With it being a busy week, all I want so some comfort food, and Brannon’s onion straws are right underneath his mashed potatoes (which are #1). Maybe, if I am lucky, I can get him to make me some tonight! 
Onion Straws
1 large Vidalia Onion
4 cups Flour
2 cups Italian Bread Crumbs
2 tbsp McCormick’s Steak Seasoning Salt
1 tbsp Paprika
3 Eggs, slightly beaten.
2 cups Milk
6-8 cups Vegetable or Peanut Oil
Cut off top and bottom of onion, and remove outer skin. Thinly slice the onion into rings, so thin that they are almost transparent. Cut rings in half. Remove core and any real small pieces.
For the dry mix, add flour, bread crumbs, steak seasoning salt and paprika in a large Ziploc bag (1Gallon Size should do it). Shake to combine.
For the wet mix, in a medium size bowl add eggs and milk. Mix together until thoroughly combined.
Place a handful at a time of the sliced onions in to your wet mix using your right or left hand (one for the wet mix and the other for the dry mix). Remove the onions and drop in to the dry mix. If your dry mix is in an open container use your dry hand to roll the onions around. If in a bag, just seal and shake. Remove and repeat until all onions are double coated.
Heat the oil to 375°F and drop in no more than a hand full of onions at a time and fry for 1-2 min. or until light brown. Remove from oil and place on paper towel to dry. Season with Season Salt as soon as you pull them out! Serve hot.
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In honor of Lauren’s Baby Shower on Saturday, I am posting Brannon’s contribution:
Basic Quiche
½ Stick Butter
2 Deep Dish Pie Shell
Mortins Steak Seasoning or Penzies Buttermilk Ranch Powder Seasoning
Bacon (Frozen works best)
Olive Oil
½ Med. Onion
Salt & Pepper
4 Large Eggs
1 Cup Milk
1 Cup Half n’ Half (or whipping cream)
2 Cups Shredded Cheese (Kraft 3 Cheese Blend works great) (OR: If your feeling a bit adventurous, …shred and mix ¾ cup cheddar / ¾ cup Smoked Gruyere / ¼ cup Fresh grated Parmesan / 4 TBSP of Crumbled Blue cheese & 2 TBSP of Borison Garlic Cheese. Taste as you go, the Blue Cheese and Borisons will add flavor and a creamy texture you may want less or more depending on your taste.)
Heat oven according to directions on piecrust package. Poke holes in thawed crust with a fork. Spread butter on piecrust and sprinkle lightly with either seasoning salt. (Mortins Steak Seasoning will give a stringer flavor, Penzies will be lighter.) Bake Pie shell according to directions on packaging. (Remember to place oven at 350 after shell is done.)
Take frozen bacon and with a large knife slice the bacon on the bias, this will automatically make a “Bacon Bit” size and cook up faster. Slice about half the bacon slab. Place the bacon chips in a skillet and cook over Med High heat stirring occasionally to break up the pieces. When crispy remove and let cool on a dry paper towel.
Dice ½ the onion into small chunks and place in the skillet. (you can use the bacon drippings or clean out the skillet and drizzle about 2 tbsp of Olive Oil in it) Sprinkle a pinch or two of salt and pepper over onions as they cook over med heat stirring until they begin to look transparent and slightly golden in color. Remove and place on a dry paper towel to drain and cool.
In a large bowl add eggs, milk and cream, mix well. The more you whip this mixture the lighter the quiche will be. ( You can whip the egg whites only until they begin to show fine bubbles similar to that of a very loose meringue and then GENTLY fold in the remaining ingredients to get a very light quiche.) Now fold in the cheese, bacon and onions. Mix gently and pour into the pie shell. (If you have extra left over remember your skillet is still hot! You could make yourself a small omelet! Or refrigerate the left over and enjoy for breakfast in the morning.)
Trim the pie shell crust with foil and bake at 350 for 20 -30 min or until a knife inserted into the center comes out clean. Allow to cool for about 5 min before cutting. Plate and enjoy.
With today being cold, warming up with a hot bowl of French Onion soup sounds good! So here is my version:
French Onion Soup
2 Large Onions, sliced thinly
3 tbsp butter
¼ cup Flour
2 cans Campbell‘s Beef Consommé
2 cans of Water
Shredded Mozzarella
French Bread slices, toasted
In a skillet, melt the butter, add the onions and sauté them until gold brown and sticky. Add enough of the flour to coat the onions and soak up any of the butter…you probably will not use all of the flour.
Add the beef consommé and water, and bring to a boil. Reduce heat, lid, and keep at a simmer for another hour.
Turn the oven to Broil. Ladle the soup into a oven safe bowl, until it is about inch from the top. Top the soup with a slice of the toasted French bread, and top that with a handful of mozzarella. Place the bowls on a cookie sheet and place in the oven. As soon as the cheese melts, and starts to brown, remove and serve.
Be very careful, it is very hot!!!
Serves 4
