Onions are a staple garden crop for us. We grow them almost every year, because I use them a LOT throughout the year--mostly to season hamburger with. This year, though, we planted the onions down along the edge of the pumpkin patch rather than the garden spot next to the house. Because we were moving this spring, I didn't have time or energy to plant a variety of vegetables like we have in the past. Instead, we chose to plant potatoes, corn, and onions only. We planted them in three lines next to each other along the edge of the pumpkin patch, and we planted them the same day we planted the pumpkin seeds. It was less work overall this year because there was only one place that needed to be watered and weeded instead of two spots.
Out of the three vegetables that were planted in the garden spot of the patch, the onions produced the least amount of yield. I picked the onions in the middle of September. There were only approximately 40 onions that grew, which was disappointing. BUT, the onions that we did get will last us about 8 months. I cleaned them all off and cut the tips off, and let them dry on my countertop for two weeks before putting them in a burlap bag and setting it under the house.
The new recipe I tried with the onions was French Onion Soup. It turned out really delicious. None of the boys like onions, but they all ate the soup, and they even liked it! I've only ever had French Onion Soup in restaurants, but this soup tasted different and it was also much thicker. It was super filling, and very flavorful! It was relatively easy to make, and it was very rewarding for me to eat it, too!
Onion Soup Recipe:
1. Saute' 4 large sliced onions in 1/4 cup butter in Dutch Oven Pot for 15 minutes or until lightly browned. Stir in 6 cups beef broth. Bring to boil; lower heat; cover; simmer 30 minutes. Add salt and pepper to taste.
2. Preheat oven to 425*. Ladle soup into 6 ovenproof soup bowls. Lay 6 slices of French Bread on top; sprinkle with 1/2 cup parmesan cheese and 1/4 cup shredded swiss cheese. Place bowls in a shallow baking pan.
3. Bake in oven for 10 minutes, then place under broiler and broil until top is bubbly and lightly browned. Remove from oven; serve; and Enjoy!!!
2 comments:
i am always so jealous when you post about your garden. we strive to be gardners but it never really seems to work out. we planted onions a few years ago and they didnt get much bigger than green onions. we have the same problem with pumpkins. we have tomato issues too...the plant grows really big but doesnt really ever get much fruit. same with the green peppers. and our corn never really grew at all. you seem to be the garden expert so what are we doing wrong?
I was told this year that you are suppose to dry them out with the tops on them til the tops are dead then cut them off? Is that not true? I don't know but my onions didn't last long last year in a box they got moldy so I tryed that "tip" this year. They look great and your soup looked so professional and wonderful. Good Job Kala!
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