In my local market ONIONS are plenty!
Onions can be eaten raw in salads, they combine wonderfully with tomatoes; they can be pcikled ("pearl onions" are pickled, scroll down and read post on raclette ); they give cooked foods a distinct flavor, most sauces have onions (or shallots, see tomorrow's post), you can make onion compote (see recipe in my website http://www.aworldinapan.com/ ), or an onion quiche; and last but not least, they have been used through history by different civilisations, for their effectiveness against some illnesses ...
Onions can be eaten raw in salads, they combine wonderfully with tomatoes; they can be pcikled ("pearl onions" are pickled, scroll down and read post on raclette ); they give cooked foods a distinct flavor, most sauces have onions (or shallots, see tomorrow's post), you can make onion compote (see recipe in my website http://www.aworldinapan.com/ ), or an onion quiche; and last but not least, they have been used through history by different civilisations, for their effectiveness against some illnesses ...
Pictures show several types on onions: Upper left, Cevennes Onions, a mild onion I use in some preparations (see Fennel compote), the common onion, a "passe-par-tout", that adapts to your needs, the red onion ... and below, fresh onions. I use the green leaves of these onions for some preparations too (in France, they discard them!) ... Dry onions can be stored for a long time in a cold dry place. Enjoy!
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