Vincent Scottos Onion Salad Recipes

Steps:

• Slice the onions very thin and place them in a plastic or glass dish.
• Combine the vinegar, water, sugar, and salt.
• Mix well to dissolve the sugar and salt.
• Pour over the sliced onions and mix well.
• Put a plate on top of the onions and set a weight on it.
• A plastic bottle of oil and vinegar works well.
• Let the onions sit on the counter all day- overnight is best.
• Drain the onions (You will wonder where all the liquid came from!).
• Combine the dressing and celery seed and toss with onions.
• Put in a serving bowl and serve.

Steps:

• In a small bowl, whisk the first 7 ingredients. On a serving platter or individual plates, arrange greens, oranges and onion. Drizzle with dressing. Sprinkle with cheese and almonds.

Steps:

• (Also needed: 6 oven-proof soup bowls.).
• Over medium temperature, heat a deep skillet with the bacon drippings or butter.
• Add the chopped onions and sauté until just soft.
• Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
• Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
• To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl.
• To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and Parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with Parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.

Steps:

• Mix together vegetables, lime juice and cilantro leaves.
• Refrigerate for at least an hour to allow flavours to meld.
• Serve with poppadoms or nan bread as a side dish to curries.