter which is how I was introduced to it decades ago. *Delicious.* The key is to not over-cook the onion so it's crunchy but cooked and not sharp or bitter.
We didn't just remove the top, we slit the top an inch down and then separated the layers to push the seasoning and butter in between the layers.
@violetviolet888 can these be a side, or would it need to be served in a bowl? Thinking about Christmas!
When I'm having a lazy day, I will throw in several onions, some pumpkin and garlic cloves into my convection oven/air fryer all in their skins, and make an easy pumpkin soup once they are all cooked. I keep one onion as a snack, and puree up the onions, pumpkin and garlic to make a quick and easy pumpkin soup. The snack onion is my treat with butter, salt and pepper. I've been doing the onion in oven trick for decades. I like the new idea of putting all the flavours in it too. I'll give that a try as well.
Your soup sounds delicious. I have been thinking about making a similar soup. I have some sweet potatoes and butternut squash. I will need to get some onions and garlic. I was thinking of pureeing some chickpeas to add some protein to my soup.
Your content is always peaceful and positive. Thank you.☺️
You can freeze any onion skins, tops, bottoms, etc. Use them to make stock straight from the freezer! You can also freeze with carrot skins, tops and tails and celery off cuts. These all can be used in homemade stock! It's economical, cuts down on food waste, and adds flavor to stock!
This is the way.
We make them and put a chicken or beef bouillon cube in center, top with butter and cook in a glass dish appropriate for # of onions with about 1/2 cup of water. Cover with foil and bake about 45 to 60 minutes. To serve, we top with Parmesan cheese and drizzle the juice over the top!!
do you serve in bowls, or can the go on a plate with the main course?
Stick a clove of garlic in the hole with the butter.
Oh, yes! Good idea!
"that's what she said"
The turducken version-an onion stuffed with a shallot stuffed with a garlic clove 😃
@tamarleigh an ongarllot?
@ No, silly, an onshallic!
💯 agree with you. A little extra $$ for heavy duty foil is a must for the kitchen. 😊
I bought my first and last roll of regular aluminum foil when I moved into my first apartment. I wasted so much that I switched to the heavy-duty stuff and never looked back! (I won't admit to how many decades ago that was! 😳)
I cook onions this way periodically.
Townsends showed us how a while back.
They're great!
But I never thought to use the melted butter and spices.
I will certainly try that next time.
Love the channel!
Keep up the great work!
Did Townsends season with nutmeg? 😅
@@sandybeach7009 I will have to watch it again.
But I wouldn't be surprised!😉😄
I love roasting red onions, sweet-potatos, and winter squash and blending them up in a veggie broth with a little cream and some sage for the most wonderful fall soup. The roasted red onions make it taste so good. The recipe actually doesn't call for them but I added them one year and now it tastes off without them. You should try it some time. You need 2 acorn squash, 2 butternut squash and 3-4 medium sweet-potatos cut up and roasted. Peal after roasting its easier. 1 larger or 2 small red onions cut in half and roasted with the rest of the veggies. Blend all the vegetables with either chicken or vegetable broth 2 small sage leaves(optional) salt and pepper to taste serve with a small amount of cream on the top of the soup in the bowl and french fried onions.
The hack I learned from my grandmother is refrigerate the onion for at least an hour before you chop/slice/whatever and it should significantly cut the volatiles. It really does work.
And you can never go wrong with Old Bay...we used to dust hotdogs with it
Old Bay and melted butter on freshly made popcorn......mmmm 🤤
Growing up my mom would take onions, clean them, cut a divot and then add butter and a beef bouillon cube in each one. We’d either wrap them in foil and the put them in oven or add to the grill while cooking. We also did them in the microwave using casserole dishes with lids. The best. Now I want one.
My extra grandmother, who was a home economics teacher,
often boiled or baked whole onions, seasoned with salt and pepper
and served with butter. She made the simples foods wonderful.
