8 yellow onions, about 2 in. dia. (2 lb. total), peeled
4 Tbsp. butter, divided
salt to taste
1/3 cup uncooked long-grain rice
1 2/3 cups chicken or vegetable broth, divided
2 Tbsp. grated Swiss or Gruyere cheese
4 Tbsp. grated Parmesan cheese, divided
white pepper to taste
Cut only a thin slice from the bottom of each onion. Remove, chop, and set aside the onion centers, leaving a 1/4-inch-thick shell. Be careful not to cut through the bottoms of the onion shells; plug any torn area of bottoms with a piece from the centers. Blanch onion shells in salted water ca. 7 min. until crisp-tender. Gently drain and rinse with cold water; set open ends down and let drain well. Sprinkle 1 1/2 cups of the chopped onion centers with salt and saute in 2 Tbsp. butter until soft and beginning to color, about 20 min. Stir in rice; after about 2 min., add 1 cup broth. Bring to a boil, cover tightly, and simmer until rice is tender, about 30 min. Remove from heat and stir in Swiss/Gruyere and 2 Tbsp. Parmesan. Adjust seasonings and fill onion shells, mounding slightly. Place in a shallow baking pan and sprinkle with remaining Parmesan. Place 2 Tbsp. butter and 2/3 cup broth around the onions and tent with foil. Bake 25 min. at 375F, then raise heat to 400F and remove the foil. Bake about 20 min. longer, basting frequently with pan juices, until tender and golden.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Showing posts with label onions. Show all posts
Showing posts with label onions. Show all posts
13 January, 2019
27 December, 2017
Onions
Cut onions with a particularly sharp knife to reduce "crying." This effect is caused by the sulphur in the onions reacting with eye moisture to produce (very weak) sulphuric acid that the body washes away with tears. The less you tear the membranes of the onion, the less sulphur gets into the air. Wearing glasses, sunglasses, or safety goggles can also help by limiting the sulphur fumes' access to your eyes. For big projects or extra protection for sensitive eyes, invest in a good pair of swimming goggles, sized for adults. If anyone laughs, invite them to take over the chopping.
To tone down the pungency of an onion, soak it in ice water for half an hour before using it.
To peel pearls onions, drop them into boiling water for about 30 seconds, then into cold water. Trim the root end and squeeze the onion toward the stem and it will pop free.
Many believe leftover onion -- not used the same day it's cut -- will attract and collect germs. There's some scientific evidence to support the idea, so consider chopping up the whole onion and freezing what you don't use right away -- or even chopping and freezing several onions at once. It can be very convenient to have a stash of chopped onion all ready to toss into the soup kettle or frying pan.
I'm told this chop-and-freeze technique works with celery as well, also just for cooking. It'll lose its crispness but not its flavor.
To tone down the pungency of an onion, soak it in ice water for half an hour before using it.
To peel pearls onions, drop them into boiling water for about 30 seconds, then into cold water. Trim the root end and squeeze the onion toward the stem and it will pop free.
Many believe leftover onion -- not used the same day it's cut -- will attract and collect germs. There's some scientific evidence to support the idea, so consider chopping up the whole onion and freezing what you don't use right away -- or even chopping and freezing several onions at once. It can be very convenient to have a stash of chopped onion all ready to toss into the soup kettle or frying pan.
I'm told this chop-and-freeze technique works with celery as well, also just for cooking. It'll lose its crispness but not its flavor.
27 September, 2017
Three onion soup
1 teaspoon olive oil
4 medium leeks (white and pale green parts, about 2 cups), chopped
1 small onion (1/4 pound), thinly sliced
2 large shallots (1/4 pound), thinly sliced
salt and pepper to taste
1 1/2 cups water
1 large potato (6 ounces) such as Yukon Gold, peeled and cut into 1/2-inch cubes
1 cup chicken broth
1/2 cup grated Gruyère (2 ounces)
2 teaspoons balsamic vinegar
Heat oil over moderate heat until hot but not smoking; add leeks, onion, and shallots and season to taste. Cook about 15 minutes, stirring frequently, until edges are golden brown. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.
Pour about 1 cup of soup into blender, puree, and return to pot. Adjust seasonings and serve sprinkled with cheese and drizzled with vinegar.
Makes about 4 cups.
Adapted from Gourmet (via the Epicurious website).
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
4 medium leeks (white and pale green parts, about 2 cups), chopped
1 small onion (1/4 pound), thinly sliced
2 large shallots (1/4 pound), thinly sliced
salt and pepper to taste
1 1/2 cups water
1 large potato (6 ounces) such as Yukon Gold, peeled and cut into 1/2-inch cubes
1 cup chicken broth
1/2 cup grated Gruyère (2 ounces)
2 teaspoons balsamic vinegar
Heat oil over moderate heat until hot but not smoking; add leeks, onion, and shallots and season to taste. Cook about 15 minutes, stirring frequently, until edges are golden brown. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.
Pour about 1 cup of soup into blender, puree, and return to pot. Adjust seasonings and serve sprinkled with cheese and drizzled with vinegar.
Makes about 4 cups.
Adapted from Gourmet (via the Epicurious website).
