Onion Pie

 

This sounds good! The last couple of recipes have been hidden gems in the depths of the archaic recipes!

  

Ingredients

1 pound onions peeled

1/4 cup butter

1/4 cup flour

4 cups milk

3 eggs, separated

1 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon parsley, minced

1 unbaked 8 " pie shell

Process

 "Boil onions until very soft. Drain, press through a fine sieve (or food mill). Melt butter, blend in flour. Add milk and onion puree, gradually, stirring over a hot water bath until smooth and thick. Blend with beaten egg yolks. Let cool. Add salt, pepper, parsley. Beat egg whites until stiff but not dry; fold in. Turn into unbaked pastry shell, and place in very hot oven (450 degrees F) for 10 minutes, then bake in a moderate oven (350 degrees) for 10 minutes or until knife blade inserted in the center comes out clean. 

 

Serve at once with plain boiled beef, freshly grated horseradish, and black bread. "

OK that last sentence needs to be disregarded and replaced with an updated version of dinner.

Onion Soup

 

 

Picture from Reddit's "Questionable recipe" page. 

 

"Take any kind of bone..."

 

Human? Ok I am already done with this recipe!

 

"...put in seasonings and boil a long time and season with salt, pepper, and spices (unspecified). Put in 1/2 bouillon and 1/2 cup water, making at least a quart of liquor.

 

Put 2 Tablespoons butter in frying pan. Slice 6 onions into frying pan and slice 6 onions into the butter and brown well. Add liquid and brown slices of bread and butter and add to bouillon adding cheese on top of the bread. Put in oven. You can put a little flour with the onions, stir, add bouillon and then proceed as above."

Ok, note to self, do not make this recipe as it does not make sense.

Squash and Onion Gratin

Freezer Salsa

I made this tonight from nearly the last of my sun gold tomatoes. I will make one last ground cherry salsa with the truly last of them tomorrow night. I am exhausted. It has been a huge weekend on the homestead.

Thank you to Emilie and The Clever Carrot for posting this recipe for 10 Minute Sun Gold Salsa For the Freezer!

Ingredients

4 cups sun gold tomatoes, or red cherry tomatoes
½ cup diced red onion
¼-1/2 clove of garlic
1 large or 2 small bell peppers, roughly chopped with white ribs attached (I used both red & orange)
1 heaping cup of cilantro leaves, plus their thin stems from the top of the bunch
juice of 1 lemon or lime
½ tsp cumin
½ tsp coarse salt, plus more to taste
¼ tsp red pepper flakes (or less depending on preference)
drizzle of extra virgin olive oil

Process

1. Add all of the ingredients into a food processor. Pulse a few times until the texture is roughly smooth. Give it a taste, and add more salt or lemon juice as needed. Sometimes, I'll throw in more cilantro when in the mood. Adjust to your liking.
2. Working over a large bowl, strain the salsa reserving the liquid. Transfer the liquid into a small ziplock bag and freeze for future use (use as a base for rice, grains, soups etc.)
3. To finish, drizzle your salsa with olive oil, to taste. Serve right away, or portion into snack size ziplock bags and freeze.
4. Note: after defrosting, strain the salsa if necessary, depending on use. Salsa (with chips) is best enjoyed on the same day that it is made.

Sweet Onion Vinaigrette

Ingredients
1/3 Cup Chopped Red Onion
1/4 Cup Red Wine Vinegar
1/3 Cup Sugar (can sub in honey...I sub in to taste. Have never measured)
1/4 Tsp Dry Mustard
1/4 Tsp Salt
1 Cup Canola Oil

Process

1. Combine all ingredients in a blender.
2. Blend in a blender until emulsified.

This is a really yummy salad dressing.

Caramelized Onion and Roasted Shallot Soup

This soup was passed along to me from my sister. Mushy made this as her comfort food yesterday, when we were having a rough time with our brother. When cooking soup becomes a form of therapy, clearly my mother did something right with the tradition of soup. This one is my therapy tonight!

Ingredients
16 large shallots
1 Tablespoon olive oil
3/4 cup (1.5 sticks) unsalted butter
3.5 lbs. onions thinly sliced
2 Tablespoons (packed) golden brown sugar
3/4 cup cream sherry, divided
1 Tablespoon dried Thyme (or fresh)
1 Tablespoon dried sage (or fresh)
2 cups low salt chicken broth
1 cup beef broth
3 cups whipping cream
3 Tablespoons minced fresh thyme
2 Tablespoons chopped fresh parsley
1/2 Tablespoon hot pepper sauce
8 fresh sage leaves


Process

1. Preheat oven 375 degrees
2. Peel shallots and toss with olive oil in bowl.
   
3. Arrange shallots on a large rimmed baking sheet spacing them evenly apart
4. Bake until golden brown, turning occasionally, about 30 minutes.
   
5. Melt butter in a heavy large pot over medium high heat.
   
6. Add onions and sugar and cook until onions are deep golden brown, stirring frequently to prevent sticking. About 50 minutes.
   
7. Add whole shallots, 1/2 cup sherry and dried herbs to onions.
   
8. Cook until almost all liquid evaporates, stirring occasionally, about 5 minutes.
   
9. Add both broths and simmer for 25 minutes.
   
10. Add cream and simmer until soup thickens - about 10 minutes. (this can be made a day ahead, cooled slightly and then refrigerated. Bring to simmer before continuing)
11. Add fresh thyme, if desired, parsley, hot pepper sauce, and remaining 1/4 cup sherry to soup. (Mushy added 1/2 cup here because that's what you do with sherry when you are stressed)
12. Season to taste with salt and pepper.
    
13. Ladle into bowls.
    
14. Garnish with sage leaves if desired and serve.
    

Mushy reheated 1 serving and added Gruyere cheese. She said "It's a pretty rich soup already, but YUM!" I think cheese is our all time favorite comfort food.