For women readers - How to Store and Use Onions

WE missed onions very much last year. Stews and soups and savoury rissoles, hamburgers and shepherds pies, all lacked that little something without onion.

This year we are far better off. The home crop has exceeded expectations and, in addition, we are importing onions from Egypt. Let us make sure by careful storing that some of this abundance lasts right through the winter.

To store onions, string them in bunches; if they have tops then hang them or put them in net bags and hang up the bags. Be sure to choose a cool, dry place. Onions must not be kept too warm or they will soften or else sprout. Besides storing we can enjoy now some of the real old-fashioned onion dishes which are especially welcome these cool, misty nights.

What about a thick onion soup poured into soup bowls over crisp crusts or bread, and sprinkled with cheese on top? Next on the list come onion omelette, onion rarebit, baked onion and potato pie, onion roly-poly, stuffed onions in batter. A raw onion cut in slices and eaten with bread and cheese makes a meal which is both appetising and healthy, for then none of the onion’s goodness is lost.

Onion, Tomato and Haricot Pie

1lb onions, 2oz flour, ½ pint milk, ½ pint onion water, 2oz grated cheese, salt and pepper, ¼ tsp dry mustard, ½ lb tomatoes sliced, ½ lb cooked haricot beans.

Peel, cut up and boil the onions until tender. Strain and save the liquid. Make a sauce with the flour, milk and onion water. Add the cheese and seasoning. Arrange the onions, tomatoes and beans in layers. Cover with the sauce and cook for 15-20 minutes in a hot oven.

Onion Soup

1lb onions, 1oz fat, 2 pints stock or water, 1oz flour, seasoning, 2oz grated cheese, 2tbp chopped parsley.

Peel and slice onions. Heat the fat and fry the onions until the fat is absorbed (do not let the onions brown). Add the stock and seasoning and simmer until the onions are soft. Blend the flour with a little water, add to the soup, bring to the boil again and cook for two to three minutes. Serve with chopped parsley and grated cheese.

NB. If liked, the cheese may be placed on toast and grilled and these cheese toast fingers served with the soup.