To put a modern spin on this classic French dish, we switched out some of the key ingredients and incorporated something unexpected: a coffee stout.
French onion soup is a basic soup of caramelized onions in broth, finished with a dash of sherry, and topped with a crunchy crouton with lots of melted gruyere cheese.
You’ll find French onion soup on nearly every kind of American menu, from cozy diners to fancy country clubs. First off, it’s inexpensive to make and requires just a handful of common ingredients that most kitchens will have stocked for other recipes.
Onions have a long shelf life, don’t require special storage space, and have a savory flavor that’s familiar and comforting on a cold day.
Spanish Sweet onions are available from August through January.
Onion farms can be found in Davis, Weber and Box Elder counties, taking up about 2,500 acres.
Of course, these numbers will vary slightly, depending on which specific ingredients you choose.
But chances are, you can make a great French onion soup for just pennies per cup. You can expect a total cook time of about 65 minutes, but most of that is just waiting for everything to cook down.
The pouch is usually a simple square of cheesecloth that’s loaded with herbs, tied into a bundle and then dropped into your broth to be removed later.
The Spanish sweet onion was named the state vegetable in the 2002 General Session of the Utah State Legislature, S. Jackie Biskupski, who backed the sugar beet as Utah's vegetable.
Senator Bill Wright, R-Elberta, a dairy farmer, sponsored the measure and students from students, supported by Rep.
The onion (in general, not necessarily the Spanish Sweet onion) is believed to have originated in Asia, though it is likely that onions may have been growing wild on every continent.
Dating back to 3500 BC, onions were one of the few foods that did not spoil during the winter months. It's simply a reaction of enzymes in the onion when they become exposed to the air. Chilling onions before chopping or slicing them helps reduce the tendency to tear-up because it slows down the reaction of the enzymes.
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Onions are a $9 million business in Utah and these counties grow about 100 million pounds of onions each year.