"OmManiPadmiOmelet" wrote in message
...
sf wrote:

On 20 Apr 2006 18:58:52 -0700, Jude wrote:


I dug about a pound of spring onions out of my backyard today. I'm
thinking about trying to make an onion soup with them.

My thoughts:
1. make a deep mushroom stock (we don't do beef, chicken, or any
mammal-meat)
2. sautee the spring onions along with maybe 1 red onion to supplement
3. add to stock and simmer along with some worcestershire, soy, red
wine to deeped the flavor to mimic the traditional beef stock
4. top with french bread and swiss cheese, run under the broiler

My question is, would the mild taste of the onions be overpowered if I
try to make the stock too intense? Is this soup a waste of the fresh
milld taste of spring onions? Is there a better idea for them? What
would you do?

My other thought was that they would make a nice quiche, with havarti
cheese.


Make quiche.

Agreed.
I don't think they would work well for soup.
The flavor is wrong, and it's no longer soup weather anyway.
At least not here. ;-)


It's not soup weather here either, but I hear Texas is scorching! It was 93
F degrees here in Tampa yesterday.

kili