These would have to be the most amazing onions we’ve ever tasted. If Tony Abbott had put his teeth into one of these, we would have understood: they are so sweet, you can eat them raw. Hence the salad onion tag (even though they look more like regular brown onions).
So by all means: slice them up and generously sprinkle them over any salad.
Equally, they taste beautiful when cooked: think caramelised onion, onion and leek quiche or frittata, or onion and leek soup.
See all about onion – but steer clear of the deep-fried option, as a large version delivers 2500 calories – pretty well the daily intake of an average adult. More fat than 67 strips of bacon… Ough!
- 1 cup peeled, diced boiling potatoes
- 2 – 3 tbs extra-virgin olive oil
- 1 medium yellow onion, peeled and thinly sliced
- 2 ounces pancetta or prosciutto, diced
- 4 large eggs, beaten in a medium bowl
- Salt to taste
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1 red capsicum, sliced
- Bring a small saucepan of water to the boil and add the potatoes. Cook until potatoes are tender but still firm to the bite. Drain and set aside.
- Heat 2 tablespoons of the oil in frypan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes. Add the pancetta, capsicum and potatoes. Cook until the pancetta, potatoes and onion are lightly golden. With a slotted spoon, scoop up the mixture and place it in a bowl to cool. Stir the cooled mixture into the eggs, season with salt and stir in the Parmigiano.
- Put the frypan back on medium heat and add the remaining olive oil, if needed. When the oil is very hot, add the egg mixture. Cook until the bottom of the frittata is golden and the top begins to solidify, 4 to 5 minutes.
- Place a large, flat plate over the frypan and turn the frittata onto the plate. Slide the frittata back into the frypan and cook the other side. Cook until the bottom is lightly browned, 2 to 3 minutes. Slide the frittata onto a serving dish and serve warm or at room temperature.
- Another way to finish the frittata is to turn on the grill. Put alfoil over the handle of the frypan. Then pop the frittata under the grill for a few minutes until the top is set. This method you do not need to flip the frittata. Watch it carefully though or it might burn.
- 2 tbs olive oil
- 2 cups onions, sliced
- 2 garlic cloves, peeled and chopped
- 2 bay leaves
- Salt and ground pepper to taste
- 1 litre chicken stock
- 1 clove garlic, minced
- 1 tbs basil, chopped
- 1 tbs thyme, chopped
- Two day old baguette bread, diced
- 1/2 cup cream
- 1/2 cup parmigiano-reggiano cheese, grated
- 1 tbs parsley, finely chopped
- In a soup pot heat the olive oil then add onions, garlic cloves, and bay leaves.
- Season with salt and pepper.
- Saute the onion mixture until the onions are caramelized, about 10 minutes.
- Then stir in the stock, minced garlic, basil, and thyme. Bring the liquid to a boil. Reduce to a simmer for 40 minutes.
- Turn the heat up and whisk in the cream then add the bread and whisk until the
- bread has dissolved.
- Let soup cool then put into blender and puree.
- Hand whisk in the Parmigiano-Reggiano cheese and parsley. Season with salt and pepper. Serve.