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Grilled Onion Blossom


1 large Country Magic Onion
2 tablespoons Bull's Eye Barbeque sauce
parmasean cheese


Remove outer layer of onion.  Slice onion in 6th's from top to bottom, stopping about 1/4 inch from the bottom of the onion.  Carefully flower the onion by gently pulling apart the layers in an outward motion.   Place onion on a large piece of aluminum foil.  Sprinkle with parmasean and drizzle with BBQ sauce.  Wrap onion with foil and place on BBQ on medium heat and let cook for 45 minutes.  Carefully remove from grill, pull back foil and enjoy.  Makes a great side dish!

Cajun Onion Rings

1 1/2 cups sour cream
1 1/2 cups milk
2 tablespoons hot sauce
2 large onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon pepper
2 cups flour
vegetable oil, for frying


In a large bowl, whisk together the sour cream, milk and the hot sauce.  Add the onion rings and set aside while you season the flour. In a large baking dish, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, pepper, salt and flour.

Heat oil to 350 degrees in a dutch oven, or use your own fryer.

Remove the onion rings from the liquid mixture and dredge in flour mixture.  Repeat the process to double coat the rings.  Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes.  Drain the onion rings on a paper towel lined plate and season with salt while still hot. Serve as is or try this delicious dipping sauce

Onion ring dipping sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 2 tablespoons cream-style horseradish sauce
  • 1/3 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 pinch ground black pepper
  • 1/3 teaspoon cayenne pepper

To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish,
paprika, salt, oregano, black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.

Potato, Onion and Carrot Bake


8 medium potatoes, peeled and thinly sliced
6 carrots, peeled and thinly sliced
1 onion, peeled and thinly sliced
1/2 cup hot water
2 teaspoons chicken stock powder
1 teaspoon ground black pepper
1 tablespoon dried parsley flakes

Spray a shallow baking dish with cooking spray.  Use half the potatoes, place a layer of potatoes in the dish, covering the base entirely.
Next place a layer of carrots, followed by a layer of onions.  Top with remaining potato slices.

Mix together the hot water, chicken stock, pepper and parsley flakes.  Pour over potato slices.

Cover with foil and cook for 45 minutes.  After 45 minutes, remove foil and spray top with cooking spray and cook for another 15-20
minutes or until top is crispy and golden.