5 NEW YORK BOLD ONIONS, PEELED AND SLICED THINLY ALONG THE LONGITUDINAL LINES
½ TEASPOON SALT
2 CUPS (8 OUNCES) SHREDDED SWISS CHEESE
1 CUP MAYONNAISE
1 CUP CHOPPED WALNUTS
½ TEASPOON WORCESTERSHIRE SAUCE
½ TEASPOON HOT SAUCE OR TO TASTE
Preheat oven to 375°. Pour oil into a large sauté pan. Add onions and cook over medium-high heat until onions start to brown on the bottom, stirring occasionally. When onions are evenly browned, sprinkle with salt, reduce heat to medium-low, cover and continue cooking until onions are a deep honey brown. If necessary, add up to 1/3 cup water and scrape brown caramelized bits from bottom of pan so they don’t burn. It will take 20 to 25 minutes to release the sugar in the onions and deepen the flavor.
Mix remaining ingredients in a bowl. When onions are done, allow to cool slightly, and then stir into cheese mixture. Spoon into a greased 2-quart baking dish and bake 25 minutes. Serve with tortilla chips or crackers.
Makes about 4 cups
New York Bold Creamy Baked Onions
18-24 BABY BOLD ONIONS, PEELED
1 14 ½-OUNCE CAN CHICKEN BROTH
3 TABLESPOONS GOOD QUALITY OLIVE OIL
SALT AND PEPPER
2 TEASPOONS CHOPPED FRESH ROSEMARY
2 TABLESPOONS FLOUR
½ CUP HEAVY CREAM
FRESHLY GROUND NUTMEG (OPTIONAL)
Preheat oven to 425°. Set onions in a baking dish so they fit snugly. Pour broth over onions. Drizzle with olive oil and sprinkle with salt, pepper and rosemary.
Bake, basting often, about 1 hour or until onions are soft when pierced with the tip of a knife.
Stir the flour into the cream until smooth and pour over onions. Grate fresh nutmeg on top. Return to oven and bake until pan juices are thickened slightly and tops of onions are browned, 20 to 30 minutes more.
Makes 6 servings
Sweet and Bold Caramelized Onion Pizza
2 TABLESPOONS OLIVE OIL
3-4 NEW YORK BOLD ONIONS, PEELED AND SLICED THINLY ALONG LONGITUDINAL LINES
3 ANCHOVY FILLETS (OPTIONAL)
¾-1 CUP CHICKEN BROTH
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
1 TEASPOON HERBES DE PROVENCE OR DRIED THYME
12” PRE-BAKED THIN-CRUST PIZZA SHELL
1 CUP (4 OUNCES) SHREDDED MOZZARELLA CHEESE, PACKED
10-12 NIÇOISE OR GREEK OLIVES, PITTED AND HALVED
1 CUP (ABOUT 2 OUNCES) PARMIGIANO-REGGIANO CHEESE IN THIN SHAVINGS
Preheat oven to 400°. Heat oil in a large sauté pan. Add onions and anchovies and cook over medium-high heat, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add ¼ cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent onions from burning. It should take 25 to 30 minutes to release the sugar in the onions and deepen the flavor. Season with pepper and herbs.
Place pizza shell on a baking sheet, cover with mozzarella cheese and top with onions and olives. Bake 12 to 15 minutes. Sprinkle with Parmigiano-Reggiano cheese shavings and bake a minute longer. Cut into wedges and serve.
Makes 6 servings
NY Bold Fajita Burrito
1 ½ LBS. BONELESS CHICKEN BREAST
½ CUP FAJITA MARINADE
2 T. OLIVE OIL
4 NEW YORK BOLD ONIONS, PEELED, SLICED THICK LENGTHWISE
1 RED OR GREEN PEPPER, CUT INTO STRIPS
1 LIME, ZEST AND JUICE
1 CUP CILANTRO, CHOPPED
3 CUPS COOKED RICE
6 BURRITO WRAPPERS
½ LB. FETA CHEESE, CRUMBLED SALSA, ABOUT 2 T. PER PERSON.
Coat chicken with marinade. Heat oil in a large frying pan. Add onions, peppers and a pinch of salt. Cook until soft. Set aside. While onions and peppers are cooking, stir lime zest and juice, and cilantro into the cooked rice. Set aside. Sauté chicken with bit of marinade.
Cut into strips, set aside. Heat Burritos and spread out. Fill with onions and peppers, then add rice, feta, chicken and salsa. Fold and serve.
