Did You Know?

Domestication of the onion (Allium cepa) is thought to have happened in Asia at least 7000 years ago.  Garlic, chives, scallions, leeks and shallots are culinary cousins of the onion and in our gardens are grown similarly.  Onions are a biennial plant – flowering and producing seed in the second growing season.  Botanically, the onion is classified as a bulb and is in the Lily family.  There are more than a dozen wild species of onions and garlic native to Texas and all parts of these plants are edible.  Be careful picking wild onions however as many non-edible plants closely resemble them.

Types of Onion

Onion varieties are classified by the day length that initiates bulb formation.  Short day onions are best for our area while long day and intermediate day types are more suited for regions farther North.  Onions also come in three color variations – white, red(purple) and yellow(brown).  Varieties often grown in our area are the yellow varieties 1015Y, Texas Legend, Early Grano and Granex – the white varieties Texas Early White and Crystal Wax – and the red varieties Red Burgandy and Red Creole.  Garlic from cloves are planted and grown much like onion sets.  Soft neck varieties of garlic usually grow best in our climate zone.

When to Plant

Onions can be grown from seed planted from mid-September through mid-October. Rather than starting from seed, many gardeners purchase onion seedlings (called sets) which are generally planted in late fall through early winter.  Whether direct seeded or from sets, the onions are grown through the winter for a spring harvest. The plants will grow best in fertile, well-drained soils with good moisture holding capacity. The plants will begin to bulb when temperatures and day length are appropriate.  It is best to allow the onion beds to dry out once bulbs have reached maturity.  Onion pungency depends on variety, growing stress and soil sulfur content.

Harvest and Storage

While the large, mature onion bulb is most often eaten, onions can be eaten at immature stages as scallions and green onions. Reaching maturity, the neck of the plant above the bulb will contract and the leafy top will flop over.   Onions can be pulled at this point and left to dry in the garden or brought indoors to continue drying.  When the tops of the onions are dry, they can be cut off the bulb and the roots can be trimmed.  For storage, onions should be kept in a cool, dry, dark location and stored with plenty of space to ensure good air flow and that the bulbs remain dry.  For long term storage, onions can be chopped and frozen, pickled, dehydrated or canned. 

 By: Michael Vidrine

 

Print Pin

French Onion Soup

Course Soup
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 people

Ingredients

  • 3 tbsp olive oil
  • 7 tbsp butter
  • 10 cups sweet onions thinly sliced
  • 5 thyme sprigs
  • 8 cloves garlic thinly sliced
  • 2 tbsp all-purpose flour
  • 1 1/4 cups Messina Hof GSM
  • 6 cups beef broth
  • 1/2 cup apple cider or apple juice
  • 1 1/2 tbsp soy sauce or coconut aminos
  • Kosher salt
  • 4 croissants cut into ½ inch cubes
  • 3/4 lb Gruyère or Swiss cheese grated

Instructions

  • Heat the oil and seven tablespoons of butter in an at least eight-quart, heavy-bottom pot on high heat until melted.
  • Add your thinly sliced onions, and stir often for about 15 minutes until the onions are still light in color and begin to shrink. Be sure not to crowd your pan, otherwise your onions will steam and not caramelize.
  • Reduce the heat to medium-low and add the thinly sliced garlic. Cook another 20 minutes, stirring often, until the onions are a deep golden color and tender. If you notice some onions are browning more than others, stir more frequently. You want all your onions to be an even golden brown.
  • Add the thyme and apple cider or apple juice and cook until cider is fully reduced or evaporated.
  • Next, add the two tablespoons of flour and stir until it coats all the onions for about three minutes, until they have a dull appearance.
  • Add the wine. Increase the heat to medium and bring to a boil. Cook the onions for about five minutes until they are purple and almost all the wine has evaporated.
  • Take out the thyme bundle and throw it away. Add your beef broth, soy sauce, and one teaspoon of salt. Bring to a boil over high heat then reduce heat to a gentle simmer. Continue to simmer until the soup has thickened and the onions are no longer purple, about 45 minutes. Season with salt to taste.
  • Preheat the oven to 350 degrees. Spread out the croissant pieces on a baking sheet and bake for about nine minutes until golden. Remove from oven and crank up the broiler.
  • Arrange your soup crocks on a sturdy rimmed baking sheet. Grate ¼ cup of Gruyère cheese on the bottom of each soup crock. Ladle soup over cheese and add your croissant.
  • Top off with more grated cheese. Broil until cheese is bubbly,  about three or four minutes.

Notes

Chefs Tip
To remove the thyme more easily, tie it with kitchen twine.
RECIPE BY: Ezekiel Reissig

5 Things to know about pairing wines with onions

  • Onions, like garlic, are staples in most kitchens. They can be prepared raw in salads, slaw, or as a last minute addition to cooked dishes to add texture and tanginess.  Sautéed in butter they caramelize and become sweet.  Many different wines work well depending on preparation!
  • Onions come in many varieties. White onions are soft, sweet, and mild.  Yellow onions are bolder and more pungent.  Any onion served raw is most challenging for wine.  Some varieties are more challenging than others.  Raw they have a sharp pungency and heat but can work well with light white wines with a hint of sweetness like Riesling, Gewurztraminer, Chenin Blanc or Semillon.
  • Introducing fatty, fried, more savory elements boost flavor weight and texture which mellow the onion flavors and pair well with richer heavier wines like Malbec, Merlot or even Primitivo.  
  • Did you know that onions soaked for a week in red wine is actually a medicinal remedy? Yes, check it out.
  • The Onion soup recipe pairs with any wine. It is not only the perfect side for any dish but a great appetizer for wine tasting!  (Plus, it makes you feel like you are in France) 
  • Try it with these recommended wines: