Homespun

February 28, 2001

Something Worth Crying About!

We rarely think about singling out onions for praise, yet many of us would have a hard time cooking without them. The fact is, onions are virtually indispensable in the kitchen, and are used in soups, salads and main courses more than any other vegetable.

Being able to identify the types of onions can save time and money at the market. Basically there are two main categories - green and dried. Green onions, such as scallions, are harvested while their tops are tender, and before the underground bulbs have fully developed. Dry onions have crisp outer skin, are juicy on the inside, and are more fully developed than green onions.

There are different types of dry onions. Spanish onions are giant-size and round. They usually have yellow skins, and taste mild and slightly sweet. Bermuda onions are medium to large size, round or semi-flat, with either white or yellow skins. The mild flavor of the Spanish or Bermuda onions makes them ideal for either eating raw or frying into onion rings. The popular Vidalia onion falls into this category also, mild and sweet, but has a much shorter availability season and does not store well. Expect them in May and early June, enjoy them while they last, and then wait until next year.

Small white onions, still another type, are not as sweet as the Spanish and Bermuda and are best used in pickles, stews, or baked in a sauce. Red-purple onions add robust taste to salads and are delicious marinated.

Shallots, garlic, chives, and leeks are also members of the onion group. A shallot is a small, brown-skinned, clustered bulb that taste like a cross between a garlic and an onion. A head of garlic, the most pungent member of the onion group, is made up of small cloves. Chives look like tiny green onions with pencil-thin green tops that are snipped and used as an herb. Leeks are somewhat milder and sweeter than most types of onions.

Ever wonder how to chop, mince, or slice onions without crying? Try placing the onion under cold running water, cutting off the top first, and then peeling down the skin. Refrigerating onions for several hours before cutting is also helpful.

Store green onions in the refrigerator, being sure to keep them dry. Moisture can cause the leaves to turn yellow and become slimy. Use them within three to five days.

Dry onions are stored best in a cool, ventilated, dry place. Although fresh onions are available all year long, they can be chopped and frozen for convenient use.

SPICY BAKED ONIONS

2 dozen small white boiling onions

1/3 cup butter or margarine, melted

1 tablespoon brown sugar

½ teaspoon salt

¼ teaspoon ground nutmeg

1/8 teaspoon red pepper

Dash of white pepper

¼ cup chopped almonds, toasted

Cook onions in boiling water 5 minutes. Drain; place onions in a lightly greased shallow 2-quart baking dish.

Combine next 6 ingredients; drizzle over onions, and stir gently. Cover and bake at 375° for 45 minutes, stirring at 15-minute intervals. Sprinkle onions with almonds. Yield: 6 servings.

CRISP FRIED ONIONS

2 large Spanish onions

1 cup all-purpose flour

1 teaspoon sugar

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon pepper

1 cup buttermilk

1 egg

Vegetable oil

Peel onions; cut into ½-inch slices, and separate into rings. Place rings in a bowl, and cover with water; refrigerate 1 hour. Drain; dry with paper towels.

Combine dry ingredients; add buttermilk and egg, beating until smooth.

Dip rings into batter; fry in deep hot oil (375°) 2 to 3 minutes until golden brown on both sides. Drain well on paper towels. Yield: 4 to 6 servings.

VIDALIA-TOMATO SALAD

3 medium tomatoes, thinly sliced

3 medium Vidalia onions, thinly sliced

1 teaspoon salt

1 teaspoon dried whole basil

1 teaspoon freshly ground pepper

¼ cup plus 2 tablespoons oil

2 tablespoons chopped fresh parsley

Arrange tomato and onion slices on serving platter, overlapping edges.

Combine next 4 ingredients; stir well. Spoon over tomatoes and onions; sprinkle with parsley. Chill 1 to 2 hours. Yield: 6 to 8 servings.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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