Onions: All About Them
Onions are the most widely cultivated species in the Allium genus. There are many different varieties, from spring to yellow to red to green to shallots, many of which can be used interchangeably. At Cedar Circle Farm, we harvest fresh onions in the spring, scallions through late summer, and shallots, red, and yellow onions in the fall.
Although onions don’t have much nutritional value, they do add a unique flavor to your cooking. You can leave them out of a dish and it will still taste okay, but often times, the onion is what really makes the dish exceptional.
- One large onion equals about 1 cup of chopped onion.
- Use a sharp, straight edge knife to avoid mashing the onion, which releases more of the irritant that stimulates your tear glands. You can also try breathing through your mouth!
- Sauté onions with celery and carrots (2:1:1 ratio) at a low temperature to make mirepoix, a base for stock, soups, and stews.
HOW TO STORE
Store onions away from sunlight in a dark, cold, dry closet or cupboard. Keep them in a mesh bag or loose, in a dry bin or box. When they start sprouting, it’s time to compost them.
3 WAYS TO PREPARE
- Caramelize by sautéing in olive oil and butter at a low temperature for about an hour, stirring occasionally. Add balsamic vinegar at the end of the cooking process to deglaze the pan and add extra flavor.
- Pickle in vinegar, salt and sugar. (Best with red onions!)
- Halve and bake at 375ºF with olive oil, balsamic, and thyme springs until tender. Serve with a roast.