onions

All posts tagged onions

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Crepini Cafe Crepes with Alouette Cheese

So, a couple times now you may have noticed me talking about Crepini Cafe‘s crepini, which aren’t quite a crepe and not quite a blini, but they’re filled and they taste good.  (You can check out my reviews for Crepini Cafe Greenwich Spinach and Four Cheese and Basil elsewhere on this fine blog.)  Well, I also asked to try just some of their crepes by themselves since I figure I’ll probably never own my own crepe cooking device.

(This is due in no small part to the fact that I am cheap and my wife hates crepes.)

Also, the good folks at Alouette sent me some coupons to try their cheese spread.  Since I was in an experimentin’ mood this weekend, I thought I would blend them and make a Mexican style crepe using Crepini Cafe crepes instead of tortillas.

How Was It?

REALLY good.  Despite the fact the Crepini Cafe crepes have been in my freezer for a while now, when I baked them for a few minutes in a 350 degree oven, they were still pliable and chewy.  They also tasted great and they went very well with the Alouette, which had great flavor and complemented the vegetarian topping very well.

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Caramelized Onion Gratin

Caramelized Onion Gratin

I have no idea how this recipe slipped through the cracks.  It’s the thing my wife requests I make the most.  It’s

Caramelized Onion Gratin 

Hurray!

What?  Gratin I say?  Yes, gratin.

Wait!  Like au gratin?  Well, sort of.

See, I used to think that all gratins were au gratins, like potatoes au gratin, which is potatoes sliced and then baked with cream, butter, and cheese.  However, I attended a cooking class at the Kansas City Culinary Institute where we made these awesome little appetizers which Chef Cody Hogan called gratins (that’s gruh-TAN rather GRAW-tun like I was used to).  Anyway, it got me scrambling over to Wikipedia to get the 411 on exactly what a gratin is.

According to that venerable font of knowledge, a gratin is a baked dish with a browned crust on it, traditionally from bread crumbs or cheese.  In the case of this gratin, we use Parmesan cheese sprinkled on some slowed cooked, caramelized onions for a little browning.

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