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How to make an appetizing Onion Quiche. Tasty Onion Recipes.
We know that Onions Rates are touches the Sky in India. But then also we can't prepare any curry, dal or any fried food item without Onion. That's why Onions are East or west, onions are the best. You can eat them raw, you can eat them baked, boiled, fried, roasted, sauteed, steamed, pickled or caramelized. They can produce a wide range of flavours; from being sharp and pungent to sweet and silky, depending on how you cook them.
Onions are the backbone of most savory dishes. It’s a staple in many kitchens. Even onion seeds - glossy and black – lend a fantastic flavor to salads. In ancient times, onions were eaten in large quantities by athletes because they believed that onions controlled blood pressure. Somewhere in the Middle Ages, onions were used to pay rent and even given away as gifts. Doctors of the old world prescribed onions as a remedy for headaches and coughs. Onions seemed to be important; but what are onions?
Onions are bulbs. Ah but they don’t light up. They are just bulbs, edible bulbs. How strange is that? Onions are bulbs that make you cry, they are bulbs that do not light up and they are that you can eat!! The juice of which you can use as a moth or mosquito repellent or apply on to the scalp to promote hair growth or polish glass and copper ware or use the onion skins to produce a dye.
They make you cry because they have volatile chemicals which diffuse into the air and irritate the mucous membranes of the eyes when you slice them. They do not light up because they are not light bulbs. You can eat them because they are veggies. People have been doing just that from the Bronze Age – from around 5000 BC. Where it originated is difficult to say, because it is so ancient that its origins are lost in prehistory.
Now, you can chop onions without crying. Just chill them; the colder the onion, the slower the release of the vapours. But watch it; don’t chill them for a days or you will ruin the bulbs; just 10 minutes in the freezer will do the trick. You can also peel them and soak them in cold water for a while before slicing. The principle at work is the same.
Onions are veggies that are bulbous; mostly oval shaped, through you also find egg, torpedo or globe shaped ones, but all have flattened tops and bottoms; they are made of many fleshy, concentric leaves tightly packed together and the whole bulb is wrapped with a thin, papery covering; brown, yellow, white and red And, guess what? They grow underground; bulb under and green shoot above. You can grow some in your garden patch.
Onions are cool season plants, but will grow well in a wide range of temperatures, but the best temperatures would be from 13 to 25°C. When in full growth they like 10 hours or more of sunlight. But that depends on the variety you choose; there are long-day onions and short-day onions.
Sprinkle onion seed down a few rows, look after them and, in about five months, you get nice, fat onions. Or poke a hole in the ground and plant seedlings to speed up the process. Hang on, there’s even quicker method to get a crop, expensive though; plant sets. These are small, marble sized onions; plant each other. Keep the area as weed-free as possible and don’t grow plants with aggressive roots close by.
Onions can grow in almost any type of soil as long as it is liberally manured and fertilized. Cool soils are the best. Sandy loam to clay loam is the most suitable for a high yield and well-formed bulbs. Onions are very sensitive to excess water, so keep a good drainage system going. And hold off the irrigation once the bulbs are mature. As the onion is a highly cross-pollinated crop, bee colonies are kept onion fields to take care of pollination and seed setting. But this cannot be done in a home garden.
But how do you know when the onions are ready to harvest? That’s simple; when they are plump and peeping out of the soil. You will notice that the leaves have started to turn yellow and even fall over. That is when they are ready. Pull them out and leave them in open but not searing sunlight for a few days to dry out the tops. Gently brush of any soil that might be sticking to the bulb and store the onions in an airing cupboard.
Onions are available all year round. So we do not have to wall for an ‘onion season’ to try out culinary skills. We can do something ‘oniony’ today; an onion quiche (pronounced keesh). Call Mom or Dad, don your aprons, tie up your hair, wash your hands and get to work.
Onion quiche Recipe
We need… for the base
- 200 gm flout100 gm chilled butter
- 7 tsp chilled water
For the filling
- 450 gm onions, skinned, washed and sliced into rings
- 25 gm butter
- 1 egg
- 150 ml cream
- Salt and pepper to taste
- 175 gm cheese, grated
- 1 tbsp of chopped parsley
For the filling
- Melt the butter in a large pan.
- Add the onion rings and cook gently, covered for 15 minutes until tender but not brown.
- Drain well on a kitchen towel.
- Spread the onions on the base of the pastry.
- Beat together the eggs, cream, salt an pepper and half the grated cheese.
- Pour the mixture into the pastry case.
- Sprinkle the remaining cheese on top.
- Cook for 20 minutes until well risen and golden or when an inserted knife comes out clean.
- Remove from oven.
- Garnish with chopped parsley and serve.
- Preheat the oven to 190°C.
- Lightly grease a pie dish and set aside.
- In a bowl, rub butter into the flour until the mixture resembles breadcrumbs.
- Pour the water in, all once, and knead into dough.
- Cover in cling film and refrigerate for 20 minutes
- Roll out the pastry onto a lightly floured surface.
- Line the pie dish
- Prick all over with a fork.
- Cover the pastry with foil and spread some beans on it to weigh the pastry down while in the oven.
- Bake for 10 minutes until just set.
- Remove from the oven and set aside