The French love this soup – try it yourself

Vaida Budrienė, communications manager of the shopping chain “Iti”, said that onion is one of the vegetables that can be found in the basket every day.

Many species, different in size, color and taste

“A Lithuanian shopping basket without vegetables is unimaginable. The favorites are traditional vegetables: potatoes, carrots, onions, cabbage, cucumbers and tomatoes. Every year, buyers also look forward to the harvest of fresh vegetables that arrive in the store in the spring, where you can also found fresh onions brought from warm countries”, said V. Budrienė.

Jolanta Sabaitienė, who works in the fruit and vegetable department of “This”, said that onions, like garlic and onions, belong to the amaryllis family. Vegetables from this family are connected by pungency, but with a very different intensity and taste, so it is necessary to understand not only the useful properties of onions, but also the type, taste and cooking method.

“Mostly, in the kitchen of every home, there is a yellow onion, which is suitable for frying or boiling, but in the world there are different types of onions, which are different in size, color and taste. For example, red onions have a milder flavor and are usually used raw, especially in salads, white ones are suitable for various sauces, and sweet ones are suitable for onion soups.

There are still pearl onions, but it is more difficult to buy fresh ones, they are usually found in stores and used for salads or pizza”, said J. Sabaitienė and shared some other facts about the different types of onions.

interesting facts

Garlic. It’s light in flavor, so it’s perfect for salads, sandwiches, and pizzas. So good with salsa, guacamole dips, corn chips, burritos and other Mexican foods. This onion can be used instead of yellow onion.

Edible “scallion” bulbs. Use in salads and salad dressings. Once cut, it can be quickly marinated, making it perfect for burgers and sandwiches.

Yellow onion. Suitable everywhere and for all cooking methods, especially caramelization. Use it for onion cakes or French onion soup. If you want to eat it with a sandwich, fry it in butter for 10 minutes before.

Sweet onion. Due to its high glucose content, these onions cannot be substituted to make caramelized onions. You can make onion jam, which is delicious with grilled meat and grilled fish. They are very suitable for tomato salad and onion rings fried in oil.

Red onion. You can use this raw in various salads and dressings. If the taste is too spicy, soak it in cold water before consuming. Choose red onions for sandwiches or burgers. Baked in the oven with balsamic sauce, it will be a perfect dish. They are also suitable for pickling.

Scallions. It is the main ingredient in the cuisine of Asian countries. The white side is usually used for frying (cooking reduces the spiciness of the white part) and the green side for seasoning. Uncut onions are delicious roasted. Also season the soup with them – it will give the dish a soft aftertaste.

Representatives of the retail chain offer to try three recipes, the main star of which is onion.

French onion soup

You will need:

  • 600 g of sweet onions
  • 50 g of butter
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 2 cloves of garlic
  • 150 ml of white wine
  • 1 l of beef broth
  • 1 year sh. from flour
  • 1st century sh. salt
  • 0.25 a. sh. ground black pepper
  • French baguettes
  • 150 g grated Emmental cheese
  • 1st century sh. fresh rosemary

How to do it

Peel and chop the onion. Melt the butter in a pan and fry the onion for 20 minutes until soft and caramelised. Press in 1 clove of garlic, add bay leaf, thyme, pour wine and heat for about 5 minutes.

When the alcohol evaporates – you should not feel the pungent smell in the steam – add the flour, mix and after a minute or two add the beef stock, add salt and pepper. Cook the soup for another 20 minutes.

Preheat the oven and set the Grill function. Pour the soup into a casserole dish or other stewing dish, sprinkle with grated cheese and rosemary and heat in the oven until the cheese melts. Serve with toasted French baguette (you can spread a little butter).

Red onion jam

You will need:

  • 1 kg red onion
  • 2 cloves of garlic
  • 30 ml of olive oil
  • 100 g of butter
  • 1 bay leaf
  • a pinch of salt
  • ½ century sh. dried or fresh thyme
  • ¼ century sh. chopped fresh rosemary
  • ¼ century sh. hot pepper flakes
  • 150 g brown sugar
  • 100 ml of wine vinegar
  • 100 ml of balsamic vinegar

How to do it

Peel the onion and cut into thin slices, chop or mash the garlic. Heat the olive oil in a large pan, melt the butter, add the onion and fry on high heat for about 5 minutes. Reduce heat, add garlic, pour in bay leaf, salt, brown sugar, thyme, rosemary and hot pepper.

Cook, stirring constantly, for 30-40 minutes, until the onions are soft and caramelized. Pour in the wine vinegar and balsamic, stir and heat for another 20-30 minutes until everything becomes a creamy mass with onion pieces. Remove the bay leaves and pour the prepared onion jam into a clean, sterile jar.

Onion pie

You will need:

  • 600 g of onions
  • 50 g of butter
  • 50 g brown sugar
  • 3-4 sprigs of fresh thyme
  • 3 cloves of garlic
  • 2 v. sh. balsamic vinegar
  • 100 ml of water
  • 1st century sh. salt
  • ¼ century sh. ground black pepper
  • 270-300 g puff pastry

How to do it

Peel the onion and cut it in half, divide the garlic clove into quarters. Heat a pan with a diameter of about 25 cm well on the stove, melt the butter, add brown sugar, thyme and mix everything. When the sugar melts, add the onion (cut side down), garlic, balsamic vinegar and water to the pan, add salt and pepper. Mix everything, cover the pan and cook for 10 minutes.

When the onions are soft, remove the lid and let the excess liquid evaporate. Preheat the oven to 200 degrees. Cut a circle slightly larger than the diameter of the pan from the puff pastry and cover it with caramelized onions in the pan. With a wooden spoon or spatula, carefully press the dough to the sides of the pan and place everything in the oven.

Bake for 20-30 minutes. When the cake is done, leave it at room temperature for another 15 minutes, then cover it with a large plate and turn the cake so that the contents are on the plate. Delicious!

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