Louis XIV more over or join me in enjoying my soup.
I tried to get ever type onion I could find in my grocery store into this soup.
Nine of the ingredients are in the genus Allium family. If you want to stick to one, two or 9 kinds of onion thats fine. But do give it a try!
The rich flavor of the base is from the caramelized onions so be sure to have time for them. Sherry is used to enhance the caramelized onion flavor and to deglaze the pan.
Bread slices need to be completely dry and toasted to hold the yummy cheese and stay afloat.
Top your grilled steak,portabella mushroom or burger with these onion slices. Serve as a side to any main course you like.
A little trick to keep the rings together is to skewer them with a wooden stick be it bambo or a rosemary stem. Just do soak it for at least 30 minutes.
This recipe is based on the one in the Panera Bread cookbook. I've modified it slightly, primarily to reduce quantity. The recipe calls for sliced onions, but my family prefers smaller pieces in the soup, and Panera serves it with chopped onions in our local store. This tastes a lot like the soup there.
Okay, couldn't think of a catchy title. I made this when I was fed-up with 4 little pots on the stove, trying to achieve the desired 5 veggies/fruits a day! Here the thin crust is the carb, then 3 veggies are used for the rest of the pie. All you need add is the meat course. Preparation of the swiss chard is not included in the prep time. Do it earlier in the day or day before.
Onions with sour cream, brown sugar and lemon juice. If you like onions you should like this. Try to make sure you don't use onions smaller than 3 1/2 inches, or else when you cut off the stems and remove the skin the onion is apt to fall apart on you, would still taste great, but the general appearance wouldn't be the same
Found this recipe today on the back of a package of
pearl onions. I haven't had the opportunity to try this yet but I don't think you can go wrong with delicious onions in a cream sauce. I would be interested when I do have the time to test this recipe in substituting whipping cream for part of the milk.
This recipe was originally submitted by Mean Chef (IHHDRO). Since it had been sitting in my cookbook begging for attention for quite some time, I adopted it after he left this site. Today, I had the opportunity to finally try it. The blend of flavors is perfect. We served it as a side with grilled pork loin and salad, but it could easily be a meal entirely on its own. I can imagine it as a great brunch, lunch, or light dinner option with a just a leafy salad. Onions sauteed in butter and combined with cream and Parmesan in a flaky crust, what could you possibly not like about that?