French onion soup!
OK, that only seemed like 10 lbs of onion because it was when I discovered I didn't have any tolerance to fumes anymore.
Buffy: He ran away, right? Giles: Sort of, more. turned and swept out majestically, I suppose. Said I didn't concern him. Buffy: So a mythic triumph over a completely indifferent foe? Giles: Well, I'm not dead or unconscious, so I say bravo for me.
'Same Time, Same Place'
Natter .44 Magnum: Do You Feel Chatty, Punk?
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
sarameg - Apr 27, 2006 12:07:34 pm PDT #4119 of 10002
Hayden - Apr 27, 2006 12:07:41 pm PDT #4120 of 10002
aka "The artist formerly known as Corwood Industries."
Vidalias are fantastic in risotto. I'd use a couple of Vidalias, fresh peas, and real Parmesan in your basic chicken broth risotto. (Maybe with some fresh parsley, salt, and pepper.)
ChiKat - Apr 27, 2006 12:13:50 pm PDT #4121 of 10002
That man was going to shank me. Over an omelette. Two eggs and a slice of government cheese. Is that what my life is worth?
I've had some yummy onion tart. I got the recipe off of MarthaStewart.com, but I don't remember which one it was.
msbelle - Apr 27, 2006 12:14:46 pm PDT #4122 of 10002
I remember the crazy days. 500 posts an hour. Nubmer! Natgbsb
They're so sweet, I would saute them an add to every sandwich and sauce. Also, steam them with other veggies and have with honey mustard or a drizzled with a vinagrette.
Kathy A - Apr 27, 2006 12:17:33 pm PDT #4123 of 10002
We're very stretchy. - Connie Neil
I'm going to use Alton Brown's onion storage suggestion of old pantyhouse, with a knot between each onion so all you have to do is hang it in a closet, cut it off at below the knot, and start peeling and slicing.
lisah - Apr 27, 2006 12:19:06 pm PDT #4124 of 10002
Punishingly Intricate
I love vidalias sauteed with spinach for use in either a pasta dish or a burrito (with beans and cheese and brown rice and avocado and salsa okay now I'm hungry and dinner isn't until LATE o'clock).
brenda m - Apr 27, 2006 12:20:59 pm PDT #4125 of 10002
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
I've had some yummy onion tart. I got the recipe off of MarthaStewart.com, but I don't remember which one it was.
billytea had an onion tart in the cookbook that looks fab.
Spidra Webster - Apr 27, 2006 12:23:47 pm PDT #4126 of 10002
I wish I could just go somewhere to get flensed but none of the whaling ships near me take Medicare.
French onion soup. You want sweet onions for that so that they'll carmelize a bit before you put them in the soup.
ChiKat - Apr 27, 2006 12:23:57 pm PDT #4127 of 10002
That man was going to shank me. Over an omelette. Two eggs and a slice of government cheese. Is that what my life is worth?
billytea had an onion tart in the cookbook that looks fab.
Even better!
Jessica - Apr 27, 2006 12:27:56 pm PDT #4128 of 10002
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
For an onion tart, all you need is some sort of crust (pie, puff pastry, whatever), onions (caramelized), and whatever spices/herbs you like (I like sage). Caramelize the onions with plenty of salt and pepper, mix in your spices, dump it in the middle of your rolled-out crust, and fold the edges over in a rustic foldy manner. Bake at 350-400 for about 20 minutes, or until everything is golden brown and delicious.