The Sweet and Sexy Onion

I make this fragrant soup with six kinds of onions...the cooking process is what takes the onions to a new height.


French Onion Soup
Roasted Red Pepper Cheese sandwiches
Apples Strawberries and Grapes with Poppyseed dip



Ah... the much maligned onion, those that don't understand it consider it socially unacceptable. With right treatment, however, the strongest onion can turn sweet and soft. Before we get to that treatment, lets look at the six onions I use in my French Onion soup.

Leeks, the long green symbol of Wales, are one of the sweetest onions you'll find. They are right up there with our Vidalia, but they have the fresher taste that spring onions afford. The biggest problem with them is cleaning them. Lots of rinsing is required as dirt likes to get between the tight layers. When slicing, use the white to light green portion for the soup ( or any other dish). When making this recipe set aside the leftover dark green parts.

Yellow, red and white onions are all Spanish onions, but the yellow is what we think of when we hear that term. Yellow onions are pungent and strong , and one of the culprits that give onions a bad name. It's also the one that makes our stews, casseroles , chili's and soups taste so good. Red onions grill well and also mix well with dark greens to make flavorful salads. They are much more subtle and have a hint of sweetness. Mexican cooks know the mild white onion will mix beautifully with tomatoes and peppers to give salsa it's sweet tang. These big fellows also make great onion rings. Hang on to the peels and outer layers of each of these when making this recipe.

Shallots are probably the least used onion when it comes to day to day cooking, but these little onions are power packs of flavor. The inside looks like the red onion and the flavor is similar but more subtle. You will notice they are more of a bulb and separate into sections just like garlic does. I prefer them when I am making a dish that uses mushroom and onions as they blend well with the earthy flavor without overpowering. Next time you have steak, thinly slice some shallots, toss lightly in some flour and fry in some butter until golden. Pour a little of the butter over the steaks and top with the crisp onions. It will make an ordinary meal into a restaurant quality one.

The magical sixth onion in my soup- garlic. Yes that old black magic that garlic weaves, whether it's roasted and mashed into potatoes, or simmered into a thick tomato sauce, there is no doubt the flavor of garlic is one that we love. In this soup it is a must!

Now that you have your onions, you will need to prepare them. You will want to slice the large onions very thin, and mince the shallots and the garlic. For a quick look at these techniques check out the links at the bottom of this post. Continue as the recipe below instructs.

I'm also including my updated version of pimento cheese. Make sure you drain the roasted red peppers well or your spread will be a little soupy. The fruits I've listed here are just suggestions, use whatever fresh fruits you like and that are in season.

How to slice onions
http://www.youtube.com/watch?v=au9GABO7GqM

How to peel and mince garlic
http://www.youtube.com/watch?v=8LaF_u30TpI


French Onion Soup

1 med size red onion, peeled and thinly sliced.
1 med size yellow onion, peeled and thinly sliced.
1 med size white onion, peeled and thinly sliced.
2 leeks, white part only, thinly sliced.
2 shallots, minced
Olive oil
2 cloves garlic, minced
8 cups of beef stock
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyère with a little grated Parmesan cheese

In a large saucepan, sauté the onions in the olive oil on medium high heat until soft and slightly golden. Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf. To serve you can either use individual oven proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.



Roasted Red Pepper and Sharp Cheddar Spread

1/2 lb. Sharp Cheddar cheese, grated
4 or 5 roasted red peppers, diced small
mayonnaise
Salt and pepper

Combine ingredients using just enough mayo to bind . Season to taste. I suggest serving this on a grain bread , as the nutty flavor blends well.


Poppyseed Dip

1 small container of strawberry yogurt
2 tablespoons honey
1 tsp of poppy seeds

Whisk all ingredients together. Serve with fruit. Note: you can use any flavor of yogurt you wish. Experiment!

A pinch, a dash and a soupçon..

As you can tell from my first post I'm not big on giving measurements. Yes, there are times when exact measurements are necessary, but for the most part with cooking, you have to go with taste and instinct. Part of being a sensuous cook is knowing the likes and dislikes of those you serve and balancing the meal for all. For instance, my husband and mom don't tolerate spicy foods too well, yet I enjoy a bit of pep. So I balance my cooking by either toning down the spice and adding it to my bowl when serving, or giving them something that will cool off the spice, such as sour cream.

So how do I know what to use? taste- Taste - TASTE your food - OFTEN... Common sense applies here too.. use a little spice or herb and add as the item cooks. Remember, fresh herbs are not as strong as dried herbs- this is because the drying process concentrates the essential oils that give the herb its flavor. Also, read up on your herbs. My mom made a wonderful stew once with rosemary sage and thyme. But twenty minutes after she ate it she was violently ill. You see she is a by-the-book cook and went exactly by the measurements on the herbs. The combination of these three herbs in a large quantity can cause adverse reactions.

Don't be scared to experiment, that's how you learn. Read up on herbs- there are plenty of good books out there that will give you basic information.


I'm going to leave you with a simple recipe this time. Herbed Scrambled Eggs- Kids love it for the color ( who doesn't like Green Eggs) , and you will marvel at the simple yet sophisticated flavor. Go ahead and complete the joke with some frizzled Canadian bacon and toast.

Herbed Scrambled Eggs


2 eggs per person
1 tablespoon sour cream per person
Parsley and basil chopped fine
Ground white pepper

Whisk ingredients together until smooth. Melt butter in medium hot pan and pour in mixture. Cook to taste although I recommend leaving them somewhat soft.