5 Delish Ways to Celebrate National Onion Day

Now that June is in full swing, summer fruits and veggies are (once again) the star of the show. However, the real MVP of summer produce was, is, and will always be the humble onion. Whether you’re making a salad or whipping up a frittata, the overlooked bulb can make any dish burst with flavor.

But, here’s a fun fact: June 27th is National Onion Day, which means now is the perfect time to give the bulb the attention it deserves. To help you out in this quest, we rounded up our five favorite onion recipes, which are all worth the pungent breath. And if you’re wondering, yes, onion tastes even better when it doesn’t play second fiddle to other vegetables. #JustSaying

1. Creamy Onion Gratin

When most people think of gratin, they think of potatoes. But, contrary to popular belief, potatoes aren’t the only vegetable that dominates the gratin game. The following recipe proves that onions can be just as tasty, especially if they’re paired with blue cheese and a creamy bechamel sauce.

Ingredients:

1 cup dried onions
½ cup Blue cheese, grated
1 cup milk
2 tbsp all-purpose flour
2 tbsp unsalted butter
¼ cup olive oil
⅓ tsp paprika
Salt and pepper, to taste

Directions:

Add the olive oil to a skillet and heat over medium heat. Sautee the dehydrated onions until they turn golden brown. Set aside.
Melt the butter in a large pan and whisk in the flour little by little. Then, add the milk and season with the paprika, salt, and pepper. Cook for a while until the sauce thickens and add the blue cheese.
Preheat the oven to 400^oF. Then, spread the sautéed onions on a baking dish and coat them with the bechamel. Bake for about half an hour or until the creams is golden brown.

2. Three Onion Soup

If you think you have to go to a fancy restaurant to enjoy a bowl of hearty three-onion soup, well, we have some good news for you! Our brand new soup mix tastes exactly like something you’d eat at Chez This-or-That and takes less than 15 minutes to make. Oh, and one more thing: Onions are just one of the superfoods we chose to include in this blend. Healing ingredients like leeks, carrot, chives, and celery also make a cameo and add a nutrient boost to the mix.

Ingredients:

½ cup three onion soup mix
2 cups stock (beef, chicken, or vegetable)

Directions:

Add the stock to a saucepan and bring to a simmer over medium heat.
Then, stir in the soup mix and cook for 8 minutes.
Serve with croutons or a slice of bread.

3. Onion & Bacon Bialys

Often compared to bagels, bialys are small, round rolls usually stuffed with onions and poppy seeds. The following twist, however, is a step-up from the usual recipe as it contains bacon, which highlights onion’s flavor and makes the treat even crunchier.

Ingredients:

1 cup of warm water
2 ¼ cup all-purpose flour
1 tsp dry yeast
1 tsp salt
½ cup dried onions
1/3 cup bacon, finely chopped
1 tbsp olive oil
2 tsp poppy seeds (optional)
3 tbsp Gouda cheese (optional)

Directions:

Pour one cup of lukewarm water to a bowl and add the onions. Let them hydrate for 15 minutes. Then, squeeze away any excess liquid and set them aside.
Place one cup of warm water and the yeast in another bowl, and let it stand for a while until it gets foamy. Stir in the flour and the salt until you form a dough. Cover with a towel and let it rest for a couple of hours until it doubles in size.
Meanwhile, heat the olive oil in a skillet and sauté the onions and the bacon. At this point, you can also add the poppy seeds (if you’re using any). Set aside.
Divide the dough into pieces, shape them into balls, and create a small indent in the middle. Fill each “hole” with the onion-bacon mixture and top with grated cheese (optional).
Preheat the oven to 450^oF and bake the bialys for 15 minutes or until they are puff and golden.

4. Cheesy Onion Pie

Combining cheese’s ooze with onion’s tang, this creative recipe is impossible to ignore. The crunchy crust also compliments the filling’s melt-in-your-mouth texture. And despite its fancy looks, this uber-treat takes just an hour to make, which is practically nothing in pie time.

Ingredients:

For the Filling
4 cups dried onions
¼ cup unsalted butter
3 cups Swiss cheese, grated
3 tbsp Greek yogurt
2 eggs
Salt and pepper, to taste

For the Crust
3 cups all-purpose flour
1 tsp salt
½ cup milk
1 cup unsalted butter
1 egg, beaten (for egg wash)

Directions:

For the Filling
Melt the butter in a saucepan, sauté the onions for 4 minutes, and season with salt and pepper. Then, pour ½ cup water and cook for six more minutes until the onions are tender. Set aside.
Once cool, add the cheese, Greek yogurt, and eggs, and stir until they’re evenly combined.

For the Crust
In a bowl, add the flour and the salt. Meanwhile, melt the butter in a skillet over low heat, slowly stir in the milk, and bring to a simmer. Then, pour the milk into the flour bowl and mix well.

For Assembling the Pie
Preheat the oven to 375^oF.
Divide the dough into two pieces. Roll each piece out until you form two layers of crust. Place one of the crusts onto a baking pan.
Scrape the filling onto the crust and spread it across evenly. Top with the second crust and pinch the seams where the two crusts “meet.”
Brush the top side with the egg wash, and using a knife, create three “vent holes.”
Bake for about an hour or until the crust is golden brown.

5. Pineapple Onion Salsa

Sweet, tangy, and refreshing, this salsa recipe is the definition of thinking outside the box. The pineapple’s sweetness cuts through the onion’s sharpness, and the two create a flavor combo that’s hard to ignore.

Ingredients:

¾ cup freeze dried pineapples
¼ cup dried onions
¼ freeze dried red bell peppers
3 tbsp fresh cilantro, finely chopped
½ tsp lime zest
3 tbsp lime juice
½ tsp salt

Directions:

In a large bowl, add the pineapple, onion, and bell peppers. Pour 3 cups of lukewarm water and let them soak for 15 minutes. Then, remove from the bowl and squeeze away excess liquid.
Transfer them to a bowl and stir in the rest of the ingredients. Mix well and serve with chips.

How will you celebrate National Onion Day? Let us know in the comments below!