Cooking in Season with Onions

Long before our ancestors became farmers, or invented alphabets and writing, they discovered the flavor that wild onions add to fresh-killed game. One of the world’s healthiest foods, onions are full of antioxidants, vitamins, minerals and contain allicin, a plant-derived nutrient that boosts immunity to viruses and bacteria. According to, onions have many possible health benefits including reducing the risk of obesity, heart disease and cancer.

Amanda Cunningham, Staff Writer


From our Readers:

Lois’ French-Fried Onion Rings

Dianne Holloman, Prince George, Virginia


1½ cups flour
1 teaspoon salt
1½ cans beer
3 large onions, cut in ½-inch slices
Vegetable oil


Mix flour, salt and beer and beat until smooth. Let mixture stand 3 hours. Separate onions into rings, dip in batter and fry in 2 inches of hot oil until golden brown, about 2-5 minutes. Sprinkle with salt and serve.


Karin’s Onion Pie

Karin Olsen, Winchester, Virginia


34 Ritz crackers
8 tablespoons butter, divided
3 onions, thinly sliced
1½ cups milk
4 eggs, beaten
½ lb. shredded cheddar cheese
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon Worcestershire sauce


Preheat oven to 350 degrees. Crush the crackers in a blender, then mix with 6 tablespoons melted butter and spread in a deep 9-inch pie pan or casserole. Sauté onions in 2 tablespoons of butter until translucent, then spread evenly over the pie crust. Heat the milk in a microwave, then stir in the eggs, shredded cheese and seasonings. Pour mixture over onions and bake for 40 minutes. Cool on a rack for about 15 minutes before slicing. Serves 6.


From our Readers:

Onion & Artichoke Casserole

Karla Seidita, Sumerduck, Virginia


4 medium onions, peeled
14-oz. can artichokes in water
½ stick butter, divided
2 tablespoons flour
1½ cups milk
2 teaspoons hot sauce
½ teaspoon salt
¼ teaspoon pepper
1½ cups shredded cheddar cheese
½ cup crushed butter-type crackers


Preheat oven to 350 degrees and grease an 8-inch non-metal pan. Cut onions into 8 wedges and place in pan. Rinse and drain artichokes and spread on top of onions. In a small pot, melt 2 tablespoons butter. Whisk in flour and cook one minute. Whisk in milk, hot sauce, salt and pepper. Cook, stirring constantly, until mixture boils and thickens – about 3 minutes. Remove from heat. Add cheese and stir until melted. Pour over onions and artichokes, spreading to cover. Sprinkle with crushed crackers. Melt remaining butter and drizzle over all. Bake until onions are tender, sauce is bubbling and crumbs are golden – about an hour. Serves 6-8.


From Our Readers:

French Onion Soup

Toni Landrum, Staunton, Virginia


2 large onions
1 clove garlic, minced
2 tablespoons butter
½ teaspoon dried thyme
1 quart beef stock
1 tablespoon olive oil
½ loaf sliced French bread
1 cup grated Gruyere cheese


Peel and slice onions thinly, then saute with garlic in butter for 5 minutes, stirring. Add thyme and beef stock; simmer for one hour. Meanwhile, heat olive oil in a frying pan and toast French bread on both sides. Pour soup into 4 individual oven-safe ceramic bowls or a 1-quart casserole. Top with bread, then cheese. Broil carefully for about 5 minutes until cheese melts. Serve immediately.



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