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
09 August, 2017
Sweet & sour onions with golden raisins
1 lb. small red or white onions, trimmed
3 Tbsp. olive oil
2 garlic cloves
small piece fresh hot pepper, to taste
2 Tbsp. honey
2 cloves
1 bay leaf
1/3 cup red wine vinegar
1 cup water
1/4 cup golden raisins (sultanas)
salt and pepper to taste
Blanch onions 1 minute; drain, rinse under cold water, and slip off skins. Heat garlic and pepper in oil until oil is hot, about 2 minutes. Add onions and saute until lightly golden, 8-10 minutes. Add honey, cloves, and bay leaf. Reduce heat and cook gently 2 min. Add remaining ingredients. Cover and simmer 20 min. Remove cover and simmer until juices reduce to a glaze, about 2 minutes. Remove pepper and bay leaf and adjust seasonings.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
3 Tbsp. olive oil
2 garlic cloves
small piece fresh hot pepper, to taste
2 Tbsp. honey
2 cloves
1 bay leaf
1/3 cup red wine vinegar
1 cup water
1/4 cup golden raisins (sultanas)
salt and pepper to taste
Blanch onions 1 minute; drain, rinse under cold water, and slip off skins. Heat garlic and pepper in oil until oil is hot, about 2 minutes. Add onions and saute until lightly golden, 8-10 minutes. Add honey, cloves, and bay leaf. Reduce heat and cook gently 2 min. Add remaining ingredients. Cover and simmer 20 min. Remove cover and simmer until juices reduce to a glaze, about 2 minutes. Remove pepper and bay leaf and adjust seasonings.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
03 May, 2017
Braised scallions
10 scallions, trimmed, with about 1 inch of green remaining
2 tsp. olive oil
2 Tbsp. chicken broth
salt and pepper to taste
2 Tbsp. crème fraîche or sour cream
Toss scallions with oil and broth to coat; adjust seasonings. Place scallions in a gratin dish or toaster oven tray and bake in preheated toaster oven at 425F about 10 minutes, or until tips are slightly blackened. Top with crème fraîche and serve hot.
Adapted from: The gourmet toaster oven : simple and sophisticated meals for the busy cook / Lynn Alley. Ten Speed Press, c2005. 9780385364331.
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 tsp. olive oil
2 Tbsp. chicken broth
salt and pepper to taste
2 Tbsp. crème fraîche or sour cream
Toss scallions with oil and broth to coat; adjust seasonings. Place scallions in a gratin dish or toaster oven tray and bake in preheated toaster oven at 425F about 10 minutes, or until tips are slightly blackened. Top with crème fraîche and serve hot.
Adapted from: The gourmet toaster oven : simple and sophisticated meals for the busy cook / Lynn Alley. Ten Speed Press, c2005. 9780385364331.
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
19 April, 2017
Newsletters: 19 Oct., 2011
Excerpt from the Market Newsletter originally published on 19 Oct., 2011. View the full newsletter for all the photos and links.
In the garden
This being our designated planning-for-the-winter week, it seems only right to give you a run-down of what will be going on out there over the winter. Here's a summary of what the WSU Master Gardeners tell us.
• Nov.: Mulch. Move container plants inside (if you haven't already). Be careful not to over-prune your roses.
• Dec.: Pot up paperwhites for forcing. Fertilize for the winter.
• Jan.: Do a little winter weeding. Start planning next year's garden, including crop rotation.
• Feb.: Don't be fooled by good weather into exposing your roses or getting a start on your spring pruning. Instead, go slug hunting or start your brassica seedlings indoors.
• Mar.: NOW you can prune and feed those roses. Transplant your brassicas outside and start tomatoes, peppers, and eggplants inside. Sow hardy vegetables such as beets and spinach.
• Apr.: Sow carrots. Start squash and cucumbers indoors. You should probably mow the lawn, too.
• May.: Plant dahlias, gladiolus and calla lilies; fill containers and deadhead bulbs. Sow corn and beans, and transplant tomato, pepper and squash starts, if and when it's warm enough.
In the kitchen
The cold weather is here, so I guess it's time to talk about nice hearty soups again.
Clove-scented onion soup with Madeira and paprika
0.25 c unsalted butter
2 Tbsp. olive oil
3 lb. onions, peeled and thinly sliced
6 c beef broth
3 Tbsp. golden raisins
1.5 tsp. paprika
0.5 tsp. ground mace
8 whole cloves
salt and pepper to taste
4 egg yolks, lightly beaten
0.25 c dry Madeira wine
Cook onions in the butter and olive oil, stirring occasionally, 20 min. or until the onions are wilted and golden. Add broth, raisins, paprika, mace, and cloves. Bring to a boil; partially cover, and simmer 30 min. Season. Stir 1/4 c of the soup into the egg yolks. Add the yolk mixture to the pot and cook, stirring, for about 4 min or until slightly thickened. Stir in Madeira.
From: Adriana's spice caravan / Adriana & Rochelle Zabarkes.
Healthy Oatmeal Soup
10 cups chicken stock
2 skinless chicken breasts
1 large ripe tomato, finely chopped
1 green onion, finely chopped
1/8 teaspoon ground cumin
1/2 tablespoon ground coriander
1 cup quick cooking oats (more or less, according to desired thickness)
Salt to taste
Boil chicken breasts, tomato, cumin, and coriander in chicken stock until chicken is cooked through. Remove chicken meat from the bones and cut or tear into small pieces. Return meat to broth and stir in oats. Bring to a boil, stir occasionally for about 2 minutes. Boil for about 15 minutes.
Source unknown.
Crock Pot Barley Soup
1 lb. stew beef in 1/2" cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
Salt and pepper to taste
6 c. beef stock
Slow-cook on low for 6 to 8 hours, stirring occasionally.
Source unknown.
In the garden
This being our designated planning-for-the-winter week, it seems only right to give you a run-down of what will be going on out there over the winter. Here's a summary of what the WSU Master Gardeners tell us.
• Nov.: Mulch. Move container plants inside (if you haven't already). Be careful not to over-prune your roses.
• Dec.: Pot up paperwhites for forcing. Fertilize for the winter.
• Jan.: Do a little winter weeding. Start planning next year's garden, including crop rotation.
• Feb.: Don't be fooled by good weather into exposing your roses or getting a start on your spring pruning. Instead, go slug hunting or start your brassica seedlings indoors.
• Mar.: NOW you can prune and feed those roses. Transplant your brassicas outside and start tomatoes, peppers, and eggplants inside. Sow hardy vegetables such as beets and spinach.
• Apr.: Sow carrots. Start squash and cucumbers indoors. You should probably mow the lawn, too.
• May.: Plant dahlias, gladiolus and calla lilies; fill containers and deadhead bulbs. Sow corn and beans, and transplant tomato, pepper and squash starts, if and when it's warm enough.
In the kitchen
The cold weather is here, so I guess it's time to talk about nice hearty soups again.
