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  • 6/27 National Onion Day 3

    From Dave Drum@1:3634/12 to All on Wed Jun 26 16:29:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. French Onion Soup
    Categories: Vegetables, Wine, Breads, Beef, Cheese
    Yield: 5 Dervings

    3 tb Unsalted butter
    3 lb Onions; peeled, thin sliced
    1/2 ts Salt; more to taste
    2 qt (8 cups) beef stock
    1 c Dry white wine
    1 tb Dry sherry
    1 tb All-purpose flour
    1/2 ts Black pepper; or more
    French bread in 8 to 12 1/2"
    - slices
    1 1/2 c Grated Gruyère cheese

    Melt butter in a heavy Dutch oven over medium heat. Add
    onions and 1/2 teaspoon salt, stir and cover, letting
    onions soften for 5 minutes. Remove lid and let onions
    caramelize until golden brown over medium heat, stirring
    occasionally. Adjust heat if onions are browning too
    quickly. The caramelization process may take 45 to 60
    minutes.

    Meanwhile, warm broth in a saucepan over low heat.

    Once onions are caramelized, add wine and sherry to the
    pot and allow mixture to come to boil. Stir in flour and
    let thicken for a minute or two.

    Slowly add warm broth, 1/4 teaspoon salt and the pepper
    to the onion mixture and boil uncovered for 10 minutes.
    Add more salt and pepper to taste.

    Heat the broiler, and arrange individual ovenproof
    casseroles on a baking sheet. Ladle soup into
    casseroles, and cover top with bread slices. Sprinkle
    each casserole generously with Gruyère. Broil for a
    minute or two, watching carefully, until cheese melts
    and browns. Serve immediately.

    UDD NOTES: If you don't have "oven-proof" bowls, toast
    the bread slices w/cheese on top in a toaster oven and
    ladle the soup into regular bowls and place toasted
    cheese bread atop. Also, instead of adding the sherry
    while cooking - add a TB to each bowl just before the
    broiling.

    By Sara Bonisteel

    YIELD: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:18/200 to All on Thu Jun 26 15:56:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Bloomin' Onion
    Categories: Five, Vegetables, Breads, Herbs
    Yield: 4 Servings

    1 lg Sweet onion; 1084, Vidalia,
    - Maui or Walla Walla
    3 tb Melted butter
    2 ts Dijon mustard
    3 tb Panko bread crumbs
    1 tb Smokey paprika

    MMMMM-----------------------DIPPING SAUCE----------------------------

    : Bottled ranch dressing

    Heat oven to 425ºF/218ºC.

    Peel skin from onion and cut off top 1/4". Leave root
    end on to hold onion together. Cut through the onion
    from the top down to the bottom, stopping 1/2" to 1/4"
    short of bottom (leave bottom intact), forming 16
    wedges.

    Place on a 12" square sheet of foil. Fold up foil around
    the onion and place in an oven safe baking dish or pie
    plate. Bake for 20 minutes.

    Meanwhile combine the butter and mustard in a small bowl
    and mix well.

    Remove the onion from the oven and open the foil. Fold
    it down to make a 1" high rim around the onion; crimp
    edges to seal. With a pastry brush, coat the onion with
    the butter mixture, then sprinkle liberally with bread
    crumbs and paprika.

    Return onion to the oven and bake an additional 15 to 20
    minutes, or until crispy tender. Pour the ranch dressing
    into a small bowl. Place the cooked onion on a serving
    plate and set the dressing bowl in the center or
    alongside.

    TIP: Any favorite dressing that goes well with onions
    can be used for dipping sauce.

    By Skip Davis

    RECIPE FROM: https://www.justapinch.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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