The Onion Family
garlic, scallions, onions, leeks, shallots, chives
I credit this humble tribe for waking me up, turning me around, and nudging me in the right culinary direction, oh-so many years ago. Once an affirmed picky eater, I had disliked ‘most everything. I had heaped onions and their ilk into my big pile of things never-ever to eat.
It wasn’t until I lived in Holland that I became enlightened to their beneficent ways.
I was an exchange student, just out of high school. Gert, my Dutch mother, was a kind and patient woman who allowed me to accompany her on her daily round of shopping for the meals. Together we’d choose vegetables, a bit of meat, potatoes–of course!–and a hearty loaf of bread. I would help her wash and cut carrots, peel the spuds, trim the white endive.
She understood that I was picky, and that I was trying to push past the barriers I’d long entrenched for myself. Working together on the meals not only helped me to better learn the language and culture, indeed it forged a loving bond, easing me into the fold of her family.
Maybe she sensed that, deep inside me, there was a burgeoning chef, the anti-picky eater.
In any case, it was her skillet thick with sliced onions, simmering in butter, softening, then gaining that rich caramel glaze that I recognize as my revelatory moment: what my writing teacher calls a “Shimmering Image.”
I had come home from a class late one afternoon, and Gert had already done most of the dinner preparations. I don’t remember what the skillet of caramelized onions was for–could have been a base for a soup or stew. It doesn’t–and didn’t– matter. What mattered was the smell. It filled the kitchen with a pungency that was heady and earthy and sweet and compelling. It touched on something–a memory? a desire?
I wasn’t sure. It was nothing I would ever have attributed to onions. I had to have a taste, pickyness be damned!
I grabbed a spoon and dug in. Mercy, what had I been missing?
It’s funny how change occurs. Often it is slow, almost imperceptible in its unfolding. And then there are those Great A-Ha’s! A dramatic turn, where nothing is the same as before. After my indulgent spoonful of sweet sauteed onions, I opened my senses to the world of food.
In no time, the disdained became the embraced.
This simple hearty soup is a celebration of that first skillet of Genus Allium. I’ve put in most of the family—I love ’em all—each contributing a lush layer of savory-sweet bite. It’s vegetarian, although you could make it with chicken or beef stock, if you like. I prefer the straightforward vegetable. Delete the butter, and it becomes vegan.
Farro, that wonderful nutritious and nutlike grain, cooks up beautifully in the soup. It adds body, and a pleasant chewiness. Serve the soup with crusty bread—or try this easy, airy spoonbread. Essentially, it’s a cornmeal mush souffle—and it is divine.
FIVE ALLIUM FARRO SOUP
2 medium Yellow Onions, sliced “pole to pole”
2 Leeks, cleaned, cut into 1/2″ pieces
2 large Green Onions or 1 bundle thin green onions, cut into 1/4″ pieces
1 large or 2 medium Shallots, diced
5-6 cloves Garlic, chopped
2-3 T. Olive Oil
1 T. Butter
Red Pepper Flakes (optional)
a few sprigs fresh Thyme (optional)
a few sprigs of Chives, finely chopped
1 quart Vegetable Stock
1 cup Farro, briefly soaked in water and drained
Heat a stockpot and add olive oil and butter. Add your cut onions, leeks, shallots, and garlic. Stir well to coat the pieces. Sprinkle with salt and black pepper. Cook on medium heat, stirring occasionally. After 15 minutes (or so), the onions will begin to release their natural sugars and caramelize.
Pour in vegetable stock and stir well, scraping any browned bits on the bottom and sides of the pot. Add the farro. Cover and simmer for 30-40 minutes.
If the soup get too thick, add water–2 cups–to thin. You will not sacrifice flavor. Check seasoning—add some red pepper flakes, and fresh thyme at the end of the cooking cycle, if you like.
Spoon into bowls. Garnish with chives and serve.
Have you ever eaten spoonbread?
It is a Southern delicacy, light–airy—so like a souffle.
Some recipes call for separating the eggs, beating the whites and yolks separately, and folding into the mix, just as you would for a souffle. This recipe, based on the famous one served at Boone Tavern in Berea, Kentucky, calls for whole eggs, beaten into the cornmeal mush for a long time.
It, too, results in a Grand Puff.
You’ll enjoy dipping your spoon into this special treat–a bit elegant, but rustic at its roots.
2 cups Lowfat MIlk
1 cup Yellow Corn Meal
1 t. Salt
3 T. Unsalted Butter, plus 1 T. for coating baking dish
3 lightly beaten Eggs
1 t. Baking Powder
Preheat oven to 400 degrees.
In a saucepan, heat milk. Stir in cornmeal and salt. Cook on medium heat, stirring continuously, until mixture thickens, but becomes smooth—corn meal mush. Stir in butter until it is melted. Remove from heat.
Place eggs into a stand mixing bowl. Add baking powder. Begin beating. Gradually add cornmeal mush. Keep beating—up to 15 minutes total. This seems long—but it beats sufficient air into the batter, which will make a delectably light spoonbread.
Pour batter into buttered baking dish or casserole.
Bake for 25-30 minutes, until spoonbread has risen, with a browned top, and a toothpick, once insert, removes clean.
Serve immediately. Serves 3-4.