This month we continue our look at Onion recipes as there are so many good ones to make your mouth water! My Nan used to make this Onion Bread and sometimes added a sprinkle of cheese on top. When it came out of the oven it smelt delicious and tasted even better.

The Toad in the Hole with Onion Gravy is one of my regular meals I serve for supper when friends are round and I often get asked to include this in Ma Millbank. However, its BBQ time again and what better way to impress your friends than a quick easy relish and some Battered Onion Rings? They make a great starter or complement any party food or BBQ.
Buen Apetito

White Onion Bread

½ cup chopped onions
1 cup milk, room temperature
1½ tblsp active dry yeast
3 tblsp sugar
¾ cup warm water
6 cups bread flour
1½ tblsp vegetable oil
2 tsp salt
½ tblsp garlic powder (optional)

Make the Dough
Mix together the milk, water, sugar, yeast, oil and salt in a large mixing bowl. Add the garlic and chopped onions, then mix in one cup of flour at a time until the dough is stiff. Place the dough on a surface sprinkled with flour and knead for 8 minutes. Place the dough in a greased bowl and turn it over so that all the dough is greased. Cover the bowl with plastic wrap and leave it to stand for 45 minutes in a warm place until it doubles in size. Punch the dough to remove the air and put it on a floured surface and knead again for 5 minutes. Cut the dough in half and mould the dough into 2 bread loaves.
Bake the Bread
Grease 2 bread pans and place the dough inside the pans. Cover the pans and leave them in a warm place for 45 minutes until they double in size. Place in the oven and bake for 1 hour at 350ºF. Remove from the oven and leave them to cool on a wire rack.
Yields 2 loaves

Onion and Apple Chutney

1kg apples, peeled and chopped into small cubes
250g red onions, finely chopped
250g white onions, finely chopped
100g preserving sugar
250ml balsamic vinegar
10g fresh ginger, ground
300g cane sugar
1 tblsp salt
2 tsp pepper

Cook the Chutney
Throw all the ingredients into a large pot and cook it gently for 1 hour covered, the last hour uncovered. Stir regularly to stop it sticking to the bottom of the pot.
Fill the Jars
Pour the chutney into warm jars and put on the lids. Turn the jars upside down and leave for 10 minutes. Turn the right way round and leave to rest for 4 weeks to mature.
Makes 2 x 500ml jars.

Toad in the Hole with Onion Gravy

2 eggs
100g plain flour
150ml semi-skimmed milk
1 tblsp vegetable oil
8 pork sausages
1 onion, finely sliced
1 tblspn vegetable oil
1 onion, finely sliced
2 tsp English mustard
2 tsp Worcestershire sauce
2 tsp flour
300ml vegetable stock

Place the flour and the eggs in a large bowl and mix the milk in slowly to make a smooth batter. Add 150ml water and beat in a mixer until smooth.
Place the sausages in an ovenproof dish and scatter the sliced onions over the top. Place in a preheated oven at 220C and bake for 15 minutes. Remove from the oven and pour the batter over. Return to the oven and bake for another 35 minutes.
Fry the onions in a little oil for 5 minutes until golden. Add the flour and cook, stirring constantly until the gravy has thickened. Add the mustard and Worcestershire sauce and the stock, gradually stirring constantly until it is smooth.

Red Onion Relish

4 medium onions, chopped
1 cup breadcrumbs
2 level tblsp butter
1 tsp finely chopped sage
1 tsp salt
Pinch of pepper
Place the chopped onions in a pan with boiling water and simmer for 8-10 minutes until they are tender.

Make the Relish
Stir in to the onions, the breadcrumbs, sage, pepper and butter and stir the mixture until it becomes smooth and stiff. Allow it to cool and use the day of making.

Crispy Onion Rings

3 sweet onions, sliced into quarters and separated into rings
1 cup flour
½ tsp salt
1½ tsp baking powder
2/3 cup water
1 egg
½ tblsp lemon juice
1 tblsp melted butter
Oil for frying

Prepare the Onions
Soak the onion rings for at least ½ hour in ice water then pat the onions dry with paper towels.
Make the Batter
Sift the flour, baking powder and salt into a bowl. Mix together the egg, water and lemon juice in a large mixing bowl and beat until it is frothy. Stir in the dry ingredients and combine well. Add the butter to the mixture and mix.
Cook the Onion Rings
Heat the oil to 375ºF. Dip the onion rings into the batter a few at a time and fry them in the oil for 2 minutes on each side. Remove the rings from the batter with a slotted spoon and let them drain on paper towels. Keep the cooked onion rings in a slow oven until all the onion rings are done.