Baked Onions
Ingredients
- 4 medium onions
- 1/4 cup of melted butter
- salt and pepper
Put the onions on a tin and bake them like potatoes. When done,
remove the skins and pour on the butter. Sprinkle some salt and
pepper and serve hot.
French Onion Soup
Ingredients
- 2 lbs of yellow onions, sliced 1/4-inch into half circles
- 4 tablespoons of unsalted butter
- 1 teaspoon of sugar
- 1 tablespoons of all-purpose flour
- 1/2 cup of dry sherry
- 6 cups of Homemade Beef Stock
- 2 teaspoons of chopped thyme or 3/4 teaspoon dried thyme
- salt and black pepper
- 1 small French baguette, sliced crosswise into 1/2-inch pieces
- 8 ounces of Gruyere cheese, grated on the large holes of a box
grater (about 3 cups)
 Melt
some butter in a heavy pot on medium-low heat. Add onions. Spread
them out in as thin a layer as possible. Sprinkle sugar and cook,
stirring as needed to keep onions from sticking. Cook until onions
are melted, golden brown, and beginning to caramelize. Sprinkle
flour over the onions, and stir. Add sherry, stock, and thyme, and
bring to a simmer. Cook, partially covered, for about 30 minutes.
Season with salt and pepper to your taste. Meanwhile, lightly toast
the bread. Set that aside. Pour the hot soup into ovenproof bowls.
Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted
bread over each bowl of soup. Sprinkle 1/2 cup of grated cheese
over the bread, and place under a broiler until the cheese is melted
and brown around the edges. Serve hot.
Creamed Fried Onions
Ingredients
- 1 lb of Bermuda onions
- fat for frying
- 2 tablespoons of flour
- 1 1/4 cups of hot milk
- salt and pepper to taste
Fry the peeled, sliced onions in the hot fat until tender and fairly
brown. Turn the onions frequently. Scrape up all the brown crispy
parts and sprinkle on flour and
stir gently until mixed. Stir in hot milk and cook until boil.
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