Cajun Onions Recipe - Cooking Index
Cajun Onions Recipe - Cooking Index
Cajun food is flavorful, but it should not be so hot that it overpowers your taste buds or burns your mouth. For those who want their food extra hot, leave a bottle of hot sauce on the table. Serve these onions with steaks or pork chops as an alternative to fried onions. For a low-cholesterol version, substitute 2 tablespoons of olive oil for the butter.
Type: Vegetables| 3 | Onions - sliced 1/4" thick (large) | |
| 1 | Heavy-duty aluminum foil - (12" by 24") | |
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) - softened |
| 1 teaspoon | 5ml | Paprika |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| 1/4 teaspoon | 1.3ml | Dried oregano |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| 1 | Freshly-ground white pepper | |
| 1/2 teaspoon | 2.5ml | Tabasco sauce |
| 1/4 teaspoon | 1.3ml | Worcestershire sauce |
Place the onion slices in the center of the foil. Combine the remaining ingredients and stir until well combined. Dot the onions with the seasoned butter and wrap in foil, folding the edges over twice. Place the packets on a hot grill for 3 to 5 minutes on each side; move them to low heat for 10 minutes longer.
These onions can also be cooked in a cast-iron skillet. Melt the butter in a skillet and stir in the spices. Add the onions and cook over high heat until the onions are limp; move the skillet to lower heat.
This recipe yields 6 servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
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