Clove-scented onion soup with Madeira and paprika
0.25 c unsalted butter
2 Tbsp. olive oil
3 lb. onions, peeled and thinly sliced
6 c beef broth
3 Tbsp. golden raisins
1.5 tsp. paprika
0.5 tsp. ground mace
8 whole cloves
salt and pepper to taste
4 egg yolks, lightly beaten
0.25 c dry Madeira wine
Cook onions in the butter and olive oil, stirring occasionally, 20 min. or until the onions are wilted and golden. Add broth, raisins, paprika, mace, and cloves. Bring to a boil; partially cover, and simmer 30 min. Season. Stir 1/4 c of the soup into the egg yolks. Add the yolk mixture to the pot and cook, stirring, for about 4 min or until slightly thickened. Stir in Madeira.
From: Adriana's spice caravan / Adriana & Rochelle Zabarkes.
Healthy Oatmeal Soup
10 cups chicken stock
2 skinless chicken breasts
1 large ripe tomato, finely chopped
1 green onion, finely chopped
1/8 teaspoon ground cumin
1/2 tablespoon ground coriander
1 cup quick cooking oats (more or less, according to desired thickness)
Salt to taste
Boil chicken breasts, tomato, cumin, and coriander in chicken stock until chicken is cooked through. Remove chicken meat from the bones and cut or tear into small pieces. Return meat to broth and stir in oats. Bring to a boil, stir occasionally for about 2 minutes. Boil for about 15 minutes.
Source unknown.
Crock Pot Barley Soup
1 lb. stew beef in 1/2" cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
Salt and pepper to taste
6 c. beef stock
Slow-cook on low for 6 to 8 hours, stirring occasionally.
Source unknown.
29 March, 2017
Newsletters: 28 Sept. 2011
Excerpt from the Market Newsletter originally published on 28 Sept. 2011. View the full newsletter for all the photos and links.
In the belly
This seems like a good time to look at stress. Stress is, at heart, the feeling that things are out of control. It can be counteracted to a certain extent just by taking charge of your life -- if not of the events themselves, then at least of your reactions to those events. This is at the heart of stress management. Nothing can really stress you out without your permission, but of course just not worrying about it isn't that easy. There are all kinds of techniques out there for dealing with stress, and we all have our own methods as well -- some healthy, some not so good. Some popular methods of stress management are over-eating, smoking, and excessive drinking; healthier options include meditation and relaxation in many forms, exercise, laughter, gratitude, altruism, various sorts of social activity, improved time management, counseling, journaling, and various sorts of "me-time" or self-care (I was going to say self-indulgence but that has negative connotations; that's what we're really talking about here, though). Stress has a bad reputation these days, but a certain amount of stress is actually good for you, and keeps life from being boring. Too little stress can lead to depression. The trick is finding the right balance.
Standard disclaimer: I'm a librarian, not a doctor. Make up your own mind and don't believe anything just because I put it in this newsletter.
In the kitchen
A friend of mine just bought 30 lbs. of onions for the winter. I can't imagine what she's going to do with them all. She says she puts them in everything.
Cabbage with red onion and apple
1 large apple, cored but not peeled, shredded
2 med. carrots, scraped and shredded
10 oz shredded cabbage
6 oz shredded red onion
1 t cumin
3/4 t ground coriander
pepper
Place all ingredients in a pot over med-low heat. Stir, cover, cook 6-8 min. until soft.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
Caramelized onion and parsnip soup
2 T butter
3 large onions, halved and thinly sliced
2 T light brown sugar
1 c dry white wine
3 large parsnips, peeled and chopped
5 c vegetable stock
1/4 c cream
fresh thyme leaves, to garnish
Melt the butter in a large saucepan. Add the onions and sugar and cook over low heat for 10 min. Add the wine and parsnips and simmer, covered, for 20 min. or until the onions and parsnips are golden and tender. Pour in the stock, bring to a boil, then reduce the heat and simmer, covered, for 10 min. Cool slightly, then place in a blender or food processor and blend in batches until smooth. Season. Drizzle with a little cream and sprinkle with fresh thyme leaves.
From: Bowl food / edited by Kay Scarlett.
Pickled onions
16 white boiling onions (about 1 lb.)
2 tsp. coriander seeds
1 tsp. fennel seeds
1 Tbsp. coarse salt
1 c white wine vinegar
1 c water
3 Tbsp. sugar
Bring all ingredients to a gentle simmer in a non-reactive saucepan; simmer, covered, 10 min. Remove from heat and let cool, still covered. Pour into a 1-quart jar and refrigerate at least 12 hours; keeps up to two weeks.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
In the belly
This seems like a good time to look at stress. Stress is, at heart, the feeling that things are out of control. It can be counteracted to a certain extent just by taking charge of your life -- if not of the events themselves, then at least of your reactions to those events. This is at the heart of stress management. Nothing can really stress you out without your permission, but of course just not worrying about it isn't that easy. There are all kinds of techniques out there for dealing with stress, and we all have our own methods as well -- some healthy, some not so good. Some popular methods of stress management are over-eating, smoking, and excessive drinking; healthier options include meditation and relaxation in many forms, exercise, laughter, gratitude, altruism, various sorts of social activity, improved time management, counseling, journaling, and various sorts of "me-time" or self-care (I was going to say self-indulgence but that has negative connotations; that's what we're really talking about here, though). Stress has a bad reputation these days, but a certain amount of stress is actually good for you, and keeps life from being boring. Too little stress can lead to depression. The trick is finding the right balance.
Standard disclaimer: I'm a librarian, not a doctor. Make up your own mind and don't believe anything just because I put it in this newsletter.
In the kitchen
A friend of mine just bought 30 lbs. of onions for the winter. I can't imagine what she's going to do with them all. She says she puts them in everything.
