Wellness Wednesdays: Preserving Onions

Preserving Onions

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Freezing onions is completely doable and practical. When you are ready to include chopped onion in any dish, you can take it out of the freezer and use it that day. No chopping, crying, or cleaning. Ready to go onion.

Onions are a terrific thing for you to grow, and feed your family. They contain chromium, which helps balance blood sugar. And according to “The World’s Healthiest Foods,” the stronger the smell and the more they affect your eyes, the more health promoting nutrients they contain. so cry away and know you are doing right by your family.

Slower Cooker Beefy French Onion Soup

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Recipe adapted from bettycrocker.com

7 small onions, cut in half and thinly sliced (7 cups)
1 tablespoon butter or margarine, melted
1 1/2 pounds beef stew meat
3 cans (10 1/2 ounces each) condensed beef consommé
8 slices (1/2 inch thick) French bread, toasted
2 tablespoons sugar
2 dried bay leaves
1 cup apple juice
1/4 cup dry sherry
1/4 tsp. dried thyme leaves
2 cups shredded Swiss cheese (8 ounces)

You Will Provide: 1 tablespoon butter or margarine, melted

Prep Day: Chop onions, place in freezer bag. Keep separate from meat. Prepare dry ingredients. Freeze meat and onions.

Serving Day: Thaw onions and meat. Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef. Cover and cook on Low heat setting 9 to 10 hours or until onions are deep brown. Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to High. Cover and cook 10 minutes or until hot. Remove bay leaves.

To Serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.

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