3 large Vidalia onions, sliced at least 1/4-inch thick
1/2 to 1 pound fresh mushrooms, sliced
1 can cream of mushroom soup
1 small can evaporated milk
1 tablespoon soy sauce
8 ounces or more shredded Swiss cheese
1 large loaf French bread, sliced

Methods:

Saute half of the onion and fresh mushrooms at a time just until soft – do not over-cook.

Mix together mushroom soup, milk and soy sauce. In a casserole, place half of the onion mixture then half of the soup mixture. Top with remaining half of onion mixture. Top with half of the cheese. Top with slices of French bread. Top with remaining half of soup mixture. Top with remaining cheese. Cover and bake at 325 degrees F for 30 minutes, then uncover and bake an additional 15 minutes.

5 cups peanut or other light oil
2 large yellow or sweet onions, peeled and sliced very, very thin
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

Methods:

Heat oil to 350 degrees F on a food thermometer in a deep saucepan over medium heat. Combine remaining ingredients in a medium-size bowl and carefully toss to coat onions. Remove onions from flour mixture, shaking to remove excess. Fry a few slices at a time for about 10 minutes or until crisp and golden brown. Repeat until all onions are fried. Drain on paper towel.

4 medium onions
Olive oil
1/4 cup balsamic vinegar
1 teaspoon dried oregano
2 tablespoons packed brown sugar
Salt and pepper, to taste
1/3 cup seasoned bread crumbs

Methods:

Peel onions and cut a small slice from the top, leaving the root end whole. Cut each onion from the top into 8 wedges, taking care not to cut through the root end. Brush four sheets of aluminum foil with the olive oil.

Mix the remaining ingredients (except for the bread crumbs) and rub the mixture into each of the onions. Wrap each onion securely in its own foil wrapper. Bake at 350 degrees F for one hour or until tender. During the last 5 minutes of baking, open the foil and sprinkle with the bread crumbs.

1 1/2 large yellow onions
1/2 cup Tabasco sauce
Salt and pepper, to taste
1 cup all-purpose flour or frying mix
Oil (for deep-frying)

Methods:

Julienne the onions thinly. Place them in a bowl and cover them with the Tabasco sauce. Sprinkle some salt and pepper on the top. Cover and refrigerate for at least 1 hour and up to 5 hours.

Place the flour with some more salt and pepper either in a bowl or a large plastic bag. Toss the onions until they are coated with the flour. Deep fry at 350 degrees F for about one minute or until golden. Be very careful while they are in the oil or the coating will break off. Serve on steaks, chops, chicken, fish or burgers, or with catsup and blue cheese dressing.

6 onions
1/4 cup water
1/4 cup vinegar
1/4 cup granulated sugar
1/2 stick (1/4 cup) butter
Salt and pepper to taste

Methods:

Slice onions 1/4 inch thick. Place in casserole with tight lid. Add other ingredients and bake one hour covered and 1/2 to 1 hour uncovered at 350 degrees F.

Onions:
2 red onions, peeled, cut in 1/4-inch thick slices, separated into rings
3/4 cup hot-chili or regular olive oil
1 cup buttermilk

Seasoned Flour:
2 1/2 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons red pepper flakes
2 teaspoons hot paprika
2 teaspoons salt
4 teaspoons black pepper
Vegetable oil, for frying

Methods:

Onions:
In bowl, toss onions with oil. Cover; refrigerate 2 hours, tossing twice. Add buttermilk. Refrigerate 1 hour.

Flour: In bowl, mix ingredients.

Heat 2 inches oil in deep fryer or Dutch oven to 365 degrees F.

Remove onion rings, a few at a time, from buttermilk mixture; coat with flour. Place on wax-paper–lined baking sheet. Re-dip coated onion rings, a few at a time, in buttermilk mixture, then in flour, until thickly coated.

Fry in batches in hot oil (4 to 6 rings) 2 to 3 minutes, until golden brown. Remove with slotted spoon to paper towels to drain. Serve.

6 medium onions, sliced
1 cup diced celery
8 tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/3 cup grated parmesan cheese
1/2 cup chopped pecans

Methods:

In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside.

In a saucepan, melt the remaining 5 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat.

Pour into an ungreased 2-quart baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350 degrees F for 20 to 25 minutes or until heated through.

4 to 6 mild white onions
1 cup milk
3 eggs, beaten
Salt
About 2 cups pancake mix
Oil (for deep frying)
Parsley (optional)

Methods:

Slice onions crosswise and separate into rings. Soak rings in mixture of milk, eggs and salt for 30 minutes. Dip each onion ring in pancake mix and fry until golden brown in oil heated to 375 degrees F. Pack fried onions solidly, without pressing, into a loaf pan and bake at 400 degrees F for 10 to 15 minutes. Turn onto a serving plate. Garnish with parsley, if desired.

3/4 cup flour
2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon cornmeal
1/2 cup powdered milk

Methods:

Add water to make a stiff batter (about 1/2 cup water). Fold in onions. Drop by spoonsful into hot oil.

2 tablespoons butter
6 onions, thinly sliced
1 can condensed cream of chicken soup
1 cup milk
2 cups shredded mozzarella cheese
1 loaf French bread

Methods:

Heat oven to 350 degrees F (175 degrees C). In a small pan, melt butter and add onions. Cook 10 to 15 minutes or until soft. Remove onions from pan (leave butter in pan) and place onions in a 13 x 9-inch pan.

Combine soup and milk and pour over onions. Sprinkle with cheese. Slice bread approximately 1 1/2 inches thick and dip both sides in butter in pan. Arrange on top of cheese. Bake for 30 minutes or until bread is golden brown and toasty.