Cabbage with red onion and apple
1 large apple, cored but not peeled, shredded
2 med. carrots, scraped and shredded
10 oz shredded cabbage
6 oz shredded red onion
1 t cumin
3/4 t ground coriander
pepper
Place all ingredients in a pot over med-low heat. Stir, cover, cook 6-8 min. until soft.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
Caramelized onion and parsnip soup
2 T butter
3 large onions, halved and thinly sliced
2 T light brown sugar
1 c dry white wine
3 large parsnips, peeled and chopped
5 c vegetable stock
1/4 c cream
fresh thyme leaves, to garnish
Melt the butter in a large saucepan. Add the onions and sugar and cook over low heat for 10 min. Add the wine and parsnips and simmer, covered, for 20 min. or until the onions and parsnips are golden and tender. Pour in the stock, bring to a boil, then reduce the heat and simmer, covered, for 10 min. Cool slightly, then place in a blender or food processor and blend in batches until smooth. Season. Drizzle with a little cream and sprinkle with fresh thyme leaves.
From: Bowl food / edited by Kay Scarlett.
Pickled onions
16 white boiling onions (about 1 lb.)
2 tsp. coriander seeds
1 tsp. fennel seeds
1 Tbsp. coarse salt
1 c white wine vinegar
1 c water
3 Tbsp. sugar
Bring all ingredients to a gentle simmer in a non-reactive saucepan; simmer, covered, 10 min. Remove from heat and let cool, still covered. Pour into a 1-quart jar and refrigerate at least 12 hours; keeps up to two weeks.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
08 March, 2017
Newsletters: 7 Sept, 2011
Excerpt from the Market Newsletter originally published on 7 Sept, 2011. View the full newsletter for all the photos and links.
In the garden
The WSU Master Gardeners say that this is the time to plant winter cabbage, choi, and mustard, as well as all that harvesting. Water trees and shrubs less to harden them off, and keep your flowers picked (or at least dead-headed).
In the kitchen
Since we're in full harvest season (i.e. somewhere between the end of apricots and the beginning of winter squash), how about another round of preserving recipes? There's already some information in the Market recipe pages, including such classic recipes as dilly beans, kale chips, and two kinds of green tomato relish, but if a little's good, more must be better, right?
Sweet onion and fennel relish (What can I say? I like fennel--ed.)
8 oz. sweet onion, sliced into thin half-circles
10 oz. fennel, sliced into thin half-circles
1 swet red pepper in thin strips
2.5 tsp. pickling salt, divided
1.5 c white wine vinegar
0.5 c water
0.25 c sugar
2 bay leaves
8 black peppercorns
Place onion, fennel, and red pepper in a non-reactive bowl and sprinkle with 2 tsp. salt. Toss and let stand 4 hours. Rinse well and drain thoroughly. Bring vinegar, water, sugar, and 1/2 tsp. salt to a boil in a large non-reactive saucepan; add vegetables and return to a boil, stirring constantly. Remove from heat. Pack vegetables into hot jars and cover with cooking liquid, leaving 1/2 inch headspace. Distribute bay leaves and peppercorns among jars. Process 10 min. for half pints, 15 min. for pints.
Peach mint salsa
2 c peaches, peeled and chopped (about 4)
0.25 c finely chopped red onion
0.25 c finely chopped sweet green pepper
1 Tbsp. finely chopped jalapeño pepper
2 Tbsp. honey
0.25 tsp. pickling salt
grated rind and juice of 1 lime
2 Tbsp. finely chopped fresh mint
Combine all ingredients except mint in a non-reactive saucepan and bring to a boil. Gently boil, uncovered, 5 min., stirring occasionally. Add mint and cook 1 min. more. Ladle into half-pint jars, leaving 1/2 inch headspace. Process 20 min.
Asian plum sauce
9 purple plums, washed, pitted, and finely chopped (about 1.5 lb./1.75 c)
1.5 c brown sugar
1 c cider vinegar
1.5 tsp. salt
1.5 c onion, finely chopped
3 garlic cloves, crushed
0.25 c raisins
2 tsp. soy sauce
0.25 tsp. chili powder
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground allspice
Bring plums, sugar, vinegar, and salt to a boil in a non-reactive saucepan; boil gently, uncovered, 3 min., stirring occasionally. Add onion, garlic, raisins, soy sauce, and spices; return to a boil. Boil gently 45 min, stirring occasionally, until mixture is thickened. Ladle into hot half-pint jars leaving 1/2 inch of headspace; process 15 min.
All from: The complete book of small-batch preserving : over 300 delicious recipes to use year-round / Ellie Topp and Margaret Howard. Firefly Books, c2007.
In the garden
The WSU Master Gardeners say that this is the time to plant winter cabbage, choi, and mustard, as well as all that harvesting. Water trees and shrubs less to harden them off, and keep your flowers picked (or at least dead-headed).
In the kitchen
Since we're in full harvest season (i.e. somewhere between the end of apricots and the beginning of winter squash), how about another round of preserving recipes? There's already some information in the Market recipe pages, including such classic recipes as dilly beans, kale chips, and two kinds of green tomato relish, but if a little's good, more must be better, right?
Sweet onion and fennel relish (What can I say? I like fennel--ed.)
8 oz. sweet onion, sliced into thin half-circles
10 oz. fennel, sliced into thin half-circles
1 swet red pepper in thin strips
2.5 tsp. pickling salt, divided
1.5 c white wine vinegar
0.5 c water
0.25 c sugar
2 bay leaves
8 black peppercorns
Place onion, fennel, and red pepper in a non-reactive bowl and sprinkle with 2 tsp. salt. Toss and let stand 4 hours. Rinse well and drain thoroughly. Bring vinegar, water, sugar, and 1/2 tsp. salt to a boil in a large non-reactive saucepan; add vegetables and return to a boil, stirring constantly. Remove from heat. Pack vegetables into hot jars and cover with cooking liquid, leaving 1/2 inch headspace. Distribute bay leaves and peppercorns among jars. Process 10 min. for half pints, 15 min. for pints.
Peach mint salsa
2 c peaches, peeled and chopped (about 4)
0.25 c finely chopped red onion
0.25 c finely chopped sweet green pepper
1 Tbsp. finely chopped jalapeño pepper
2 Tbsp. honey
0.25 tsp. pickling salt
grated rind and juice of 1 lime
2 Tbsp. finely chopped fresh mint
Combine all ingredients except mint in a non-reactive saucepan and bring to a boil. Gently boil, uncovered, 5 min., stirring occasionally. Add mint and cook 1 min. more. Ladle into half-pint jars, leaving 1/2 inch headspace. Process 20 min.
