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Archive for Wednesday, April 5, 2006

Red, white and raw: Versatile onion adds flavor to meals

April 5, 2006

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From now until August, growers across the United States will be shipping juicy, crisp, sweet, fresh onions to local grocers. The vegetable is easy to prepare, provides a healthy dose of nutrients and phytochemicals, and can add zest to most any meal.

Here are some tips from the National Onion Assn. to incorporate onions into your cooking:

¢ Use raw onion in salads, sandwiches, burgers, tacos, homemade salsas and relishes for flavor and crispness.

¢ Marinate onions in balsamic vinegar for salads and dressings or put on sandwiches.

¢ Saute or caramelize onions for a flavorful, yet quick and easy side dish or topping for chicken, fish and other meats. By using medium to low heat and adding a little olive oil, herbs and seasonings, onions will take on most any flavor desired.

¢ Put onions on the grill to spice up the next barbecue. Just slice onions and brush with olive oil, then grill over medium coals until tender and slightly charred.

¢ Fill hollowed out onions with soup, chili, rice, pasta, meat or vegetables and bake for a yummy one-dish meal.

¢ Put onions in a roasting bag or a favorite crockpot stew to give extra flavor to a home-cooked meal.

¢ Fry onions to create petals, straws, rings and blooms for appetizers, sides or toppings on a meal.

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