Makes 6 Servings
Baby Bold Upside-Down Delight
½ CUP OLIVE OR CANOLA OIL, DIVIDED
6-8 NEW YORK BABY BOLD ONIONS, PEELED, HALVED
¾ CUP CORNMEAL
¾ CUP FLOUR
2 TSP. BAKING POWDER
1 TSP. SALT
2 T. SUGAR
3 EX-LARGE EGGS, BEATEN
¾ CUP BUTTERMILK
¾ CUP CORN KERNELS, FRESH OR FROZEN
1 CUP SHREDDED SHARP CHEDDAR CHEESE, DIVIDED
¾ CUP SCALLIONS, CHOPPED (OPTIONAL)
Preheat oven to 400 0. Heat 4 T. oil in cast iron skillet. Add onions, cut side down. Cook over med-high heat for 2 min. Reduce heat, cover and cook 8-10 min., until onions are soft but retain shape. Remove from heat. In large bowl, mix cornmeal, flour, baking powder, salt and sugar. In another bowl, stir eggs, buttermilk, oil, corn kernels, ½ cup cheese and scallions. Fold gently into dry ingredients. Pour batter over onions evenly, sprinkle with remaining cheese. Bake 25 min. Let set for 5-10 min. Run knife inside pan to loosen. Place serving plate over pan and flip. Serve warm.
NY Bold's Hot German Potato Salad
½ CUP OLIVE OIL, DIVIDED
1 LB. KIELBASA (1 CUP DICED - REMAINDER SLICED AND HALVED)
4 NEW YORK BOLD ONIONS PEELED, SLICED AND HALVED
3 T. VINEGAR
1 T. BROWN SUGAR
6 MED. ALL-PURPOSE POTATOES (NOT BAKING.) COOKED, PEELED AND SLICED
Heat ¼ cup oil in a large frying pan over med-high heat. Add diced kielbasa and onions.
Cook until onions are soft and lightly browned, stirring occasionally, about 10 min. Place
in large bowl. Heat remaining ¼ cup oil in pan. Add vinegar and brown sugar and stir to
mix. Add potatoes and kielbasa and gently fold to coat. Add potatoes to onion mixture
and toss gently. Season with salt and serve.
Makes 4 Servings
NY Bold Cheesy Onion Soup
¼ CUP OLIVE OIL
1 3-LB. BAG NEW YORK BOLD ONIONS, PEELED, THICKLY SLICED LENGTH WISE
1 LARGE CAN (48 OZ) CHICKEN STOCK
1 LARGE CAN (28OZ) ITALIAN PLUM TOMATOES, CHOPPED, WITH JUICE
1 4” PIECE PARMIGIANO-REGGIANO CHEESE RIND
BREAD SLICES, TOASTED
GRATED PARMIGIANO-REGGIANO CHEESE
Heat oil in soup pot. Add onions and a little salt. Cook over med. Heat, stirring occasionally until soft. Add chicken stock, if needed to prevent scorching. Add remaining chicken stock, tomatoes with juice and cheese rind. Cover and simmer on low heat 30 min. Remove rind, and dice Return to soup, simmer 10 min. more. Place slice of bread in each bowl, ladle soup on top. Sprinkle with cheese and serve.
Makes 6 Servings
Bold Onion and Beef Stew
3 LBS. STEW BEEF
2 LBS. NEW YORK BOLD ONIONS, THICKLY SLICED
1-2 CUPS BEEF BROTH
2 CUPS DARK BEER
1 TSP. DRIED THYME (OR 2 TSP. FRESH)
3-4 TSP. CORNSTARCH (DEPENDING ON AMOUNT OF LIQUID)
2 T. BALSAMIC OR OTHER VINEGAR
Preheat oven to 325 0. Heat 2 T. oil in large frying pan, brown beef in batches, add oil as needed. Place in ovenproof casserole or Dutch oven. In same pan, sauté onions over med-high heat until soft, add oil as needed. Salt and add to meat, stirring. Add 1 cup broth, beer and
Thyme, barely covering ingredients. Add more broth if needed. Cover and bring to simmer on stove. Put in oven. Cook 2½ hr. Skim excess fat. Mix 3 tsp. cornstarch with vinegar and stir
into stew. For added thickness, add 1 tsp. cornstarch mixed with one tsp. water. Serve over noodles or potatoes.