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Julia Child once said, “It’s hard to imagine civilization without onions.” She was right. These hard-working, ever-present root vegetables are the staple of every cook’s kitchen. Versatile, easy to prepare, and full of healthy vitamin C and fiber, they add layers of flavor and texture to a variety of dishes and cuisines. There are many kinds of onions, from green onions and shallots to Imperial, Spanish, red, and yellow onions, and your farmers’ market has a wide variety from which to choose.
November 6 & 13:
Of all the questions I get asked at Cookin’ the Market demos, the one I get the most is the dreaded “How do I cut an onion without crying?” Here are some helpful tips: Have a freshly sharpened knife, thus penetrating the bulb quickly and cleanly, causing the least damage to the onion itself. Try opening a window or running some water. Storing the onions in the refrigerator will keep them cold and their cell walls tightened, making onion prepping less drama-filled. Enjoy these awesome bulbs with fewer tears! Happy cooking!
Onions are one of the most utilized ingredients in your Thanksgiving feast, whether they are the featured ingredient with huge flavor or used as part of a background of flavors in a dish. Here are delicious ideas for using this bountiful bulb.
potatoes, pumpkins, spinach, winter squash.
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