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Tightwad Tidbits for Frugal Living  

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Onions
 
 

onion

 

Onions are a frugal food.  The best way to achieve thrift buying onions is to either buy them on sale or at a farmer's market.

 

Storing onions is more of a challenge.  Onions need to be stored in a cool and dry place.  It is best if they are not touching each other, as rot will spread from one onion to another.  One effective way to store them is to put them in the leg of an old nylon hose.  Put them in one at a time, and put knots in the hose between them.  Then hang them from a hook in the ceiling.

If you love onions, you will have no problem eating them, as you can put them in everything from casseroles and soups to omelets and sandwiches.

 

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Frugal footnotes:

Here some frugal recipes that make good use of onions.

 

Baked Onion Casserole

Ingredients

 

8 Tbsp margarine
6 onions, sliced
1/2 cup celery, sliced
1/4 cup flour
1 tsp salt
1/4 tsp pepper
1 1/2 cups milk
1/3 cup grated parmesan cheese
1/2 cup pecans, chopped
 

Put the margarine, onions and celery in a saucepan with 4 Tbsp of the margarine, and cook until just tender.  Remove from pan.

Melt the other 4 Tbsp of the margarine in the pan, and blend in the flour, salt and pepper.  Gradually add the milk, stirring constantly, and stir until smooth.  Bring this mixture to a boil, stirring until thick.

Put the onions in a casserole dish, and top with the white sauce (flour mixture).  Mix well.  Top with parmesan cheese and pecans.

Bake uncovered at 350 degree for 30 minutes, or until hot.

 

French Onion Soup

Ingredients

1 cup Gruyere cheese -- finely shredded
1/4 cup parmesan cheese -- finely shredded
6 slices French bread
2 tsp unsalted butter
1 tablespoon olive oil
6 large onion -- thinly sliced
1 Tbsp flour
42 ounces beef broth
1 cup water
1/3 cup dry red wine
1/4 tsp salt -- to taste
1/2 tsp freshly ground black pepper -- to taste
 
Sprinkle grated gruyere and parmesan cheeses onto bread slices. Pass under broiler, until bread is toasted and cheese melts.

Remove from oven and set aside. Heat butter and oil in a stockpot, over a medium- low flame add onions, heat and stir for 30-40 minutes, until a dark gold-not brown. Stir in flour, heat and stir for 2 minutes to color further slowly stir in 1 cup of broth to blend with flour. Add remaining broth, water, and wine- mix well. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Season to taste with salt and pepper. Place toasted bread into individual bowls. Ladle soup over bread. Serve immediately. Yields: 6 servings

 

 

 

 

 

 

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