I usually go to the farmer’s market to buy fruits and vegetables. I like the atmosphere of the markets because I can see the change of seasons. Recently I bought new onions there. First, I have to explain the difference between regular onions and a new type of
After harvest, we put onion the brownish onions that are the most used in a container. It will be shipped to the stores after drying for a few weeks.
Meanwhile, the new type of onion ships without drying in high moisture conditions. It’s hard to feel the heat because there is so much water.
It seems that many people like its sweet flavor, and I do too!
I’d like share a Japanese onion soup recipe. It’s easy to follow, and the soup is very tasty. You should try to make it!
I often use a shuttle chef to cook it. It’s similar to a slow cooker, but it doesn’t need electricity. It’s an eco-kitchen tool!
First, make a shallow cut in the shape of an x in the onions. Add the water to cover them, and simmer for 10 minutes. And then season them. (Salt, pepper, soy sauce, bouillon cube). If you don’t want to use a bouillon cube, you can use chicken broth as well. Keep it in the shuttle chef for 3-5 hours. If you cook it in the morning, you will be able to eat it for lunch!