Caramelized sweet onion, seasoned with soy sauce and mirin, this simple Sweet Onion Takikomi Gohan is a flavorful and aromatic rice to accompany your next Japanese meal. Japanese meals are always accompanied by white steamed rice and miso soup, almost like a set meal. As we get bored with simple steamed rice, we often season the rice…
via Sweet Onion Takikomi Gohan 玉ねぎの炊き込みご飯 — Just One Cookbook
by Tejal Rao
Time: 1 hour
Yield: Serves 8
Get full recipe ~ http://cooking.nytimes.com/recipes/1018352-vertamae-smart-grosvenors-onion-pie
INGREDIENTS
3 large onions, finely sliced
2 tablespoons butter
2 tablespoons peanut oil
Salt and pepper, to taste
2 tablespoons flour
3 eggs
¾ cup cream
1 9-inch pie crust, blind-baked
Recipe : https://thefoodolic.com/2016/04/10/onion-soup/
Makes 4 portions
Ingredients:
1100ml beef stock
400ml red wine
5 big, sliced, spanish onion
2 garlic cloves
2 tbsp flour or in my case I used 2 tbsp unsugared chocolate to thicken the soup)
few thick slices of old bread *optional
50g grated cheese (gruyère) *optional
30ml brandy
50g butter
2 tbsp thyme
laurel leaf
a good amount of pepper, salt
Directions:
In a big pot, add olive oil and the sliced onions and salt, cook at low heat for about 45 minutes (yes that long), until the onion become translucent
Mid-way through the onions coccion, add finely chopped garlic
When the onions are ready, add the flour (if you choose that alternative) mix (1 minute)
Add the stock, wine, spices and let simmer another 30 minutes
Heat up the grill from your oven
When the soup is ready, add the butter, brandy and chocolate (if you choose that alternative) to thicken the soup
Transfer the soup into onion soup bowl, add the bread on top plus the gruyere cheese, a touch of black pepper
Grill until the cheese is melted
Serve on a wood piece or resistant cover
Serve on a cold day to warm you up. Enjoy!
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Beef stock recipe:
Ingredients:
1 kg (2 pounds) of beef bones
1 cheap cut like hooves, knuckles
1 onion sliced
2 carrots sliced
30ml brandy *optional
4 anise stars
1 cinnamon stick
laurel
small piece of fresh ginger with the skin (2-3cm)
Directions:
Add the meat in cold water, bring to boil, drain and rinse in cold water again. *optional to clean the impurities of the broth first…
In your iron cast pot, add some olive oil, med-high heat, and brown the beef pieces
Add the spices, vegetables
Add the brandy, and scratch the bottom of the pan
Add water until topping the meat by 5cm (2inch)
Bring to simmer, leave on low fire for 4 hours
Pass through a sieve and voilà!
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