Best 4 Onions Neptune Recipes

Are you seeking a culinary adventure that tantalizes your taste buds and transports you to a realm of exquisite flavors? Look no further than Neptune's Onions, a dish that seamlessly blends the richness of the sea with the earthy sweetness of onions. As you embark on this culinary journey, you will discover the perfect recipe for Neptune's Onions, meticulously crafted to elevate this classic dish to new heights of grandeur.

Let's cook with our recipes!

ONIONS NEPTUNE

Onions Neptune image

I serve this dish as an appetizer and often add whatever ingredients I have handy, such as mushrooms or sun-dried tomatoes. Whether I serve it "as is" or jazz it up, it's always delicious. -Todd Noon, Galloway, New Jersey

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

5 to 6 medium sweet onions, sliced and separated into rings
1/2 cup butter, softened, divided
2 cans (6 ounces each) lump crabmeat, drained, divided
3 cups shredded Swiss cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
12 to 16 slices French bread (1/4 inch thick)

Steps:

In a large skillet, saute onions in 1/4 cup butter until tender. Remove from the heat; gently stir in half of the crab. Spread into a greased 13x9-in. baking dish. Top with remaining crab. Combine the cheese, soup, milk, salt and pepper; spoon over crab., Spread remaining butter over one side of each slice of bread; place buttered side up over casserole. Bake, uncovered, at 350° for 35-45 minutes or until golden brown.

Nutrition Facts : Calories 415 calories, Fat 19g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 873mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

ALMOST-FAMOUS BLOOMIN' ONION

Almost-Famous Bloomin' Onion image

This crispy fried onion has pull-apart "petals" that you can dip into a creamy, spiced sauce.

Provided by Food Network Kitchen

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil, as needed, for frying
Kosher salt

Steps:

Combine all of the dip ingredients in a bowl, cover and refrigerate.
Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

KEG'S MUSHROOM NEPTUNE

Keg's Mushroom Neptune image

I love these from the Keg restaurant and hope these are a great imitation! Recipe from recipecircus

Provided by lizeroo

Categories Canadian

Time 25m

Yield 36 caps

Number Of Ingredients 9

Ingredients

8 ounces softened cream cheese
2 tablespoons sour cream
1/4 cup grated swiss cheese
1 garlic clove, crushed
1 (5 ounce) can shrimp
1 (5 ounce) can crabmeat
1/3 cup green onion, chopped
pepper
36 fresh mushrooms, cleaned, stems removed

Steps:

Combine all 8 ingredients.
Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.).
Bake at 375ºF for 15 minutes or until slightly browned.

ELEGANT BAKED SEAFOOD NEPTUNE

Elegant Baked Seafood Neptune image

One of the most elegant & delicious seafood dish you can ever make. It's a lot of ingredients, but turns out REALLY good!

Provided by -------

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

6 large tomatoes
1/4 cup chopped green pepper
1/4 cup grated carrot
2 tablespoons minced onions
1/4 cup melted butter
1/4 cup flour
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper
3/4 cup coarsely chopped shrimp or 1 (7 ounce) package frozen shelled shrimp
1 (8 ounce) package frozen king crab meat, flaked
1 cup coarsely chopped cooked lobster
3 tablespoons dry sherry (optional)
2 tablespoons chopped parsley
2 tablespoons fine breadcrumbs
1 tablespoon butter or 1 tablespoon margarine

Steps:

Cut 1/4-inch stem from each tomato.
Scoop out pulp to make a shallow cup; be sure to reserve pulp.
Saute green pepper, carrots and onion in 1/4 cup melted butter for about 5 minute.
Stir in the flour, salt, sugar, and pepper.
Add reserved pulp.
Cook and stir over medium heat until mixture thickens & boils.
Add seafood, sherry (optional), and parsley.
Pile into tomato cups.
Place in shallow baking pan.
Sprinkle with bread crumbs and dot with butter.
Bake at 375°F until thoroughly heated.

Nutrition Facts : Calories 192.5, Fat 10.7, SaturatedFat 6.2, Cholesterol 45.5, Sodium 1277.8, Carbohydrate 15.3, Fiber 2.8, Sugar 6.8, Protein 10

Tips:

Choose the right onion for the dish. Different types of onions have different flavors and textures, so it's important to choose the right one for the dish you're making. For example, yellow onions are a good all-purpose onion, while red onions have a sharper flavor and are often used in salads or as a garnish.
Prepare the onion properly. Before you cook with an onion, it's important to prepare it properly. This means peeling off the outer layer of skin and cutting the onion into the desired shape. If you're cutting the onion into thin slices, use a sharp knife to avoid tearing the onion.
Cook the onion until it's translucent. When you're cooking an onion, it's important to cook it until it's translucent. This means that the onion has softened and lost its raw flavor. Translucent onions are often used in soups, stews, and sauces.
Caramelize the onion if you want a sweeter flavor. If you want a sweeter flavor, you can caramelize the onion. To do this, cook the onion over low heat for a long period of time, stirring occasionally. Caramelized onions are often used in French onion soup, as well as other dishes.
Use onions as a garnish. Onions can also be used as a garnish. For example, you can add thinly sliced green onions to a salad or soup. You can also use fried onion rings as a garnish for burgers or sandwiches.

Conclusion:

Onions are a versatile vegetable that can be used in a variety of dishes. They can be cooked in many different ways, and they add flavor and texture to a variety of dishes. Whether you're using them in a soup, stew, salad, or sandwich, onions are a great way to add flavor and nutrition to your meals.