Volume 11, Issue 93 - November 8, 2006

Greetings Member,

If you like onion rings and spicy food, you will go crazy for the Crispy Cayenne Onions recipe below to go with tenderloin medallions. Give it a look. There are also some interesting storage guidelines below too. Have a great day.

Leading Onion Uses:

According to the National Onion Association, onions are most often used to enhance flavors in a wide range of recipes - casseroles, pizzas, soups, stews and salads.

The National Onion Association notes that onion rings, onion blooms, other onion appetizers, caramelized onions and classic French onion soup remain popular restaurant uses for onions. As a garnish, onions are used in sandwiches, wraps and in classic Mexican cuisine as well.

An estimated 15 to 18 percent of onions are processed for use in prepared food items such as salsa, soups, and appetizers. Onions are also processed for fresh consumption. Peeled, sliced, diced and chunked onions go directly to the foodservice industry.

Source: National Onion Association

Bring on the Onions! Onions for All Seasons and All Tastes. History, Health Facts, Trivia, Quotes, FAQ's, Handling Tips and Awesome Recipes! Onions-USA.org

Roasted Red Onion Panzanella

Makes 24 servings

Ingredients:

Roasted Red Onions:

9 medium (4-1/2 pounds) red onions
1 cup (8 ounces) extra virgin olive oil
1-1/2 cups (12 ounces) balsamic vinegar
Kosher salt as needed
freshly ground black pepper as needed

Sherry Wine Vinaigrette:

1/2 cup (4 ounces) sherry wine vinegar
1 tablespoon shallots, minced
1-1/2 cups (12 ounces) extra virgin olive oil
6 loaves (6 pounds) Italian style bread
1-1/2 cups (12 ounces) extra virgin olive oil
1-1/2 cups (12 ounces) reduced poultry stock, hot
2 tablespoons chopped fresh thyme
3 quarts (9 ounces) dandelion greens or arugula leaves
1/2 cup (3 ounces) pine nuts
2 cups (12 ounces) cherry tomatoes, halved

Preparation:

For Roasted Red Onions:

Cut unskinned onions lengthwise, through the roots, into sixths. Toss onions with olive oil, vinegar, salt and pepper. Spread onions on sheet pan and roast in a 350 degree oven for 25 minutes. Turn onions over and roast for an additional 20 to 25 minutes, or until onions are lightly browned on the outside and soft and creamy inside. Cool.

When onions are cool, discard outer skin and cut off roots, allowing onion sections to fall apart into individual "petals". Combine cooked onion with any residual cooking juices in a bowl and set aside.

For Sherry Wine Vinaigrette:

Combine vinegar and shallots in a bowl. Allow to soak for 10 minutes. Whisk in olive oil a little at a time until emulsified.

Cut crusts off bread. Tear bread by hand into 1-inch pieces. Toss bread in a bowl with olive oil. Spread on a sheet pan and bake in a 350 degree oven about 10 minutes or until lightly browned.

For Each Serving:

Place 1-1/2 cups bread in a large bowl. Season with salt and pepper. Add about 1-1/2 tablespoons vinaigrette and 1 tablespoon hot stock. Toss until bread absorbs the liquids. Combine bread with 1/4 teaspoon thyme, 1/2 cup greens, 1 teaspoon pine nuts and 2 or 3 cherry tomato halves. Top with 1/2 cup roasted red onions. Serve immediately.

Recipe by Craig Stoll, Chef/Owner, Delfina, San Francisco, California

Source: National Onion Association

About Onions: Handling Information

If you understand the two distinctive types of dry onions, buying and storing them will pose no problem. Onions are sold either in pre-packed sacks or in bulk. When buying onions, choose those with short necks and dry, papery outer skins. They should be firm and hard and reasonably free of blemishes.

The storage onion is an original convenience food. It can be stored in a cool dry, well ventilated place for weeks-even months without loss of vitamins or minerals. Don't store in piles, since a single layer ensures a longer life.

Spring/summer onions have a thinner skin and should also be firm but not as hard as a storage onion. Choose those onions that are free of cuts and bruises. You must remember that fresh onions are more delicate and need more care than the storage onion and will not keep as long. They should be stored in a well ventilated, cool dry place or refrigerated to sustain their quality.

Source: National Onion Association

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Tenderloin Medallions with Crispy Cayenne Onions

Makes 24 servings

Ingredients:

Crispy Cayenne Onions:

4 large (3 pounds) yellow onions
1 quart (2 pounds) buttermilk
3 tablespoons salt
1/2 cup (2 ounces) cayenne pepper
1 tablespoon pepper
5 cups (1 pound 4 ounces) flour
oil for frying as needed

Medallion Sauce:

6 pounds large tomatoes
3 each (1 ounce) serrano chiles
1 large (12 ounces) yellow onion
6 tablespoons (3 ounces) tequila
3 tablespoons (1-1/2 ounces) salsa
3 tablespoons (1 ounce) garlic, minced

Chili-rubbed Medallions:

24 (12-ounce) portions center-cut filet mignon
1/4 cup (1 ounce) cayenne pepper
1 tablespoon chili powder
1/4 cup cumin seed
2 tablespoons red pepper flakes
2 tablespoons garlic powder
2 tablespoons (1 ounce) water
1/4 cup (2 ounces) olive oil

Preparation:

For Crispy Cayenne Onions:

Slice onions into thin rings. Mix buttermilk with 1 tablespoon salt, 1/4 cup cayenne and pepper. Marinate onion rings in this mixture until well coated, about 2 minutes. Mix flour with remaining 1/4 cup cayenne and 2 tablespoons salt. Dip onions into this dry mix and coat completely. Fry onion rings for approximately 1-1/2 minutes or until golden brown.

For Medallion Sauce:

Place tomatoes, chiles and onion in a pan. Roast in a 450 degree oven until they begin to darken on one side, turn over and roast other side. Add tequila to pan. Return to oven and roast until liquid is reduced by half. Purée ingredients with salsa and garlic in blender. Add salt and pepper to taste.

For Chile-rubbed Medallions:

Cut each 12-ounce filet crosswise into thirds. Pound the meat evenly. Mix cayenne, chile powder, cumin seed, red pepper flakes and garlic powder in blender until fine. Mix in water and olive oil. Rub each slice of meat with chile rub. Cook to desired temperature.

For Each Serving:

Portion medallion sauce on plate. Place 3 cooked medallions on sauce. Top with 3 to 4 ounces fried onions in center. Serve with garlic mashed potatoes, sprinkle with chopped parsley and garnish with rosemary sprig if desired.

Recipe by Jack Sobel, Chef/Owner, Agave, Atlanta, Georgia

Source: National Onion Association