Tales From The Pantry :The Onion
Larry Henderson for local2 sault ste. marie
June 1st, 2011 at 11:09am
From what we can determine, the onion has been part of the human diet since prehistoric times.
Of the 325 onion varieties, about 70 are cultivated in North America and are grown in nearly every state or province.
As noted in Tale 58, we enjoy onion soup from time to time and the recipe in that issue of Tales from the Pantry is a keeper. Finely sliced, a sweet onion can add a nice kick to pizza, soups, and stews. Eliminating onion from a recipe can drastically change the taste, much like cutting out salt would do. Some ingredients just enhance better than others.
This time of year green onions seem quite prolific in local grocery stores. We especially enjoy them in a salad, on tacos, or added to an egg salad sandwich. Along with a satisfying taste, the green portion adds colour, presentation and texture to many dishes.
Myself, I like the red onions finely diced into a salad as they add a nice colour and when I make a relish, they are top of my list in the recipe.
This week, turkey is on sale at our local store for a dollar a pound so it is a great choice for dinner tonight. Leftovers will make great sandwiches for our work week lunches.
Actually, the house is filled with the smell of cooking onions as I write this.
Sautéed in butter, to be added to my stuffing, the aroma makes me hungry. Even if I were not stuffing the turkey, tossing an onion into the cavity would be a no-brainer. Along with onion and spices, a few nuts and cranberries will only make this stuffing that much better.
Onions contain antioxidants and are said to lower cholesterol levels while improving the good cholesterol. If it makes for good eating and is healthy, I am certainly for that.
As it is barbecue season and the delightful green onion is waiting to be eaten, here is a little recipe for you to try. It goes well with a steak as a great side dish.
You will require about 18 large green onions and can trim the top to about two inches above the bulb.
Mix ½ cup of olive oil, 2 cloves minced garlic, ¼ tsp. ground pepper, and salt to taste in a shallow baking dish.
Stir to coat onions, cover and refrigerate for at least an hour or overnight. When ready, drain onions and discard marinade. Place onions on grill and cook 4 to 6 minutes, turning frequently until lightly browned on all sides.
Remove from grill and cool to room temperature. Smaller green onions can be used if bundled together or cooked on aluminium foil.
Enjoy the tastes of summer!!