One of my comfort foods is legit just an onion sliced and fried up in a pan. This seems easier and tastier, to be honest. Can’t wait to try it! 🤤
onions are much better in a pan and fried. I just made this and it was okay :(
@@LuluBeLulu Ah well… such is life. I’ll still give it a go cuz I’m such a sucker for onions, but hey, pan fried onion club, unite! 🙌
We have whole baked sweet onions quite frequently, especially when Vidalias are plentiful. I cut the top & bottoms off, score the top just enough to keep the bottom in tact, then drizzle with oil/butter/marinade/seasonings, whatever you like! Bake, or you could air fryer (haven’t tried that yet), and devour the yumminess. We have baked onions instead of baked potatoes!
I didn’t care for the texture of the spices when I tried it,,,it seemed sandy. I cooked with lots of butter and for a long time. I will try the beef bullion cube idea
I didn’t know I was cooking viral TikTok onions. Over 50 years ago I was pealing whole onions along with whole potatoes and wrapping them in 2 layers of foil with butter salt and pepper along with meat of some kind. Then hike into the foot hills, make a camp fire and throw it all into the fire 🔥 roll them around for a while and eat! I liked to cook them in hot coals till the outside was almost black so good! Good memories!
I watched this and made it for lunch with a vidalia onion. I accidentally bought about 20 pounds of them last week. I pickled some, made that onion sandwich you made as well. Both were delicious! Love the simplicity of your videos. Btw I used ‘slap yo mama’ Cajun seasoning, smoked paprika, garlic powder and a savory salt free blend. And butter. Mmmmm butter. 😅 would be good with chicken and mushrooms. Or sitting on a piece of sourdough!
How did you accidentally buy 20 pounds of onions?
My family use to make something like these when we went camping. We would do a lot of prep at home quarter, or half the onions depending on the size and take out a bit of the middle (you decide but you want to put in about a tablespoon of butter and spices.) We just left the skin and all on. We used a compound butter anything we liked and jput it in the middle. Wraped it in heavy almunanm foil. We would set them in the coals to slow bake and have them as a very special treat. They were always so tasty. The onions got so sweet, and the butter and herbs just made it a wonderful surprise. I remember giving it to friends who were shocked that they loved eating onions. We saved the middles for stocks or to cook with the brats. I miss that. I am now alergic to onions.
We fix these by wrapping them in aluminum foil and cooking them in a wood stove, fireplace or campfire. Wonderful!!
Im going to have to try this!
@@karmenrosebush It is wonderful. The wood fire adds another layer of flavor.
SO easy, right?!😁
A traditional thanksgiving side dish in my home are creamed onions, just whole onions baked in a basic bechamel sauce.
I was invited to a Thanksgiving and asked to bring the creamed onions. I had no idea but and before internet, but I brought pearl onions in cream sauce and no one complained. I would have loved to know what they were supposed to be. They were Russian Americans several generations back, I dont know if that is significant.
We use a mixture of Vidalia onions, shallots, leeks and pearl onions for creamed onions. Oh, my!
Make that onion sauce to fried thick cut of bacon and boiled potatoes and you have a swedish dish call stekt fläsk med löksås.
Fried pork with onion sauce
We usally use the just cured with salt type of bacon for it and not smoked. Not sure of english term for it
Bacon preserved with just salt is sometimes labeled "salt-cured","dry aged," or "uncured". It just kinda depends on the brand and the cuts they decide to use. Unless you were talking about the whole dish you mentioned. I'm not sure if there's a word for that. It does sound like it would be a nice breakfast kind of dish😊
During WWII, the boiled onion was apparently a bit of a "treat" for some (not so much others) as although they weren't rationed, they were in short supply along with many other foods, but the boiled onion was a literal thing, place an onion into boiling water and cook 'til tender, some were served with addons if available, but as with the "make do" attitude of the time, it could just be eaten as-is, plain boiled onion on a plate... :)
They're pretty easy to grow in your back yard. I'm sure everyone that had a yard, probably grew their own onions back then.
There is an episode of Foley’s War where onions are in such short supply that they hold a lottery where an onion is the price.
💀💀💀
My husband and I made a version of this with different seasonings, and it was really very good. We couldn't decide between the "onion boil" and "stuffed onions," both of which we'd seen on TikTok, so we also made a filling from ground beef and some veggies and used the onion segments to scoop up the filling. It was delicious!
