i seem to have an abundance of onions and seeings as they are heading rapidly towards their throw away date i decided to make a nice and simple spud and onion soup.
had a look on the interweb for a simple recipe.
it seems all of them deem it necessary to have about 100000 other ingredients that no man is likely to have in his kitchen and whats all this liquidizer rubbish?.
if you were stranded on a desert island with nothing but a bag of spuds and some onions what would you do?
why are the simple things in life made complicated?

soup is easy... chop em up, put some oil in the pan -fry em for ten mins, make up some veggie stock (cube is fine) and add, chuck in some herbs - simmer for half an hour. Job done - blitz it if you want - add more stock if it gets thick. I you can add any parsnips leaks or carrots all the better! HTH! add cream if you want to.

I made potato and onion bake sort of thing for tea. Layer of sliced potato, layer of sliced onion. Build up layers. Pepper each layer and garlic every other (if you like your garlic). Cup of chicken stock (oxo cube type affair and cup of boiling water to dissolve) tipped over the whole lot. Brush oil over top layer of potato. Waz in oven for an hour. Lovely dish to go with chicken and veg and not too unhealthy either.

French Onion Soup......

1 1/2 lbs thinly sliced onions
2 table spoons of olive oil
2 oz Butter
1/2 tea spoon sugar
2 pints beef stock
Salt, Black Pepper

melt oil and butter together on a high heat.
when hot add onions and sugar and cook, stirring until nice and dark brown, for about 6 minutes.

Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.

After that, pour in the stock and season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.

If they are old potatoes, bake em in their jackets, sprinkle cheese on top if liked..eat after soup...

HTH Fozzie

How about this one?
http://www.elise.com/recipes/archives/000786onion_potato_gratin.php

1 1/2 pounds potatoes
3/4 pound onions
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream

i eat onions with everything, they are an anti-carcenogenic. sandwhiches, soups dinners, just put them in with every dinner you cook!

As a student - any veggies can be boiled in a pan of water with a stock cube, leave to cook for a couple of hours, add a couple of chillis for extra flavour!! job done! jsut chop it up and throw it in, its soup!! easy peasy

lol, you can tell who cooks regularly - 1 cup of Gruyer cheese indeed....... gregs has the right idea, if you add some cubed potato (peel then chop into 0.5" square cubes) at the 'chuck in some mixed herbs' stage you'll have a top potato and onion soup - the secret with onions is the frying till they caramelise aspect - basis of a great homemade curry as well....

Mrs D Beddows isn't keen on cooking if you hadn't guessed

glad to see i,m not the only "domesticated" one on here

quote:

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Originally posted by theconrodkid
glad to see i,m not the only "domesticated" one on here

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Make onion bhaji!! onions (sliced), flour, curry powder... fry em in a frying pan... job done...

i can cook most things,just didnt want to end up with flavoured wall paper paste when a quick ask round could have me enjoying something tasty

I thought this was a car forum? Next thing you know we will be swapping knitting patterns.