Onions, Leeks & Shallots
Onions, Leeks & Shallots
Selecting: Most variety of onions are in good supply year-round. Select dry onions or shallots for thier bright, thin skins; the bulbs should be firm, thin-necked, and free of blemishes. Store in a cool, dry, well ventilated area. Green onions and leeks should have firm, white bulbs and bright green tops. Refrigerate in a plastic bag to a week.
Preparing: Peel dry onions and swallots. Leave small boiling oinions whole, but cut off ends. Wash green onions and leeks to remove sand. Trim roots and tops, but save 2 to 3 inches of green tops.
Cooking: In a covered pan cook quartered or small whole onions in boiling salted water till tender, 25 to 30 minutes: cook leeks 15 minutes.
Serving: Onions add flavor to many dishes. Shallots are usually chopped and used as a seasoning. Leeks and small onions are often served in cream suace. Add raw mild onions and leeks to salads.
French Onion Soup
1 1/2 pounds onions, thinly sliced (6 cups)
1/4 cup butter or margarine
3 - 10 1/2-ounce cans condensed beef broth
1 teaspoon worcestershire sauce
1/4 teaspoon salt
6 to 8 slices French bread or hard rolls, toasted Grated Parmesan cheese
In coverd 3-quart suacepan cook sliced oinions in butter till tender, about 20 minutes. Add beef broth, Worcestershire sauce, slat, and dash pepper. Bring to boiling.
Sprinkle toast slices with grated Parmesan cheese, place under broiler till cheese is lightly browned. Ladle soup into bowls and float toast slices atop.( Or, place a toast slice on soup in each broiler-proof soup, sprinkle with Parmesan cheese and place bowl under broiler till cheese is lightly browned.) makes 6 to 8 serveings.
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Creamed Onions
3 medium onions
3 tablespoon butter
2 tablespoons all-purpose flour
1/4 teaspoon salt dash with pepper
1 1/2 cups milk
1 cup sgredded Muenster cheese
Cut onions in small wedges. In covered pan cook oinions in boiling salted water till nearly tender, 8 to 10 minutes. Drain well. In saucepan melt butter, blend in flour, salt, and white pepper. Add milk all at once; cook and stir till melted. Stir in drained onions, heat through. Garnish with parsly, if desired. Makes 6 to 8 servings.