Tobacco Onion recipe request

I think they are easy to make, but can someone help me with a recipe that they particularly like for these onions? Thanks.

Greg, what is a tobacco onion?

I've had these in restaurants in Las Vegas. I googled and a lot of nice sounding recipes came up. You might google and just see what ingredients appeal to you. The one from Commander's Palace in Vegas looked good.
http://www.commanderspalace.com/las_vegas/recipes.php?detail=1&from=41&title=Tobacco+Onions

I prefer Latakia pie. But you have to be careful never to finish eating one.

"Time for this one to come home"

F

Greg, what is a tobacco onion?

They are very thinly sliced onions that are carmelized by frying. They are crunchy, with a nice onion flavor, whose taste range can be changed by how they are prepared, hence the request for the recipe. I am planning on using them on some mushroom and sliced steak sandwiches to add an additional layer of flavor. I have also had them on burgers and they are great additions there as well.

Thanks Karen. I was hoping someone had a recipe they had tried and could recommend, but that one sounds very good.

G

Hmm. I just looked at Karen's link. They sound an awful lot like onion rings. Are they less breaded?

The ones I have had are not breaded at all, they are very finely cut and are carmelized so they are quite different than onion rings.

Here is a link that shows the difference
http://images.google.com/imgres?imgurl=http://www.recipetips.com/images/glossary/t/tobacco_onions.jpg&imgrefurl=http://www.recipetips.com/glossary-term/t--38563/onion-rings.asp&h=159&w=252&sz=33&hl=en&start=4&um=1&tbnid=Wgh9swN1itWvGM:&tbnh=70&tbnw=111&prev=/images%3Fq%3Dtobacco%2Bonions%26um%3D1%26hl%3Den%26client%3Dsafari%26rls%3Den%26sa%3DN

Thanks, Greg. Completely new to me!

[Robin Garr]

Thanks, Greg. Completely new to me!

Adding to Greg's comment, I would guess that the shredded onions are lightly dredged in seasoned flour, rather than fried nekkid.

(I haven't made them, but they're a popular garnish at eateries here, and that's how they look to me.)

Hi -

I'm new to this site (YAY) so don't mind the random comment...

I looked through the website that Greg posted and it said that the onions were, as Robin noted, lightly dredged in flour and seasoned with cayenne and paprika. They sound ridiculously delicious...might have to try some tonight with a blue cheese burger...mmmmm!

Kristin

Welcome to the board, Kristin B!

[Robin Garr]

I'm new to this site (YAY) so don't mind the random comment...

I looked through the website that Greg posted and it said that the onions were, as Robin noted, lightly dredged in flour and seasoned with cayenne and paprika. They sound ridiculously delicious...might have to try some tonight with a blue cheese burger...mmmmm!

Glad you're here, Kristin, and thanks for speaking up! Just to reassure you, all our conversations on the forum are round-tables, open to all. Glad you joined in! (And I would say that, even if you hadn't agreed with me. )

(And I would say that, even if you hadn't agreed with me. )

Yeah, sure, Robin.

Welcome, Kristin!

Hi -

I'm new to this site (YAY) so don't mind the random comment...

I looked through the website that Greg posted and it said that the onions were, as Robin noted, lightly dredged in flour and seasoned with cayenne and paprika. They sound ridiculously delicious...might have to try some tonight with a blue cheese burger...mmmmm!

Kristin

Welcome to the forum Kristen, we are glad to have you.

Welcome Kristen!

Thanks, Greg. Completely new to me!

Adding to Greg's comment, I would guess that the shredded onions are lightly dredged in seasoned flour, rather than fried nekkid.

(I haven't made them, but they're a popular garnish at eateries here, and that's how they look to me.)

You can just deep fry them unclad. Works just fine. I use them as a garnish for a couple of Indian dishes.

[Robin Garr]

You can just deep fry them unclad. Works just fine. I use them as a garnish for a couple of Indian dishes.

Of course you can. Around here, though, where it's a fairly popular restaurant garnish, they're generally lightly dredged. But it's hardly a culinary classic with a canonical recipe that must be adhered to. In short, there is no Rule No. 2.

I have been making tobacco onions fairly often, but last night I did leeks instead. Nice change, great flavor and crunch. They were a nice topping for our cheesesteaks.

Hi Kristin! Welcome to the forum. It can be as addictive as peanuts.