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Onion "Dorata di Parma"
Hibernal onion "Dorata di Parma".
Mid-late variety: 110 days from germination to harvest. Gives a high yield regardless of soil and climatic conditions. The bulbs are round and dense, weighing 120-150 g. Dry matter content 12% or more. Dry outer scales are golden yellow, and the inner juicy ones are white. A reliable, flexible variety with excellent shelf life of the bulbs, high quality and long-term storage. Has increased resistance to diseases.
Agricultural technology.
Onions prefer fertile, light loams or loamy chernozems with a neutral reaction (cannot tolerate acidic soils).
The best predecessors: cucumber, cabbage, tomato, potato, legumes.
When growing onion sets, the seeds are sown in autumn or early spring (as soon as the soil allows) on ridges, across which grooves are made (every 10-15 cm). Seeds are sown every 1-1.5 cm, to a depth of 1.5-2.0 cm. After sowing, the soil is slightly compacted. When sowing in autumn, the rows are mulched with humus and peat.
In the future, it is necessary to systematically destroy weeds and carry out regular watering followed by loosening the rows.
Small onion sets are harvested as soon as the leaves begin to turn yellow and lie down.
When growing large onions, the seeds are sown in early spring on ridges, row spacing is 20-30 cm and sowing depth is 1.5-2.0 cm. In the phase of 2-3 true leaves, the crops are thinned out, leaving between plants 3-4 cm. In the future, onion crops must be watered regularly and, if necessary, fed. From July, fertilizing and watering are stopped.
Mid-late variety: 110 days from germination to harvest. Gives a high yield regardless of soil and climatic conditions. The bulbs are round and dense, weighing 120-150 g. Dry matter content 12% or more. Dry outer scales are golden yellow, and the inner juicy ones are white. A reliable, flexible variety with excellent shelf life of the bulbs, high quality and long-term storage. Has increased resistance to diseases.
Agricultural technology.
Onions prefer fertile, light loams or loamy chernozems with a neutral reaction (cannot tolerate acidic soils).
The best predecessors: cucumber, cabbage, tomato, potato, legumes.
When growing onion sets, the seeds are sown in autumn or early spring (as soon as the soil allows) on ridges, across which grooves are made (every 10-15 cm). Seeds are sown every 1-1.5 cm, to a depth of 1.5-2.0 cm. After sowing, the soil is slightly compacted. When sowing in autumn, the rows are mulched with humus and peat.
In the future, it is necessary to systematically destroy weeds and carry out regular watering followed by loosening the rows.
Small onion sets are harvested as soon as the leaves begin to turn yellow and lie down.
When growing large onions, the seeds are sown in early spring on ridges, row spacing is 20-30 cm and sowing depth is 1.5-2.0 cm. In the phase of 2-3 true leaves, the crops are thinned out, leaving between plants 3-4 cm. In the future, onion crops must be watered regularly and, if necessary, fed. From July, fertilizing and watering are stopped.
* Onion soup.
Ingredients:
Onions: 700 g.
Butter: 50 g.
Olive oil: 1 tbsp. spoon.
Granulated sugar: ¼ teaspoon.
Meat or vegetable broth: 2 l.
Dry white wine: 0.5 cups.
Hard cheese (“Parmesan” or “Gruyère”).
Ground black pepper and salt: to taste.
French baguette or toaster bread: 8-10 slices.
Garlic: 2 cloves.
Sunflower oil 2 tbsp. spoons.
Preparation:
Thinly slice the onion. In a thick-bottomed saucepan, melt the butter along with the olive oil.
Add the onion, sprinkle with granulated sugar, mix thoroughly with a wooden spoon, cover with a lid and simmer over low heat for 30 minutes. Stir frequently and make sure the onions don't burn. Add flour and cook for another 3 minutes, stirring constantly, until the onion turns brown.
Pour in the hot broth, add dry wine and cook for 40-50 minutes without covering. During this time, prepare the croutons.
Squeeze the garlic into the sunflower oil, stir and let stand for 15-20 minutes. Strain the oil, pour into a frying pan, heat well and fry the slices of bread on it until golden brown.
Pour the onion soup into portioned clay pots, put fried bread on top, sprinkle well with cheese and place in a preheated oven (+180°C) for 20 minutes.
Serve the dish hot.