I've been wanting to make these. I just found a recipe in one of my Mom's old cookbooks from 1945, originally published in 1901,
Baked onions.
The onions are cooked in a baking dish, not peeled, a cross cut into the root end. Place in dish cut side down. Or you can slice the onion in 1/2" slices. Add melted butter, s&p and a little water. Then bake!
I love onions any way but raw. This looks so easy and I'll bet any leftovers would be delicious inside a toasted ham and cheese sandwich. I recently quartered a whole bunch of onions that were starting to sprout, chucked on butter and balsamic vinegar, covered with foil and baked it alongside a chicken and the onions were SO good. I love the suggestions here to use beef bouillon, great idea! Onions are such a workhorse vegetable and they deserve way more respect than they get! Cheers from Oz!
I don't know if you've ever tried something called "Boiled Dinner," but it's a pretty known old-fashioned dinner where I'm from.. Basically onions, carrots, ham (or kielbasa), potatoes and water. You boil them for a VERY long time (or pressure cook them for much shorter) -- and all the flavors just melt together and it's wonderful. That's what I imagine your onions taste like. Looks delicious!
Oh, both these recipes sound so delicious, especially if you’re a fan of onions in any preparation, which i definitely am! Long before we (in western Canada, where I live) were able to buy Vidalias, Hawaiian sweet or Walla Walla onions, my aunt, who was a fabulous cook, once told me that the flatter the onion, the sweeter and less pungent it will be. I’ve found this to be true. And I always keep an onion in the fridge to add to salads; it seems less pungent when cold.
Thank you for a channel that is so entertaining and educational, Emmy. You deserve awards and accolades!! ❤️
Here in Argentina we do that frequently in our barbeques. We wrap onions and potatoes in foil with herbs and some olive oil and put them just right in the fire (charcoal or wood). They are delicious!
After 25ish years of hating onions, something changed and now i cant get enough of em. When i heard of this trend, I really wanted to try it and i think this video has convinced me to go buy a bag of yellow onions and make some onion boils 🤤
Yellow onions actually have more sugar content than vidalias, vidalias are just milder when you eat them raw
Jane's Krazy Salt is also really good on almost everything ----salt, onion, pepper, garlic, celery seed, thyme, oregano. I add red pepper or cayenne for heat. Ill add smoked paprika for smokiness. Ive got my family addicted, too.
I literally add it to everything
Ever since I was a kid, my family (and now me) always tossed a foiled onion with seasonings onto the grill every time we grilled. Good stuff!
It's so easy and having a grilled onion with burgers or steaks is delicious! I do it every time I fire up the grill
Back in the sixties my mom made this using using beef bullion cubes and butter.
Any recipe that includes making a well for the butter is an instant win.
I might try this with sage & rosemary for Thanksgiving. 😊
Oh, that looks so warm and cozy.
Ha! I didn't know this went viral. My Dad made these all the time when I was kid. Sooooo yummy!!
Everything old is new again. Lol
"They say if you peel an onion underwater, you will never cry. I can't stay underwater that long, and I ain't gonna even try."
Imagining chopping an onion underwater.😭
Yeah, I think the water just washes away the tears ;p
If you took too long, nobody would know if you cried or not.
Hahaha. This is so funny. The onion under water, not you. Good one!
If you chop and onion with a wet dish cloth beside it, it is supposed to attract the constituents that make you cry, instead of them going to your nasal passage. I have tried everything and I still bawl like a baby. Best advice I can give…ask your hubs to chop it, lol!
Save your onion, celery and carrot trimmings in a bag in the freezer and use them to make stock or to enhance store bought stock,
Wow this is viral now? Neat! My family has been making these for as long as I can remember but also I often surprise friends with these when I make them. A lot of people haven’t had these and need to try them!
I find that the big difference between vidalias or sweet onions and regular yellow onions is, the vidalias get soft and disolve a lot quicker, so if you want tender go sweet onions. Sweet onions also burn easier because of the higher sugar content, so you need to take that into account and lower temps and possibly shorten cooking times. I can get deals on bags of small sweet onions sometimes as the big ones are what they use for onion rings.
My dad used to do something like this . He didn't use seasoning or dont think he did. He would just put butter on the onion and bake it. It was so good.
