Time-Saving Slow-Cooking At Slow Cooking

Sunday, March 1, 2015

Time-Saving Slow Cooking (NAPSA)—Onthose busy days when you don’t have much time, a slow cooker can be the solution to getting a hot, wholesome meal on the table. Simply add all the ingredients in the morning, turn on the device, and you get to come home to a wholesome, hot meal, especially good on chilly days. So manyrecipes, especially ones ZA for slow cookers, soups, stews, and roasts call for an onion. That is because onions stand up to slow cooking and enhance the flavor of everything cooked with them. Onions are one of the most versatile vegetables. Use these tips for buying and storing them. Choose onions with dry outer skins, free of spots or blemishes. They should be firm and have no scent. Avoid bulbs that have begunto sprout. Not sure what color to use? Really, you can useall three any way you like, but these guidelines will help. Yellow onions are all-purpose, great raw or cooked. Most wellknown sweet onions are yellow. Red onionsare best for roasting or grilling. White onions are commonly used in Mexican andItalian cuisine, prepared salads, and sauces. Whole, unpeeled, onions should be stored in a cool, dry, well-ventilated place, out of direct sunlight. Lack of air circulation will reduce their storage life. Do not store with potatoes. Cut onions should berefrigerated and can be stored in a sealed container for up to 7 days. Here’s a recipe that will appeal to both children and adults: It’s a fresh take on classic onion soup that combinesonions with apples. Slow Cooker French Onion Country Apple Soup with Cinnamon Cheese Toast Serves 4-6 % cup oliveoil 4 large yellow onions, thinly sliced into rings 3 apples, peeled and diced 3 cloves garlic, minced 2 tablespoonsall-purpose flour 5 cups low-sodium beef broth Slow Cooker French Onion Coun- try Apple Soup with Cinnamon Cheese Toast can makefor a great hot meal on a cold night when you don’t havetime to cook. Y% cup apple cider 1 tablespoon Worcestershire sauce 1 teaspoon brown sugar % teaspoonsalt \Y% teaspoon dried thyme \% teaspoon black pepper, freshly ground 6 slices French bread,cut Y%-*%4-inch thick 1 teaspoon ground cinnamon 1% cups hickory-smoked Gruyre cheese, shredded 6 slices turkey bacon, cooked and crumbled (optional) Heat oil in a large skillet. Add onion slices and cook on medium heat until transparent, stirring frequently to avoid sticking. Add apples and garlic; stir until warmed through. Transfer the onionapple mixture to a slow cooker and add in beef broth, apple cider, Worcestershire sauce, brown sugar, salt, thyme and black pepper. Cook on low for 6-8 hours. Before serving, place French bread slices on a baking sheet. Top each with 4 cup Gruyre cheese, sprinkle lightly with cinnamon and broil for 1-2 minutes, until just browned. Garnish soup with turkey bacon crumbles and apple slices. Serve bread alongside each bow] of soup. Recipe and image provided by the National Onion Association. For more facts and great recipes visit www.onions-usa.org and www.usapple.org. wan nee eee e eee eee eee a Note to Editor: Though January is National Soup Month, this article can be useful to your readers at any time.

--- PHOTOS ---

File: 20190731-195947-20190731-195944-85078.pdf.jpg

--- FILES ---

File: 20190731-195944-85078.pdf