Text 10844, 86 rader
Skriven 2011-05-16 18:19:07 av Dave Drum (1:18/200.0)
  Kommentar till text 10812 av JIM WELLER (1:123/140)
Ärende: I'm stonkered
=====================
-=> JIM WELLER wrote to ALL <=-

 JW> My supermarket has Vidalia onions in. A Chinese clerk labelled them
 JW> Wla-Wla onions. What the heck are they? I've heard of Walla Walla
 JW> sweet onions but not Wla Wla onions. Any idea, other than just
 JW> another example of bad Chinglish?


Except to the growers I don't think there is much to pick from between Vidalia,
Walla Walla, and Texas 1015 onions and now, of course, the Yellowknife Wla Wla.
With the exception that (I think) the 1015 is the state vegetable of Texas
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Texas 1015 Sweet Onion Soup
 Categories: Soups, Vegetables, Herbs, Wine Cheese
      Yield: 8 servings

  2 1/2 lb (2 Texas sized) 1015 onions
      2 lg Garlic cloves; fine chopped
           - or grated
      4 tb Unsalted Butter
      4 tb Oil
      3 tb Flour
      2 qt Beef broth/stock
      1 c  (generous) leftover red wine
      2    Bay leaves
      1 tb Fresh thyme leaves
    1/2 ts Cayenne pepper
      8 sl (to 12) baguette, boule, or
           - sourdough
      8 oz Gruyere or Emmenthaler;
           - shredded
           Kosher salt & ground pepper

  This is by far my favorite way to enjoy Dr. Pikes
  super-sweet agricultural anomaly. Youve probably seen these
  onions the size of cantaloupes on display in the grocery
  store this month. Developed by Dr. Pike to be mild, sweet,
  and tear-free, these gastronomic spring giants are seasonal
  treats you do NOT want to pass up. After all, everythings
  bigger and better in Texas. I especially enjoy a bowl of
  this silky concoction in lieu of potatoes with a Texas
  grass-fed steak.

  Peel, quarter and slice your onions. In a large,
  heavy-bottomed pot or dutch oven, melt the butter in the oil
  over medium heat. Add onions, garlic, bay leaves, thyme,
  pinch of salt and pepper, coating everything with butter/oil
  as much as possible. Turn heat up to med-high and cook,
  stirring often, for 30 minutes until onions are super soft
  and golden. Again, stir often.

  Once onions are caramelized, add in your red wine, bring to
  a boil, and reduce until onions are purple with little to no
  liquid in the pot. Take this opportunity to break up any
  large, long or stringy onion pieces with your wooden spoon
  or whatnot. Stir in flour and cook a few minutes to get rid
  of the flour-y flavor. Pour in stock, add cayenne (at least
  1/8 tsp., which you wont be able to taste, 1/4 tsp. if you
  dont mind a bit of warmth, and 1/2 tsp. or more if youre
  feeling adventurous). Stir well to incorporate flour into
  stock, and simmer for 15 minutes until broth is thickened to
  a silky texture.

  Heat oven to Broil. Arrange bread slices on baking sheet,
  top with cheese and few grinds of pepper, and toast in the
  oven until cheese is melted and bubbly. Discard bay leaves,
  ladle soup into bowls, and float cheesy croutons on top.

  Note: You can certainly make this when 1015s are not in
  season, just use 2.5 lbs regular yellow onions. I highly
  recommend Veldhuizen Gruyhre, paragon, or Texas star raw
  milk cheeses.

  Recipe by: Bonnie Walton

  From: http://bonniewalton.com

  Uncle Dirty Dave's Archives

MMMMM
 
... Everbody is ignorant, only on different subjects.
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