Onion Crunch® Recipes

Use Onion Crunch® as a substitute in many of your favorite recipes that call for fresh or fried onions. Use it as a condiment and add it to your favorite soups, dips and casseroles.

Onion Crunch® Vegetable Recipes

greenbeans-1Onion Crunch® Green Bean Casserole

30 ounces green beans, canned*, drained
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon pepper
Onion Crunch®

Combine green beans, soup, milk, pepper and 1/2 cup of Onion Crunch®. Gently stir together.
Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.
Bake at 350°F for 25 minutes or until hot and bubbly.
Top with a layer of Onion Crunch®. Bake 5 minutes more.
This easy to make green bean casserole serves six.
*May substitute 18 ounces frozen cut green beans, thawed and drained.


Onion Crunch® Green Beans Supreme

By Carolyn Scott-Hamilton, AKA The Healthy Voyager

6 tablespoons regular or vegan butter, divided
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup regular or vegan heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps)
2 pounds fresh green beans, trimmed
Onion Crunch®, for topping

Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside.

Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They’ll still be crispy. Season with salt and pepper and place on a platter.

Bring the sauce to a simmer and spoon over the beans. Top with Onion Crunch®.


Stuffed Peppers w/ Onion Crunch


By Tamara Coleman

5 Bell Peppers (any or all colors)
3-4 Red Tomatoes
Lean Ground Beef
1/2 Cup of Black Beans
Knorr Spanish Rice (you can use any spanish rice)
4oz Can of Diced Green Chiles
1/4 Cup of Sharp Cheddar Cheese
1/4 Cup of Diced Marcona Almonds (optional)
1/2 tsp of Garlic Powder
1/4 tsp of Paprika
Salt & Pepper to taste
Onion Crunch


1. Pre-heat oven to 400 degrees
2. First, you want to wash your bell peppers, cut the tops of your peppers off and then remove all of the insides of the peppers
3. Place your peppers in a pot immersed in water to boil for 20-30 minutes until they are soft
4. Dice your shallot and tomatoes then set aside.
5. Cook your rice on the stove top according to the package and saute your lean ground beef in a pan.
6. Drain any excess grease of your ground beef and stir in your shallots and diced tomatoes.
7. Add your rice to the pan with the beef and allow to simmer for a few minutes.
8. Next, stir in your green chiles and diced marcona almonds stirring so that everything is mixed well together and allow to simmer for another 2-3 minutes.
9. Mix in your garlic powder, paprika, salt & pepper and 1/4 cup of cheese and give a good stir.
10. Pull your peppers from the water and place into a casserole dish and stuff with your beef mixture.
11. Sprinkle with a little cheese if you choose and pop in the oven for the cheese to melt. Then sprinkle with Onion Crunch and serve!

Onion Crunch® Potatoes

4 large russet potatoes, scrubbed and cut into 1/4-inch thick slices
1 Tbsp margarine
2 cloves garlic, minced
1 tsp black pepper
1 tsp dried thyme
1/2 tsp salt
Onion Crunch® topping

1. Preheat oven to 450 F. Arrange potatoes, overlapping slightly, in a 13 x 9" baking dish. Brush margarine over potatoes. Sprinkle potatoes with garlic, pepper, thyme, and salt.
2. Shake Onion Crunch® over potatoes in a single layer.
3. Bake casserole until potatoes are cooked through about 30-35 minutes. Serve immediately. Serves four.

Garlicky Mashed Cauliflower "Potatoes"

cauliflower potatoes

By Carolyn Scott-Hamilton, AKA The Healthy Voyager

1 medium head cauliflower
1 tablespoon regular or vegan cream cheese, softened
1/4 cup nutritional yeast
1/2 teaspoon minced garlic
1/8 teaspoon regular or vegan chicken bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons regular or vegan butter
Onion Crunch®, for garnish
Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, nutritional yeast, garlic, bullion and pepper until almost smooth.

Garnish with chives, Onion Crunch® and serve hot with pats of butter.

Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

3 Bean Chili
Onion Crunch® 3 Bean Chili

By Carolyn Scott-Hamilton, AKA The Healthy Voyager

1 (15 oz) can red beans, drained
1 (15 oz) can black beans, drained
1 (15 oz) can garbanzo beans, drained
1 lb. regular or vegan ground beef or tofu (pressed, drained and finely diced)
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. tomato sauce
1 cup water
1 can beer (12 oz.) or cooking white wine
3 tablespoons chili powder
2 tablespoons regular or vegan beef bouillon (or 6 cubes)
2 tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
Onion Crunch®, for topping

In a large saucepan over medium heat, saute the garlic and onion in the olive oil, cook and stir until tender. Add the ground beef, all of the beans, the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.

Bring to a boil then reduce heat and simmer, covered, for 2 hours.

In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.

