French Onion Oats

About three months ago I wrote about using leftover grilled onions in my oatmeal. The trouble is, waiting for leftovers is a mug’s game, and creating leftovers is too much like cooking for my taste. Enter pre-fried onions, as in French’s French Fried Onions, available wherever fine processed foods are sold. I’m not sure what makes them French Fried — they’re really just fried breaded onion slices. In shape, they’re the onion equivalent of mushroom pieces and stems — the detritus left over from making onion rings. But they are flavorsome, and they keep, and they’re handy for breakfast.

Setup: 1/3 cup of stone ground rolled oats, two heaping dinner teaspoons of FFFO’s, small grab handful of shredded cheese for the bottom of the bowl, somewhat larger handful for the top, one cup of broth, salt.  Cook for 10 minutes or so, depending on the exact style of oats.

Results: Quit edible. Not quite French Onion Soup, but close. I guess if you wanted to you could use a slab of cheese for the top, and stick it under the broiler for a second.

Rating: *****

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