New Onions an Old Way
Marty Martindale

No thoroughgoing Yankee would ever sit still for a Thanksgiving dinner without boiled onions. When gravy hits them … divine!

Onions are not just for slicing or chopping for salads, and they are not just for sautéing as we start any number of dishes. Tiny frozen onions are for simmering or recipes. The onions we are referring to are those medium Spanish or Bermuda onions which we peel and boil just as we do whole potatoes.

How to Make Your Boiled Onions

Trim ends of onions medium yellow or white onions and peel.

To help onions stay intact and hold their shape, cut an X into the stem end.

Fill a saucepan with enough water to just cover the onions and bring to a boil.

Place the onions in the boiling water and reduce heat to a gentle simmer.

Cooking time may range from 45 minutes to an hour, depending on size.

Wanna make them even more special? Make a cream sauce for your boiled onions! Add a little grated cheese, and they’ll be boiled onions you might die for … even give those holiday green bean casseroles a run for their money!

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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