The amount of people being like eww yucky to the onions is shocking to me. I have surrounded myself with only onion lovers so it doesn’t seem real when there are people who hate them
riskcreator
Can you smell what the Rock is cookin’ – Nods enthusiastically…
– Thinly slice one medium yellow onion – Sweat onion in the highest grade, butter you can find (from grass fed and massaged-daily Swiss cows) – Add 1t salt – Strip the leaves off four sprigs of fresh type, mince and add to the onions – Fresh cracked pepper, coarsely ground – Add 1 to 2c of rich veal stock and continue to cook until the onions are delicious and caramelized – Slice day-old rustic baguette into thick slices, toss in olive oil, salt and more fresh thyme, bake until golden. Allow to cool then blend to coarse breadcrumbs – Prepare 500g of your favourite pasta in salted water (1T per L) cook until al dente – Prepare standard white sauce (béchamel) : 1T butter, add and cook 1T flour, then gradually whisk in 1c of warm milk until smooth. Add 1T Dijon mustard and season to taste w salt and pepper. Add 300g of cave aged Gruyère cheese – Fold béchamel into the cooked pasta, top with the caramelized onions, bread crumbs and more Gruyère, broil until golden and crispy
– Deviate from the French onion motif and cruse into heaven (and possibly cardiac arrest) by sautéing thick chopped bacon with sliced jalapeños and shallots and mixing it in before broiling
4 Comments
Jesus Christ, this would taste better than sex.
The amount of people being like eww yucky to the onions is shocking to me. I have surrounded myself with only onion lovers so it doesn’t seem real when there are people who hate them
Can you smell what the Rock is cookin’ – Nods enthusiastically…
– Thinly slice one medium yellow onion
– Sweat onion in the highest grade, butter you can find (from grass fed and massaged-daily Swiss cows)
– Add 1t salt
– Strip the leaves off four sprigs of fresh type, mince and add to the onions
– Fresh cracked pepper, coarsely ground
– Add 1 to 2c of rich veal stock and continue to cook until the onions are delicious and caramelized
– Slice day-old rustic baguette into thick slices, toss in olive oil, salt and more fresh thyme, bake until golden. Allow to cool then blend to coarse breadcrumbs
– Prepare 500g of your favourite pasta in salted water (1T per L) cook until al dente
– Prepare standard white sauce (béchamel) : 1T butter, add and cook 1T flour, then gradually whisk in 1c of warm milk until smooth. Add 1T Dijon mustard and season to taste w salt and pepper. Add 300g of cave aged Gruyère cheese
– Fold béchamel into the cooked pasta, top with the caramelized onions, bread crumbs and more Gruyère, broil until golden and crispy
– Deviate from the French onion motif and cruse into heaven (and possibly cardiac arrest) by sautéing thick chopped bacon with sliced jalapeños and shallots and mixing it in before broiling
Not enough onions, but A+ for effort.