Preparation:

• Using a 3 to 3¾ inch jumbo yellow Idaho-E Oregon Onion, cut ½ inch off of the top and slightly trim the root end but DO NOT cut into the root base.
• Bloom the onion with an onion bloom machine or by hand; see instructions below.
• Set bloomed onion on a 10 inch square sheet of foil.
• Use our recipes or create your own seasonings and spread the mixture over and around the petals.
• Wrap the foil around seasoned bloom, pinching edges together tightly.
• Repeat with as many onions as needed.
• Place wrapped blooms upright in a pan and bake at 425°F for 25 to 35 minutes, depending upon oven and onion size.
• When baked, onions should be tender but petals should still have body and stand upright.
• Do not over bake.
• After plating, petals may be fluffed with a fork.
• Garnish with dry parsley flakes, paprika, dried red pepper flakes or fresh herbs for colorful presentations.
• Baked, wrapped blooms may be held in warm, not hot, location for 1 hour before serving.

Bouillon Bloom:

• Combine 1 crushed bouillon of chicken or beef with 1 Tbls. Butter and 1/8 tsp. of pepper per bloom.
• Chicken seasoning compliments broiled, sautéed or grilled chicken or roast turkey; use beef to accompany steaks or roasts.

Barbecue Bloom:

• Combine 2 Tbls. thick, smoky barbecue sauce and ¼ to ½ tsp. hot sauce per bloom.
• Good with chicken, beef, ribs, and Mexican dishes.

Mesquite Bloom:

• Sprinkle 2 Tbsp. of dry mesquite flavored marinade mix over each bloom.
• This spicy bloom goes well with grilled beef, pork, chicken, or shrimp, beans and rice.
• Serve with cilantro and lime wedges.

Caramelized Mustard Bloom:

• Combine 1 Tbsp. of prepared yellow mustard, 1 Tbsp. of packed brown sugar and 1/8 tsp. of pepper.
• Serve with ham, pork, or chicken.

Ginger-Teriyaki Bloom:

• Sprinkle 1 Tbsp. of Teriyaki sauce, ½ tsp. of sesame seed oil, ½ tsp. of garlic salt, ½ tsp. of pared, finely grated fresh ginger root, and ½ tsp. of red pepper flake over each bloom.
• Compliments fish, chicken, and Asian dishes well.

Mediterranean Bloom:

• Spread 2 Tbsp. of prepared sundried tomato pesto over each bloom.
• Sprinkle with ¼ tsp. of pepper and ¼ tsp. of garlic salt.
• Serve baked bloom with slivered fresh basil leaves, pine nuts, and grated Parmesan cheese.
• For a vegetarian meal or to accompany beef, lamb, pork, or chicken.

Hand Cut Blooms:

• Peel the onion. Cut ½ inch off of the neck end.
• Slightly trim the root end but DO NOT cut into the base.
• DO NOT CUT THROUGH THE ROOT BASE.
• Turn the onion upside down.
• Insert a paring knife ½ inch below the root base and cut each quarter into four to six more sections by cutting downward.
• Leave core intact until onion is cooked.

• Slice and separate onions into rings.
• Combine vinegar, water, sugar, salt, and bottled pepper seasoning in a small saucepan.
• Bring mixture to a boil; add basil and cool slightly.
• Pour over onion rings in medium bowl, cover and refrigerate 6 hours or overnight.

• Sauté onions in butter or margarine until tender.
• In separate bowl, combine baking mix, egg, and milk.
• Add seasonings, cooked onions and mix until blended.
• Spoon into greased 9 X 5 inch loaf pan or 9 inch round baking pan.
• Bake at 350°F for 55 to 60 minutes.

• Cut ½ inch off the tops of the onions and slightly trim root ends. Bloom onions in onion bloom machine. Turn onions on their sides and cut ½ inch off base “petals”. Petals should be individual pieces. Sauté onion petals with Bell pepper strips in oil over high heat, about 5 minutes until tender-crisp and sweet.
• Add tomatoes, garlic, Oregano, and pepper to pan. Cover and cook over medium heat for 7 minutes to blend flavors.
• To order, toss 6 oz. (2 cups) hot pasta with 1 1/3 cups vegetable mixture. Add 2 tablespoons Basil, ½ cup Mozzarella and ¼ cup grated Parmesan cheese.
• Garnish with additional Basil and cheese if desired.

• Heat butter and oil in large pot; add onions and cook until caramelized.
• Add cider and stock; cook at medium heat for about 20 minutes.
• Add apples, dried Thyme, and Brandy; simmer for 5 minutes.
• Add remaining ingredients; mix well.
• Puree in food processor until smooth.
• Adjust seasoning with salt and pepper.
• Nice compliment to pork entrees.

• Cook onions in Olive oil over medium heat in skillet about 30 minutes or until onions are golden brown; stir in seasonings and cool slightly.
• Line 6 (4 to 5 inch) tart pans with pastry; prick pastry with fork.
• Lightly brush pastry with beaten eggs.
• Bake at 400°F 5 to 8 minutes or until lightly browned.
• Reduce temperature to 375°F.
• Distribute cooked onions and cheese in pastry shells.
• Combine remaining eggs with milk; pour over onion-cheese layers.
• Bake about 20 minutes or until knife blade inserted near center comes out clean.
• * Tart may be baked in 9 inch pie plate, using half of pastry. Bake shell and fill according to recipe above. Bake about 35 minutes.

• Peel and trim ends from onions.
• Cut each onion into eight slices.
• Individual Serving:
• Place lettuce leaf on each lunch plate.
• Alternate and fan two slices each of oranges, tomatoes, and onions over lettuce.
• Drizzle each salad with 3 tablespoons dressing.
• Garnish with two blades of chive, if desired.
• Tip: Add slices of provolone or mozzarella to make an entrée salad.

• Dissolve yeast and sugar in 1 cup warm water. Proof 5 minutes (to activate yeast).
• Combine 8 cups flour with 2 teaspoons salt in mixture bowl. Using paddle attachment, mix in the yeast mixture and remaining 4 cups water.
• Switch to dough hook and mix 10 minutes, adding in remaining flour as needed until dough is smooth and elastic.**
• Place dough in a well-oiled bowl. Cover with plastic and let rise until doubled in bulk, 45 minutes for 1 hour.
• Meanwhile, slice onions thinly and sauté in ¼ cup oil in large pan over medium heat until golden brown, 10-15 minutes. Season with pepper, Rosemary, and remaining 2 teaspoons salt. Set aside.
• Punch down dough and spread onto an oiled full sheet pan; let rise 10 minutes.
• Dimple dough with fingertips and brush with remaining ¾ cup Olive oil. Bake at 425°F for 10 minutes.
• Remove from oven and top with onion mixture. Sprinkle with Parmesan and bake 10-15 minutes longer, or until golden brown. Cool slightly and cut into serving size pieces.

• Trim meat of excess fat. Brown meat on all sides with oil in a large, heavy pot over high heat.
• Reduce heat and stir in onion chunks and bell peppers. Cook until onions are translucent.
• Stir in remaining ingredients except salt, pepper, and Crisp Onion Strings. Partially cover and simmer until meat is tender, 1¼ to 1½ hours. Season to taste with salt and pepper.
• To serve: Ladle 1½ c. stew into each bowl garnish with Crisp Onion Strings.

CRISP ONION STRINGS-GARNISH METHOD

• Combine flour with salt, pepper, and Paprika.
• Peel onions and cut into thin slices.
• Dip onion strings in milk and then in seasoned flour.
• Deep fry in oil at 350°F 2 to 3 minutes, or until golden brown. Drain well.