ONION MONSTER RECIPES

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BACON AND CHEDDAR CHIVE MONSTER PULL-APART BREAD RECIPE ...



Bacon and Cheddar Chive Monster Pull-Apart Bread Recipe ... image

For a crowd-pleasing appetizer, make this incredible cheesy bacon and onion pull-apart bread!

Provided by Pillsbury Kitchens

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 5

2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
2/3 cup chives-and-onion cream cheese spread (from 8-oz container)
16 slices bacon, crisply cooked and crumbled (1 lb) (1 1/4 cups)
1/2 cup finely chopped green onions
8 slices Cheddar cheese (from 8-oz package), quartered

Steps:

  • Heat oven to 350°F. Line 9-inch square pan with foil; spray with cooking spray. Open 1 can of biscuits, and separate each biscuit into 2 layers, to make a total of 16 thin biscuits. (Keep remaining can refrigerated.)
  • Spread about 1 teaspoon cream cheese spread on each. Top each with 1/2 tablespoon bacon, 1/2 teaspoon green onion and one quarter slice cheese. (Use up half of ingredients, saving the rest for second can of biscuits.)
  • Make 2 stacks of 8 biscuits each. Place one stack of biscuits on its side in one corner of pan, making sure side without filling is on outside edge of pan. In clockwise pattern, place second stack of biscuits in corner of pan at a right angle to first stack, again making sure side without filling is on outside edge of pan.
  • Repeat with second can of biscuits, splitting, filling and stacking biscuits. Continue in clockwise pattern, placing third biscuit stack at a right angle to second already in pan, and fourth stack at a right angle to third stack in pan.
  • Bake 60 to 65 minutes or until loaf is deep golden brown and center is baked through and no longer doughy, covering with foil if necessary to prevent excess browning during last 20 minutes of bake time. Cool 15 minutes in pan on cooling rack. Remove foil; serve warm. Sprinkle with additional chopped green onions, if desired.

Nutrition Facts : Calories 290 , CarbohydrateContent 27 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 10 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 740 mg, SugarContent 6 g, TransFatContent 0 g

FRIED SALTINES WITH CHEDDAR AND ONION RECIPE - NYT COOKING



Fried Saltines With Cheddar and Onion Recipe - NYT Cooking image

McSorley’s Old Ale House in New York City is a perpetually crowded bar with sawdust-covered floors that has been in continuous operation since the 1800s. Besides its ale — dark and light — the bar sells a modest, quirky, perfectly unpretentious cheese plate: Cheddar, raw white onions and saltine crackers with a side of spicy brown mustard. Here, with the minor update of frying the crackers, is a major improvement to an old offering. The plain dry crackers become nutty and extra crisp and salty, warm and rich. It’s like the difference between raw cookie dough and a baked dark-edged batch fresh from the oven. With a sharp tang from Cheddar, the bite of raw onion and that final hit of vinegary mustard heat, this stacked fried saltine makes a lively bite with drinks in any era.

Provided by Gabrielle Hamilton

Total Time 30 minutes

Yield 37 crackers

Number Of Ingredients 5

1 pound Cheddar
1 small white onion
4 cups/32 ounces canola oil
1 sleeve saltine crackers
Yellow or brown mustard, for serving

Steps:

  • Slice the Cheddar in neat tablets slightly smaller than the saltines. Slice the onion into thin crescent moons (not half-moons), cutting from root to shoot ends so the ribs fall apart more easily, are shorter and, therefore, more manageable to chew and swallow.
  • Heat the oil in a deep-sided sauté pan over medium-high to 350 degrees. Stick a wooden chopstick in the oil to see if it sizzles. If it does, it’s ready. Fry the saltines in 3 quick batches, adjusting the heat as needed, using a spider or a slotted spoon to swirl them around a little and to make sure they cook evenly to golden brown, 2 to 3 minutes per batch. Drain on a wire rack until cool. They keep for a week in an airtight container.
  • Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.

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