Remove any dry skin and stem from onions. Working from the top, core the onions to create a small cavity in the center. Salt and pepper the onion cavities, then fill with butter. Sprinkle onions all over with salt and pepper. Wrap each onion in foil, gathering at the top. Cook on a covered grill for about an hour over indirect coals.

Bring a saucepan of water to a boil. Add the onions and blanch for 1 minute. Drain the onions and transfer them to an 8-inch square baking dish. In a small bowl beat together the egg, cream, salt and pepper; pour mixture over onions. Sprinkle with cheese. Bake for 25 minutes at 350°.

Melt butter in a large skillet; add the onion and cook over medium heat until translucent. Stir frequently. Add the sugar and the vinegar. Reduce heat to low and simmer for about 40 minutes, until syrupy. Pour into a bowl and cool to room temperature.

Serve with meat, fish, or cheese.

Ingredients

• 2 medium onions, sliced
• 2 tablespoons melted butter
• 2-3 lbs potatoes, cut in 1/2 inch slices
• a bunch of carrots, chopped into 1-inch pieces
• a bunch of beets, cut in 1/2 inch slices
• all your favorite herbs and spices like thyme, ginger, rosemary
• salt and pepper
• 1/4 cup chicken broth
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1 whole stewing hen, cut into pieces

Directions

Brush the inside of a 6-quart crock pot with melted butter. Place the onion slices in the bottom of the crock pot/slow cooker. Top with potato slices, carrots and beets. Sprinkle the broth, wine, garlic, salt, pepper and herbs and spices over the vegetables. Rub the chicken pieces with salt, pepper, and herbs. Arrange the chicken pieces on top of the vegetables. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 6 medium beets, peeled and chopped
• 2 cups vegetable stock
• salt and pepper
• sour cream

Directions

Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until translucent. Add beets, and cook for 1 minute. Add stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with sour cream.

Ingredients

• 1 pound of pork sausage
• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 3 medium potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 ounces tomato paste
• 3/4 cup water
• 1 small head cabbage, shredded
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon brown sugar or honey
• sour cream, for topping
• 1 tablespoon chopped fresh parsley for garnish

Directions

Remove the sausage from the casing and add it to a skillet over medium-high heat. Brown while chopping and stirring. Remove from the heat and set aside. Fill a large pot with water about 2 quarts, and bring to a boil. Add the sausage and the beets. After 10 minutes, add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage. Heat the oil in a skillet over medium heat. Add the onion, and cook until translucent. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the garlic and cook for one more minute. Season with salt, pepper and sugar. Garnish with sour cream and fresh parsley or cilantro.

Ingredients

• 1 lb ground lamb
• 1 clove garlic, minced
• 1 large onion, diced
• Fresh cilantro
• A bunch of fresh mint of 1 Tablespoon dried mint
• 1 Tablespoon curry powder
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 large egg
• 1 cup yogurt
• 1 teaspoon curry powder

Directions

Combine all ingredients in a bowl. Form into patties. Cook the patties in a hot skillet with a little oil. Mix the yogurt with 1 teaspoon of curry powder. Serve the sausages with yogurt sauce as an appetizer, or wrap in a pita with some shredded carrots and cabbage for a delicious sandwich.

Ingredients

• 5 slices bacon
• 1 clove garlic, minced
• 1 large onion
• 2 pounds sweet potatoes, peeled and cut in 1-inch pieces
• 2 med turnips, cut in 1-inch pieces
• 6 carrots, peeled, cut in 1-inch pieces
• 3 beets, peeled and cut in 1-inch pieces (optional)
• 1 small cabbage, cut in 2-inch chunks, or 1 pound brussel sprouts (optional)
• Salt and pepper
• 1 teaspoon dried thyme
• 1 boneless beef chuck roast, about 3 pounds
• 1 cup beef broth
• 1/2 cup red wine
• 3 tablespoons tomato paste
• 2 tablespoons flour or 1 tablespoon cornstarch
• 2 to 3 tablespoons cold water

Directions

In a hot skillet with a little oil, brown the beef on all sides. Place bacon over the bottom of the crockpot or dutch oven. Arrange sweet potatoes, turnips, beets, and carrots over the bacon. Sprinkle with garlic, salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions and cabbage around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth, wine and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.

Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.

To make gravy, skim fat off the top of the broth, put the broth in a saucepan, and bring it to a simmer.

In a small bowl, whisk the flour or cornstarch with the water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.

Ingredients

• 10 cups zucchini, peeled and diced
• 4 onions, diced
• 2 green peppers, diced
• 2 red peppers, diced
• 2 cloves garlic, minced
• 2 or 3 small chiles, jalapeno, serrano, or habanero (as you like it!)
• 1/4 cup pickling salt
• 1 tablespoon salt
• 2 tablespoons mustard seed
• 1 tablespoon cumin
• 1 teaspoon coriander seed
• 2 cups white wine vinegar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups tomatoes, peeled and diced

Directions

In a large bowl combine; Zucchini, onions, green pepper, red pepper, hot pepper, garlic and pickling salt. Stir to mix, place in a colander over a large bowl, cover and let stand over night in the refrigerator.
The next day rinse, drain and put into a large pot. Add the mustard seed, coriander seed, cumin, vinegar, brown sugar, salt, nutmeg, pepper, and tomatoes.
Bring to a boil and simmer for 15 minutes.
Pour into sterilized jars. Process for 30 minutes in a water bath.