Preparation:
When shopping, look for firm, well-shaped onions with unblemished,. To Prepare: Peel onions in cold water (to prevent eyes from watering)To Boil:
Heat several inches water (salted, if desired) to boiling. Add onions.
Cover and heat to boiling; reduce heat. Boil small onions 15 to 20 minutes, large onions 30 to 35 minutes or until tender; drain.To Bake: Place large onions in ungreased baking dish. Pour water into dish to 1/4-inch depth.
Cover and bake in 350 degree oven 40 to 50 minutes or until tender.To Saute: Cut onions into 1/4-inch slices. Heat 3 to 4 tablespoons margarine, butter, olive oil or vegetable oil in 10-inch skillet over medium-high heat. Saute onions in margarine 6 to 9 minutes or until tender.To Steam:
Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place small white onions in basket. Cover tightly and heat to boiling; reduce heat. Steam 15 to 20 minutes or until tender.To Microwave:
Place onions and 1/4 cup water in 2-quart microwavable casserole. Cover tightly and microwave on high 6 to 11 minutes, stirring after 4 minutes, until tender. Let stand covered 1 minute; drain. |
