Christmas Gift Guide: Food Edition

 

An Ode To Onions

            I truly believe that onions are the backbone to any recipe. You truly can’t just leave me out…unless you are my spouse. Yes, Adam doesn’t like onions and I’m not going to lie, it is still a very challenging pill for me to swallow. But more onions for me! I love onions and I regularly will double if not triple the amount required in a recipe because why not. Like so many sections of the grocery store, you may have noticed that the onion aisle has a few new additions. All onions are not created equal, so today is all about the humble onion and all of its varieties, their flavor profiles, and when it’s best to use them!

White Onion: White onions are the stronger, spicier, onionier cousin of the yellow onion. They are best when eaten raw, due to the fact they struggle to hold up during the cooking process, and in small amounts. Diced white onions are great in pico de gallo or fresh salsa, guacamole, or even sliced thin for a deli sandwich.

Yellow Onion: The OG, as I like to call it. This is the typical, recipe onion. They have more sweetness then the white onion and hold up while cooking. These are great to have in plenty in your pantry! I can’t really even begin to list the recipes that they are great in because it is too lengthy: soups, sauces, roasts, etc!

Sweet Onion: Not the just the muse for Sammy Kershaw’s lyrics, but as the name implies a sweeter flavor of onion. To be honest, this is my personal favorite for salads, sandwiches, quesadillas, and tacos.

Green Onion: or Scallions are tall, slender, and green! After washing and removing the outer layer, if needed, a quick removal of the roots will provide you with the stronger more pungent white part of the onion as well as the milder, softer greens at the end. Mixed together you have a really nice combination of onion. Green onions are primarily used as a topping to chilis, soups, and stir frys, but don’t forget them on eggs or salads!

Leeks: Leeks look like massive green onions if you have never seen one. They have a mild flavor and can withstand cooking. I have enjoyed them paired with eggs in a quiche or on a pizza! But here is the deal with leeks, they’re dirty. They have many, many layers and it is necessary to clean and remove all the dirt prior to cooking. The best way to do so is to slice them, submerge them in water allowing all the dirt to fall to the bottom, and then completely dry before leaving.

Shallots: The Chef’s choice. If you watch or have watched a cooking show as of late, you will notice that chef’s always use shallots as their onion of choice. Shallots are medium sized, purplish bulbs that are mild in flavor.

Red Onions: I love red onions for the color! Some people call them purple onions, but the technical color is red. They are one of the sharper of the onions so similar to the white onion it is recommended that they are finely diced and included into salads and guacamole or sliced thin on sandwiches. One of the most popular way to use red onions is to pickle them! To make your own quick pickled red onions, thinly slice a red onion and add to a container. In a sauce pan, ¾ cup vinegar (white or apple cider), ½ cup water, 1 tsp salt, and 1 tbsp sugar and simmer until everything has dissolved. Pour over sliced onions and let sit for at least 30 minutes.