Evelyn Chartres Author
Onions – Page 2

Beef and Macaroni au Four

Ground beef and macaroni with a pasta sauce is pretty much a staple of Canadian cooking. There is also seems to be no end in sight for variants on this particular dish and it is readily available in stores.

This variant is quick and easy to make. I use melt some shredded cheese on top using an oven. While I use a four-cheese or Portobello mushroom pasta sauce, any variants that catch your eye will do!


  • 8 ounces (225 g) of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 pound (450 g) of ground beef
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of finely chopped roasted red peppers
  • 2 cloves (5-10 mg) of pressed garlic
  • 1 teaspoon (5 ml) of Italian Seasoning
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 22 fluid ounces (650 ml) of pasta sauce
  • ¼ cup of shredded mozzarella cheese (per portion)


  1. Preheat oven to 350°F (175°C).
  2. Prepare macaroni in accordance with package instructions.
  3. In a large skillet melt butter over medium heat.
  4. Add beef, onions, red peppers, garlic and seasoning.
  5. Cook until meat is no longer pink, then drain meat.
  6. Return to heating element then add pasta sauce and macaroni.  Simmer on low for about 20 minutes.
  7. Place a portion in a stoneware dish then cover in shredded cheese. Place in the oven for 15 minutes or until cheese is golden brown.

Aiglefin au Gratin

Haddock au Gratin

A lot of people I know avoid eating fish. They either do not like the texture or the taste; at least until they try this recipe.

This recipe combines Haddock with an easy to make cheese sauce and Panko breadcrumbs. For this recipe, haddock can be substituted with Cod, Tilapia or any other fish that strikes your fancy!


  • 1¼ pound (575 g) of fillets of haddock
  • ¼ cup (60 ml) and 1 tablespoon (15 ml) of butter
  • ⅓ cup (80 ml) or 1½ ounces (45 g) of fine chopped onions
  • 2 cloves (5-10 g) of pressed garlic
  • ⅛ teaspoon (0.625 ml) of cumin
  • 5 cups (1,200 ml) or about 12 ounces (340 g) of old cheddar cheese (divided)
  • 2 tablespoons (30 ml) of flour
  • 1 cup (235 ml) of milk
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of pepper
  • ½ cup (120 ml) of Panko breadcrumbs


  1. Pre-heat oven to 350°F (175°C).
  2. Thaw and pat dry fish fillets.
  3. In a greased 12×9 inch casserole dish, line bottom with fillets.
  4. In a small pan melt 1 tablespoon (15 ml) of butter over medium heat.
  5. Add onions, garlic and cumin. Sauté until onions are transparent.
  6. Spread sautéed onions and garlic over fillets.
  7. Shred cheddar cheese and set aside.
  8. Use a 1.5 quart (1.4 l) saucepan on medium heat; melt butter then add flour. Cook for 1-2 minutes.
  9. While stirring, add milk gradually and make sure there are no lumps.
  10. Gradually add three cups (700 ml) of cheese to the saucepan. Continue stirring to integrate the cheese.
  11. Add Italian seasoning and pepper to sauce. Stir then remove from heat.
  12. Cover fish fillets with cheese sauce, sprinkle with remaining shredded cheese and breadcrumbs.
  13. Place in oven and cook for 20-25 minutes or until the cheese has browned. Remove from oven and let cool for 10 minutes before serving.

Crunchy and Chewy Country Fried Potatoes

Other than bacon, this is one of my favourite breakfast side dishes. The ingredients are always readily available and can be made up while the rest of the breakfast is ready.

A combination of potatoes, onions, garlic butter and herbs. This recipe is sure to be a crowd pleaser.


  • 1 pound (450 g) of potatoes
  • 1/2  cup (120 ml) of finely chopped onions
  • 1 tablespoon (15 ml) of garlic butter
  • 4 to 6 tablespoons (60 to 90 ml) of olive oil
  • 1 teaspoon (5 ml) of herbes de Provence or Italian seasoning
  • ¼ teaspoon (1.25 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper


  1. Clean potatoes then cut into small ¼ inch (0.6 cm) cubes.
  2. On a skillet on medium heat, melt butter.
  3. Add olive oil and mix.
  4. Add potatoes, onions, salt and pepper to skillet.
  5. Stir contents on occasion. Add oil as necessary to make sure contents do not stick.
  6. When potatoes edges are a golden brown, remove from skillet.
  7. Place in a bowl, use paper towel to absorb any remaining oil.
  8. Ready-to-serve.

Balsamic Chicken Bites

A tasty dish that I have made for years. Based on a recipe for Chicken Kung Pao and it’s easy to make. The difference in vinegar really makes the flavour pop! Serve with snow peas and rice to make a complete meal.


  • ½ cup (120 ml) of onions
  • 2 cloves (5-10 mg) of pressed garlic
  • ¼ cup (60 ml) of roasted red pepper
  • ½ teaspoon (2.5 ml) of shaved fresh ginger
  • ¼ cup (60 ml) of balsamic vinegar
  • ¼ cup (60 ml) of soy sauce
  • 1 tablespoon (15 ml) of sugar
  • 2 tablespoons (30 ml) of olive oil
  • 1 pound (450 g) of chicken
  • 2 tablespoons (30 ml) of cornstarch


  1. Chop onions and red pepper then add to a small bowl with pressed garlic. Set aside.
  2. In a small bowl add vinegar, soy sauce and sugar. Set aside.
  3. Combine chicken and cornstarch in sealable container. Toss to cover the chicken.
  4. Heat oil in a large skillet on medium-high heat.
  5. Add chicken and cook until it is no longer pink. Remove from skillet.
  6. Add onions, red pepper, ginger and garlic into the skillet. Cook until onions are transparent.
  7. Return chicken to skillet.
  8. Quickly stir bowl then add contents to the skillet.
  9. Heat thoroughly, stirring occasionally.
  10. Remove from heat and ready-to-serve.

French Onion Marinade

A tasty way to prepare chicken by marinating the meat in onions, garlic, beef broth and balsamic vinegar. This dish is typically grilled, cut into tender bite-sized pieces of chicken. This is certainly a family favourite!

Chicken and marinade can be prepared ahead of time and frozen. I use this when going out to a cabin for the week, permitting me to quickly get a meal ready once I get there.


  • ¼ cup (60 ml) of finely chopped onions
  • 2 cloves (5-10 mg) of garlic pressed
  • 4 teaspoons (20 ml) of powdered beef broth
  • ⅓ cup (80 ml) of water
  • ¼ cup (60 ml) of olive oil
  • 1 teaspoon (5 ml) of balsamic vinegar
  • 1 pound (450 g) of chicken breasts


  1. In a freezer bag, add all ingredients and mix thoroughly.
  2. Use a straw take out any excess air then seal bag.
  3. Place in the fridge for at least three (3) hours or overnight.  Mix contents of bag occasionally.
  4. Grill chicken, dabbing with marinade occasionally, until meat is cooked throughout.
  5. Cut up chicken breasts into bite-sized pieces. Ready to serve.