Onions - How do you like yours?

[Ben]

10 scotch bonnets, blinking hell them onions must be hot..................

 

Hot doesn't do it justice :scared1::scared1:

[Sambo]

10 scotch bonnets, blinking hell them onions must be hot..................

 

Sounds dangerous!!!

 

P.S. Cheers for the info Ficus!!

[bill]

did you sook the onionsin water overnight before pickling? its meant to keep the onions crispy. im a fan of chillies but i wouldnt put that many in personnally. i normally dry my chillies out and store them in a jar.

[Ben]

did you sook the onionsin water overnight before pickling? its meant to keep the onions crispy. im a fan of chillies but i wouldnt put that many in personnally. i normally dry my chillies out and store them in a jar.

 

Have done it both ways ie soaked and not soaked, and I have found that it can keep your onoins crispy.

 

As for chillies I only put 6 Scotch Bonnets in (mixed colours) and yes it is hot but not suicidal.

[bill]

ive got an amazing chillie and red pepper chutney recipe if your interested, it rocks. ive also done a jar of pickled onions and beetroot for xmas. im a bit of a purest, keep the recipes simple, i did put a few small chillies in the onions tho.

[Ben]

Bill I would love your recipe for Chillie and Red pepper Chutney, it goes great with so many things.

[Mr Ed]

I like to make french onion soup, made with good beef stock and served with cheesy croutons.

[Ben]

I like to make french onion soup, made with good beef stock and served with cheesy croutons.

 

Do you have a recipe for that Mr Ed?

[Mr Ed]

not really. Here's what I do -

Take 4 ig onions and cut them up fine. Put into a large pan pre heated with hot oil. brown off onions in oil. Add 2 litres of good quality beef stock, I sometimes make my own after a good beef roast, chuck in a it of oxo if needed. Add a glass of red wine, a tablespoon of good wholegrain djon mustard, worcester sauce, plenty of pepper (I prefer white) and some salt. simmer gently for as long as needed - with me its usually 1/2 hour or so.

 

Cut some french bread into slices and toast with some nice cheese on top, serve soup with toast floating on top with extras to dip in.

 

Bon apetit!

[bill]

Bill I would love your recipe for Chillie and Red pepper Chutney, it goes great with so many things.

 

jamie oliver is c**k but this is a top recipe. i put it in my sarnies, but its nice with alsorts.

 

http://www.jamieoliver.com/recipes/veggies-and-sides/cheeky-chilli-pepper-chutney