All posts filed under: Onions

Steakhouse ~ Red Spring Onions

  Looking at this year’s garden plan, I realized I had gotten a tad over-zealous with my onion planting. No one really needs 5 dozen red onion plants… especially when I’ve got 3 dozen Texas Sweet and another 4 dozen Late Season Yellows bedded in. I mean, I do like me some onions, but I’d never be able to utilize all the reds before they rotted… or stunk up the pantry… or both. So I’ve harvested them all as tender spring onions. Why, you ask? Because: 1). As a spring onion, they hold less water than the common white variety, which makes them a bit more meaty. 2). Less Water means they’ll hold up better on the grill and not disintegrate into a slimy pile. 3). They are less aggressive than white onions, and can be added to salads without the fear of onions taking the salad bowl hostage. 4). Red onions (even the immature ones) have up to 8 times the anti-oxidants as their paler cousins, making them an excellent choice for healthier eating. …

Caramelized Onion Panade

It’s criminal what some restaurants consider onion soup. I’ve had my fill of instant broth, blanched onions, burnt cheese, and broth with dehydrated bits in it. Honestly – if you can’t make the effort to do it properly – don’t bother. Perfect onion soup isn’t hard. To do it right, you really only need 3 components – caramelized onions, broth, and a cheesy crouton. Although the onion soup below is a panade, it can easily become a standard by negating most of the bread layers Caramelized Onion Panade Serves 4 Ingredients 2 Red Onions – Peeled and Sliced into Rings 2 Vidalia (or Texas Sweet) Onions – Peeled and Sliced into Rings 2 White Onions – Peeled and sliced into Rings 2 Cloves Garlic – Crushed 2 Teaspoons Smoked Salt 1 Teaspoon Fresh Ground Black Pepper 1 Clove 1 Bayleaf 3 Tablespoons Olive Oil 4 Cups Chicken Stock 16 Slices of Stale Bread 12 Slices Extra Sharp White Cheddar or Dubliner 4 Soup Crocks Spatula 1 Large Sauce Pan Preheat the Oven to 350 Heat …