Onions Delight

Onion Soup

Onion Soup



Jannie Vaught

Frost outside this morning and all the critter water is frozen.

 Time to bust some water.
But the winter green’s look so good!
The turnips are sweeter and the collard greens are thriving. And oh my the kale is huge! Time to make kale chips. If you haven’t tried this it is easy and tasty. Lets go back to the onion.
Did you ever think why the 1015 Texas sweet is called the 1015? Well, it started at Texas A&M University with a faculty member by the name of Dr. Leonard Pike. Who has the singular distinction of developing a sweet onion that was soon to become famous. The Texas Sweet 1015. And the name 1015 is the exact date the grower has to plant this specific onion. There were other names tried but that name stuck and is still one of the Lone Star State’s leading vegetable crop. Making about 100 million dollars a year, that’s a lot of onions!
I have been on an onion binge lately and here is what’s been cooking. For many of us, nothing feels and smells like home than frying onions and also the beginning to some really good eating. It started with a roast that went in the oven. From there it went to making a rich stock, then to Onion Soup.
Onion Soup
Start with about 2 quarts of beef stock in a heavy kettle. Saute 2 large 1015’s cut in rings in a good amount of butter.
Cook med low till clear. add to the stock. add 1/2 cup Port wine or a non sweet red wine, this gives this soup some depth.
I keep it on low and let is brew.
When we are ready for a bowl of soup a crouton with Guryure cheese or a soft jack cheese on top of a crusty artisan slice of bread is added to the top.
Some times we bake it in the oven and get it all bubble but sometime we just can’t wait. It is very good either way. Then the cornbread recipe came out.
Sweet Onion Cornbread.
Pre heat oven to 350 degree.
In a 10 inch cast iron skillet add 3/4 cup butter into this add 1 large 1015 chopped, cook till clear.
In a mixing bowl add 2 1/2 cup yellow corn meal, 1 cut flour, 1/2 cup sugar, 1 tablespoon baking powder, 1 1/2 cup milk, 1 cup whole kernel corn and beat in 3 eggs. Now stir in the onions.
Heat the skillet in the oven till hot, pour in the mixture and bake about 35 to 40 min. Test with toothpick in the middle when it comes out clean it is ready.
This cornbread is moist and will peak up in the pan. This is almost a desert.
So what ever way your creative cooking adventures take you consider the 1015 onion. Here are a few internet site to look at Dixondale farms, Omaha onions and Sweet Onion Source.com all worth the time.
Happy gardening and enjoy cooking what’s growing with Jannie

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