Onions

French Onion Soup
Slow Roasted Yellow Onion
Tennessee Onions
Sweet Onion and Apple Tarts
Onion Goat Cheese Toast
Mediterranean Salad
Zuppa Toscana

French Onion Soup

Prep Time: 15 Minutes | Cook Time: 1 hour 25 Minutes | Servings: 4

Ingredients

•  3 lb. LIV Organic Yellow Onions, peeled and sliced
• 4 Tbsp. olive oil
• 2 Tbsp. butter
• 1 tsp. sugar
• 1 1/2 tsp. salt
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1/2 cup red wine

• 1 Tbsp. Worcestershire sauce
• 2 bay leaves
• 1 Tbsp. fresh thyme
• 1/2 tsp. black pepper, freshly ground
• 4 slices French bread, cut into thick slices
• 1 cup Gruyere cheese, freshly grated

Directions

1. In a large pot, heat olive oil over medium-high heat. Once hot, add onions and caramelize. Stirring often, cook for about 20 minutes or until onions soften.
2. Add butter and cook for about 15-20 minutes or until onions begin to brown.
3. Stir in sugar and salt, and continue cooking for another 15 minutes or until the onions are well browned. During the last couple of minutes, stir in garlic.
4. Stir in red wine and scrap any bits and flavors from the sides and bottom of the pot with a wooden spoon. Stir in the broth, Worcestershire sauce, bay leaves, thyme, and black pepper. Bring the mixture to a simmer, cover, and cook for 30 minutes. Stir every few minutes.
5. While the soup is cooking, preheat the oven to 400ºF. Brush the slices of bread with oil and place on a baking sheet. Toast for 10 minutes, flipping halfway through. Remove from heat and set aside.
6. Season soup to taste with additional salt and pepper. Ladle the soup into bowls, top with toasted bread, and sprinkle grated cheese. Place the bowls on a large baking tray and broil in the oven until the cheese melts and bubbles. Serve immediately.

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Slow Roasted Yellow Onions

 Prep Time: 10 Minutes | Marinating: Overnight | Cook Time: 1 Hour | Servings: 8

Ingredients

 Marinade: 

• 1 cup water
• 1 cup red wine vinegar
• 2 Tbsp brown sugar
• 2 tsp fresh rosemary chopped, 1 tsp for marinade,
  1 tsp for finish
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Red pepper flakes to taste
• 4 large Liv Produce Organic Yellow Onions
• 4 Tbsp butter

Directions

1. Blend marinade ingredients in a bowl and pour into baking dish large enough to hold the onion halves. 
2. Trim the end of onions and cut vertically, leaving the skin on. 
3. Place cut side down in marinade. Marinate overnight covered in refrigerator. 
4. Preheat oven to 400º F. Place onions in a lightly oiled cast iron skillet, cut side up. 
5. Pour marinade into skillet. 
6. Top each onion with 1/2 tablespoon of butter and the remaining rosemary. 
7. Roast uncovered in the oven for 1 hour, or until golden brown. Baste every 15 minutes during roasting. 
8. Remove from heat and spoon reduced marinade sauce over the onions. 
9. Remove outer skins before serving.

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Tennessee Onions

 Prep Time: 5 Minutes | Cook Time: 35 Minutes | Total Time: 40 Minutes | Servings: 8

Ingredients

• 3 LIV Organic Yellow Sweet Onions, sliced into 1/4” slices
• 1½ tsp. Cajun seasoning, or to taste
• 1 tsp. garlic powder
• 4 Tbsp. butter, cut into 6 slices
• 1 cup Cheddar cheese, shredded

•  1 cup mozzarella cheese, shredded
• ½ tsp. dried oregano
• ½ cup Parmesan cheese, grated
• Olive oil 

Directions

1. Preheat oven to 350ºF. 
2. Oil on the base of a 9”x 13” casserole dish. Arrange half of the onions on the bottom. Sprinkle with half the Cajun seasoning and half the garlic powder. Repeat with remaining onions, seasoning, and garlic powder.
3. Arrange butter on top of the onions and top evenly with Cheddar and mozzarella cheese. Sprinkle oregano over cheese and top with Parmesan cheese.
4. Bake in the oven for about 35 minutes or until the onions are tender and the cheese is melted, bubbly, and golden brown around the edges.

 Recipe courtesy of Allrecipes.com

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Sweet Onion and Apple Tarts

 Makes 18 Tarts

Ingredients

•  2 Tbsp. Vegetable Oil
• 1 1/2 lb. Liv Organic Sweet Yellow Onions,
  halved and thinly sliced
• Kosher Salt & Pepper
• 3 Tbsp. unsalted butter
• 1 lb. organic tart apples, peeled and sliced 1/8” thick
• 2 tsp. turbinado sugar
• 3 oz. Gruyère cheese, grated

•  2 Tbsp. fresh thyme, chopped
• 1/2 cup walnuts, coarsely chopped
• 1 package (1lb.) puff pastry dough, thawed
• 1 egg
• Honey

