In my opinion, Onions have their opposites. White= Hard flavor, Yellow= a little sweet, Vidalia is the sweetest. Red= is the sweetest out of white
and yellow, but the Shallot is sweeter than Red. Scallions= hard flavor, (to me) even harder than White, but the Leek is the Scallions sweeter
counterpart. After this comes Garlic. It is sweeter than the above. Black Garlic is sweeter than roasted.
Homemade roasted garlic: Set your oven at 400 degrees, get tinfoil (maybe 8 by 8), make it into a bowl with high sides, add unpeeled garlic bulbs, and
drizzle some of Popeye’s girlfriend/PG (Olive Oil; the name I came up with ;-) ) all over the bulbs, then roll the sides up to close. Add to oven;
cook for a half hour or longer until the garlic roasts to your desire. I like mine very roasted, but no way near burnt. Pull out when done. Peel the
skin from the bulbs. Reserve the oil. Use it to cook other things in that day. If you keep the oil, refrigerate it. In addition, use within 2-3 days.
Less is better. Freeze the small bulbs in tight plastic wrap, then in a bag. Wrapping items in plastic wrap keeps freezer burn away. Pull out as
You can buy roasted garlic in small jars, but homemade is better.
Now if there comes a time when you do not have Onions and a recipe calls for them, there are substitutes.
1 tablespoon of onion powder= 1 Med Onion. 1 Tablespoon of dry minced Onion= ¼ a cup of raw Onion.
If minced onion is all you have, put it in a coffee grinder and powder it. If no blender put it in a bowl, and using the back of a spoon, press down
hard and grind using the back of the spoon until the minced onion powders. Use this method with other herbs and spices.
I invested in a mortar and pestle. I use it more than the grinder if the dried spices and herbs are soft and small. Use a coffee grinder for harder
things like whole cloves, or use the MP to grind/ground them. The best thing about using the MP is that you can get more of the natural oils out of
the herbs or spices by grinding them together. It’s cheaper to buy them and mix them yourself than buying pre-mixed herbs and spices. They taste way
better this way.
When it comes to shopping for this/and or of things in the spice aisle, the most expensive and/or brand name is not always better. Try different
brands to see what you like best. Cheaper brands taste very close to the same or even better at times. I look at reviews online, it is better than
buying and tasting. The dried toasted minced onions I use are made by a cheap brand, but their very fragrant and tasty. ;-)
I love using toasted minced onion instead of regular white minced. Their sweeter and already pre- caramelized.
When it comes to coking onion, caramelized onion is sweeter than a regular sautéed onion. Caramelized is when the onion turns the color of light/dark
caramel when cooked. At this point removes them or add your other ingredients.
To cook onions faster use a pinch of salt tossed all over the onions. The salt will make the onions sweat and cook faster. You can use a pinch of real
or a very good substitute sugar the same way, to make any onion sweeter.
Get your skillet hot, add your unsalted butter and a little of Popeye’s girlfriend, then your chopped or sliced onions, and use your pinch of salt
and/or sugar. Keep an eye on the onions, using these techniques will cook your onions faster. However, if you are cooking them on low heat, they will
cook fast, but not as quick as above.
With butter, it is best to use or use other oils, than using Margarine. Margarine is full of water, and it will not cook things in a skillet that
good. Now if you think butter is bad for you, it is; only if you do not use it in moderation. So always, use butter. It’s been proven that butter is
better for you, than margarine. So try to use only natural ingredients if you can. Than man made substitutes for cooking. Anything not moderately used
or eaten is bad.
Here is My French Onion Soup Recipe
Yields: 3-4 servings
3 tbsp. Butter
4cps. Chopped onion
I use 4cps Vidalia, but at times, I mix and match. Use whatever you like out of White, yellow, Vidalia, or Red.
¼ tsp of chopped roasted garlic
5½ cps. Beef broth
1 tbsp. Sherry (Real is better, but cooking Sherry is okay too if that is all you have.)
1 tbsp. Worcestershire sauce (google substitutes if you must)
¼ tsp minced thyme (over soup, rub it in your palms to release oils, and scrap it off your hands so it drops in soup.)
¼ tsp fresh ground black pepper
Heat your pot on low to med heat. Add your butter. Once melted add your onions. Cook them until you like the look, feel and taste of them. I cook mine
a little over 20 minutes stirring occasionally until lightly caramelized. Add the rest of the ingredients except croutons and cheese. Bring the
mixture to a boil and then cook on low for about 45 minutes or to your desired flavor. Let it reduce a bit. Reducing helps build flavor.
While soup is cooking, begin your croutons. Set the oven to 350 degrees. Get whatever bread you like , I use Sourdough for this recipe. Cut your bread
in small cubes/squares. Use how much bread you need. Put on a foil baking sheet, put into the oven for 10-15 minutes until toasted and crunchy. While
those are in the oven, melt about 2 tbsp. butter with 1/4 tsp of parsley. Pull the croutons out and turn off the oven. Put croutons into a bowl,
drizzle parsley butter all over croutons. Add salt and pepper to taste. Mix the croutons. Try to cover all of them. Put them back on the foiled pan.
Place them in oven to keep warm and crunchy. Pull them out of the oven when the soup is done.
Put a portion of soup in a bowl or cup. Add some croutons, and place a slice of Swiss over the croutons. Let it sit a few minutes and the cheese will
melt over the croutons.
Now is the time to enjoy the fruit of your labor by eating.
One last thing; do not be scared to cook. Sometimes your efforts might not look good, but tastes delicious. Do not rush, or mistakes will be made.
However, mistakes make you a better cook.
Let’s keep this thread about recipes where the onion is the star okay??
Soon I’ll add my Cream of Onion Soup recipe. It’s nothing like you have ever tasted, it’s pretty darn good.
P.S. You're welcome drumsrfun
edit on 14-9-2014 by ICallGhosts because: (no reason given)
edit on 14-9-2014 by ICallGhosts
because: (no reason given)
edit on 9/14/2014 by 12m8keall2c because: (no reason given)