Onions 4 pack

Description

HOW TO SELECT BEST ONIONS IN LONDON?

Choose firm, dry onions with shiny, tissue-thin skins.

HOW TO STORE YOUR FRESH DELIVERED ONIONS?

Dry onions keep three to four weeks if stored in a dry, dark, cool location.

BENEFITS OF ONIONS

As a good source of vitamin C, onions may support the building and maintenance of collagen which provides structure to skin and hair. Also onions are a nutrient-dense food, meaning that they are high in vitamins, minerals, and antioxidants while being low in calories.

WHAT IS THE BEST RECIPE FOR ONIONS?

FRENCH ONION SOUP

Ingredients

• 5-6 peeled and thinly sliced yellow onions
• 3 tablespoons butter
• 4 minced cloves garlic
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups of beef stock (or veggie stock)
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Sea salt and freshly-cracked black pepper
• Grated or sliced cheese (such as Swiss or Mozzarella)

Instructions

• In a large heavy-bottomed stockpot, melt the butter over medium-high heat.  Add the onions and saute until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning.  Add garlic and saute for 2 minutes.  Stir in the flour and cook for an additional 1 minute.  Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
• Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for at least 10 minutes.  Discard the bay leaf and sprigs of thyme.  Taste the soup and season with salt and pepper as needed.
• Preheat oven to 400°F.  While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet.  Bake for 6-8 minutes, until the bread is toasted and golden around the edges.  Remove and set aside.
• Switch the oven to the broiler.  Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet.  Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese.  Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Remove from the oven and serve immediately while the soup is hot and bubbly.