Directions

1. Preheat oven to 400ºF. Place top rack at the top 1/3 and another at the bottom third of oven.
   Line 2 baking sheets with parchment paper.
2. Thaw puff pastry following instructions, cut into 2” x 2” squares, and evenly space on baking sheets. Beat egg in small bowl and brush onto the top of the puff pastry squares.
3. In a large frying pan, warm oil over medium heat. Add Liv Organic onions to pan, stirring occasionally until they are golden brown, about 25 minutes. Place into bowl and let cool.
4. While onions are cooking, lightly roast chopped walnuts in a small pan with 1/2 tsp. butter over medium heat. Transfer to a bowl.
5. In the same pan used for the onions, melt the remaining butter. Add the apples and sugar to pan and cook, stirring until they are lightly caramelized and softened, about 15 minutes. Transfer to the bowl with onions and stir in the cheese, chives, thyme and some cracked black pepper.
6. Spoon a heaping portion onto each pastry square and season with salt and pepper.
7. Bake tarts, rotating rack position every 5 minutes until pastry is golden brown, about 25-30 minutes. 
8. Transfer baking sheets to wire racks and let the tarts cool. Drizzle with honey and serve at room temperature.

 Adapted from a recipe from Williams Sonoma

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Onion Goat Cheese Toast

 Makes about 4 servings | Prep Time: 10 min | Total Time: 50 minutes

Ingredients

• 2 tbsp. extra-virgin olive oil
• 2 tbsp. unsalted butter
• 2 LIV Produce Organic Onions, halved and sliced
• 1 tsp. fresh thyme, chopped

• Salt and pepper to taste
• 6 tbsp. goat cheese, softened
• 4 slices of your favorite hearty bread
• Thyme leaves for garnish

Direction

1. Coat a large, heavy-bottomed pot with olive oil. Melt butter over medium heat. 
2. Add sliced onion and a pinch of salt. Let cook for about 10 minutes or until the onions become translucent. Add thyme. Bring the heat to low and let cook for about 20 – 30 minutes, or until the onions have thick, sauce-like consistency. Stir occasionally. Add salt and pepper to taste.
3. Spread each piece of toast with the softened goat cheese. Top with onion mixture and garnish with pepper and thyme leaves.
4. Serve and enjoy.

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Mediterranean Salad

 Serves 4

Ingredients

•  1 head of Romaine lettuce, torn
• 3 LIV ORGANIC Heirloom Tomatoes, diced
• 1/2 LIV ORGANIC New Crop Red Onion, sliced
• 1/2 LIV ORGANIC New Crop White Onion, sliced
• 2 Cucumbers, diced
• 1/4 Cup Fresh Parsley, chopped
• 1/4 Cup Kalamata olives, sliced

•  1/4 Cup fresh Basil, leaves torn
• 4 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1 tsp Red Wine Vinegar
• 1/2 tsp Black Pepper
• 1/2 cup crumbled Feta Cheese
• Salt, to taste

Directions

1.  In a bowl, combine tomatoes, onions, cucumbers, parsley, kalamata olives and basil. Add salt and set aside for about 5 minutes.
2. Combine olive oil, lemon juice, red wine vinegar and black pepper and whisk.
3. Dress salad and and lightly toss. 
4. Lay a bed of romaine on plate and top with salad mixture.
5. Sprinkle Feta cheese over the salad and serve.

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Zuppa Toscana

 Serves 6 | Prep Time: 15 min | Cook Time: 40 min

Ingredients

•  10 Slices of Prosciutto Italiano
• 2 Tbs. Olive Oil
• 1 lb. Ground Italian sausage, spicy
• 1 medium LIV Organic Yellow Onion, diced
• 4 Cloves garlic
• 32oz Chicken stock
• 1Tbs. Chili powder
• 2 Large LIV Organic russet Potatoes, peeled,
  1/2” sliced then quartered 

•  2 Medium zucchini, sliced
• 1 cup Heavy cream
• 1 Bunch kale, stem removed and
  roughly chopped into bite sized pieces
• 1/2 cup Parmesan cheese
• 1 tsp. Salt, adjust to taste
• 1/4 tsp Pepper
• 1 tsp. Red pepper flakes

Direction

1. Heat a large skillet over medium heat. Cook the bacon until browned and removed from heat. Use a slotted spoon, transfer to bacon pieces to a paper towel lined plate, set aside. Reserve bacon dripping in pan.
2. While the bacon is cooking, heat olive oil in a heavy bottomed soup pot over medium-high heat. Add sausage, crumbling is as it cooks, about 10 minutes. Drain sausage well and add it to the plate with bacon.
3. Return the soup pot to medium heat, and add 2 tablespoons reserved bacon fat. Add the LIV Organic onion to pot and cook until translucent, about 5 minutes. Add a little chicken stock to deglaze the pan if necessary. Add the garlic and cook for another couple minutes.
4. Pour in remaining chicken stock. Add in the chili powder, LIV Organic Potatoes and zucchini. Increase heat and bring to a boil.
5. Reduce the heat to medium-low and boil for 5 minutes or until the potatoes are tender. Return the cooked sausage, 3/4 of the bacon, heavy cream, kale and 1/4 cup of the Parmesan cheese. Stir and cook 2-5 minutes until kale is wilted.
6. Add the salt and pepper, adjust to taste. Serve in bowls, topped with remaining bacon, remaining Parmesan cheese and red pepper flakes.

 Adapted from a recipe from the Modern Proper.

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