Asian plum sauce
9 purple plums, washed, pitted, and finely chopped (about 1.5 lb./1.75 c)
1.5 c brown sugar
1 c cider vinegar
1.5 tsp. salt
1.5 c onion, finely chopped
3 garlic cloves, crushed
0.25 c raisins
2 tsp. soy sauce
0.25 tsp. chili powder
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground allspice
Bring plums, sugar, vinegar, and salt to a boil in a non-reactive saucepan; boil gently, uncovered, 3 min., stirring occasionally. Add onion, garlic, raisins, soy sauce, and spices; return to a boil. Boil gently 45 min, stirring occasionally, until mixture is thickened. Ladle into hot half-pint jars leaving 1/2 inch of headspace; process 15 min.
All from: The complete book of small-batch preserving : over 300 delicious recipes to use year-round / Ellie Topp and Margaret Howard. Firefly Books, c2007.
18 January, 2017
Newsletters: 20 July, 2011
Excerpt from the Market Newsletter originally published on 20 July, 2011. View the full newsletter for all the photos and links.
In the belly
If you're asking "Kohlrabi? What's kohlrabi?" you're not alone. That's it over in the sidebar, right after the peanuts. Kohlrabi is a member of the cabbage family, is also known as a German turnip ("kohlrabi" is German for "cabbage turnip") and is probably the same thing as Pliny the Elder's "Corinthian turnip." While it is often referred to as a root vegetable, you are in fact eating its swollen stem, which sits just above the soil surface; the leaves are also edible when young.
Kohlrabi is high in fiber and a very good source of various B vitamins, potassium (which helps lower blood pressure and reduce the risk of kidney stones), copper, manganese, and lots of vitamin C. It also supplies magnesium and phosphorus and is very low in calories. Kohlrabi is said to improve energy circulation and stabilize blood sugar imbalances. For some reason, kohlrabi hasn't ever really caught on in American supermarkets, but has been gaining popularity in home gardens and farmers' markets.
In the kitchen
This week I got to thinking about scallions (some people call them green onions, but they're really scallions). I've really only seen them as a garnish or a salad ingredient, so I decided to take a look around for recipes that actually feature scallions. Good ol' Epicurious.com, it hasn't failed me yet!
Grilled Scallions with Lemon
10 oz. large scallions, trimmed, with most of the green part
1/2 teaspoon olive oil
salt and pepper to taste
1/2 lemon
2 (8-inch) wooden skewers, soaked in water for 30 minutes
Toss scallions with oil, salt, and pepper. Line up side by side on a work surface and thread first skewer crosswise through all scallions about 2 inches from one end of each. Thread second skewer similarly about 2 inches from the other end, to form a solid rectangle. Grill on a lightly oiled grill rack, uncovered, turning once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.
Scallions with Lemon Parsley Butter
10 bunches scallions
1/4 cup softened butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons minced fresh flat-leaf parsley
salt and pepper to taste
Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving a 9-inch length of white and green parts. Boil scallions in salted water until just tender, 4 to 5 minutes. Stir together butter, zest, and parsley; season. Drain scallions and arrange in a shallow serving dish. Gently brush with lemon parsley butter.
Seared Scallions with Poached Eggs
2 bunches scallions
3 tablespoons olive oil, divided
1 teaspoon fresh lemon juice
salt and pepper to taste
2 large eggs
Mince 1 whole scallion and whisk with 2 tablespoons oil and lemon juice. Season. Drizzle remaining scallions with 1 tablespoon oil and toss to coat. Season and cook in a grill pan, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between two plates. Eggs can be poached in the microwave: Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup and make sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute. With a slotted spoon top each plateful of scallions with an egg and drizzle with scallion sauce.
In the belly
If you're asking "Kohlrabi? What's kohlrabi?" you're not alone. That's it over in the sidebar, right after the peanuts. Kohlrabi is a member of the cabbage family, is also known as a German turnip ("kohlrabi" is German for "cabbage turnip") and is probably the same thing as Pliny the Elder's "Corinthian turnip." While it is often referred to as a root vegetable, you are in fact eating its swollen stem, which sits just above the soil surface; the leaves are also edible when young.
Kohlrabi is high in fiber and a very good source of various B vitamins, potassium (which helps lower blood pressure and reduce the risk of kidney stones), copper, manganese, and lots of vitamin C. It also supplies magnesium and phosphorus and is very low in calories. Kohlrabi is said to improve energy circulation and stabilize blood sugar imbalances. For some reason, kohlrabi hasn't ever really caught on in American supermarkets, but has been gaining popularity in home gardens and farmers' markets.
In the kitchen
This week I got to thinking about scallions (some people call them green onions, but they're really scallions). I've really only seen them as a garnish or a salad ingredient, so I decided to take a look around for recipes that actually feature scallions. Good ol' Epicurious.com, it hasn't failed me yet!
Grilled Scallions with Lemon
10 oz. large scallions, trimmed, with most of the green part
1/2 teaspoon olive oil
salt and pepper to taste
1/2 lemon
2 (8-inch) wooden skewers, soaked in water for 30 minutes
Toss scallions with oil, salt, and pepper. Line up side by side on a work surface and thread first skewer crosswise through all scallions about 2 inches from one end of each. Thread second skewer similarly about 2 inches from the other end, to form a solid rectangle. Grill on a lightly oiled grill rack, uncovered, turning once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.
Scallions with Lemon Parsley Butter
10 bunches scallions
1/4 cup softened butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons minced fresh flat-leaf parsley
salt and pepper to taste
Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving a 9-inch length of white and green parts. Boil scallions in salted water until just tender, 4 to 5 minutes. Stir together butter, zest, and parsley; season. Drain scallions and arrange in a shallow serving dish. Gently brush with lemon parsley butter.