Stir into chili and cook, covered, for an additional 20 minutes. Serve with a garnish of chopped green onion, shredded vegan cheese and Onion Crunch®! Ladling over brown rice rocks too!

Onion Crunch® Portobello Pesto Sliders

By Carolyn Scott-Hamilton, AKA The Healthy Voyager

3 tablespoons spicy or Dijon mustard
1/4 cup packed basil leaves
5 tablespoons Italian dressing (recipe above), divided
4 medium portobello mushrooms, stemmed (about 1 .pound)
2 large red bell peppers, cored and quartered lengthwise
1 medium sweet onion, sliced 1/2-inch thick
Onion Crunch®, for topping
4 small hoagie rolls, split

Blend mustard, basil and 2 tablespoons dressing in mini food processor. Grill and turn mushrooms, peppers and onion over medium heat for 8 to 10 min., brushing mushrooms with remaining 3 tablespoons dressing. Layer vegetables on bottom of rolls. Drizzle with basil mixture and top with Onion Crunch®. Cover with top of rolls.

Onion Crunch® Hot Dog Recipes

Cowboy Dog

100% All Beef Frank
BBQ Sauce
Cheddar Cheese Sauce
Onion Crunch® topping

Onion Crunch® Chili Dogs

2 hot dogs
3/4 cup chili with beans
1 slice bread
1/4 cup shredded Cheddar cheese
2 tablespoons prepared yellow mustard
2 tablespoons Onion Crunch®

Place the hot dogs onto a microwave safe plate and cook in the microwave 1 to 2 minutes until hot. Place the chili into a microwave safe bowl and microwave 1 to 2 minutes until hot. Slice the hot dogs in half lengthwise, and place onto hot dog buns or a slice of toasted bread; sprinkle with the cheese, the chili, mustard and top with Onion Crunch®.

Grilled Bacon-Wrapped Stuffed Onion Crunch® Dogsdogs

1 tsp ketchup
1 tsp Dijon mustard
4 large hot dogs, knockwurst, or kielbasa
1/2 ounce cheddar cheese, cut into long sticks
2 Tbsp Onion Crunch®
1 cup refrigerated sauerkraut, drained, roughly chopped
4 slices bacon
Vegetable oil
4 long hot dog buns

1. Prepare your grill for direct medium high heat.
2. Mix together ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the ONION CRUNCH®, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
3. Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
4. Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end.
5. Coat your grill surface with vegetable oil. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on one side is cooked, turn the hot dogs a quarter turn and continue cooking until bacon is done.
6. Remove toothpicks place in toasted buns and serve.

Onion Crunch® Main Course Recipes

Halibut Onion Crunch®


2 halibut fillets, approximately 3/4 lb
1 1/2 tablespoons oil
3/4 tsp lemon juice
1/8 tsp marjoram
1/8 tsp garlic powder
1/8 tsp dry mustard
1/4 tsp kosher salt
pepper to taste
1 1/2 Tbsp grated parmesan cheese
4 tablespoons Onion Crunch®

1. Preheat oven to 450°F
2. Combine the oil, lemon juice, marjoram, garlic salt, dry mustard, and pepper
3. Pour over halibut; marinate 20 minutes, turning once
4. Transfer fish to buttered baking dish
5. Sprinkle with cheese and onions
6. Bake 15 minutes or until done

Makes a great meal in about 45 minutes.

Onion Crunchy® Chicken

2 tbsp all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg
2 cups Onion Crunch®

With rolling pin or wooden spoon lightly crush the Onion Crunch® and place in shallow bowl or waxed paper. Rinse chicken, pat dry and then dip into beaten egg; then coat with crushed Onion Crunch®. Place chicken on baking sheet and bake at 400 degrees for 20-25 minutes.

Creamy Scalloped Potatoes and Ham

Creamy Scalloped Potatoes and Ham

By afunfoodie

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 1 hour

3 Tbsp. butter
3 Tbsp. flour
3 cups 2% milk
1 tsp. coarse kosher salt
pinch fresh nutmeg
2 tsp. fresh thyme, divided
1 1/2 cups sharp cheddar, grated (not pre-shredded)
4 cups Russet potatoes (about 2 large potatoes), washed and sliced thin
2 cups ham, chopped
1/2 cup gruyere, grated
3/4 cup Onion Crunch


1. Preheat oven to 350F.  Lightly grease a casserole dish and set aside until ready to assemble.
2. In a medium skillet, melt butter over medium heat. Stir in flour and whisk constantly for 2 minutes.
3. Slowly whisk in milk over medium heat until there are no clumps. Turn the heat to low and stir frequently until sauce coats the back of a wooden spoon, about 5 minutes.*
4. Add salt, nutmeg, 1 tsp. thyme, then whisk in cheddar cheese.
5. To assemble, layer half of the potatoes, ham, and cheese sauce. Repeat.
Mix together shredded Gruyere, Onion Crunch, and remaining 1 tsp. thyme. Sprinkle mixture over casserole.
Bake casserole covered with aluminum foil for 45 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbling and Onion Crunch is browned.
* If cheese is added when mixture is too hot, the milk solids separate resulting in an undesirable grainy texture.

