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Appearance:
This variety of onion is similar in appearance to traditional green onion varieties,
but size and shape is comparable to a Leek. It is used mainly for the white bulb end,
which can measure up to 3 inches in diameter.
Use and Preparation:
Remove dry or damaged outer leaves, wash under cold running water. This variety has a
mild green onion flavor, and is generally used cooked. Can be substituted in recipes
calling for Leek. Use in soups, stews and stir-fry dishes.
Onion Soup / Vegetarian Chop Suey
/ Chicken and Oriental Onion Soup
| Onion Soup |
|
| 4 cups (1L) chopped Oriental onion (white bulb only) |
5-6 cloves garlic, chopped |
| ¼ cup (50 ml) butter or margarine |
6 cups (1.5 L) chicken broth |
| 4 cups (1L) cubed raw potatoes |
1 tsp (5 ml) salt |
| ½ tsp (2 ml) pepper |
2 tbsp (30 ml) flour |
| 1 cup (250 ml) cream or milk |
Salt and pepper to taste |
| In a stock pot or Dutch oven saute onion and garlic in butter
until golden brown, add garlic, chicken stock, potatoes, salt and pepper. Bring to a boil,
then reduce heat and simmer for 20 minutes or until potatoes are cooked. Mix flour into
cream or milk and add to broth, stirring constantly. Continue cooking until slightly
thickened. Soup can be pureed if desired. Salt and pepper to taste. |
| Makes: 6 servings |
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| Vegetarian Chop Suey |
|
| 2 tbsp (30 ml) dried Chinese mushroom, chopped |
2-8 oz/225g cakes bean curd (tofu) |
| 6 oz/170g broccoli or pea pods |
4 oz/113g fresh mushrooms |
| 6 oz/170g bamboo shoots |
4-5 tbsp (60-75 ml) oil |
| 1 tsp (5 ml) sugar |
1 ½ tsp (7 ml) salt |
| 1-2 Oriental onions finely sliced |
1 tbsp (15 ml) soy sauce |
| 2 tbsp (30 ml) rice wine or dry sherry |
1 tbsp (15 ml) cornstarch |
| 1 tbsp (15 ml) cold water |
|
| Soak dry mushrooms in hot water for 30 minutes, remove and
discard stems. Cut tofu into small cubes. Chop rehydrated dried mushrooms, broccoli, fresh
mushrooms and bamboo shoots into small pieces. Heat wok over high heat and add half the
oil. When oil just smokes add bean curd and stir-fry until golden brown. Remove bean curd
from wok and set aside. Heat remaining oil in wok, then add broccoli, stir-fry 30 seconds.
Add mushrooms, bamboo shoots and bean curd, cook for 1 minute. Add sugar, salt, onion, soy
sauce and wine. Toss to coat. Combine cornstarch and water, then add cornstarch mixture.
Continue cooking until thickened. Serve hot. |
| Makes:4 servings |
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| Chicken and Oriental Onion Soup |
|
| 5 oz/140g chicken breast |
3 cups (750 ml) chicken stock |
| 2 Oriental onions, sliced into ½ inch (1.2 cm) pieces |
1 tbsp (15 ml) light soy sauce |
| 1 ½ tsp (7 ml) salt |
2 tsp (10 ml) Chinese rice wine or dry sherry |
| 2 tsp (10 ml) sugar |
1 lemon squeezed |
| 6 thin slices lemon (garnish) |
|
| Poach chicken in stock until tender, then remove and chop
into small cubes. Strain stock and return to pot with chicken. Add onion to stock. Combine
soy sauce, salt, sugar, wine and lemon juice, and add to stock. Simmer until onion is
cooked. Pour into soup bowls and float lemon slice in each bowl. |
| Makes: 4-6 servings |
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