Seared Scallions with Poached Eggs
2 bunches scallions
3 tablespoons olive oil, divided
1 teaspoon fresh lemon juice
salt and pepper to taste
2 large eggs
Mince 1 whole scallion and whisk with 2 tablespoons oil and lemon juice. Season. Drizzle remaining scallions with 1 tablespoon oil and toss to coat. Season and cook in a grill pan, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between two plates. Eggs can be poached in the microwave: Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup and make sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute. With a slotted spoon top each plateful of scallions with an egg and drizzle with scallion sauce.
21 December, 2016
Newsletters: 23 June, 2010
Excerpt from the Market Newsletter originally published on 23 June, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
For this week's recipes I have a couple of interesting things to do with honey from a little Bermudian cookbook in my collection: What's cooking in Bermuda, by Betsy Ross, published by Mrs. Douglas Hunter starting in 1957, mine being the 1974 revision. Starry Lane Apiary has jars of lovely honey for sale at the market and I think the first onions will show up as soon as we get a little warm weather, but you'll probably have to go into an actual store for the rum.
Honey onions
1 lb onions
1/4 cup rum
1/4 cup honey
2 Tbsp butter
Boil onions in salted water until tender-crisp; drain. Place in a large frying pan over low heat with remaining ingredients. Cook, turning often and spooning liquid over the onions, until onions are well glazed.
Honey Spice Cake
3 eggs, separated
1 cup sugar
3/4 cup honey
1/2 cup salad oil
juice and grated rind of 1/2 lemon
1/2 cup very strong coffee, cooled
1/2 cup raisins
3/4 cup coarsely broken walnuts
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil. Beat egg yolks until thick; add sugar and beat until well mixed. Add honey and beat some more. Mix in oil. Stir in juice and rind. Sift flour with the other dry ingredients and use some of this mixture to flour the raisins. Add flour mixture and coffee alternately to honey mixture, beginning and ending with flour. Add nuts and raisins with the last of the flour. Beat egg whites until stiff; fold into batter. Pour into pan and bake 65 minutes or until done (when a toothpick inserted in the center comes out clean). Partially cool in the pan, then turn out on a cake rack and peel of the foil. If desired, frost with lemon-flavored butter icing when completely cooled.
Hmm, I wonder if us non-coffee drinkers could use rum instead.
Index to all blog posts.
Cooking, and reading about cooking
For this week's recipes I have a couple of interesting things to do with honey from a little Bermudian cookbook in my collection: What's cooking in Bermuda, by Betsy Ross, published by Mrs. Douglas Hunter starting in 1957, mine being the 1974 revision. Starry Lane Apiary has jars of lovely honey for sale at the market and I think the first onions will show up as soon as we get a little warm weather, but you'll probably have to go into an actual store for the rum.
Honey onions
1 lb onions
1/4 cup rum
1/4 cup honey
2 Tbsp butter
Boil onions in salted water until tender-crisp; drain. Place in a large frying pan over low heat with remaining ingredients. Cook, turning often and spooning liquid over the onions, until onions are well glazed.
Honey Spice Cake
3 eggs, separated
1 cup sugar
3/4 cup honey
1/2 cup salad oil
juice and grated rind of 1/2 lemon
1/2 cup very strong coffee, cooled
1/2 cup raisins
3/4 cup coarsely broken walnuts
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil. Beat egg yolks until thick; add sugar and beat until well mixed. Add honey and beat some more. Mix in oil. Stir in juice and rind. Sift flour with the other dry ingredients and use some of this mixture to flour the raisins. Add flour mixture and coffee alternately to honey mixture, beginning and ending with flour. Add nuts and raisins with the last of the flour. Beat egg whites until stiff; fold into batter. Pour into pan and bake 65 minutes or until done (when a toothpick inserted in the center comes out clean). Partially cool in the pan, then turn out on a cake rack and peel of the foil. If desired, frost with lemon-flavored butter icing when completely cooled.
Hmm, I wonder if us non-coffee drinkers could use rum instead.
Index to all blog posts.
26 July, 2015
Golden leeks and onions (Blaunche porre)
1 tsp. saffron threads
2 Tbsp. boiling water
6 med. leeks, white part only, sliced into thin rings
3 med. onions, peeled and chopped
1 pint chicken broth
1/3 tsp. light brown sugar
sprinkle of "pouder douce" or a pinch each of white pepper, cinnamon, and cloves
Soak the saffron in the boiling water until the water is a deep golden color. Place all ingredients in a large pan and cook, uncovered, 6-8 minutes. Drain to serve as a vegetable dish or add more broth to serve as a thick soup. For a brighter golden color, add a drop of yellow food coloring.
The original medieval recipe called for the addition of small birds such as blackbirds or finches, so it would not be inappropriate to add some chicken pieces to the dish -- just make sure they're small enough to cook through in the 6-8 minutes the vegetables will take.
Adapted from: Black, Maggie, The Medieval Cookbook. British Museum Press, 1992. ISBN: 0714105562
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 Tbsp. boiling water
6 med. leeks, white part only, sliced into thin rings
3 med. onions, peeled and chopped
1 pint chicken broth
1/3 tsp. light brown sugar
sprinkle of "pouder douce" or a pinch each of white pepper, cinnamon, and cloves
Soak the saffron in the boiling water until the water is a deep golden color. Place all ingredients in a large pan and cook, uncovered, 6-8 minutes. Drain to serve as a vegetable dish or add more broth to serve as a thick soup. For a brighter golden color, add a drop of yellow food coloring.
The original medieval recipe called for the addition of small birds such as blackbirds or finches, so it would not be inappropriate to add some chicken pieces to the dish -- just make sure they're small enough to cook through in the 6-8 minutes the vegetables will take.
Adapted from: Black, Maggie, The Medieval Cookbook. British Museum Press, 1992. ISBN: 0714105562
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
17 July, 2015
Broccoli Salad
2 heads broccoli
4-10 slices bacon (enough to go with broccoli amount)
4-8 green onions (enough to go with broccoli amount)
1/4 - 1/2 cup almonds, sliced (enough to go with broccoli amount)
dressing:
1 cup mayonnaise
1 Tbsp. sugar
2 Tbsp. vinegar
Slice the bacon into 1/4-inch pieces and fry until almost crisp, set aside and let cool. Brown the almonds in a 350F oven until light brown, set aside and let cool. Cut the broccoli into bite size florets and put into a bowl. Slice the onions thinly (including the green parts) and but into the bowl with the broccoli.
