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Post by auntieannie on Sept 17, 2020 13:21:30 GMT 2
Helllllpppppp!
Bought one of those massive onions that are meant to be stuffed yesterday because I thought I'd have time to look the recipe up and can't find it anymore.
and i'm busy on other things, too... gah...
Any of you lovely potters have stuffed onions? Any advice? Otherwise, I guess that's the kind of onion I should use for onion soup?
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Post by kerouac2 on Sept 17, 2020 15:59:54 GMT 2
Nobody stuffs onions in the real world. I love onions, so I would just eat it without stuffing once it is properly cooked.
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Post by auntieannie on Sept 17, 2020 18:32:01 GMT 2
I would agree with you, K2. I love onions too and could just bake it as is and scarf the lot.
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Post by Baz Faz on Sept 17, 2020 20:06:02 GMT 2
I agree with K2. Years ago I stuffed an onion and getting the inside out was a pain. I never did get a great deal out so there was not much pork and herb stuffing in it. Then you have all the onion flesh you gouged out to deal with. A long slow roast is best, I think.
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Post by auntieannie on Sept 17, 2020 22:22:48 GMT 2
maybe for Sunday evening, since we have raclette Sunday lunch and the weather is supposed to get cooler and rainy then.
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Post by kerouac2 on Sept 17, 2020 23:20:40 GMT 2
Then you have all the onion flesh you gouged out to deal with. That is the problem with just about everything that you stuff except for items with major shrinkage (mushrooms). I also hate having to throw away egg whites when I only need the yolk (steak tartare, for example). We need a cookbook that deals exclusively with what to do with discarded or unneeded items. (The compost cookbook?  ) |
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Post by auntieannie on Sept 18, 2020 8:41:37 GMT 2
K2, my mom freezes the egg whites for when she needs them. There are tiny Tupperware type things just for that purpose.
I am pretty sure that cookbook already exists.
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Post by Baz Faz on Sept 18, 2020 10:17:37 GMT 2
I freeze egg whites too. But I don't make meringues or soufflés very often.
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Post by shrjeff on Sept 18, 2020 10:57:16 GMT 2
you can blanche the onion and separate it into whatever you call the different layers and stuff each separately - much as one makes stuffed cabbage by stuffing each leaf...
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Post by auntieannie on Sept 18, 2020 19:15:49 GMT 2
🤣🤣🤣🤣🤣
Nope! Not going to happen.
Have to check what mom uses eggwhite for
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Post by auntieannie on Sept 22, 2020 19:26:32 GMT 2
roasted it today, but didn't allow enough time to do a real looooong slow roast. so it was meh...
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Post by auntieannie on Sept 22, 2020 19:26:50 GMT 2
might try again one of these days.
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Post by mockchoc on Nov 28, 2020 8:31:09 GMT 2
I'd put it in the I can't be bothered basket. Soup though yes for sure. I remember the one we had in Paris  My lovely Kenji also has made a recipe for making caramalized onions in the slow cooker. Not exactly the same as the traditional pain in the behind way but very close. Perfect for onion soup. |
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My lovely Kenji also has made a recipe for making caramalized onions in the slow cooker. Not exactly the same as the traditional pain in the behind way but very close. Perfect for onion soup.