12.16.2010

3 Onions + 1 thumb

The accused:






The accomplice:





The victim:  the tip of my right thumb.  I'll spare you any more deets, but the recipe that follows was totally worth the band-aids, gauze bandages, throbbing, and blood loss.



UPDATE:    Find this recipe featured on one of the best travel websites, HomeAway.co.uk.  
And check out other delicious ideas *here*.


Triple Onion Dip
(from Food and Wine)


Ingredients

3 shallots, very thinly sliced (1 cup)
2 scallions, thinly sliced (1 cup)
1 onion, very thinly sliced (1 1/2 cups)
2 cups full-fat or light sour cream, or whole-milk plain Greek yogurt
Salt and freshly ground pepper
3 cups canola oil, for frying

Directions

  1. Set a strainer over a heatproof bowl. In a large saucepan, heat the oil with the shallots, scallions and onion and fry over moderately high heat, stirring frequently, until the onions are browned, 18 to 20 minutes. Carefully pour the onions into the strainer and shake off the excess oil. Spread the onions on a paper towel–lined plate to drain. Let cool for 5 minutes. Reserve the oil for another use.
  2. In another bowl, fold the onions into the sour cream; season with salt and pepper.

5 comments:

david elzey said...

okay, a couple of unsettling things here.

first, the dip looks a little red, or like it has a little red in it.

then, for the "you might also like" are those randomly chosen by some blogger machine or by you? because seeing three-fingered django in the mix is a really dark piece of humor.

that said, the dip looks yummy.

BonjourBruxelles said...

You funny, David. The reddish hue is from the finely fried shallot, onion, and scallion - which brown up nicely (and make your kitchen smell divine). Worth the effort, I swear. And yes, random gallery is selected from some mystical blogger machine. 'totally random' and often comically related.

Dar said...

Eek! My girlfriends & I just did a kitchen gadget holiday swap, & one of the items was a mandoline; everyone had a horror story attached to one, or confessed to having the aforementioned torture device stashed away in the back of a cabinet. Well, the fruits of your macabre kitchen experience sure look delicious... heal quickly!

& yes, David, you one funny mister :)

BonjourBruxelles said...

Thanks Dar - and I love your blog! First impression was 'oooooo'.

And yes, I'm not sure the mandoline will be seeing the light of day anytime soon, unless I've got protective gear on.

Dar said...

Well, that's precisely the first & lasting impression I have of your wonderful blog - thanks so much, that means a lot indeed.

Happy 2011, & thank you for all of the inspiration!

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