An Ode to Onions
Onions are one of the world’s most popular vegetables. Widely consumed in many different cuisines, onions are members of the allium plant family, a bulbing plant related to garlic and shallots. Fresh onions have a zesty flavor and crunchy texture, plus they provide vitamins A and C, iron, calcium, and fiber. And goodness, onions are versatile. Read on for some easy ways too add onion-y goodness to meals:
- Raw – sliced raw onion adds a welcome crunch of bright, tangy flavor to green salads and stewed hardy greens like chard and kale. Add a handful of diced onion to bean chili, tacos, or nachos.
- Sauteed – heat some butter or oil in a saucepan over medium heat and add sliced or diced onions. Cook, stirring occasionally for 10 minutes, until browned. (Add a pinch of fresh thyme if desired.) Season with salt and pepper to taste. Serve onion mixture with burgers, sausage, and sauerkraut, grilled cheese sandwiches. Or stir into soup, salad dressings, or marinades.
- Roasted – onions typically hold up well to high heat cooking, such as frying, grilling, and roasting. Be sure to add some large chunks of onion to vegetable or meat kabobs. Or preheat your oven to 350° degrees F and cut large strips of peppers, onions, squash, and carrots. Season with olive oil, salt, and pepper and lay on baking sheet.
Creamy Caramelized Onion & Squash Soup Recipe
- 3 tablespoons unsalted butter
- 4 large onions, chopped
- 2 pounds hubbard or kabocha squash, roasted (about 2 1/2 cups)
- 1 1/2 cups chicken stock
- 1 cup whole milk, or more if needed
- 1 teaspoon salt
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cayenne
- 1 1/2 cups Greek yogurt
- 1/2 cup dry toasted pumpkin seeds