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.

"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.

Personally, I like to just chomp on them on the side while eating a
sandwich.

Tonight I had chicken noodle soup, with chopped green onions added.
Yesterday I made an egg drop soup (chicken stock, beaten egg, lemon juice)
with them added. Often I put them in an omelet.

They go pretty fast around my place.

--
( #wff_ng_7# at #verizon# period #net# )

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.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

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?


I make a spring vegetable soup with white miso, spring onions, shredded
lettuce, and fresh peas. Sometimes I add mint.

I wouldn't try to mimic a classic onion soup using spring onions, because
that's a hearty soup which calls for hearty onions.

Bob

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.


I second that! I notice, reading the Menu Planning thread, that Serene's
website has a recipe for the very thing.

Christine

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.

You can do anything you like with those onions. I just hope they are spring
onions you planted, rather than the oniony things I call "weeds', although I
don't see why they wouldn't work, too After all, my grandmother used to
cook dandelion greens and wild garlic. Hmmm.

Jill

jmcquown wrote:
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.

You can do anything you like with those onions. I just hope they are spring
onions you planted, rather than the oniony things I call "weeds', although I
don't see why they wouldn't work, too

I discovered last year that I have wild spring onions; they grow all
over here. My daughter dug some up for me after she helped me weed the
herb garden, and she noticed that they were identical to the planted
chives. We dug them up and did some research and sure enough, spring
onions/chives grow wild in this area. So now we dig em up before mowing
the lawn, andeat em!!

Organic wild food at its best!

After all, my grandmother used to
cook dandelion greens and wild garlic. Hmmm.

canb't beat the free stuff......


so based on consensus, quiche it is.

jmcquown wrote:
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.

You can do anything you like with those onions. I just hope they are spring
onions you planted, rather than the oniony things I call "weeds', although I
don't see why they wouldn't work, too

Some people can become deathly ill from consuming wild onion (there are
many varieties), eat only a very small amount at first. Livestock can
die from grazing where wild onion is present... never feed any onion to
cats. Onion is an allium, many alliums are deadly poisonous, like
daffodils, even dumb deer know better than to eat daffodils, yet some
of yoose think wild onion is just fine and dandy.

Many years ago wild onions were springing up in the lawn of my newly
purchased first house in the country (then Lung Guyland was mostly
rural). I had just prepared a sardine sandwich and thought why not,
went out to gather a handful of those onions thinking they were no
different from those at the stupidmarket. Wrong! Did I get sick,
spent an entire day and night sitting on the throne excreting puss-like
slime, very painful... I get the shivers just thinking about it.


Sheldon

In article . com,
"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?

I'm going to dissent with majority opinion. I'd go ahead and make a
soup, but I'd use a lighter broth rather than a mushroom stock (I
wouldn't use mushroom anyway, but that's beside the point), I wouldn't
use any other onion with them, and I wouldn't saute them. I'd simmer
them briefly in the broth. If you want to saute something, I'd saute
the white part, and simmer the green part, two levels to your soup. I
also wouldn't do the swiss cheese, though the crouton sounds nice. No
worcestershire, maybe a touch of soy sauce, no red wine. A light soup,
I'd see it as a starter, or serve it with a heavier salad to make a
meal, a salad with eggs in it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

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. ;-)

As a soup garnish, they are fine.
Mom used to use them over ramen noodles amoung other things.

I've also served them steamed as a side dish with meat and mushrooms.

"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

Sheldon wrote:

jmcquown wrote:

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.


You can do anything you like with those onions. I just hope they are spring
onions you planted, rather than the oniony things I call "weeds', although I
don't see why they wouldn't work, too


Some people can become deathly ill from consuming wild onion (there are
many varieties), eat only a very small amount at first. Livestock can
die from grazing where wild onion is present... never feed any onion to
cats. Onion is an allium, many alliums are deadly poisonous, like
daffodils, even dumb deer know better than to eat daffodils, yet some
of yoose think wild onion is just fine and dandy.

Many years ago wild onions were springing up in the lawn of my newly
purchased first house in the country (then Lung Guyland was mostly
rural). I had just prepared a sardine sandwich and thought why not,
went out to gather a handful of those onions thinking they were no
different from those at the stupidmarket. Wrong! Did I get sick,
spent an entire day and night sitting on the throne excreting puss-like
slime, very painful... I get the shivers just thinking about it.


Sheldon


Interesting...
I know the ones I grow are fine.
I eat them every year.

My cats have never been interested in the onion greens, but I don't
offer them to them either.

The only "live" greens they get are fresh catmint. ;-) This years catnip
patch is coming along nicely. They will be able to enjoy it fairly soon.

OmManiPadmiOmelet wrote:

My cats have never been interested in the onion greens, but I don't
offer them to them either.

Don't feed cats any onions of any kind, not cooked either.

http://cats.about.com/cs/catfood/a/humanfood.htm

Don't love your pets to death.

Sheldon

Sheldon wrote:
OmManiPadmiOmelet wrote:

My cats have never been interested in the onion greens, but I don't
offer them to them either.

Don't feed cats any onions of any kind, not cooked either.

http://cats.about.com/cs/catfood/a/humanfood.htm

Don't love your pets to death.

Sheldon

Don't feed onions to your dog, either. Same reason.

Sandy

kilikini wrote:

"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



It's not been too bad here yet, just in the upper 80's to lower 90's.
Nasty weather tho' but we were not damaged.

5 miles or so down the road at the outlet mall, many cars and buildings
got damaged 2 days ago with baseball sized hail. ;-(

Ouch!