A stupid easy baked onion side dish can be made with a couple of bags of frozen peeled pearl onions, butter, fresh thyme, salt, and pepper. It's basically a dump and stir, but it's delicious with any sort of roasted meat.
Oh, I bet that would cook faster too.
As you are eating, we hear crunching. Are the onions not actually completely soft but still crunchy? Do you think they would be better if they were cooked until they were more soft?
Definitely be better on the ears..... That sounds gives me the ick 😔
I so love your videos. I'm a fellow Rhode Islander and love your adventurous food spirit! Keep up the great videos.
Hand me some breath mints. I'm definitely making this tomorrow. I love onions and this sounds fabulous. Thanks, Emmy. I don't have other social media or TV so I never heard of it before.❤
Yay! Let me know what you think. So simple and tasty. 🧅🧈🧅🧈🧅🧈
@@emmymadeI just made them for my dinner! I used Cajun seasoning and they were fantastic.❤
I cook half onions with my roast so I can eat the onion by itself. I also like to use them for onion sandwiches.
My family does this, sometimes also with small whole onions.
I remember reading about boiled onions in the book "Angela's Ashes". Apparently back in those days in Ireland, an onion boiled in milk was supposed to cure a sick baby... The only thing I can think of that that might remedy is vitamin deficiency...
Tons of herbal remedies out there have validity and scientific backing, this sounds like and herbal remedy even though most don't consider onion an herb.
Reminds me of when I marinate tough cuts of beef for 72 hours, throwing in a few quartered onions to the marinade, then grilled the quarters along with the steak... Super delicious and flavorful!
My grandmother would make these on the grill in the summer and in the oven in the winter. She used the sweet onions, a melon baller to cut the center out and added a beef bullion cube in the center with the butter.
I've been doing this or forty years, but with olive oil and balsamic vinegar. Love them.
For decades I was not aware an actual recipe for this existed but being a huge lover of onion dishes, I was thrilled to see this clip. The ONE new and delicious discovery for me is the addition of Old Bay.. AMAZING!! Also, as usual Emmy, you are so stinkin' cute!
Vidalia or any other sweet onions have traditionally used raw, as in salads. The yellow onion is also called a cooking onion, so better when cooked.
I was just going to say the exact same thing!
Yeah sweet onions are amazing for eating raw, personally I love some on a sandwich. A sandwich with butter, cheese, tomato and some raw onion on top for example is fantastic.
yours is the second video I’ve seen today making this I have not heard of it before today because I don’t have TickTock but I’m definitely going to make this❤
I used to have an onion cooker. I got it at walmart a few years ago.
Love it, have been doing it for over 30 years. My favorite with olive oil, garlic powder, celery salt, black pepper, paprika, and thyme. Works well with a whole head of garlic.
A steak sandwich with these onions in...? Chefs kiss!
I don't know what old bay is but roasted onions are always delish
So glad you tried it with a Vidalia. My Mom always cooked these and also Vidalia onion sandwiches. Delicious!
Ooo! I’ve had something similar years ago, but just garlic salt and olive oil. Love how you prepared it! My kids would LOVE this. They both even like raw onion and come and steal some when I’m cooking. Thank you, Emmy!
If you don't want to waste your vegetable scraps, put them in gallon size ziploc bags (I usually fill 2 because my stock pot isn't super huge but if you have a really big one you could probably fill about 3-4) and freeze them to make vegetable stock once the bags are full! It's good if you have produce that you aren't going to use before it goes bad too. And it tastes way better than store bought vegetable stock. Scraps from onions, garlic, bell peppers, mushrooms, leeks, fresh herbs, etc make a really awesome broth! Just avoid using cruciferous or starchy vegetables because they'll make the broth bitter or cloudy :)
We slice onions (not too thick..not too thin) Lay the slices out on a cookie sheet, drizzle them with olive oil and bake them until they're almost tender enough.. Then drizzle them with honey and finish baking them. It might be interesting to put some honey in a well in a whole onion like this recipe. Gonna have try that.
