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Posted by: Kim_Hamilton on 08/15/2008 01:15 PM Updated by: Kim_Hamilton on 08/15/2008 01:52 PM
Expires: 01/01/2013 12:00 AM
:

"Onions!"~By Jenny Baxter of Jennys Kitchen

Welcome Readers....Sniffle, sniffle. No, I am not crying, I am peeling onions! I should have chilled them and peeled them under running water so I would not tear up. Because of the teacher in me I am going to give you a little lesson on onions. No, I will not require you to pass a test at the end of this article! Onions are one of the oldest vegetables known to mankind and are the basis for many recipes across all cultures. You can find them fresh, frozen, canned, pickled (love the boiling onions in the garni jars) and dehydrated. In addition to their many forms, they also come in many varieties.....


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Sweet onions consist of Bermuda, (my favorite) Maui, Vidalia, (my second favorite) Walla Walla, Granex, and Oso. These types of onions are available April through August. They are best eaten raw or slightly cooked.

Boiling onions are a smaller version of the ordinary yellow, white and red onions that we use on a daily basis. Other varieties include, Cippolini, an Italian onion, Spanish or Red Torpedo onions, Pearl, Texas Spring and Arizona. These onions are referred to as storage onions and they are available year round. They are more pungent and flavorful than sweet onions. Onions need to be stored in a cool, dry and well ventilated area.

Admit it. We all like the taste of onions whether they are cooked or raw. But, most of us are self conscious about having, “onion- breath!” So, when I want to indulge in onions, I make sure everyone with me eats them also.

Here is something you always wanted to know about onions, but were too afraid to ask. *Cook onions on low or medium heat. Hi heat makes them bitter.

* Rinsing an onion helps reduce the amount of residue that causes your eyes to water.
* To easily peel an onion cut it in half vertically. Place the onion halves cut side down on a board and cut off the top and bottom pieces that are unusable. Then just peel off the top layer of skin.
* The flatter the onion the sweeter it is. The rounder the onion the stronger it is.
* You can substitute the white bulb of a leek, shallots or green onions for onions in a recipe
* 5 medium onions equal 1 lb., 2 cups of chopped onions, or 3 cups of sliced onions.
* 1 small onion equals a 1/3 cup of chopped onion, a teaspoon of onion powder or a Tablespoon of dried onion flakes.

Keep It Sensuously Simple (a food tip from Jenny) If you dice the onion leave one of the unusable ends attached. It is easier to dice. Turn your cutting board 90 degrees after slicing. It is much easier to dice this way.

I was grilling beef the other night and wanted to experiment with some sweet onions that were given to me. Here are two recipes. They were delicious!

Grilled Onions

2 sweet onions

1 Tablespoon Sexy Seasoning for Your Food Affair Hot-N-Horny Bodacious Beef rub from Jenny’s Kitchen

2 Tablespoons Calaveras Roasted Garlic Olive Oil

Slice the onions in ¼ inch rounds. Do not separate them. Mix the rub and oil. Brush the onions on one side. Place them rub side down on a hot grill and then brush the other side, Cook to desired doneness. I made some a little crunchy and some soft. They were both delicious!

Caramelized Onions

I storage onion per person sliced into ¼ inch slices

Olive oil

Balsamic vinegar 1 teaspoon per person

Soy sauce 1 teaspoon per person

Sugar 1 teaspoon per person

Heat a frying pan until hot, but not smoking. Add enough oil to coat the bottom of the pan and add another tablespoon or two. Add the onions and stir to coat the slices. Cook over medium heat stirring every 8-10 minutes for 25-30 minutes until the onions turn dark. Sprinkle the sugar over the onions and stir to coat. They will begin to look syrupy. Add the vinegar and soy sauce. Cook another 3-5 minutes. Remove from the heat and serve.

I need to go brush my teeth. I am expecting company and I do not know if they have eaten any onions, but boy I sure have!

Well, it’s thyme to go.

Jenny Baxter

Jenny’s Kitchen



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