Best 6 Tumbleweed Onions Recipes
**Tumbleweed Onions: A Savory Treat to Tantalize Your Taste Buds**
Feast your culinary senses on the delightful tumbleweed onions, a unique and flavorful vegetable that has captivated taste buds for generations. Hailing from the Great Plains of North America, these wild onions possess a distinctive taste profile that seamlessly blends sweet and savory notes. Renowned for their versatility, tumbleweed onions can be prepared in a myriad of ways, each offering a distinct culinary experience. From the crispy crunch of fried tumbleweed onions to the smoky allure of roasted ones, these versatile gems promise to elevate any dish with their captivating flavors.
**Explore the Culinary Delights of Tumbleweed Onions:**
* **Tumbleweed Onion Rings:** Indulge in the classic carnival treat with a twist. These onion rings, coated in a golden-brown batter and fried to perfection, deliver a crispy exterior and a tender, flavorful interior.
* **Tumbleweed Onion Fritters:** Experience the delectable symphony of flavors in these fritters. Finely chopped tumbleweed onions are combined with a savory batter and pan-fried until golden brown, resulting in a crispy exterior and a soft, flavorful center.
* **Tumbleweed Onion Soup:** Savor the warmth and comfort of this hearty soup. Simmered in a rich broth, tender tumbleweed onions, aromatic herbs, and a touch of cream create a symphony of flavors that will warm your soul.
* **Roasted Tumbleweed Onions:** Embrace the smoky goodness of roasted tumbleweed onions. Simply toss them with a drizzle of olive oil, sprinkle with salt and pepper, and roast until caramelized. Their naturally sweet flavor intensifies, creating a delightful side dish or a flavorful topping for pizzas, salads, and roasted vegetables.
* **Tumbleweed Onion Salsa:** Add a zesty kick to your favorite Mexican dishes with this vibrant salsa. Chopped tumbleweed onions, tomatoes, cilantro, and a hint of chili peppers unite to create a refreshing and flavorful salsa that will elevate your tacos, burritos, and nachos.
ONION STRINGS
Please note: This is one of my all-time favorite recipes. Thank you for listening.
Categories appetizers main dish side dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside. Heat oil to 375 degrees.Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.Repeat until onions are gone.Eat before your family sees them.Repeat with another onion, because they'll be really mad they didn't get any.
TUMBLEWEED SPICE MIX
Are you looking for a good spice rub for steaks, brisket, and more? This is the seasoning mix for you.
Provided by Stephanie Manley
Categories Main Course
Time 5m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small bowl. Store in an airtight jar.
Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Sodium 699 mg, Fiber 1 g, ServingSize 1 serving
TEXAS TUMBLEWEEDS
Tumbleweeds blow across the roads in some parts of Texas, and I think these cute stacks look like them. I've been making these sweets with my sister for years. —Karen Lemay, Seabrook, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 3
Steps:
- In a large microwave-safe bowl in a microwave or in a large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks., Drop mixture by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.
Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 57mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
ONION STRINGS
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
- In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
- Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
- Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
- Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
- When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
- Repeat with the remaining onion slices and serve immediately.
- Pile these on top of a juicy grilled hamburger - to die for!
FRIED VIDALIA ONION
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a deep-fryer to 350 degrees F.
- Whisk together the egg and the milk in a medium sized bowl.
- In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
- Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
- Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
- In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.
R-RATED ONIONS
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without having spent all that time.
Provided by Vivian Howard
Categories The Way We're Cooking Now Condiment Onion Vegetable Soy Free Peanut Free Dairy Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Peel your onions and cut them in half through their stem ends-longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
- Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don't have to stand over it like risotto, but don't go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that's good. Just scrape them up and stir them in. A little color building as you go is okay, but don't rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized
- About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten over all onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you're smiling over a soft, creamy, fragrant pile of mahogany onions, you're done.
- Note: R-Rated Onions will keep in the fridge for a week and in the freezer for 3 months.
Tips:
- Choose small to medium-sized tumbleweed onions for the best flavor and texture.
- Trim the root ends and remove any loose or damaged outer layers of the onions.
- Rinse the onions thoroughly under cold water to remove any dirt or debris.
- If you are roasting the onions, toss them with olive oil, salt, and pepper before roasting.
- Roast the onions at a high temperature (400°F or higher) until they are tender and caramelized.
- If you are grilling the onions, brush them with olive oil and cook them over medium heat until they are tender and slightly charred.
- Tumbleweed onions can also be added to salads, stir-fries, and other dishes.
Conclusion:
Tumbleweed onions are a delicious and versatile vegetable that can be enjoyed in a variety of dishes. They can be roasted, grilled, or added to salads and stir-fries. Experiment with different recipes and cooking methods to find your favorite way to enjoy these unique onions.
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