Opulent Onions & Scone Variations Aplenty

Onion Rosemary Scones

Onion Rosemary Scone

I use onions in just about every single savory dish I prepare so when I saw they were on sale – 3 pound bags @ 3 for $3 (you could also substitute a 5 pound bag of potatoes but I use them less often) – I pounced!

Searched around for onion as a main ingredient in recipes and was not too happy with my choices.  Onion soup popped up over and over and that is my least favorite soup.

Breads flavored with onion are an awesome combination so I searched in that direction.  Many, many bread and biscuit recipes with most including cheese which, since deciding to remove most dairy from my diet, I would exclude.

Although I got many ideas, I went with my faithful “healthy scone” recipe and made a few changes to accommodate the savory ingredients.

Onion Rosemary Scone

I bake scones not only because I love scones but also because they’re fun, easy to make, and the result seems as if a great deal of effort went into them!  Nice!

So, I put the question to you, my readers, fellow bloggers and foodies – what are some really good recipes where onion is the main or at least second ingredient?

Send them to me and I’ll select some to cook/bake and photograph.  I’ll mention your name too!

Enjoy my staple healthy scone recipe dressed in a savory suit!

Onion Rosemary Scone

Onion Rosemary Scones


Ingredients (I use organic and free range products whenever possible.)


1 Cup all-purpose flour
½ Cup whole wheat flour
1 Cup rolled oats
2 T sugar
1 Tablespoon Baking Powder
1/2 Teaspoon salt
Sprinkle of:  cayenne, black pepper, and mustard powder

1 large onion
2 Tablespoon of fresh rosemary, chopped
1 Tablespoon of olive oil

7 Tablespoons cold butter


1/3 Cup milk/Greek yogurt mixture
1 egg

1 egg for egg wash

Add all dry ingredients into a large bowl and combine; add wet ingredients into a smaller bowl combine and set aside.  Sauté the onion and rosemary in the olive oil until softened then let cool.  Using a cheese grater, grate the cold butter into the dry ingredient mixture and combine, mixture will resemble small pea-like crumbs.  Add the cooled onion mixture to this and combine.  Slowly add the wet ingredient mixture so that dough is wet enough to roll onto a floured surface without sticking too much.

Shape into a rectangle and cut into 8 or 10 pieces and place on a prepared baking sheet.  Brush with egg wash and bake at 400 F for about 20 minutes.

 Serve with soup, chili or even at breakfast with smoked salmon.  Tast-eee!

Onion Rosemary Scone


Baking Bonbons & Biscuits, Not Me — Oh My!

Oven Roasted Sweet Pepper Tapenade

Sweet Pepper Tapenade

While this is the season to bake and blog about bonbons and biscuits, this blogger is doing her own thing.

Sweet Pepper Tapenade

I’ve been roasting sweet peppers ever since I saw a famed chef do it on her show yet this is the first time I’ve minced up the peppers to create a tapenade.

I have to say the flavor expands when the peppers are in bits and pieces and it makes it so much easier to eat.

I love veggie sandwiches with lots of sweet peppers and onions, and I have found that a little bit of good quality mayo, brings the flavor to yet, another level.  Please try it, you’ll agree!

This tapenade makes a wonderful appetizer for your cocktail party. Serve it with whole-grain crackers, pita, or Melba toast.  Happy holiday party!

Sweet Pepper Tapenade

Here’s the easy recipe.

Oven Roasted Sweet Pepper Tapenade
I of each: orange/red/yellow bell pepper
2 Italian green peppers
2 white onions
5 cloves minced garlic
3 T olive oil
½ t of each: oregano, thyme, sage, red pepper flakes
dash of salt and pepper

Process: Rinse and slice peppers and onions. In a small bowl add herbs, olive oil and minced garlic. Add this mixture to the sliced peppers.  Add salt and pepper and roast in a 400 F degree oven for about 25 minutes or until peppers are soft. Let cool. Add to a food processor and pulse. Serve on lightly toasted whole-grain bread, lightly spread with mayonnaise.

Sweet Pepper Tapenade