Mount Athos onion stock
The famous monastic onion stock is one of the greatest secrets of the cooking of Mount Athos. The preparation of the onion stock is a traditional technique used by the cooks of Mount Athos to puree the fish with a white lemony sauce. The monks who serve as cooks say that if a cook makes good onion stock then he can also make good fish, even if it is frozen. Onion stock is an essential ingredient in monks cuisine and is added to white sauces, red sauces, fish soups and generally any cooked food. It gives a special taste and sweetness to the food, but above all it helps to make them puree. So if we want to tie a sauce it is better to use the healthy and beneficial onion stock than anything else. Try it yourself and use it in monks recipes with a drink like this one here or this.
We peel the amount of onions we need for our food and wash them.
Then we cut them into relatively large pieces.
We boil the onions in plenty of water over high heat for at least one hour.
We let the contents of the pot to cool.
We puree the contents of the pot using a rhabdoblender.
We store the onion stock in the refrigerator.
About one spoon of onion stock corresponds to one onion.
The onions must be white not red.
We add the onion stock cold to our recipes, so it is good to have it ready the day before.
The onion stock should be relatively thick, so we boil it as needed.
The amount of onions given in the recipe is enough for more than one meal. In other words, it is worth making more onion stock and storing it in the grocery store for several days, so that we have it ready for subsequent cooking.
