12 oz. frozen onion = 2 cups chopped onion
Preparation
To mince an onion, first cut a small portion from root to tip and remove the dry skin. Lay it on its flat side. This will give you more control when cutting your onion.
Slice the onion vertically, from the end to end without cutting through the root. Make as many parallel slices as you can.
Then, do the same technique, but cut the onion horizontally, from end to end, without cutting through the root.
Now, you can cut the onion, as you have just created a grid within the onion.
Additional Information (Web Sites)
http://www.onion-usa.org
Gourmet Passport
By Eve Carr
"Onions are Awesome!"
http://www.suite101.com/article.cfm/gour...
Perennials
"Growing Onions - Beginner Style!"
http://www.suite101.com/article.cfm/pere...
Recipes
French Fried Onion Rings
By: Jennifer A. Wickes
1 Spanish onion
2/3 cup milk
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Peel onion and cut into 1/4" slices. Separate into rings.
Heat fat or oil to 375 degrees F in a skillet.
Beat remaining ingredients together until smooth.
Dip each onion ring into the batter and place into the hot oil.
Turn when the bottom side is golden brown, approximately 2 minutes.
Drain on a paper towel.
Yields: 4 servings
French Onion Soup
By: TJ Hill - Appetites Catered
1 cup Gruyere cheese -- finely shredded
1/4 cup parmesan cheese -- finely shredded
6 slices French bread
2 teaspoons unsalted butter
1 tablespoon olive oil
6 large onion -- thinly sliced
1 tablespoon flour
42 ounces beef broth
1 cup water
1/3 cup dry red wine
1/4 teaspoon salt -- to taste
1/2 teaspoon freshly ground black pepper -- to taste
Sprinkle grated gruyere and parmasan cheeses onto bread slices. Pass under broiler, until bread is toasted and cheese melts remove from oven and set aside. Heat butter and oil in a stockpot, over a medium-low flame add onions, heat and stir for 30-40 minutes, until a dark gold-not brown. Stir in flour, heat and stir for 2 minutes to color further slowly stir in 1 cup of broth to blend with flour. Add remaining broth, water, and wine-mix well. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Season to taste with salt and pepper. Place toasted bread into individual bowls. Ladle soup over bread. Serve immediately.
Preparation
To mince an onion, first cut a small portion from root to tip and remove the dry skin. Lay it on its flat side. This will give you more control when cutting your onion.
Slice the onion vertically, from the end to end without cutting through the root. Make as many parallel slices as you can.
Then, do the same technique, but cut the onion horizontally, from end to end, without cutting through the root.
Now, you can cut the onion, as you have just created a grid within the onion.
Additional Information (Web Sites)
http://www.onion-usa.org
Gourmet Passport
By Eve Carr
"Onions are Awesome!"
http://www.suite101.com/article.cfm/gour...
Perennials
"Growing Onions - Beginner Style!"
http://www.suite101.com/article.cfm/pere...
Recipes
French Fried Onion Rings
By: Jennifer A. Wickes
1 Spanish onion
2/3 cup milk
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Peel onion and cut into 1/4" slices. Separate into rings.
Heat fat or oil to 375 degrees F in a skillet.
Beat remaining ingredients together until smooth.
Dip each onion ring into the batter and place into the hot oil.
Turn when the bottom side is golden brown, approximately 2 minutes.
Drain on a paper towel.
Yields: 4 servings
French Onion Soup
By: TJ Hill - Appetites Catered
1 cup Gruyere cheese -- finely shredded
1/4 cup parmesan cheese -- finely shredded
6 slices French bread
2 teaspoons unsalted butter
1 tablespoon olive oil
6 large onion -- thinly sliced
1 tablespoon flour
42 ounces beef broth
1 cup water
1/3 cup dry red wine
1/4 teaspoon salt -- to taste
1/2 teaspoon freshly ground black pepper -- to taste
Sprinkle grated gruyere and parmasan cheeses onto bread slices. Pass under broiler, until bread is toasted and cheese melts remove from oven and set aside. Heat butter and oil in a stockpot, over a medium-low flame add onions, heat and stir for 30-40 minutes, until a dark gold-not brown. Stir in flour, heat and stir for 2 minutes to color further slowly stir in 1 cup of broth to blend with flour. Add remaining broth, water, and wine-mix well. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Season to taste with salt and pepper. Place toasted bread into individual bowls. Ladle soup over bread. Serve immediately.
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