I harvested them yesterday.
While Mr G was having coffee with the boys.
When their leaves fall over on their own, they are ready to harvest.
They are larger this year than they were last year.
(I wonder if 200 pounds is enough to get us through the winter).
Every available surface is being utilized.
Onions need to dry for 6 to 7 days.
If left green they will not last.
After they have dried they will be gathered into bundles and hung in our cellar to continue aging.
They will keep till Spring.
What I would really like to know is
do you use a secret ingredient which makes your
French Onion Soup extra special?
I would love to know.
Thank you dear friends.
Have a great remainder of the week.
Gina
https://betweennapsontheporch.net/
Dear Gina - now I am dreaming of 'French Onion Soup' - such a delicious meal made from simple ingredients. I always caramelise my onions, add a splash of white wine to the mixture with a grinding of nutmeg. For a topping I always use Gruyére cheese on a French baguette. In the old days I would use a good beef stock, but now with so many of the family being vegetarian I prefer to make a stock from vegetables.
ReplyDeleteDear Rosemary, Just what I was looking for. Your recipe sounds perfect. I have ever used nutmeg in my cooking...about time I do so. Thank you for taking the time to share your recipe.
Delete200 pounds is an awesome crop Gina!
ReplyDeleteThey were standing tall when I saw them but I knew they were going to be fabulous for so many dishes throughout the coming months. Your photos are so great Gina - I never expected the trough to look so spectacular with onions decorating it! Your zinnias look fabulous now too. . . . . . . that collage is so pretty.
Like Rosemary, I too use a vegetarian stock as my base. Gruyere cheese is so good and melts perfectly on the bread. I can almost smell the lovely onions frying from here.
Remember I mentioned using nutmeg in my cauliflower soup also - it really kicks it up a notch!
I just know Mr. G. must have been at Das Cafe - sad it was closed for our visit.
Mary x
Dear Mary,
DeleteYes Mr G was at Das Cafe for his Old Geezer Meeting. It would have been nice had the Cafe been open for your visit.
Both you and Rosemary have given me excellent recipes for French onion soup. I will definitely pick up some nutmeg and also try it in my cauliflower soup, a recipe taught to me by my mother.
Gorgeous crop of onions. Finest I've seen. If you slice them in quarters or rounds, you can pickle them in wine vinegar and salt and they will be delicious with everything. No canning necessary.
ReplyDeleteDear Donna,
DeleteThank you, what a great idea. I will certainly reserve a group of onions to turn into Donna's Pickled Onions.
Gina, I absolutely learn so much from you. Now if I had a cellar, a basement, an extra room, or even garden porch with protection I would have never know what to do with so many onions and I certainly would have never guessed that you allow them to dry out several days first. I use a T of Soy Sauce and a T of Worcestershire sauce in my broth Gina. Not sure if that is what you are looking for, but the addition of soy sauce gives it a little bit more richness in flavor than I have found without it~
ReplyDeleteDear Mary,
DeleteI'm going to try your addition of Soy Sauce and Worcestershire sauce. I know that Mr G would think that that is a very good idea.
200 pounds of onions sounds like a lot of onions for a household of two...they always disappear come Spring.
Red wine and Cognac. Sarah Moulton (protege of Julia Child's) has the best French Onion Soup you will ever taste. Google it.
ReplyDeleteThank you afoodie. I will check it out. Love this recommendation.
Delete