Based on a true story...
They're going to need a whole lot of dipping sauce x3
Cameo appearance by Primonyr. Thank you for your support!
Based on a true story...
They're going to need a whole lot of dipping sauce x3
Cameo appearance by Primonyr. Thank you for your support!
29 thoughts on “0124 – Something to Cry About”
Radriendil
A billion onion rings? FOR FREE?! Nevermind the queer acceptance and strong economy, this is TRULY a utopia!
tootaloo
If something is free but unwanted, is it still a good thing? >:P
Auroral Dusk
Ferra is crying tears of joy… I think x3
tootaloo
She’s such an emotional mess
cwg
🎵 We’re in the,
err
hmm
The Nth Doctor
Arctica’s gonna put on about 200lbs if she eats all of those by herself… 😀
(And let’s hope the vixens have an air fryer in the kitchen, ’cause otherwise those are *not* gonna reheat very well.)
Kananaskis Wolf
I….. XD
She’s gonna regret pigging out on all those rings…..
Crimson 1
Oh my god Arctica’s face is so adorable on that last clip.
Im crying tears of joy because of how adorable she’s portrayed
tootaloo
We love that our vixens can do that~
Anthony_Lion
Pickled onion rings. Stores forever, and great on roast beef or burgers. May work well in salads?(Never tried that) or asian-inspired dinners.
Radical Dreamer
*eyes glint* Get me some butter, olive oil, bread, gruyere, and a whole lot of beef broth. We’re making French onion soup!
Hebu
someone needs to sharpen Ferras knifes so they cut easier and makes chopping onions less pain xD
also sharp knife is a safe knife since u need less force using it and less likely to slip :3
tootaloo
She did just cut through a book x3
Llywenna
Hubby was proud of the ‘big surprise’ waiting after I got back from short trip…tomato plants…48 tomato plants…
The assumption that only one tomato grows on each plant was thoroughly shattered…of course looking at the tag on any of them would have been easy, but why follow directions ? We ran out of friends long before we ran out of tomatoes. That was well over thirty years ago but I’m pretty sure there’s still a petrified bag of tomato sauce in the freezer…or two.
Llywenna
Don’t cut too close to the root end and they aren’t nearly as bad to chop.
I love onion soup, you need to get the onions good and caramelized without burning them and the rest is simple.
Isharfoxat
O-ni-ons!
Mince ’em! fry ’em! Stick ’em in a soup!
Iron Ed
Got a recipe for that soup? 🙂
I like onions cooked into dishes, but do NOT like them raw. 🙂 And I always buy “sweet” onions, because they seem to be the mildest.
On the other hand; Anyone know anything definitive about wild lawn onions? My yard is overrun with them. I looked them up online and it appears there are two wild species common in my area (southeast Kentucky, U.S.A.) that look near identical. ‘Net says one is good to eat, and the other is poisonous. Ummm… Should I just stick with the big store-bought kind?
Llywenna
My recipe for onion soup is pretty simple, slice a bunch of whatever kind of onion you like, use more than you think you’ll need, sautee them nice and slow with some butter and olive oil and a little garlic, until they’re soft and brown but not crisp, then pu them in a pot with as much beef broth as you want soup. I like to add a little pepper and tarragon, it doesn’t usually need salt, then serve in bows or onion soup mugs over a round of baguette (or a toasted english muffin) with cheese on top of the bread. Most recipes say Gruyere but I’ve used swiss or shredded italian mix too, cheddar gets too oily when it melts but use whatever you like. Everything is sort of optional except the onions and the broth, although I suppose you could use chicken broth or even vegetable broth if you don’t want beef. It sounds like a lot of work but cutting the onions is the only part that takes any time and there’s really only four ingredients.
Radical Dreamer
I second this recipe. The only thing I would note is you can deglaze the pan you cook the onions in with a splash of wine. Red or white is good as long as its dry and you don’t go overboard. I typically use bay leaf and thyme as my seasonings.
Llywenna
The Jewish dilemma…free shrimp 😉 I’m waiting for kosher bacon to come out.
Iron Ed
It seems my “Thank You for the recipe!” comment got lost in space somehow. Sorry about that; My “Replies” seem to disappear fairly often here for some reason. Anyway; THANKS Llywenna!
Isharfoxat
Onion soup recipe from northern France:
You need
* 1 Kg onion
* 60 g real butter
* 10 cl of beer
* 2 liters of chicken or beef stock
* 2 tablespoons of flour
* salt, pepper
* 1 sprig of thyme
* 1/2 bay leaf
* slices of Maroilles cheese (grated Emmentaler will do if you don’t have better)
Peel and thinly slice the onions and sauté them in butter in a heavy-bottomed saucepan, stirring constantly until almost browned.
Sprinkle with flour, then deglaze with beer and stir well.
Add the stock. Season with salt and pepper, add the sprig of thyme and half a bay leaf. Cover and simmer gently over low heat for 45 minutes to 1 hour.
After this time, ladle the soup into ovenproof bowls. Remove the bay leaf and thyme.
Place a few croutons on top (optional but recommended) and cover with slices of Maroilles (or grated Emmentaler) cheese. Place in the “grill” position of your oven and leave for 10 to 15 minutes until the top has a nice golden color.
Iron Ed
That sounds nice too, Isharfoxat! Not nearly enough room in my freezer for all that though; it’s just me alone. And a two hour drive to a city that’s even heard of Maroilles or Emmentaler! IF even then. 🙂 Thanks!
EldaDyne
I miss onion rings. Gluten allergy makes sure I can’t eat them. 😞
IAmTheLagSwitch
Have you tried making them with gluten free flour? I’ve had luck making them that way when prepping for someone with gluten allergies in the past
IAmTheLagSwitch
Have you tried breading them with gluten free flour? I’ve had luck making them that way when prepping for someone with gluten allergies in the past
Llywenna
That goes without saying 😉 I also like to throw a little chopped garlic in with the onons too and maybe a bit of fresh ginger and a bunch of sliced mushrooms to cook down with the onions
Llywenna
Onions are very bad for dogs, they’re a cumulative toxin that stays in their system and just build up the more they get, even little bits at a time, but are foxes closely related enough to other canines to be bothered too ?
Llywenna
Onion soup can be madeas a cream soup too and apparently was and is fairly common.
https://www.youtube.com/watch?v=U5UPxhT02S0
I haven’t tried it that way but I do like creamed mushroom soup, and even just creamed mushrooms on toast, that’s good for a quick lunch or dinner, especially if you use canned mushrooms for a shortcut 🙂
Either chop some fresh mushrooms or open a can, sliced or whole your choice.
Either make a roux with flour and butter, or open a can of mushroom soup
Either sautee the mushroom chunks until most of the water boils off then add to the roux with a little milk/cream, or heat the canned soup in a pot on the stove or in the microwave and dump in the canned mushrooms then heat all the way through.
Either grate your favourite cheese into the thickened mushroom sauce or dump a big spoonful of cheeze whiz in the canned mix.
At any point add spices/herbs of your choice and/or a splash of wine, or just drink the wine while you wait for the mix to heat through.
You want it to be pretty thick, I like it so I can spoon it out or maybe just thin enough to pour, it doesn’t really matter but it works better if it’s more of a very thick sauce than a soup.
Spoon over toasted bread of your choice or an english muffin or something crisp and bready.
Adding a fried or poached egg on top is overkill but it’s reeeallllyyyyy good 🙂
Using canned soup and mushrooms takes about five minutes start to finish, just enough time for the toast to be done 😉
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