As my French husband’s grandmother once told me, “Every recipe that I do know of always begins by peeling an onion.” and she or he is true . Especially for any traditional French recipe. France and onions go together about the maximum amount as France and Bordeaux. you cannot separate the 2.
The French love onions quite they love wine and fresh baguettes. They love them some much that they even prepare onions because of the main dish: stuffed onions, onion pie, onion soup, and even onion purée!
Onions are a sensible choice too. they’re cheap; you’ll get them year-round and that they are healthy. Did you recognize that onions contain vitamin C? I’m sure you recognize they’re fat, cholesterol, and sodium-free.
Onions are around since the start of your time. approximately it seems. the traditional Egyptians ate them and used them to exchange the eyeballs in mummies. Romans ate them on bread for breakfast. (These must be an equivalent people that ate raw garlic before going into battle.) Native Americans ate them too.
Just about every culture uses onions in one form or another. But the French wish to use them in every form. When green onions are in season, the French serve them a bit like we Americans do: on the side with salt (and butter). I might need to say that the simplest thanks to eating onions are once they are cooked until their sugars become a crispy caramel.
I received an invitation for Tarte à London, onion pie, from a reader who had eaten this dish years ago while on vacation in France. It’s simple to form and fills the house with an exquisite smell that triggers the, ‘Smells good. What’s for dinner?’ response from relations.
It’s a nice weather recipe that goes well with soup, salad, and a few cozy home-made desserts like pie or brownies. itis a nice make-in-advance dish which will be reheated at the eleventh hour. And it freezes well like most vegetable pies.
Use a ready-made crust to save lots of time and energy. Ham is traditionally utilized in the recipe but is often omitted without sacrificing taste. The cheese isn’t necessary but makes for a more sinful indulgence!
-1 ready-made savory pie shell
-4 medium onions
-1 tablespoon butter, margarine or vegetable oil
-1-2 tablespoons water
-optional: ½ cup ham, chopped
-½ cup grated Swiss cheese
For the Sauce:
– 1 heaping tablespoon all-purpose flour
– 1 tablespoon butter or margarine
– 1 ½ cups milk, any kind
– salt and pepper
Peel and slice (or chop) onions. Gently sauté them in butter, margarine, or vegetable oil in a skillet with lid on medium heat for quarter-hour, stirring occasionally. Add water if onions begin to stay.
While onions are cooking, make the bechamel sauce: melt 1 tablespoon butter or margarine in a saucepan on medium heat. Add flour and stir until completely combined with butter and until mixture starts to bubble. Add milk all directly, salt and pepper to taste. Stir constantly until sauce thickens, approximately 5 minutes.
Meanwhile, spread the crust in the pie dish. When onions are done, increase white sauce, add ham if using; pour the mixture into pie shell. Garnish with cheese, if using, and bake for 30-40 minutes at 350° until brown and bubbly on top.