Onion for a cold. Did you ever hear of eating onion when you have a cold? I have heard that since I was a kid. But the onion was part of the comfort food for being sick.  My favorite is a grilled cheese “sammich” with cream of tomato soup.

Other Ways to Use Onion

I have also heard that you cut slice and onion and place them on the bottom of the feet and then put a sock on to hold them in place. Or slice them, and lay them on your chest for a cough, folding them in place with flannel. There are all manner of ways to use onions when you are under the weather.

I have recently read that there may be some scientific validity to topical use of onions. Other uses aside – I prefer to eat my onions as this comfort food.

Grilled Cheese & Caramelized Onion

Ingredients

     1 large yellow onion, thinly sliced
     4 Tablespoons butter
     1/4 pound cheddar cheese, sliced
     2 Tablespoons chopped garlic chives, chopped or 1 garlic clove, minced
     salt and pepper to taste
     1/4 cup water

Step 1. Thinly slice your onions and have them ready to go.

Step 2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add thinly sliced onions. Optionally season with salt and black pepper.  Cover the onions and cook for 5 to 6 minutes until softened.

Step 3. Reduce heat to medium and stir in 1 /4 cup of water to deglaze the pan. Put the cover back on the pan and cook for another 10 to 15 minutes until the onions are translucent and deeply caramelized.

Step 4. Add the thyme and optional garlic chives or minced garlic. Stir into the onions and leave covered on the heat while you get the sandwich ready.

Step 5. Lightly toast the bread in a toaster. When it comes out of the toaster, layer slices of cheddar cheese onto each slice of warm bread.

Step 6. Place a robust layer of the caramelized onions on one slice of cheesy bread and put the other slice of bread on top.

Step 7. Butter the outside of each sandwich and cook in that nicely warm and oniony skillet – still over medium heat.

Step 8. Cook for 1 to 3 minutes until golden and the cheese is nicely melted. If you put the lid on it helps melt the cheese.

Enjoy!

That’s it. Short and sweet post this week. I’m off to make some comfort food and then back under the warm cozy covers.

I guess I should mention that if you don’t have any bread in the house, these onions also go well into a quesadilla.  Still good for dunking into the soup.

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The Savorists

“Olde Style” Canning Guide

Ball Brothers has been publishing their “Ball Blue Book of Canning and Preserving Recipes” for many years.  The “modern” USDA doesn’t approve of some of the methods in this copyright expired guide.  But.  If you are an experienced canner there are some tasty recipes in here to make.

This is a downloadable PDF offered for sale on my Gardening With Soule classes site.  You may see some other classes in there that interest you.

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