Archive for Wednesday, April 5, 2006

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

April 5, 2006


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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