Oh there's some other stuff about free will but that's mostly a bug in the system that no one pays much attention to.
I have never in my life chopped, diced or gotten to close to an onion. When I was young I became a pro at sliding, working and scraping onions off of any food item ever purchased. I hated the smell, the flavor and the way the stench clung to your skin like a bad house guest rash.
About a year into dating my husband his genetic predisposition for an onion intolerance kicked in and he joined me on the "We Onion Haters Club" side of the world.
Flash forward a few years with the liberal use of the squiggly lines wipe and we both realize that I actually like the flavor of seriously dead and buried caramelized onions and they don't seem to bother his stomach much.
Yesterday, against all common sense, I decided to try hitting C once just to see what happened and attempted something with the dreaded Onion.
A few things I learned from my experience.
1. Peel off the paper first, it helps to gouge out the ends but is a bit harder to smash it like garlic.
2. I don't cry much from the onion enzymes, no my eyes BURN with the fury of 1,000 Star Wars fans that just watched the new editions to the Blu-Ray.
3. They may look innocuous rolling around almost comically but turn your back for even a minute and those onions will take you out man.
I tried the recipe I found here but I would change a few things next time.
- 6 large red or yellow onions, peeled and thinly sliced.
- Olive oil
- 1/4 teaspoon of sugar
- 2 cloves garlic, minced
- 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
- 1/2 cup of dry vermouth or dry white wine
- 1 bay leaf
- 1/4 teaspoon of dry thyme
- Salt and pepper
- 8 slices of toasted French bread
- 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
They went in looking like this.
This is where I did and would do things differently. By the time the soup boiled down it was about 75% onion to 25% broth so I say double the broth unless you like to pretty much eat onions that are slightly damp. I also had no bay leaf even though I thought I did but they have a sneaky way of vanishing into the inner dimension contained within my cupboards so I only added the thyme.
Not that any of that mattered as the wine was really over powering, some of it could have been because the only white wine I had left was a white cranberry that certainly had a strong potency or the whole face that most of the beef broth went bye bye.
Here it is, my first attempt at doing anything with onions:
I'm still not much on speaking terms with onions and am going mad keeping a fine layer of glade in the air to keep the dreaded cooking onion smells at bay but it was certainly very fallish and pretty damn snooty for such a cheap meal.
I may even try it again unless one of them comes for my other finger.