Monday, 8 April 2013

An Ogre Of Many Onion Layers

Hi peeps!

Welcome back after what; hopefully, was a good weekend. Mine was quiet and busy all at the same time. I definately felt like Shrek and his many onion layers this past weekend but I suppose most moms tend to feel like that on any given day. Today's topic is Onions so here we go....

Onions are a pretty awesome veggie! You get mainly three types of onions: red, white and yellow and they are divided into Green and Dry type onions too. Our most common onion is the white bulb onion. The cool fact about onions is that they are high in Vitamin C, are a good source of fibre and only contain 45 calories on a single serving! Amazing hey! They are also fat, cholesterol and sodium free :-D. So that makes them pretty healthy to munch. There are five main ways to serve onions in recipes: sauteed, deep-fried, roasted, grilled and caramelized and did you know that onions are the third most consumed veggie in the U. S of A! Libya has the most single person consumption rate in the world though.

Choosing onions in the grocery store, you should watch out for dehydration in the skin; avoid purchasing those with green shoots still attached or that show any bruises or blemishes.

Cutting onions normally tends to bring tears to ones eyes, that's just how special these veggies really are, we cry over them! Although, if this is really not your idea of fun, store your onions in the fridge, peel them in a basin of cold water and then chop them with a sharp knife while leaving the root part for last. Its the sulfuric compounds in the tiny sacs within an onions layers that cause us to cry. You can also store your onions in a cool, dry place (hence the reason I keep mine in the fridge); you can store chopped onions in an airtight container for up to 7 days (also in the fridge). If you've forgotten to close your container's lid properly, the sulfuric compounds tend to make your fridge smell quite dodgy, and should they be near your milk or eggs (which have porous shells and absorb scents and flavours through them); they'd end up making everything taste and smell quite onion-y. I found that taking two brickets of coal (yes, braai charcoal!) and placing it in your fridge, helps absorb and eliminate those not so pleasant smellies.

But what about when you chomp on onions and your breath smells a mile a minute? I have the answer for you......chow some parsley! Parsley helps fight onion breath pretty darn well!

Here's an awesome Tarte a L'oignon (French Onion Pie) recipe I discovered at Allrecipes!


Ingredients:

10 slices bacon, cut into 1 inch pieces
1/2 cup heavy cream
1 tablespoon all-purpose flour
5 onions, thinly sliced
4 eggs
1 teaspoon salt
1 pinch ground nutmeg
1/8 teaspoon freshly ground black pepper
1 (9 inch) unbaked pie crust
1/2 cup milk

Method:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
3. Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
4. Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
5. Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

And that's all the layers we have time for today, peeps! Enjoy the pie :D

Keep it real under all your onion layers :P
Chef Shrek.....oops, I mean, Chef Shants xxxxx

No comments:

Post a Comment