Onions

Onions are available all year making them a good vegetable to cook with. In Missouri, onions are normally planted in March and are generally harvested from May until October.  Onions are a great flavorful and healthy choice when selecting what fresh vegetables to eat. Onions can be green, white, yellow, or even red. They range from a sharp flavor to mild and sweet. They are a good source of potassium, vitamin C, folic acid, and other vitamins and minerals.  Onions also contain calcium and iron; not to mention they are low in sodium and contain zero fat.

When looking for onions, look for onions that are solid and feel dry. Avoid onions with soft spots, dark patches, or green areas. They should appear tightly closed around the neck and the skin will have a crackly feel. Good onions will have a mild smell, even if their flavor is not. Most onions should be kept in a cool dry area. Green onions and a few other varieties are better off stored in the refrigerator. Most other onions are stored in a dry spaces because onions absorb moisture rather easily which causes them to spoil more quickly.

Onions are usually considered a staple in the kitchen. There are many dishes that include onions in the recipe. Onions are used to add flavor to sauce, soup, stew, salads, or are even considered a dish by themselves. One of the great onion dishes is onion soup; check out the recipe listed below.

Classic Onion Soup
Prep Time: 10 min      Ready In: 27 min

Ingredients
4 large yellow onions (about 9 to 11 ounces each), sliced
6 tablespoons butter or margarine
1 tablespoon sugar
2 quarts reduced sodium chicken broth
1/2 cup brandy (optional)
Salt and pepper, to taste
1/2 baguette French bread, sliced, toasted
Grate Romano cheese

Directions
Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes longer.
Recipe Source: onions-usa.org

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