How to make a super delicious onion buns recipe for the holidays

This year, onion bums are one of those great holiday treats that people seem to love, but it can take some effort to get them right.

And if you’re not an onion fan, there’s always a better way.

Here’s how to make the best onion bun you’ve ever had.


Start with a plain, un-bun onion, which is great if you don’t have any extra ingredients.

In this case, I like to slice my onion into thick strips, but if you like a thinner, thinner slice, go for it.

This onion bunt recipe is great for people who like their onions chopped up and don’t mind the extra steps.


Chop the onion into 1/4-inch thick slices, or use your favorite mandolin to make your own onion slices.


Heat a small skillet over medium-high heat.

When the onions are slightly browned, add the olive oil and onions and cook until the onions have softened, about 2 minutes.


Remove the pan from the heat and allow the onions to cool slightly before slicing them into bite-size buns.


Heat the remaining olive oil in the skillet and add the onions, along with the garlic, onion powder, and salt.

Cook, stirring occasionally, until the onion mixture is slightly brown, about 5 minutes.


Transfer the onion bunks to a baking sheet and sprinkle with kosher salt.

Bake the onion bun for 20 minutes, flipping once halfway through.


Serve immediately, topped with a generous dollop of goat cheese and a sprinkle of parsley for a touch of sweetness.


Yield: 24 onion bucks, each about 1/2 cup of onion 1/8 teaspoon dried oregano 1/3 cup dry rosemary 1/6 teaspoon dried thyme 1/5 teaspoon dried basil 2 tablespoons olive oil 2 tablespoons onion powder 1 teaspoon salt 1 teaspoon ground black pepper 1/16 teaspoon ground cinnamon 1/10 teaspoon ground allspice 1/1 cup goat cheese, shredded 1/12 cup goat milk, drained 1/14 cup water 2 tablespoons chopped parsley Instructions Make the Buns 1.

Heat oil in a large skillet over high heat.


“Stir in oreganos, rosemary, thyme, basil, and garlic.


Add the onions and garlic to the pan and cook for 2 minutes, stirring frequently.

Add the goat cheese to the bottom of the pan, along the edges.


“Stir to coat, then transfer to a cutting board and use a mandolin or other sharp knife to separate the onion and buns into small, bite-sized pieces.


Use a knife to slice the onion in strips, along any edges, and top with a sprinkle.


“Sprinkle the goat milk over the top, and serve immediately.

Nutrition Facts Onion Buns Amount Per Serving (1 bun) Calories 240 Calories from Fat 90 % Daily Value* Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 25mg 13% Sodium 30mg 1% Potassium 590mg 19% Total Carbohydrates 35g 10 % Dietary Fiber 6g 24% Sugars 11g Protein 14g 22% Vitamin A 12% Vitamin C 2.2% Calcium 6.7% Iron 20.4% * Percent Daily Values are based on a 2000 calorie diet.

When the Onion Goes Bad

By JOE REED/APThe Onion is not exactly the most popular item on the market, but that hasn’t stopped it from being the most widely distributed news item of the week.

That’s because Onion founder and chief executive Tom Vilsack has always been about the news, and it is his way of getting the word out about things that matter.

Onion is the oldest continuously traded newspaper in the U.S. and has a long history of being an authoritative voice for the American people.

The company is based in Austin, Texas.

It began as an Onion-sponsored program that ran from the early 1920s to the late 1940s.

The newspaper would publish satirical ads and cartoons that ran in the pages of The Wall St. Journal, The New York Times, The Chicago Tribune, The Baltimore Sun, The Los Angeles Times, the Washington Post and other major publications.

The program was a way for the newspaper to make money.

In the 1940s, the newspaper reported on what was happening at the time, and its ads helped to spread the word about the war in Europe.

But Vilsacks father, Fred Vilsacker, saw an opportunity for the Onion to become more than a paper for fun.

“I remember being on the train when the news got out, and I said, ‘That’s not the Onion, it’s the New York Post,'” Fred Villsacker said.

“The newspapers were doing very well at the beginning of the war, and the newspapers were trying to cover it, and they got it wrong.”

The newspaper had a very long history with Vilsackers father, and he was convinced that he could make the newspaper into something much bigger than just a satirical rag.

So he enlisted his father to help him out with the newspaper.

Tom Vilsacking wanted the company to be a real news organization.

He also wanted the newspapers to publish the news in a way that was true and trustworthy.

So in 1939, Tom hired his father, who had been a veteran journalist.

The New York Observer ran a satirical editorial titled “It’s Time for the World’s Largest Onion, Tom V.

Vilsack also made sure the New Yorker, which he owned, published a satire of his, called “The Onion Goes Good.”

The New Yorker also published a satirical piece about Vilsashacks son, “The Last Laugh,” which ran in May 1940.

It was a satirical spoof about Vlasic, a cartoonist who had quit his job as a journalist to become a newsmaker in the newspaper industry.

The piece mocked the magazine for printing Vlasics cartoons.

The piece was reprinted in The New Yorker in the spring of 1940.

Tom’s father told him he had made a mistake in trusting the New Yorkers editorial and not believing the news stories they published.”

Tom said, `We can’t go forward as a newspaper,’ and that was the last I ever heard of him,” Fred Vlasack said.

Vlasic was not a successful journalist, but he became a big-time author, having written five books, including “The Great American Tragedy.”

Vlasico’s first book, “Onion and the American Dream,” was published in 1940.

He later wrote a sequel, “Anatomy of a Tragedym, the Last Laugh.”

Vlasics autobiography, “Tom V. Vilsa” was published the same year as “The New Yorkers” book.

It’s an emotional memoir, telling the story of Tom Velsack.

In 1941, Vlases father died.

In his will, Tom wrote, “I want the best for my family and my children, and all of you will be there for them, even if they don’t know it yet.”

The story of Vlasis son is told in “Tom and His Country, Tom and His Times.”

In it, Tom writes about how his father left him in an attic with a book.

He writes, “It was the first book I’d ever seen.

I didn’t understand it, but it was the best.

The book, which is available for free online, tells the story about how Tom Vlasos son became a reporter. “

He was so excited to learn the truth about it,” Tom Sr. said.

The book, which is available for free online, tells the story about how Tom Vlasos son became a reporter.

It also tells the stories of Tom Sr., his father and his great-grandfather.

“It’s a very emotional story,” Tom Jr. said of his father.

“Tom Sr. was a reporter and Tom Jr was a journalist.

It is one of the great stories of the 20th century.”

The book tells the great-great-grandchildren of the Vlasists story about what their father did in the war and how his life changed.