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FareShare Gazette -- April 2006 Recipes

Make FareShare Gazette -- April 2006 Recipes at home with Steamed Onions Minced, Butter, Flour, Milk, and Cream. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   To steam the onions, place them on a rack over, not in, boiling water; cover and cook until tender (about 30 minutes for medium-sized onions).

2. 2

   Drain, peel and mince the onions.

3. 3

   Combine the milks and slowly stir into the butter/flour mixture.

4. 4

   When the sauce is smooth, add the minced onion and heat thoroughly.

5. 5

   Remove the onions from the heat and stir in the beaten egg yolks.

6. 6

   Cook, but do not boil; stir about one minute longer to let the yolks thicken.

7. 7

   Season with the salt, paprika, nutmeg and parsley or basil. Cool the mixture slightly.

8. 8

   Whip the egg whites until stiff but not dry. Fold them lightly into the onion mixture.

9. 9

   Bake the souffl� in a prepared 7-inch baking dish until it is firm, about 40 minutes.