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Onions

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Re: Onions

Postby aero280 » Thu Oct 15, 2020 2:01 am


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Re: Onions

Postby Badger's Mate » Thu Oct 15, 2020 9:09 am

I've forgotten something I do quite regularly :roll:

Soften some red onions with OO or butter, S&P, a splash of vinegar, sugar if liked.
Make a batch of bread dough using 300g white flour, prove and roll into a circle like a pizza. Prove a bit more. Place a Camembert in the middle. Put a few spoonsful of onion over the Camembert. Fold the dough over and crimp to cover and seal the onion and cheese. Place it it fold side down on a baking sheet. It should look like a cob loaf. Prove a bit more if you like, then bake until the dough is cooked. Serve warm from the oven. The cheese will be hot and melty. Don't make this with very very ripe Camembert though, else it will go everywhere when you cut into it!

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Re: Onions

Postby Gillthepainter » Thu Oct 15, 2020 10:06 am

Cipollini.
Akin to some suggestions, I sometimes make baked cipollini = shallots baked in red wine, balsamic vinegar a little butter and s & p, slow roasted for 2hrs.

I asked my sister to toss the shallots periodically for me, and noticed they were disappearing.
She couldn't stop eating them (part of a roast pork meal I was preparing).

They were the star of the show.

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Re: Onions

Postby Seatallan » Thu Oct 15, 2020 3:37 pm

Badger's Mate wrote:I've forgotten something I do quite regularly :roll:

Soften some red onions with OO or butter, S&P, a splash of vinegar, sugar if liked.
Make a batch of bread dough using 300g white flour, prove and roll into a circle like a pizza. Prove a bit more. Place a Camembert in the middle. Put a few spoonsful of onion over the Camembert. Fold the dough over and crimp to cover and seal the onion and cheese. Place it it fold side down on a baking sheet. It should look like a cob loaf. Prove a bit more if you like, then bake until the dough is cooked. Serve warm from the oven. The cheese will be hot and melty. Don't make this with very very ripe Camembert though, else it will go everywhere when you cut into it!


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Re: Onions

Postby Amyw » Thu Oct 15, 2020 5:58 pm

Anyone mentioned French onion soup ? A bit of a retro classic but lovely and hearty as the weathers getting colder

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Re: Onions

Postby jeral » Fri Oct 16, 2020 3:56 am

French onion soup has been mentioned, but is always worth another mention :thumbsup

Somewhere on the internet, it shows how to cook the onions pieces (with etceteras) for 5+ mins in the microwave, then finish off in the normal way, thus avoiding the tedious 45mins "watching them". Not an issue for slow cooker owners of course. PS, tag word is "caramelize onions in microwave".

I've never understood and it still eludes me as to how in bistros one was meant to eat, with only a soup spoon, the lovely cheese-topped toasted baguette slice sitting atop a bowl of said soup. Is there some etiquette attached of which I know nothing? Ta.

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Re: Onions

Postby Earthmaiden » Fri Oct 16, 2020 9:37 am

I suspect it's one of those things that French children learn in the cradle and is impossible to learn later (but many of us have managed to muddle our way through!).

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Re: Onions

Postby Suffs » Fri Oct 16, 2020 10:12 am

Dunk it into the soup until it’s soft then you can cut it with the spoon.

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Re: Onions

Postby jeral » Fri Oct 16, 2020 6:08 pm

Earthmaiden, I should have known. Don'cha just luv it when all you need is a child of two to show you how to do some things? :mrgreen:

Suffs, yes, but then it's soggy not crisp, accepting that being toasted it doesn't become slimy as would bread. Behind closed doors, and not being in France, I chop the slice into soldiers and serve them on a side plate.

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Re: Onions

Postby Suffs » Fri Oct 16, 2020 6:41 pm

It may be soggy rather than crisp ... but that’s what the French folk Ive known do with theirs :D

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Re: Onions

Postby Earthmaiden » Fri Oct 16, 2020 7:01 pm

jeral :lol:.

Of course, Suffs is right and presumably it's what most of us inelegantly attempt to do, I agree it is an art but think that the bread is supposed to gradually go soggy. Cutting into cubes to plonk onto the soup would be rather nice ;).

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