* Exported from MasterCook *
Onion Filling II for Bread, Medium Enriched (Medium Vienna) Dough
Recipe By : "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 med yellow onions -- 8.0 oz/225g
2 tablespoons vegetable oil -- 1.0 oz/30g
1 teaspoon salt -- (table), 0.2 oz/6g
This is a honey-colored jam that brings out the smoky sweetness of
sauteed onions and is a wonderful complement to bread and rolls,
either as a topping or a spread.
1. Grate or finely chop the onion using a grater, knife or food processor.
2. Add the oil to a saute or frying pan and heat on med until the
surface of the oil shows ripples, then add the onion and salt and stir well.
3. Turn the heat down to med low and fry gently, stirring
occasionally, until the onions carmelize and turn a rich golden
brown. Remove from heat and let cool. This filling will keep in a
refrigerated sealed container for a week, but is unilkely to go
uneaten that long!
Alternative method:
Combine the chopped onions, oil and salt in an oven-proof dish and
bake for 50-60 min, stirring occasionally.
Makes 1C/8 oz/225g
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Per Serving (excluding unknown items): 283 Calories; 27g Fat (85.1%
calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 2135mg Sodium. Exchanges: 1 1/2 Vegetable; 5 1/2 Fat.
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* Exported from MasterCook *
Onion Filling III for Bread, Medium Enriched (Medium Vienna) Dough
Recipe By : "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg
Serving Size : 0 Preparation Time :0:00
Categories : Fatfree Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large yellow onion -- 12.0 oz/340g
2 tablespoons plain bread crumbs -- 0.5 oz/14g
1 teaspoon salt -- (tablle), 0.2 oz/6g
Chopped raw onion with some salt and bread crumbs to absorb the extra
moisture of the uncooked onions, was the topping of choice in Europe,
with poppy seeds, if desired, added separately.
1. Grate or finely chop the onion using a grater knife or food procesor.
2. Add bread crumbs and salt and mix to blend.
Makes about 1C/8 oz/225g
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Per Serving (excluding unknown items): 42 Calories; trace Fat (3.4%
calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 2135mg Sodium. Exchanges: 1 1/2 Vegetable.