Onions, in Almost Everything
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Onions are a thoroughgoing member of both the trinity and miropoix aromatic mixtures.onion Hardly a savory American dish begins  without onion, garlic and olive oil. You can bake onions, boil them, braise them, fry them, roast them, saute them and sprinkle them in salads. This pungent vegetable can make you cry, and rarely will you eat one uncooked.

Basic, common onions come in three colors: yellow, red, and white.

Yellow onions, the most popular, are also called brown onions. They are full-flavored and used most widely. They caramelize well and are favored for making French onion soup.

White onions are stronger and used frequently in general and Mexican cooking.

The red onion is the least strong and popular in salads, ceviche, corn salad and for grilling.

Onions are said to be natives of Asia and the Middle East since around 3000 BCE. The Egyptians placed them in particularly high esteem socially as well as gastronomically. Chris Columbus is credited for their trip the West Indies then they spread throughout the western world. Today, onions are raised in both hemispheres. 

Onions provide a good source of fiber and are high in vitamin C.

Onions store best at room temperature in a mesh bag, with a shelf life of from two to four weeks depending on onion type. Choose onions which are firm, skin intact and  flat as well as round in shape. They should show no evidence of sprouting. Chopped onions, or unused onion portions, do not store well and should be refrigerated as well as covered completely.

SERVING SUGGESTIONS:

Guacamole
Salads
Hot dogs
Hamburgers
Pizzas
Beans
Soups and stews
Chutney
Pickled
Onion rings

Below are foodsites with onion recipes:

http://www.myrecipes.com/t/vegetables/onion/

http://www.mariquita.com/recipes/Onions.htm  

http://www.food.com/recipes/onions

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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