Onion Dip from Scratch

Oh, we already know that you make all your meals from scratch, or you wouldn’t be here at Scratchin’ It. But, what about condiments? You know, ketchup, mustard, or dips? Yes, you can make them too. They really are pretty easy, so you should try them at least once in your life. After all, that’s what being a scratcher is all about. Today, we’ll tackle a simple onion dip. After all, who doesn’t love sour cream and onion? We’re sorry about the lack of final photos; we just got excited by how well this was turning out.

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Lyonnaise Onion Soup

Lyonaise Onion Soup

Lyonaise Onion Soup
A good use for a surfeit of onions.

The other day, we noticed that some of our onions were starting to go bad. Not really bad, as in, you have to throw them out, but just getting soft, or needing several layers peeled off before use. To us, that meant we needed to find a use for a lot of onions, fast. We trimmed a couple and placed them in a bag in the refrigerator to use later in the week and selected out the ones that looked the best for later use, but, we still had three medium onions to use, ideally that day. We thought about Alsace Onion Tart, but then we remembered we had a recipe that covered two French onion soups, a Normandy Onion Soup, and this one, Lyonnaise Onion Soup. Don’t worry, fellow scratcher, we’ll tell you how to make both.

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Red Onion Jam

red onion jam

red onion jam
Savory jam that pairs well with cheese.

Week after week, we’ve been getting onions in our CSA shares. We know that’s how it works; we get an abundance when there’s an abundance at the farm. But, we still have to do something with all those onions. We thought about making up some Caramelized Onion Chutney — it surely is good, but we thought we might try something new.
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Goat Cheese and Onion Tart

plated tart

goat cheese onion tart
With a side and some bread, a complete meal.

We mentioned on Wednesday that we had an onion tart in our near future, but, what we didn’t say was that we weren’t going to make a tart based on our Alsace Onion Tartlets recipe. Instead, we decided to make a tart with some of the goat cheese that we get from Black Mesa Ranch through the Tucson CSA. It’s not that much different in terms of effort, but, we think it is in terms of flavor. Either is a great way to use a lot of onions quickly, but surprisingly, the tarts don’t taste onion-y. Want to try it for yourself? We’ll show you what we did in the Scratchin’ It Test Kitchen.

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Caramelized Onion Scones

caramelized onion scone

caramelized onion scone
A snack, or to go along with a meal. Your choice.

When they think of scones, a lot of people think of a little sweet bread-like food with bits of fruit mixed in. Something like cranberry scones, or apricot scones, or even the Cherry Chocolate Scones we made the other week. But, we think they may be missing out on some great possibilities. One example is these caramelized onion scones, which, to our minds, sound like a perfect savory bread to have with some soup. We modeled these scones on Bouchon Cheddar Scones, and, if you’ve made those, you already know some of the best things about these scones.

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Potato Soup

potato soup

potato soup
Fancy! Potato soup drizzled with cream.

If you follow the produce we get in our weekly share (and if not, you should), you’ll have noticed that potatoes show up on a regular basis. And onions. A lot. Fortunately, they both keep well, and, of course, they’re both really versatile, appearing in many dishes. But, we’d had trouble keeping up with the ‘taters & onions, and knew we had to start making a dent in our overflowing shelf (potatoes were dropping off the shelf every time we took take out the tin of granola for breakfast). It was time to start using them.

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