Need side dish for hamburger bbq WITHOUT onions

A

anna_x

Well-known member
I have a niece who has unpleasant reactions to onions and shallots. She has my sympathy because soy does that to me. That niece will make baked beans herself. I am thinking fruit salad and corn on the cob.

Might you have a pasta or some such recipe that tastes good without onions?

 
Slaw, potato salad, I make a salad with tomatoes, cukes, red peppers and

usually onions but can leave them out. It is in vinegar with a bit of sugar added.
That layered salad topped with mayo and parm is always delicious--lettuce, celery, peppers, cukes, tomatoes, frozen peas, cheese and bacon.

 
Layered salad (but leave out the green onions - sub celery?)

Layered Salad - Carol's version
1/2 head of iceberg lettuce, sliced in large shreds (about 3 cups)
1 T sugar, sprinkle over lettuce
salt and pepper, sprinkle over lettuce
6 hard-boiled eggs, sliced
salt eggs
1 10-oz. box frozen peas, uncooked but defrosted and dried (I run under cold water or nuke for a few minutes and then dry and chill before using)
1/2 cup finely sliced green onion
1/2 head of iceberg lettuce, sliced in large shreds (3 cups)
1 # bacon, fried crisp and crumbled
8 oz. Swiss cheese, grated (2 cups)
Topping:
1-1/2 cups mayonnaise (we have used 1/2 mayo and 1/2 Miracle Whip)
1/2 cup+ grated parmesan cheese

Layer each ingredient a pretty salad bowl (deep, not 9" x 13" wide) or large Tupperware-like container beginning with 3 cups of shredded lettuce and ending with the grated Swiss cheese. Press down slightly to leave head room at the top of the container - so topping doesn't stick to the lid or plastic wrap.
Mix the topping and spread to edges to seal salad. Cover with plastic wrap/lid. Refrigerate 8-12 hours. Serves 9-12 people.
** You can sprinkle more parmesan, parsley or sliced onions before serving. I have substituted a layer of grated carrots for the bacon to make the salad more vegan friendly. Also, if the lettuce and peas aren't very dry or cold, water can condense in the bottom of the bowl. (I have many funny stories about draining that extra water!) Colleen

Pat-NoCal's Version
https://finerkitchens.com/swap/forum1/50362_Rec_Layered_Salad______This_is_a_good_make-ahead_salad

6/16 Lower fat version - also a half recipe for smaller salad
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=250733

https://finerkitchens.com/swap//forum/index.php?action=display&forumid=1&msgid=51137

 
One of our local BBQ spots is 12 Bones. Former President Obama visited three times.

These are their sides:
DAMN GOOD CORN PUDDIN’
MAC & CHEESE
BAKED BEANS
COLLARD GREENS
MASHED SWEET POTATOES
SMOKED POTATO SALAD
BUTTERED GREEN BEANS
SWEET VINEGAR COLE SLAW
JALAPEÑO CHEESE GRITS

Their recipe book is at the library. If any of these hit your fancy, I'll see if the book has the recipe. I fairly sure it has the corn pudding, mac & cheese, baked beans, collard greens, but not sure about the rest. ANY of these would be fine omitting the onions.

 
Here is a good cole slaw with a cooked dressing that we like....no onions!

BROCCOLI SLAW WITH DRIED CRANBERRIES from
CHRISTMAS WITH SOUTHERN LIVING 2004

Note from Caryn aka Wigs: When I serve this dish at
times other than Christmas, I substitute dried cherries for the dried cranberries.

1/2 cup apple cider vinegar
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
3 Tablespoons vegetable oil
1 (12- or 16-ounce) package broccoli slaw
mix (I use 2 bags.)
2 Gala apples, unpeeled, cored & chopped
1 cup dried cranberries

Combine first 4 ingredients in a small
saucepan. Bring to a boil; boil 1 minute or
until sugar dissolves. Remove from heat and
cool; whisk in oil. Combine slaw mix,
apples, and cranberries in a large bowl.
Pour vinaigrette over broccoli slaw and toss
well. Cover and chill. (I stir a few times
during chilling to keep the ingredients well
mixed with the vinaigrette.) Serve slaw with a
slotted spoon.
Yield: 8 cups for the original recipe using only 1 bag of broccoli slaw.

 
An upscaled Macaroni & Cheese dish with no onions==>

FOUR-CHEESE SPINACH MACARONI (from CHRISTMAS WITH SOUTHERN LIVING 2004)

12 ounces penne pasta (I use a full 1-lb. package.)
2 Tbsp butter or margarine
2 garlic cloves, pressed
2 cups whole milk
1 cup (4 oz) shredded Parmesan cheese, divided
1 (8-oz) package cream cheese, softened
1 (8-oz) container mascarpone cheese
1 (4-oz) package crumbled Gorgonzola cheese
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
1 (10-oz) package frozen chopped spinach, thawed and well drained or squeezed dry
1 cup soft breadcrumbs
2 Tbsp butter or margarine, melted

Cook pasta according to package directions, and drain. Meanwhile, melt 2 Tbsp butter in a Dutch oven over medium heat; add garlic, and saute 1 minute. Gradually add milk, and cook until thoroughly heated. Gradually stir in 1/2 cup Parmesan cheese and the next 6 ingredients; whisk until smooth. Stir in spinach. Add cooked pasta, tossing to coat. Spoon into a lightly greased 13" by 9" baking dish.

Thoroughly combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and 2 Tbsp melted butter in a small bowl. Sprinkle breadcrumb topping over macaroni. Bake, uncovered, at 375 degrees F. for 20 minutes or until golden.

Fresh Spinach Substitution: You can substitute a 10-ounce package of fresh spinach instead of using frozen spinach, if desired. Just wash the spinach, trim stems, and coarsely chop the leaves. Then wilt the leaves for 1 to 2 minutes in hot water in a pan.

 
Marilyn, you are feeding my addiction. Going to reserve it through the library right now.

Correction: I am next in line for this book. Sounds wonderful! Thank you!

 
smileys/wink.gif Michigan

but didn't have this salad until after college. Have made it with all sorts of ingredients and everyone always loves it! Colleen

 
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