In another bowl, mix the dressing until smooth and creamy.
Mix the bacon and almonds in with the broccoli and onions, and mix until all ingredients are well distributed. Pour in dressing and mix well until everything is well coated. Use judgment here; use enough to liberally coat the salad ingredients but you don’t want things swimming. Cover in plastic wrap and chill for at least an hour.
From: Carolyne McNary, adapted by Kelly Iverson
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
4-10 slices bacon (enough to go with broccoli amount)
4-8 green onions (enough to go with broccoli amount)
1/4 - 1/2 cup almonds, sliced (enough to go with broccoli amount)
dressing:
1 cup mayonnaise
1 Tbsp. sugar
2 Tbsp. vinegar
Slice the bacon into 1/4-inch pieces and fry until almost crisp, set aside and let cool. Brown the almonds in a 350F oven until light brown, set aside and let cool. Cut the broccoli into bite size florets and put into a bowl. Slice the onions thinly (including the green parts) and but into the bowl with the broccoli.
In another bowl, mix the dressing until smooth and creamy.
Mix the bacon and almonds in with the broccoli and onions, and mix until all ingredients are well distributed. Pour in dressing and mix well until everything is well coated. Use judgment here; use enough to liberally coat the salad ingredients but you don’t want things swimming. Cover in plastic wrap and chill for at least an hour.
From: Carolyne McNary, adapted by Kelly Iverson
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
08 July, 2015
Onions
native to: Asia
in season here: summer-fall, but they store well and can be found in farmers' markets nearly all year
There are two general categories of onion, the mature onion and the scallion, green onion, or salad onion. The shallot, while related to onions, is a different vegetable. Scallions are baby onions, so their season is earlier and shorter than mature bulbs. When the crop first comes on, you'll find fresh onions, which are also sometimes described as salad onions (just to be confusing) and need to be eaten fairly soon. Onions for storage must be "cured" by drying. This can be accomplished by pulling the plants and then leaving them out in the field for a few days (assuming the weather is dry). Then they can be gathered up and hung in bunches or otherwise stored in dry conditions until ready for use. Onions cured this way keep best in a cool dry place such as a root cellar; if you have to keep them in a refrigerator, make sure they've got a nice dry spot.
Some believe that once an onion is cut, it will attract germs, making it useful to leave on the counter to purify the air but unhealthy to eat after a day. Since I almost never use a whole onion, I avoid the whole issue by cutting up the whole onion and freezing what I don't use. Onions frozen like this are fine to use for cooking, although the texture will suffer a little. Eating raw onions is also a folk remedy for colds.
As early as the sixth century B.C., an Indian medical treatise, the Charaka Sanhita, recommended the onion as a diuretic, and said it was good for digestion, the heart, the eyes, and the joints. Ancient Greek athletes ate onions and drank onion juice to fortify themselves for the Olympic Games. According to Pliny the Elder, the ancient Romans used onions to cure poor vision, induce sleep, and heal mouth sores, dog bites, toothaches, dysentery and lumbago.
So, what do you get from eating onions, besides onion breath? They're excellent sources of vitamin C, sulphuric compounds, flavonoids, and phytonutrients, so they help prevent Parkinson's disease, cardiovascular disease, cancer, high blood pressure, and stroke. They also help reduce inflammation. One of onions' flavonoids is quercetin, which some animal studies suggest helps prevent plaque buildup in the arteries as well as its general value as an antioxidant. It also reduces allergic reactions by stopping your body from producing histamines. One study even found that it relaxes the airway muscles and might be able to relieve asthma symptoms. Red onions are especially high in quercetin.
Their anti-inflammatory qualities come from sulphur compounds, which are also what makes you cry when cutting them. For the best dose of sulphur, eat your onions raw. There is a high concentration of flavonoids in the outer layers of an onion, so you'll get the most flavor and anti-cancer action if you don't peel off any more layers than necessary.
Read more:
label-style nutrition data for cooked onions
label-style nutrition data for raw onions
lots of interesting onion facts
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: summer-fall, but they store well and can be found in farmers' markets nearly all year
There are two general categories of onion, the mature onion and the scallion, green onion, or salad onion. The shallot, while related to onions, is a different vegetable. Scallions are baby onions, so their season is earlier and shorter than mature bulbs. When the crop first comes on, you'll find fresh onions, which are also sometimes described as salad onions (just to be confusing) and need to be eaten fairly soon. Onions for storage must be "cured" by drying. This can be accomplished by pulling the plants and then leaving them out in the field for a few days (assuming the weather is dry). Then they can be gathered up and hung in bunches or otherwise stored in dry conditions until ready for use. Onions cured this way keep best in a cool dry place such as a root cellar; if you have to keep them in a refrigerator, make sure they've got a nice dry spot.
Some believe that once an onion is cut, it will attract germs, making it useful to leave on the counter to purify the air but unhealthy to eat after a day. Since I almost never use a whole onion, I avoid the whole issue by cutting up the whole onion and freezing what I don't use. Onions frozen like this are fine to use for cooking, although the texture will suffer a little. Eating raw onions is also a folk remedy for colds.
As early as the sixth century B.C., an Indian medical treatise, the Charaka Sanhita, recommended the onion as a diuretic, and said it was good for digestion, the heart, the eyes, and the joints. Ancient Greek athletes ate onions and drank onion juice to fortify themselves for the Olympic Games. According to Pliny the Elder, the ancient Romans used onions to cure poor vision, induce sleep, and heal mouth sores, dog bites, toothaches, dysentery and lumbago.
So, what do you get from eating onions, besides onion breath? They're excellent sources of vitamin C, sulphuric compounds, flavonoids, and phytonutrients, so they help prevent Parkinson's disease, cardiovascular disease, cancer, high blood pressure, and stroke. They also help reduce inflammation. One of onions' flavonoids is quercetin, which some animal studies suggest helps prevent plaque buildup in the arteries as well as its general value as an antioxidant. It also reduces allergic reactions by stopping your body from producing histamines. One study even found that it relaxes the airway muscles and might be able to relieve asthma symptoms. Red onions are especially high in quercetin.
