The Layers of Flavor ~ Onion Tour
Oct 1, 2010 at 0:01 
This past spring I had the pleasure of meeting Kim Reddin from the National Onion Association (NOA). Kim was a speaker at Camp Blogaway this past May. She shared some of her personal story, as well as giving some insight into the life of an onion, and tips on how to cut an onion properly with the fewest tears. I was so taken with Kim and her story, that I knew she was someone I wanted to get to know better. You see, Kim has essentially come full circle in her life by working with the NOA, but I'll let you find out more about that in her interview.
Today I'm sharing with you my tour of an onion farm. Yes, that's right, an onion farm, right here in Southern California! Who knew? Kim, invited me to join her and a few other foodies to a family-run onion farm and have a tour. How could I turn down the invitation from Kim? I couldn't. I'm so glad I was able to go, too. Not only did I get to see Kim again, and hang out with some other foodie gals, but I got to meet John and Brandon Calandri, third- and fourth-generation farmers! I hope you enjoy their story and the tour as much as I did!
The Layers of Flavor Onion Tour from Mac Ledesma on Vimeo.
iPhone & iPad users, click here to see the video at youtube.
Be sure to stop by the National Onion Association. They have lots of yummy recipes waiting for you there. I'm leaving their French Onion Soup Recipe for you below. It's simple, a classic, and involves a slow cooker, so how could I not like it?! It's one of my personal favorites. I hope you like it too, especially with cooler weather on the way. Enjoy!
For a text-only, printer-friendly version of the recipe, click here.
Super-Easy (Slow-Cooker) Recipe for French Onion Soup
from the National Onion Association
Prep time: 10 minutes
2 pounds yellow onions, trimmed, halved and sliced (2 quarts)
1 box (32 ounces) beef broth, less-sodium version if desired (1 quart)
2 teaspoons dried thyme
1/2 cup white wine or water
2 tablespoons flour
6 thick slices sour dough bread or peasant/rustic loaf, crusts trimmed
1/2 cup grated Parmesan or Swiss cheese
Cracked pepper to taste (optional)
Place onions into a 5 or 6-quart slow cooker. Add broth and thyme and stir. Cover with lid and cook on high setting 3 to 4 hours or until onions are tender. Mix white wine (or water) with flour and stir into the slow cooker. Cover and continue to cook on high setting for 1 hour longer or until thickened. Before serving, place bread slices on a baking sheet and top with cheese. Broil until cheese is bubbly. To serve, ladle soup into shallow bowls. Place one slice of hot cheesy bread into each bowl. Sprinkle with pepper
to taste. Makes 1-1/2 quarts or 6-1 cup servings.
Family, National Onion Association, Packing plant, burlap, farm, history, onion, packing shed, tour in Photo, Recipe, Video
Reader Comments (3)
Mac, another wonderful video! The tops of my onions have all been "down" for the last month. Gues I should have been harvesting them instead of ignoring them???
[K]
Mac, What a tribute to Calandri's and the onion! Your video is absoultely wonderful. Thank you for your time and effort to put together such a well though out piece. You are truly talented and so thoughtful. Thanks again for being part of the tour!
Kim from RGBistro - I adore that you even have onions with tops down to pick! I know your garden is a big part of your cooking. Let us know what you do with your onions!
Kim from NOA - HI! Oh so glad you liked the video. It's a labor of love. I truly enjoyed being a part of your Onion Tour!