Guess we know what house Emmy is having for Thanksgiving
My mums been cooking boiled onions forever !!! She'd boil them till they were soft then use the water to make gravy (I'm in England so the gravy I'm talking about is the thick brown beefy type we have on a Sunday dinner ) . She would serve it with any kind of meat , potatoes and veg , smothered in the gravy ....yummy . I still make it now for my family 😊xxxx
It’s because (I suspect) it looks like a lanced boil. Not the most appetizing thought.
Thanks for this onion recipe. I’ve been aware of baked onion recipes for a long time but never tried any. Your show motivated me to give it a try and I paired it with a chickpea salad for a light tasty lunch. Very nice! Watch your show often and enjoy your helpful and always cheerful shows, thanks!
For the butter, make a compound butter(soft butter with the seasoning), then you can fill the onion cavity with the butter. Then you can melt your excess butter to put on top, but will also go well with seafood, chicken, mushrooms, and beef.
I'm feeling really motivated.
Could you share some details about the bi-weekly topic you brought up?
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Roasted onions are lovely.
The seasonings sound nice, too.
Vidalia onions (and Walla Walla sweets) are "sweet" compared to regular onions because they have much less sulfur, so really they just taste more sweet when eaten raw, because they don't have the strong pungent sulfur-y raw onion taste on top of the sweetness. All onions mellow when they cook and lose a lot of that pungency, though, so sweet onions really are best appreciated raw; they'll end up tasting largely the same (or even a little less flavorful, maybe, like you noted) as other onions once cooked.
I’m sure you read this a thousand+ times per post but you are just so pleasant to listen to and watch. Delightful.
Apple corers are great for hollowing out cupcakes for a hidden filled center. I impressed everyone with strawberry cupcakes, strawberry jam filling, strawberry frosting (from a can, whipped), and a half strawberry garnish.
You can make roasted garlic the exact same way and it's absolutely delicious. Cook time won't be as long, and use olive oil and thyme instead of butter. It's good for sauces, on pizza, for making roasted garlic butter, anything. Or you can just eat it straight out of the oven like she did with the onion. It turns really sweet and mellow, the bite is gone and it pops right out of the peel easily. it's absolutely one of the best things you'll ever eat. You can also save the olive oil it was cooked in to use in sauces or for other purposes. I was a chef for 18 years, and this is a trick that lots of nice restaurants use. Any kind of roasting is the best way to serve vegetables!
The compound in most onions that makes you cry/makes them taste pungent is only created if the cells are damaged (cut) before cooking. Like roasting whole cloves of garlic, roasting whole onions is going to result in a milder, sweeter result. Onions are FULL of sugar - the plant is trying to store sugar over the winter in there, and protect it with those pungent fresh-cut-raw-onion fumes.
Onions baked in the oven are a dish I’ve known since childhood. Onions are a very cheap vegetable where I live, and IMHO one of the ‘forgotten vegetables’ as people rarely eat them on their own anymore. But they’re delicious. You don’t need the foil if you put several of them alongside one another in an ovenproof dish. Take the peel off, slice the roots and tip off (that’ll give you flat bottoms), halve them and arrange them in a dish. Add the seasonings of your choice, cover and bake till done. That’s the simplest version.
Want it fancier? Add a splash of wine or sherry in the dish. Top them with breadcrumbs, butter and cheese once done and return them to the oven for the top to crisp up.
Or: prep them as shown in the video but make enough to fill an ovenproof dish. Crunch depends on how long you bake them. Play with flavours: cream, cream cheese, garlicky Boursin type cheese, camembert, brie, Gouda, gorgonzola, … or go for a Middle Eastern or Meghrzeb vibe by using Ras El Hanout, or Middle Eastern spices. Or Za’atar. Or use garlic, curry powder and ghee for an Indian vibe. Or play around with the herbs found in Italian herb mix and balsamic vinegar.
Returning them to the oven/broiler can add a touch of caramelisation.
Onions are immensely versatile when treated as a vegetable. Definitely try it!
Delicious looking! Just as a prior baker and Martha Stewart follower for years she taught us years ago on her show as long as the burn is not open, wet it and put salt on it. It pulls the burn out of it. I’ve done it so many times and it works every time I do it!
