Recipes

Onions

Onion Info: probably originated in the Middle East, and date back to 3200 B.C. The ancient Egyptians saw the concentric circles of the onion as a symbol of the universe and treated it as an object of worship. Oh, the Mighty Onion! 'Green' onions (those that are harvested in spring/summer) should be stored in the fridge and used quickly, as they do not keep for very long. 'Storage' onions (with the dry papery skins) should be kept in a cupboard or somewhere out of the light (a paper bag will do) and at room temperature. They should keep for several weeks to a couple months in this way.

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Carmelized Onions, Onion Marmalade, Barbecued Sweet Onions, Minty Onions

Caramelized onions
2 lbs onions, sliced
1 Tbsp olive oil
1 Tbsp Butter
2 Tbsp chopped fresh herbs, such as rosemary, sage, thyme, savory (optional)
Salt and freshly ground pepper to taste
Toss onions in hot oil in skillet over medium heat until oil coats onions. Cover and cook, stirring frequently, 15 minutes.
Stir in herbs; season with salt and pepper.
Cook uncovered over medium heat, stirring frequently, until onions are golden brown, about 10 minutes.

Onion marmalade
Makes about 3 cups
2 lbs onion, cut julienne
2 Tbsp olive oil
1 c red wine
1 c red wine vinegar
1 c packed brown sugar
1 tsp ground black pepper
1/4 tsp cayenne pepper
1 Lemon, zest (minced) and juice
Sauté onions over high heat 5- 10 minutes, until translucent and soft. Lift out of pan.
Add red wine and vinegar to onion pan. Stir and swirl to dissolve any cooked on bits. Bring to a boil; simmer until liquid is reduced by half.
Add sugar, black pepper, cayenne, lemon zest and lemon juice. Stir to dissolve sugar. Return onions to pan. Simmer 10 minutes to blend flavors. Serve as side dish to roast beef or pork or grilled salmon.

Grilled sweet onions
1 sweet onion, peeled and quartered
1 small lemon, quartered
2 tsp minced parsley
2 Tbsp butter
Lemon pepper, to taste
Place onion in small iron skillet or on large sheet of aluminum foil.
Squeeze lemon over onion, and add lemon piece to onions. Add parsley and butter. Season with lemon pepper.
If using foil, fold edges of foil together to seal tightly. Place skillet or foil pouch on grill over medium heat. Cook until onion is soft, about 15 minutes. Stir pan, or turn pouch occasionally. Serve hot as side dish.
Variation: Sprinkle grated parmesan cheese over cooked onion prior to serving.

Minty onions
Makes 6 servings
1/4 c loosely packed fresh mint leaves
2 medium sweet onions, sliced
6 Tbsp white wine vinegar
Salt and pepper to taste
Chop mint leaves. Mix with onion and the vinegar and chill 30 minutes.
Season well with salt and pepper. Serve as condiment, salad, or vegetable side dish.