Ingredient: Onion

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Onion-

  • Description

Onions are often called the “workhorse of the kitchen” because of their use in an abundance of recipes.  Onions have a dry papery outside that is removed and discarded.  The flesh of an onion should be firm without bruising.

  • Preparation

Remove the papery outer layers as well as the stem and root ends.  Onions can be used both cooked and raw.  Onions can be sauted, baked, roasted, stewed, pickled, caramelized (to bring out their sweetness, see below), and just about any other preparation you can imagine, they are after all, the workhorse.

  • Varieties

Varieties of onions include but are not limited to: yellow, red (sweeter and a bit milder), pearl, white, Spanish, Cipollini and sweet onions.

Fresh onions- fresh onions are harvested in spring and summer.  They have a papery layer of skin, the have a milder flavor and they are high in moisture.  Use these quickly, they are not onions meant for storage

Storage onions- Storage onions are harvested in cooler weather.  The have several thick layers of skin, a pungent flavor and a lower moisture content.

Other members of the onion family include: green onions, garlic scapes, garlic, leeks, and shallots.

  • Storage

Store onions in a cool, dry, dark place with lots of air to circulate around them.  Onions will rot quickly if they cannot breathe.  Storage onions can last months, while fresh onions can last up to 30 days.  (Jess keeps hers in a bin near her counter, unless cut, then they go in the fridge).  Do NOT store your onions with your potatoes, the gasses from the onion can cause the potato to sprout faster.

  • Nutrition

Onions contain vitamins B6 and C

 

How to Caramelize Onions – Originally posted by Sarah – January 20, 2015image

Cook it slowly til it’s brown and sweet…..

That’s right my Springdell friends, today we caramelize.  Adding heat to fruit and veggies brings out the natural sugars and carbohydrates within and the browning of those sugars is called caramelization.  They become a beautiful deep brown with a sweet taste to them.  The key to this is that they take time.  You can’t rush, you can’t take shortcuts to get that beauty.  Trust me, it’s worth it.

People often think caramelization and they think onions.  Well, the onion family loves to be deep brown in color and nutty in flavor (as well as fill your house with the Rolls-Royce of aromas).  I happen to have a surplus of onions from my Springdell winter share so let’s begin.  Start by slicing your onions about 1/8 inch think, or thicker if you like.  Some people think the thinner the better, but that’s not the case here.  Giving a slightly thicker cut will prevent your onions from drying out, they have a long cook they need to hold up for.  You are not going for mushy onions are you?

imageYou should add just enough oil to coat the bottom of the pan when you toss the onions in.  People love the buttery taste and texture but don’t add any butter at this point.  Butter has a higher burning point, so we will add some a bit later.

image Your burner should be on as low as possible and let them go, stirring every few minutes.

imageDon’t crank the heat up to try and speed up the process, it doesn’t work like that.  Be patient, this process takes 40-60 minutes, sometimes longer!  You can add a bit more oil if they start to stick.

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 At about this point you can add a dab of butter.  You should have a nice brown build up on the bottom of the pan, that’s a good thing, a very good thing.  Flavor is building up on the bottom, this is called fond.  Add a touch of red wine to the pan scrape up the bits into your yummy mixture, this is called deglazing the pan. It makes any dish more flavorful!

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There you have it, caramelized onions.  Our favorite uses are on baked potatoes, sandwiches or on top of a nicely seared steak.

Enjoy! 

Recipes Using Onion

Spaghetti Squash Pad Thai

by
Ingredients: Cilantro / Eggs / Garlic / Lime / Onion / Scallions / Sprouts / Winter Squash

This is an Anderson family favorite, perfect for when the spaghetti squash season rolls around. Soy sauce or tamari can substitute fish sauce if you want to keep it vegetarian. Tamarind paste can be substituted for rice wine vinegar as well, but the real deal is best. Give yourself time to drain the tofu and make the squash, but the pad thai itself is quick to make.

Massaman Pumpkin Curry

by (updated 2904 days ago)
Ingredients: Onion / Potatoes / Winter Squash

Do you like Thai curry? How about the warm and comforting flavor of Massaman curry? If so, this dish may be for you! I called it pumpkin curry in the title because that’s how I originally started making it, but as you can see this version has delicata squash. Really, any winter squash will do. Carrots and potatoes are great also if you have them on hand. This recipe lends itself to a slow cooker, instant pot, or stovetop. Make it with chicken or as a vegetarian dish. There are tips in the post to make it your own. I hope you enjoy it as much as I do!

Sweet Potato and Peanut Stew

by
Ingredients: Garlic / Onion / Peppers / Sweet Potatoes / Winter Squash

This peanutty protein packed soup is creamy and hearty in all the right places, and the sweet red peppers pack a lovely punch. The optional winter squash soup tureen is a nice touch if making this for a special occasion.