Onion Crunch® Pizza Recipes

Onion Crunch® Onion, Sausage & Pepper Pizza

1 cup ONION CRUNCH® topping
1 cup green bell pepper strips
2 (4-ounce) links turkey Italian sausage
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) loaf French bread, cut in half horizontally
1 cup (4 ounces) shredded part-skim mozzarella cheese

1. Preheat oven to 450°F
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add green bell pepper strips, and sauté 6 minutes or until tender.
4. Remove casings from sausage. Add sausage to pan, and cook 5 minutes or until lightly browned, stirring to crumble.
5. Add crushed red pepper and diced tomatoes, and cook 5 minutes or until mixture thickens.
6. Spread sausage mixture evenly over cut sides of bread, and sprinkle evenly with cheese & Onion Crunch®.
7. Place bread halves on a baking sheet.
8. Bake at 450° for 5 minutes or until cheese melts. Cut each pizza in half and enjoy!

Onion Crunch® Sausage Supreme Pizza

1. Start out with (1) 24 ounce dough ball, spread out in pan.
2. Sprinkle with Onion Crunch® and crumbled sausage.
3. Put another dough ball on top, press out, add Onion Crunch®and 8 ounces of special sauce,
with Onion Crunch® in the sauce as well as fresh basil and garlic.
4. Top 14 ounces of mozzarella provolone mix.
5. Press sausage into crust, pressing out sides to form a one inch border.
6. Add half pound of fresh home made sausage with Onion Crunch® pressed into sausage.
7. Add 4 ounces of fresh mozzarella and bake for 9 min. at 550 degrees F.
8. When pizza comes out dust with garlic Parmesan butter and fresh asiago cheese.
9. Sprinkle Onion Crunch® on top cut and serve.

Goat Cheese, Onion & Sun-Dried Tomato Onion Crunch® Pizza

1 cup Onion Crunch®
1 pound Italian cheese-flavored pizza crust
1/2 cup bottled pizza sauce
1/4 cup chopped drained oil-packed sun-dried tomato halves
3 ounces of crumbled goat cheese
1/4 cup chopped fresh basil

1. Preheat oven to 450°F
2. Place the pizza crust on a baking sheet.
3. Combine the sauce and tomatoes.
4. Spread sauce mixture over pizza crust.
5. Top with Onion Crunch® and cheese.
6. Bake for 11 minutes or until crust is golden brown.
7. Sprinkle with basil and enjoy!

Nick's Famous Onion Crunch® Shepard's Piedogs

1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped corn and creamed corn
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1 teaspoon Vanilla
1/2 cup of cream
1/2 cup of dry sherry
Salt, pepper, chives, parsley
6 table spoons of Onion Crunch

1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Mix corn and creamed corn together and add either at the end of the cooking of the onions, or after the meat has initially cooked.
4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add Vanilla. Add half a cup of Sherry and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Then sprinkle with Onion Crunch
7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Loeb’s Onion Crunch BBQ Short Rib Slidersdogs


Braised Short Ribs
House made tangy BBQ Sauce
Shredded Sharp Cheddar Cheese
Loeb’s Onion Crunch
Slider Roll

Loeb’s Onion Crunch® & Goat Cheese Crusted Prime Filet ($42)dogs

8 OZ Prime Filet –Seasoned with Prime’s House Seasoning
Grilled to temperature
Stuffed with -Sautéed fresh spinach
Wild mushrooms
Fresh garlic & Loeb’s onion crunch
Topped with Goat Cheese and Loeb’s Onion Crunch
Finished with a Cabernet Demi reduction and Fresh Rosemary

Onion Crunch® Game Day Appetizers Recipes

Onion Crunch Swirls

Onion Crunch Swirls recipe

By Rosemary O'Neill

A sheet of puff pastry
Onion Crunch
cheese (I used swiss)
1 (14 ounce) can artichoke hearts, drained and chopped


1. Preheat the oven to 400 degrees
2. Thaw the sheet of puff pastry (it takes about 30 minutes) and roll it out just slightly.
3. Brush the pastry lightly with butter.
4. Sprinkle Onion Crunch over the pastry, leaving an inch border on the long sides.
5. Sprinkle the cheese over the pastry, leaving an inch border again. Lightly salt.
Tightly roll the pastry sheet into a long roll, and then slice it into 12 slices.
Space out the swirls on parchment paper on a cookie sheet (I used an air-bake pan) and cook for about 15 minutes. Make sure it's golden and puffed.