Tag Archives: Toasted Onion Herb

Toasted Onion Herb Burger

Posted on June 29, 2012 | 1 Comment

This burger is one of my quick go-to favorites during the summer months. Packed with Toasted Onion flavor this burger is reminiscent of meatloaf, in a very good way!

For this recipe you will need:

1 lb. lean ground beef
3 Tbs. Victoria Taylor’s Toasted Onion Herb Seasoning
2 Tbs. unseasoned bread crumbs
2 tsp. mustard

Preheat grill or skillet to medium-high heat.

Mix all ingredients in a bowl with hands gently until just incorporated.

Form into 4 patties. If you are forming patties by hand make a small indentation in the middle of each patty by gently pressing your thumb into the center of the meat. This will ensure flat cooking. Cook on charcoal, gas grill, or heavy skillet for 3-5 minutes, or until juice beads up on the top side of burgers. Flip over and top with cheese, if desired. Cook additional 3 minutes, or until desired degree of doneness.

There are numerous ways that you can top this burger to make it your own. You could use the classic lettuce, tomato, and onion or add bacon and spice it up with jalapenos etc. Enjoy!

Best,

Victoria

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Posted in Meat

Tagged Burger, Toasted Onion Herb

Vidalia Onion Soup with Boursin Toast

Posted on June 5, 2012 | Leave a comment

I have been craving this soup for a while but with the warm weather I was not sure when I would be able to squeeze it into my busy grilling schedule. A rain filled and unseasonably cold weekend gave me just the opportunity to make it work. This hearty soup is filled with flavor and is extra delicious topped with a crispy toasted baguette spread with Boursin or bleu cheese.

For this recipe you will need:

3 tablespoons butter
2 ½ pounds (about 4) Vidalia onions, quartered and thinly sliced
6 cups chicken or vegetable stock
6 Tbsp Victoria Taylor’s Toasted Onion Herb Seasoning
1 cup wild rice, cooked

For the baguettes

8 slices of baguette
2 tablespoons extra virgin olive oil
Boursin or bleu cheese

Melt the butter in the bottom of a 4-5 Qt saucepan or dutch oven over moderately low heat. Add the onions, toss to coat them in the butter, and cover the pot. Keep heat very low and allow the onions to steep for 15 minutes. After 15 minutes, uncover the pot, and raise the heat to medium.

Season the onions with salt and pepper to taste. Cook them for another 15-25 minutes, stirring frequently, until they are tender and limp.

Add the stock and Toasted Onion Herb Seasoning and simmer for 20 minutes.

For the baguettes, heat the oven to 400 degrees. Brush both sides of the baguette slices with olive oil. Bake on a baking sheet until light golden brown, about 5-10 minutes. Remove from oven and immediately spread with cheese.

To serve, divide the rice among four bowls, and ladle the soup over the rice. Float the baguettes on top.

You can add the rice into the soup instead of staging it separately, but you will probably need more broth for the soup as the rice will absorb some once added.

Best,

Victoria

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Posted in Soups, Salads, Sandwiches, Vegetarian

Tagged Toasted Onion Herb

Shepherd’s Pie

Posted on April 12, 2012 | Leave a comment

Shepherd’s Pie is one of my favorite comfort foods. Layers of ground beef, corn, cheddar cheese and creamy mashed potatoes are only made better with the addition of Toasted Onion Herb Seasoning.

For this recipe you will need:

For the potatoes:

4 large potatoes, peeled and quartered
2 oz. butter
¼ cup milk
¼ cup cheddar cheese
salt and pepper to taste

For the filling:

1.5 lbs. ground beef
1 large onion, chopped
2 Tbsp. olive oil
½ cup cheddar cheese
2 Tbsp. ketchup
3 Tbsp. Victoria Taylor’s Toasted Onion Herb Seasoning
24 oz. corn

Place potatoes in a large pot and cover with salted cold water. Set over high heat, cover and bring to a boil. Boil for about 35 minutes until potatoes are easily pierced with a fork and ready to mash. Drain the potatoes and place in a large mixing bowl. Mash the potatoes and add the milk, butter, cheddar cheese, salt and pepper and continue to mash until smooth.

Heat olive oil in a large sauté pan. Add onion and cook until clear. Add ground beef and cook until well browned. Add ketchup and Toasted Onion Herb Seasoning. Mix and cook for an additional 5 minutes.

Spread the ground beef mixture in an even layer on the bottom of a large casserole dish.

Next, spread a layer of corn and top with ¼ cup of cheddar cheese.

Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake uncovered in oven preheated to 350° for 45 minutes.

Best,

Victoria

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Posted in Meat

Tagged Toasted Onion Herb

Toasted Onion Mushroom Beef Barley Soup

Posted on March 14, 2012 | Leave a comment

Toasted Onion Seasoning is the perfect complement to the earthiness of mushrooms in this dish. This hearty soup is delicious when scooped up with a piece of crusty bread.

For this recipe you will need:

1 lb. lean stew beef, cut into 1/2” pieces
¼ cup Flour
4 tbsp. Olive Oil, divided
1 medium Onion, diced
2 Carrots, sliced in rounds
3 ribs of Celery
1 clove of Garlic
1 pounds Fresh Mushrooms
5 Tbsp. Victoria Taylor’s Toasted Onion Herb Seasoning
6 cups beef stock
1 cup Pearled Barley
Fresh Parsley for garnish

Heat 2 Tbsp. of olive oil in a pan to hot, but not smoking. Dredge the beef in the flour to cover it, shaking off any excess. Brown the beef on medium to high heat on all sides. Remove from the pan and set aside.

Heat the remaining oil in the pan, and add the onion, carrots, celery, and garlic. Cook for about 5 minutes, until the onions start to become transparent.

Note: The onions that I used in this recipe (they closely resemble leeks) are baby vidalia’s, I just couldn’t pass them up at the market. You can use any type of onion or even leeks depending on your preference.

Add 1/4 cup of the beef broth, scraping the bottom of the pan to deglaze it. Stir in the mushrooms and continue to cook for another 2-3 minutes.

Add the meat back into the pot then add the Toasted Onion Herb, the remaining broth and the barley. Bring to a boil and reduce heat to low. Cover and simmer until the barley is tender, about 1 hour.