Their anti-inflammatory qualities come from sulphur compounds, which are also what makes you cry when cutting them. For the best dose of sulphur, eat your onions raw. There is a high concentration of flavonoids in the outer layers of an onion, so you'll get the most flavor and anti-cancer action if you don't peel off any more layers than necessary.
Read more:
label-style nutrition data for cooked onions
label-style nutrition data for raw onions
lots of interesting onion facts
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Two French onion soups
French Onion Soup
This recipe was contributed by Kelly Iverson, who says it is fussy but so awesome it's worth the effort. She's an excellent cook, so when she recommends a recipe you can be sure it's worth trying. She likes this recipe because it tastes good, of course, but also because it freezes well and is a good way to use up those end-of-winter onions that have lost their looks.
3 Tbsp butter
6 large onions
Salt & pepper to taste
2 cups water (plus more)
1/2 cup Amontillado (or other dry sherry)
4 cups chicken broth
2 cups beef broth
bouquet garni of 6 sprigs fresh thyme and 1 bay leaf
for serving:
slices of your favorite artisan bread, toasted
slices of Gruyere cheese (or Swiss, fontina, or provalone)
Halve onions and cut into quarter-inch slices. Generously grease inside of heavy-bottomed, large pot or Dutch oven (at least 7 qt). Divide butter into 3 pats and place in pot; add onions and 1 tsp salt. Cover and cook at 400F for 1 hour (onions will be moist & slightly reduced in volume). Remove from oven and stir, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and cook another 1 1/2 - 1 3/4 hours, until onions are very soft and golden brown, stirring onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides, until liquid evaporates and onions brown, 15 to 20 minutes. Reduce heat to medium if onions brown too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6-8 minutes, adjusting heat as necessary. Stir in 1/4 cup water, scraping pot bottom to loosen crust and cook until water evaporates and pot bottom has formed another dark crust, 6-8 minutes. Repeat process of deglazing 2 to 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
Stir in the chicken and beef broths, 2 cups water, thyme, and a little salt. Scrape up any more bits of browned crust from the bottom and sides of pot. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Remove and discard herbs and season with salt and pepper to taste.
At this point you can freeze the soup. When ready to serve, reheat if necessary, ladle into bowls, top with toast and cheese, and place under broiler until cheese melts.
The soup can also be used for dipping French dips and for the liquid in pot roasts, particularly beef roasts.
From: Cooks Illustrated
------------------------------------------------------------------
For contrast, here's what a reluctant cook like me would do:
Simple onion soup
2 Tbsp butter
2 lbs onions, thinly sliced
3 cans beef broth, 14.5 oz. each
1/2 cup dry red wine (optional)
garnish:
1 1/3 cups seasoned croutons
4 thin slices Swiss cheese
4 tablespoons grated Parmesan cheese
Melt butter in a large, heavy pot over medium-high heat. Add onions and cook, stirring frequently, about 25 minutes or until deep brown. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper.
To garnish:
Put as many as 4 deep ovenproof bowls on baking sheet and add 1/3 c croutons to each. Ladle soup over croutons and top with cheeses. Stick under the broiler until cheeses melt.
Adapted from Bon Appétit (via the Epicurious website)
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
This recipe was contributed by Kelly Iverson, who says it is fussy but so awesome it's worth the effort. She's an excellent cook, so when she recommends a recipe you can be sure it's worth trying. She likes this recipe because it tastes good, of course, but also because it freezes well and is a good way to use up those end-of-winter onions that have lost their looks.
3 Tbsp butter
6 large onions
Salt & pepper to taste
2 cups water (plus more)
1/2 cup Amontillado (or other dry sherry)
4 cups chicken broth
2 cups beef broth
bouquet garni of 6 sprigs fresh thyme and 1 bay leaf
for serving:
slices of your favorite artisan bread, toasted
slices of Gruyere cheese (or Swiss, fontina, or provalone)
Halve onions and cut into quarter-inch slices. Generously grease inside of heavy-bottomed, large pot or Dutch oven (at least 7 qt). Divide butter into 3 pats and place in pot; add onions and 1 tsp salt. Cover and cook at 400F for 1 hour (onions will be moist & slightly reduced in volume). Remove from oven and stir, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and cook another 1 1/2 - 1 3/4 hours, until onions are very soft and golden brown, stirring onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides, until liquid evaporates and onions brown, 15 to 20 minutes. Reduce heat to medium if onions brown too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6-8 minutes, adjusting heat as necessary. Stir in 1/4 cup water, scraping pot bottom to loosen crust and cook until water evaporates and pot bottom has formed another dark crust, 6-8 minutes. Repeat process of deglazing 2 to 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
Stir in the chicken and beef broths, 2 cups water, thyme, and a little salt. Scrape up any more bits of browned crust from the bottom and sides of pot. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Remove and discard herbs and season with salt and pepper to taste.
At this point you can freeze the soup. When ready to serve, reheat if necessary, ladle into bowls, top with toast and cheese, and place under broiler until cheese melts.
The soup can also be used for dipping French dips and for the liquid in pot roasts, particularly beef roasts.
From: Cooks Illustrated
------------------------------------------------------------------
For contrast, here's what a reluctant cook like me would do:
Simple onion soup
2 Tbsp butter
2 lbs onions, thinly sliced
3 cans beef broth, 14.5 oz. each
1/2 cup dry red wine (optional)
garnish:
1 1/3 cups seasoned croutons
4 thin slices Swiss cheese
4 tablespoons grated Parmesan cheese
Melt butter in a large, heavy pot over medium-high heat. Add onions and cook, stirring frequently, about 25 minutes or until deep brown. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper.
To garnish:
Put as many as 4 deep ovenproof bowls on baking sheet and add 1/3 c croutons to each. Ladle soup over croutons and top with cheeses. Stick under the broiler until cheeses melt.
Adapted from Bon Appétit (via the Epicurious website)
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
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