Sunday, April 29, 2012
Uhn-yuhn! Onion Soup Medley
I picked up a bunch of green onions (along with rhubarb) at the market yesterday thinking to chop and toss 'em in with some cream cheese to make the filling for bagel bombs. Well, neither M nor I were feeling up to the daunting task of dealing with yeast (for the bagel part), so we (er, I...M opted for a nap) made the filling and have mostly ignored the latter half of the recipe since.
I did, however, make up a wonderfully fragrant onion soup for dinner tonight. :) It's dead simple, and probably my favorite way to eat vegetables.
Onion Soup Medley
3-4 stalks of green onion, rinsed, trimmed and cut into 3" lengths (I slice the white part vertically down the middle so it cooks at the same rate as the rest)
1 sweet onion, halved and then quartered (the ones we got from Costco are GINORMOUS...bigger than a softball. I only used half for this recipe)
3 chicken bouillon cubes or your favorite stock
1/2 tbsp olive oil
black pepper, to taste
Combining the green onion, olive oil, and about a liter of water (you can always add more later) in a saucepan, simmer until almost but not quite tender. Add the bouillon and sweet onion, then continue simmering until translucent, sweet, and tender. Do not overboil or overcook, or you'll have soggy onion (which isn't necessarily a bad thing). Dash with pepper just before serving. Smells heavenly!
Excited for for the challenge of our first CSA box!