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
Here some frugal recipes that make good use of onions.
Baked Onion Casserole
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
Gruyere cheese -- finely shredded
parmesan cheese -- finely shredded
slices French bread
tablespoon olive oil
onion -- thinly sliced
ounces beef broth
dry red wine
salt -- to taste
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.
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
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