We grew a LOT of onions this year
Onion Harvest by British Red, on Flickr
Not all will last long enough to use in normal cooking - so we need to use some up.
Now BB is working away a lot and loves onion soup - so I decided to bulk process a load for her. Clearly you can adjust the recipe to the amount you want - but it can create the best kibbled onions, a freezable soup - or in our case - canned soup. Now I don't like to boast - but if Carlsberg made onion soup
You will need
20 large onions (or two small for each large)
150ml of olive oil
125g of butter
4.5 litres of stock (chicken or veg - your choice)
salt and pepper
That's IT!
So grab your onions
20 Onions by British Red, on Flickr
Peel them
Peeled Onions by British Red, on Flickr
Don't forget the skins make a great dye (or compost )
Onion Skins by British Red, on Flickr
Put the oil and butter into a large stock pot
Butter and Oil by British Red, on Flickr
Halve them lengthwise, cut into 1/4" strips and then cut the onions into the size of length you like. I make some 1/4" and about a third into 1" lengths to give that long strips in the soup
Chopped Onion by British Red, on Flickr
Put on a high heat and fry hard for ten minutes to release the juices stirring frequently
Cook Rapidly by British Red, on Flickr
Get your stock ready in another pan
Chicken Stock by British Red, on Flickr
Lower the heat and cook the onions gently for around an hour stirring occasionally. Watch for them to change to a golden colour
Golden Onions by British Red, on Flickr
Raise the heat to medium, stir frequently and cook the onions down to a rich brown, dryish mush
Caramalised Brown Onions by British Red, on Flickr
At this stage you can freeze or dry the onion mush. Its flavour is incredible - the most oniony onion taste in the world. Dry it for the most amazing kibbled onion, freeze it, add it to cheese on toast (trust me on this)...all sorts. Or you can add stock to it and make soup
Stock Added by British Red, on Flickr
Bring this to the boil and simmer for 30 mins stirring occasionally. The stock will soak up all that intense onion flavour
Simmer as soup by British Red, on Flickr
Now can most of it in whatever size you like - 55 minutes for half pints and pints, 75 minutes for litres - 10 pounds of pressure - keep a good bit back though
Onion Soup Can for 55 minutes at 10lb by British Red, on Flickr
Now bake a quick loaf
Homemade foccacia by British Red, on Flickr
Take the crusty ends off, grill them and float them in a bowl of soup. Grate some cheddar over the lot and flash under the grill
Croutons & Melted Cheese by British Red, on Flickr
Sit, chill, enjoy
Red
Onion Harvest by British Red, on Flickr
Not all will last long enough to use in normal cooking - so we need to use some up.
Now BB is working away a lot and loves onion soup - so I decided to bulk process a load for her. Clearly you can adjust the recipe to the amount you want - but it can create the best kibbled onions, a freezable soup - or in our case - canned soup. Now I don't like to boast - but if Carlsberg made onion soup
You will need
20 large onions (or two small for each large)
150ml of olive oil
125g of butter
4.5 litres of stock (chicken or veg - your choice)
salt and pepper
That's IT!
So grab your onions
20 Onions by British Red, on Flickr
Peel them
Peeled Onions by British Red, on Flickr
Don't forget the skins make a great dye (or compost )
Onion Skins by British Red, on Flickr
Put the oil and butter into a large stock pot
Butter and Oil by British Red, on Flickr
Halve them lengthwise, cut into 1/4" strips and then cut the onions into the size of length you like. I make some 1/4" and about a third into 1" lengths to give that long strips in the soup
Chopped Onion by British Red, on Flickr
Put on a high heat and fry hard for ten minutes to release the juices stirring frequently
Cook Rapidly by British Red, on Flickr
Get your stock ready in another pan
Chicken Stock by British Red, on Flickr
Lower the heat and cook the onions gently for around an hour stirring occasionally. Watch for them to change to a golden colour
Golden Onions by British Red, on Flickr
Raise the heat to medium, stir frequently and cook the onions down to a rich brown, dryish mush
Caramalised Brown Onions by British Red, on Flickr
At this stage you can freeze or dry the onion mush. Its flavour is incredible - the most oniony onion taste in the world. Dry it for the most amazing kibbled onion, freeze it, add it to cheese on toast (trust me on this)...all sorts. Or you can add stock to it and make soup
Stock Added by British Red, on Flickr
Bring this to the boil and simmer for 30 mins stirring occasionally. The stock will soak up all that intense onion flavour
Simmer as soup by British Red, on Flickr
Now can most of it in whatever size you like - 55 minutes for half pints and pints, 75 minutes for litres - 10 pounds of pressure - keep a good bit back though
Onion Soup Can for 55 minutes at 10lb by British Red, on Flickr
Now bake a quick loaf
Homemade foccacia by British Red, on Flickr
Take the crusty ends off, grill them and float them in a bowl of soup. Grate some cheddar over the lot and flash under the grill
Croutons & Melted Cheese by British Red, on Flickr
Sit, chill, enjoy
Red