I thought I’d talk a little about onions and their relatives this week. Onions rank among the oldest vegetables in the world, and throughout the ages, and in almost every country they have been attributed healing properties. The early Egyptians even considered them sacred.
Onions belong to the lily family and are usually available all year long. Most are sold dried or cured except green onions, leeks and chives, which are sold fresh.
The most familiar types of onions are yellow onions, which are globe shape and usually called cooking onions. They vary in size from small to large, are pungent and good for chopping, boiling and soup. Bermuda onions are flatter in shape and quite large, pale yellow or white, and milder than the yellow onion. Spanish onions have brown or yellow skins and are mild. They are excellent for slicing, good for deep-frying and stir-frying.
There are white onions, small in size called silver-skins, which are used in a variety of pickles, stews and casseroles. Red onions are mild, even sweet, and are often used in salads. Green onions or scallions are very young onions pulled before the bulbous base has been formed. Both the green and white parts can be eaten and are chiefly used for flavoring, garnish or salad, but they can be served as a vegetable as well. Cook them as you would asparagus. I’m told they are delicious on toast with a butter sauce (something my diet won’t permit me these days).
And then there is the leek, which also belongs to the lily family. They are delicate in flavour, have long flat green leaves, closely folded together, with the bottom, or bulb, white in color, and only slightly larger than the leaves. Leeks tend to be very gritty so must be carefully washed. Cut off the root ends and about two inches of the green tops, then peel off the first leaves from top to bottom, soak in cold water to loosen dirt and then wash thoroughly. Leeks are cooked and served in much the same way as celery and asparagus.
Today I have two leek recipes for you to try. The Welsh Leek Pie is a superb recipe and is a pleasant change to the often-served quiche. The soup recipe was given me some years ago from a friend and I find it excellent.
Welsh Leek Pie
6 leeks
½ cup chicken stock
Juice and lemon rind of ½ lemon
2 Tbsp. butter
4 eggs
¼ cup heavy cream
2 cups fine cottage cheese, or 8 ounces cream cheese
Salt and pepper
3 Tbsp. fine dry breadcrumbs
Pie pastry for 1 – 8-inch pie
Clean the leeks and cut both the white and green parts into 1-inch pieces.
Bring the chicken stock to a boil along with the lemon juice, rind and the butter. Add the leeks and cook, uncovered, over medium heat for 12 –15 minutes.
Beat together the eggs, cream and cheese until well-blended and creamy. Add ½ cup of the cooking stock while stirring. Then add the whole mixture to the cooked leeks and remaining stock. Simmer for a few minutes, stirring, until the mixture thickens to the consistency of a light cream sauce. Add salt and pepper to taste. Grease a pie plate and dust it with fine breadcrumbs.
Line with pastry and flute the edge. Pour in the leek mixture. Bake in a pre-heated oven at 375 F for 40 minutes, or until the top is golden brown and the custard is set. Makes 4 – 6 servings.
Mushroom and Leek Soup
2 bunches leeks, washed well
¼ cup butter
½ lb. mushrooms, finely chopped
¼ cup flour
½ tsp. salt
2 dashes cayenne pepper
1 cup chicken broth
3-4 cups milk
2 Tbsp. sherry or 1 Tbsp. lemon juice
6 lemon slices
Fresh parsley (optional)
Wash and finely chop white part of leeks. In a heavy saucepan, over medium heat, melt butter and sauté leeks until tender, but not brown. Remove from pan and set aside.
In remaining butter, sauté chopped mushrooms until soft, about 5 minutes. Blend in flour, salt and cayenne pepper. Add leeks. Gradually stir in chicken broth, milk and sherry or lemon juice. Cook until thickened and mixture comes to a boil. Simmer 10 minutes. Serve with thin slices of lemon and a sprinkle of parsley.
