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Onion Recipe

Onion Recipe recipe image
This vibrant vegetable aspic combines the tangy sweetness of V-8 juice with crisp garden vegetables for a light, refreshing side dish. The translucent jelly sets beautifully, showcasing layers of chopped celery, green peppers, and olives. It offers a cool, savory contrast to spicy or heavy main courses, making it an ideal choice for picnics, potlucks, and warm-weather dinners. The balance of vinegar and sugar creates a bright flavor profile that wakes up the palate. Simple to prepare and requiring no cooking of the vegetables, this classic cold dish is both nostalgic and visually appealing.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 595.7
Dietary: Gluten-free
Description
This vibrant vegetable aspic combines the tangy sweetness of V-8 juice with crisp garden vegetables for a light, refreshing side dish. The translucent jelly sets beautifully, showcasing layers of chopped celery, green peppers, and olives. It offers a cool, savory contrast to spicy or heavy main courses, making it an ideal choice for picnics, potlucks, and warm-weather dinners. The balance of vinegar and sugar creates a bright flavor profile that wakes up the palate. Simple to prepare and requiring no cooking of the vegetables, this classic cold dish is both nostalgic and visually appealing.
Ingredients
  • 48 ounces V-8 vegetable juice
  • 1 1/2 cups Cold water
  • 1 1/2 cups Vinegar
  • 2 cups White sugar
  • 7 tablespoons Knox gelatin
  • 1 medium Onion -- grated
  • 1 1/2 cups Green bell peppers -- finely chopped
  • 1 1/2 cups Celery, with tops -- finely chopped
  • 1 1/2 cups Olives -- sliced
  • 1 cup Green pimentos -- chopped
Directions
  1. 1
    Sprinkle the gelatin over the cold water in a small bowl and let it soak for 5 minutes to soften.
  2. 2
    In a large saucepan, combine the V-8 vegetable juice, sugar, and vinegar.
  3. 3
    Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar.
  4. 4
    Once boiling, remove from heat and immediately stir in the softened gelatin mixture until completely dissolved.
  5. 5
    Let the liquid cool at room temperature for 15 to 30 minutes until it is just cool to the touch.
  6. 6
    Arrange the chopped green peppers, celery, olives, pimentos, and grated onion evenly into a 9x13 inch baking dish or mold.
  7. 7
    Pour the cooled V-8 mixture over the vegetables, ensuring they are submerged.
  8. 8
    Cover the dish and refrigerate for at least 12 hours or until the aspic is firmly set.
  9. 9
    Unmold if using a mold, or cut into squares if using a baking dish, and serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 595.7kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 52.9mg3%
Total Carbohydrate 126.8g43%
Dietary Fiber 2.0g8%
Sugars 123.2g
Protein 26.7g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a 9x13x2 inch Pyrex baking dish for easy slicing into squares.

Unflavored gelatin is often sold in 1-tablespoon packets; you can use 7 packets instead of measuring by volume.

Adjust the amounts of vegetables to your preference, but ensure they are finely chopped so they distribute evenly in the jelly.

This dish can be served plain or with a dollop of mayonnaise on top for added richness.

Store leftovers covered in the refrigerator for up to 3 days.

Keywords: aspic, vegetable, gelatin, v-8, chilled, salad, side-dish, picnic, summer, onion, celery, peppers, olives, pimentos, savory, refreshing, latin-american, make-ahead, party-food, clear-jelly, vegetable-salad
Read it online: https://www.chefs-mate.com/recipe/onion-recipe/