You may have noticed that I’ve been missing in action. Well, me and the MR have been out of town for 15 of the last 25 days. First we traveled to Maui for his work’s annual vacation and then it was off to Cacun for a business conference plus a few days beforehand for fun.
Before we left, I had a plan. I had blog posts all set up for the week. I just needed to edit a few photos, get back down to the orchard for a quick close-up of apple blossoms, and post something from our trip—all set. Instead of getting it done on Tuesday night, I watched TV with my guy on the couch.
So I had a rather rude awakening at 5 am, when the MR told me the power was out. Didn’t they know I was meeting a friend for coffee, I had to go shopping because apparently Cancun is a lot fancier than Hawaii, I had to get a pedicure (sandy beaches tear up your feet), it was my afternoon to work at the knit shop, we had small group in the evening, and I still had to pack?
Needless to say, that little power outage meant things went black around here for a week or so—not in real life just on the blog. But we did have a fabulous trip, I did manage to get all those things done, and I came home to a few packages that’ll I get to share with you soon.
So what was that amazing blog post you’ve been waiting for for weeks? It was all about onions. Hmm, I know, I have pictures of flowers, and pyramids, and cenotes. You’ll just have to wait. Today, the topic is onions.
You see I’ve been planting onions for the last few years to deter critters from visiting our garden. The first year, we had success; last year, not so much. The onions did fine, the critters came anyways, and before too long the zucchini plants swallowed up the whole onion planting. To be honest, I figured they were a loss. Oh well, a few onion sets don’t cost much.
That’s why I was surprised this spring to see a dense line of onions along the edge of the garden. Now these were somewhere between the green onion and regular onion size and so smooshed together they’d never be able to get any bigger. So I thinned them out.
Now what to do with all those onions when you’re headed out of town? That’s when I remembered college days and Red Robin—yes, the burger place, just stick with me here. Back in the days when $5 or $6 for a burger where out of my budget, I discovered that you could purchase a cup of French onion soup at Red Robin for about half that price. I could still go out with friends for dinner and enjoy something tasty and cheap.
Of course French onion soup calls for regular size onions, but I say use what you’ve got. I washed, sliced, carmelized, and sweated onions for hours ending up with a tasty soup I heated up after work. Topped with melted cheeses and a sliced baguette, it was the perfect meal on a chilly, wet night.
I was sure I took a picture of our dinner in cute little Campbell’s soup bowls, but it’s not on the camera, or my phone, or my Ipad. So you’ll just have to trust me; it was tasty.
I love how abundance in the garden can force you to try new things or perhaps old favorites.
How do you like your onions? Any overwinter suprises in the garden?