Best 13 Onion Squares Recipes

BLUE CHEESE AND CARAMELIZED-ONION SQUARES

Steps:

• For crust:
• Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.
• For topping:
• Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.
• Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.

GRANDMA'S ONION SQUARES

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and the pepper., Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions., Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.

ONION SQUARES

Steps:

• Preheat oven to 450 degrees.
• Spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside.
• Saute the onion slices in a nonstick skillet until soft and slightly browned.
• Add yogurt, dill weed and salt; mixing well.
• In a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well.
• Add corn and a few dashes of Tabasco sauce.
• Pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese.
• Bake for 25 to 30 minutes or until lightly brown.
• Cut into 9 squares and serve.

HOT ONION SQUARES

Steps:

• In a heavy skillet cook the onion in 2 tablespoons of the lard over moderately low heat, stirring, until it is golden, stir in the cayenne and salt and pepper to taste, and reserve the mixture. Onto a sheet of wax paper sift together the flour, the baking powder, and the salt and sift the mixture again into a bowl. Add the remaining 5 tablespoons lard and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well, turn the dough onto a floured surface, and knead it for 30 seconds. Pat the dough into a 9-inch square, press it evenly into a greased 9-inch-square pan, and top it with the reserved onion mixture. In a small bowl whisk together the egg, the sour cream, and salt and pepper to taste, pour the mixture over the onion mixture, smoothing it with a spatula to cover the onion mixture evenly, and bake the bread in the middle of a preheated 450°F. oven for 20 to 25 minutes, or until it is cooked through. Cut the bread into squares and serve it hot.

CARAMELIZED ONION & CHEESE SQUARES

Steps:

• Preheat the oven to 425°F.
• To make the crust:.
• In a medium bowl, stir together the flour, baking powder, and salt. Make a well in the center of the mixture.
• In a measuring cup, whisk together the milk, olive oil, and melted butter. Slowly pour the milk mixture into the well, stirring until just blended and the mixture comes together into a rough mass.
• Turn out the dough onto a lightly floured work surface and roll out into a 10-by-13-inch rectangle.
• Transfer the dough to a baking sheet/tray. Pierce the dough all over with a fork.
• To make the topping:
• In a large skillet over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring frequently, until softened and lightly browned, about 10 minutes.
• Add the thyme, sugar, and salt and pepper to taste, reduce the heat to low, and cook, stirring frequently, until the onions are soft and caramelized, about 20 minutes.
• Spread the onion mixture evenly over the dough.
• Sprinkle with the cheeses, cut into squares with a pizza wheel or a sharp knife, and bake until the crust is golden and the cheese is bubbling, about 20 minutes.
• Transfer to a wire rack and let cool a bit on the pan. Serve warm or at room temperature.

ONION SQUARES

Steps:

• 1. Blend egg, milk, biscuit mix, and poppy seeds.
• 2. Turn into 9x9 inch pan.
• 3. Fry onion in butter until lightly browned.
• 4. Spread onions on dough.
• 5. Beat egg with sour cream.
• 6. Spread sour cream mixture on onions.
• 7. Bake at 400 for 25 minutes.
• 8. Remove from oven.
• 9. Sprinkle a little paprika on top.
• 10. Cut into squares.
• 11. Serve warm.

SAUSAGE, ONION AND BELL PEPPER BROCHETTES WITH GRILLED KICKED UP POLENTA SQUARES

Steps:

• Preheat a gas or charcoal grill. Thread the sausages, red and green bell pepper pieces, and onions alternately onto the skewers. Grill the brochettes until the sausage is cooked through and the vegetables are lightly charred, turning occasionally, about 8 to 12 minutes. Meanwhile, place the polenta squares on the grill and cook until warmed through and marked by the grill, about 2 to 3 minutes per side.
• Remove the brochettes and grilled polenta from the grill. With the prongs of a fork, slide the sausages and vegetables from the skewers and serve on top of the grilled polenta squares.
• In a heavy medium saucepan, bring the water to a boil over high heat. Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time. Cook until the polenta is cooked through and thickens, about 20 to 25 minutes.
• Remove the pan from the heat and stir in the cheese and jalapenos until smooth. Pour the polenta into a lightly oiled, shallow baking dish. Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance.
• Run a knife around the edge of the baking dish and unmold the polenta onto a cutting board. Cut into 3-inch by 3-inch squares and keep cool, wrapped, until ready to grill.

HAM AND ONION SQUARES

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Add yeast mixture. Combine sour cream and eggs; stir into flour mixture until a smooth dough forms (do not knead). Cover and chill overnight. , Roll dough to fit a greased 15x10x1-in baking pan. Form a rim around edges; set aside. In a skillet, saute onion in butter until tender. Remove from the heat; stir in remaining topping ingredients. Spread over dough. Bake at 350° for 25 minutes or until golden brown.

CHEDDAR ONION SQUARES

Steps:

• In a large bowl, combine the flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in the cheese and water just until moistened. Press into a greased 13x9-in. baking pan. Bake at 400° for 5 minutes. Place pan on a wire rack. Reduce heat to 350°., In a large skillet, saute onions in butter until tender. Stir in the pimientos. Spread over crust. Combine the egg, sour cream, salt, paprika and pepper; spread over onion layer. Bake for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Cut into 1-1/2-in. squares. Serve warm.

SMOKY ONION BISCUIT SQUARES

Steps:

• In a small skillet, cook onion in butter over medium heat until tender. Add sugar; cook 10-15 minutes longer or until golden brown. Add garlic; cook for 1 minute. Cool slightly., In a small bowl, combine the biscuit mix, milk and egg. Fold in 1/2 cup cheese, seasoning blend and onion mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with remaining cheese., Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

SWEET ONION BREAD SQUARES

Steps:

• In a large skillet, cook onions in butter over medium heat for 15-20 minutes or until golden brown, stirring frequently. In a large bowl, whisk the eggs, sour cream, salt and caraway seeds. Stir in the onions and ham., On a lightly floured surface, roll the dough into a 16x11-in. rectangle. Transfer to a greased 15x10x1-in. baking pan; build up edges slightly to form a crust. Spread with onion mixture. Bake at 350° for 25-30 minutes or until golden brown. Cut into squares; serve warm.

ONION BRUNCH SQUARES

Steps:

• In a small skillet saute onions in butter until tender; cool. Meanwhile, in a large bowl, combine the flour, sour cream, salt and caraway seeds if desired until blended. Add eggs and mix well. Stir in bacon and reserved onions. , Unroll crescent roll dough into an ungreased 9-in. square baking pan. Press seams together to seal; press dough 1 in. up the sides of pan. Pour onion mixture into crust. , Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean.

OLIVE-ONION CHEESE SQUARES

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, butter, egg and chives until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 5 minutes. , Turn dough onto a lightly floured surface. Roll into a 15x10-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. , In a large bowl, combine the mozzarella cheese, mayonnaise, onions and olives; spread over dough to within 1/2 in. of edges. Sprinkle with Parmesan cheese. , Bake at 375° for 25-30 minutes or until lightly browned. Cut into 1-1/4-in. squares; serve warm.