I like to take a yellow onion (because it’s what I usually have on hand) wrap it in foil and throw it on the grill while I’m cooking out. I just leave it on there until all the meat is done. Once everything is else is done we take it off, open it up, and eat it as is with our grilled meats. So delicious
I love roasting whole onions and they get mixed into other leftovers. mix them with left over mashed potatoes or reheat with leftover hamburger meat to get beef fat onto the onions. adding a couple roasted onions to any canned soup. you can also slow cooker onion halves with some stock if you want to avoid stove/oven gas
According to Google pepper has been in wide use across the globe since 30 BCE so it would definitely be time appropriate for this dish.
I just roast whole onions in the oven with the peel on until caramelized, and add butter after. When you tear the skin it will just slip off
The compound in most onions that makes you cry/makes them taste pungent is only created if the cells are damaged (cut) before cooking. Like roasting whole cloves of garlic, roasting whole onions is going to result in a milder, sweeter result. Onions are FULL of sugar - the plant is trying to store sugar over the winter in there, and protect it with those pungent fresh-cut-raw-onion fumes.
I hatan onion shaped cooker that goes in the Microwave, done the same way for 5 minutes. Love it!
You are a fantastic teacher! I seldom have time to unplug. With thanksgiving coming I’m looking up food recipes.
You have a gift!
I always love at the end when Emmy walks off sort of fist bumping the air. *Success!*
In my house I just need to start cooking onion in butter and everyone knows something good is coming !! :)
I've baked onions for decades. White and yellow onions work, baking brings out the sweetness.
I keep a bag in my freezer for onion peels, celery ends, and such. Most all vegetable trimmings are good, except carrot tops, which are bitter. Then when I make broth, I just empty the bag into the stock pot for rich, savory broth with lots of lovely color from the onion peels.
Thank you for this video. I am looking forward to trying it. I have to say that besides the recipe, I really enjoyed listening to you talking. Your voice is very relaxing and you express your thoughts very well. I will definitely subscribe and look forward to more content. Good job!
boil comes from its resemblance the dish "seafood boil" so, even though this dish isn't boiled, the seasoning and how it comes out is as if it were in the seafood boil. Also worth trying? Chicken with the seafood boil sauces! Soooo good
Looks amazing. If you score a circle in the layers of skin around the root, you can gently squeeze the cooked onion out of the peel before you eat it.
I've seen whole boiled onions in reinactment of WWII public restaurants in the U.K, it went with the dinner and I think it will taste quite nice as it was a whole soup pot full of onion so it wouldn't get bland. in the '90's Jamie Oliver did roasted red onions with thyme butter and some brown sugar. You don't have to hollow them out, just slice across and the butter will slip through the layers as it melts anyway.
A few cool shots of that onion! Wearing Meta smart glasses (or similar)? Great video. 100% making roasted onions soon (and I agree - I think the yellow onion is likely the best choice). Thanks Emmy!
I LOVE onions, food without onions is dead to me. However this opens up a whole new world and I will be trying them for sure. Thanks for leading us on these adventures.
I don't have a poultry rack, so I use carrots and onions cut in half under a chicken. It's amazing! Not that any of us are interested in eating carrots right now, so just more onions.
It's interesting how food use changes over the years and through different cultures. Like, other than fried versions, onion forward dishes aren't really popular in the US - it's mostly seen as seasoning.
As a kid in the 70s, I was always intrigued by the only onion recipe I found: whole onion, press a beef bullion cube into the center, slather with butter, wrap tight in foil, and put in the coals of your campfire. I imagine this is much better, as dang, those cubes were POTENT. Dad would frequently cook up a few onions (sliced thin) in butter until some turned crispy and all were gloriously dark brown. I would eat them until I felt sick every time lol.
I must be getting old, because when I first heard of this my blood pressure went through the roof. It’s a roasted onion people, it’s been a thing for hundreds and hundreds of years at least
I line my foil with parchment because I don't like aluminum directly touching my food. It also keeps the foil clean that I can usually use it a few times!
I did it! It was so so delicious! I like mine cooked over an hour and smaller onions get soft and creamy! I ate two of them the first ones I made.. second time it didn’t cook enough for me. Great idea!