The variety of the week is ONIONS!
The pungency of an onion reflects the amount of sulfur in the soil in which it was grown. A compound within the onion turns to sulfuric acid when it comes into contact with the water in our eyes, causing a cook painful tears!
The bulb onions is the most universal seasoning used by people, ever. There are over 300 species of bulbing onions worldwide & they do provide a fair amount of vitamins as well.
Beer Batter Onion Rings 1 ½ cups flour 1 ½ cups beer 4-5 onions 4 cups vegetable or corn oil Salt
Whisk flour & beer in a bowl until smooth. Cover and let stand at room temperature for 3 hours. Slice onions into ¼ inch rounds and separate into rings. Heat oil to 375*. Dip onion rings in batter, a few at a time, then immerse in hot oil and fry until golden brown, turning once. Drain each batch on paper towels and salt lightly. Serve hot, 4-6 servings.
French Onion Soup 1/4 cup butter 3 onions, thinly sliced 1 teaspoon white sugar 1 tablespoon all-purpose flour 2 1/2 cups water 1/2 cup red wine 2 (10.5 ounce) cans condensed beef broth 1 French baguette 8 ounces sliced Swiss cheese
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.
Have a great week!
~The Farmer’s Wife