Co-op Blog

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 Recipeonionsoup


  • 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

Garnish with:

  • 1 1/2 cups Greek yogurt
  • 1/2 cup dry toasted pumpkin seeds
Directions: Halve, seed, and roast the squash on a sheet pan in a 400° F oven. When the squash is tender (check by piercing with a knife), cool on a rack and then scoop out the squash to measure 2.5 cups. In a large pot, melt the butter and start sautéing the onions over medium high heat, then reduce to medium low and stir every five minutes for at least an hour.
When the onions are soft and golden, add the mashed squash and stir, then transfer the contents of the pan to a food processor or blender, or use an immersion blender. Puree, adding stock as needed to make a smooth puree. Add the milk, salt, paprika, and cayenne and process to mix. Transfer back to the pot and heat gently over medium low heat, stirring.
Serve one-cup servings in wide bowls, garnish each with 1/4 cup yogurt, a couple of heaping tablespoons of pumpkin seeds, and add croutons if desired.
By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.