onion – My Whisk and I

Whipped Feta Salad

September 9, 2023August 29, 2023by Karen ClaassenLeave a Comment

200g + 50g feta, crumbled
100ml milk
350g cherry tomatoes, halved
1 small cucumber, diced
a handful of basil, chopped
half an onion, finely chopped
30ml balsamic vinegar
30ml olive oil
20g pine nuts, toasted

Crumble the feta into a blender’s cup and add half the milk.
Blitz with an immersion blender until it becomes emulsified – add the rest of the milk a little at a time, aiming for a creamy consistency that will sit on a plate.
Crumb the 50g feta into the whipped feta and spread on a serving plate.
Add the halved tomatoes, cucumber, basil and onion to a mixing bowl and pour over the balsamic, olive oil and salt and pepper.
Mix together and spoon on to the whipped feta.
Scatter over the toasted pine nuts and a few extra basil leaves.

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Onion Pie

August 28, 2023August 14, 2023by Karen Claassen1 Comment

1 packet frozen puff pastry
30ml olive oil
2 large onions, thinly sliced
5 eggs
125ml milk
125ml cream
5ml salt
15ml onion seeds
250ml grated mature cheddar cheese

Preheat your oven to 190℃ and spray a deep pie dish (or a loose-bottom cake tin) with cooking spray.
Line the pie dish with the pastry. The sides should come up 4cm.
Pour the olive oil into a saucepan set over medium-high heat and add the onions.
Cook until soft, remove from the saucepan and set aside to cool.
Add the eggs, milk, cream, salt and onion seeds to a large jug and whisk together.
Add the grated cheddar to the cooled onions and mix through.
Spoon the onion mixture into the pastry lined baking tin.
Pour the egg mixture over and bake for one hour.
Serve the pie warm with a salad on the side.

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French Onion Pasta

April 4, 2023April 2, 2023by Karen ClaassenLeave a Comment

This is enough pasta for two hungry adults.

220g dry pasta of your choice – I used wholewheat
60g butter
2 large onions, sliced
2,5ml salt
3 cloves garlic, minced
60ml white wine
45ml thyme leaves
125ml beef stock
15ml Worcestershire sauce
125ml grated Gruyere cheese
60ml cream

Cook the pasta according to packet instructions.
Melt the butter in a large saucepan set over medium-high heat.
Add the sliced onion and sprinkle over the salt.
Cook the onion for about 30 minutes, stirring occasionally. If you stir too often the onions will take a longer time to caramelise. It is also important to regulate the heat – if it browns too quick, it will be burnt and not caramelised.
Add the garlic and cook for 1 minute, stirring continuously.
Now add the wine and scrape any onion bits from the bottom of the saucepan.
Add the cooked pasta, thyme leaves, stock, Worcestershire sauce and stir to incorporate.
Finally add the Gruyere and cream and stir through.
Serve the pasta with extra grated cheese on top.