ONIONS
J | F | M | A | M | J | J | A | S | O | N | D | |
SEASONALITY | • | • | • | • | • | • |
STORAGE TIPS
- Keep the fresh onions in a plastic bag in the fridge. The green leaves can also be used like scallions.
- Ideal conditions for storage onions are 40-50F and low humidity, otherwise, if onions are stored with warmth or moisture they will tend to sprout.
CULINARY TIPS
- For ease in cutting onions, cut a bit off of both ends and cut onions in half from top to bottom. If necessary, cut out the core from the base. Peel skin off with the edge of your knife and lay the cut surface down on the cutting board. Keep the onion intact while you make length-wise slices from one side of the curved onion half to the other. Then rotate the onion a quarter turn and make crosswise slices. If you can manage to hold the form intact you will end up with a uniformly chopped onion.
- Many and varied are the dishes seasoned with onions: quiche, soup, stew, grain-based casseroles, and vegetable stir-fry.
- Save onion skins for the stock pot.
- Cut a whole onion into quarters and then half the quarters to make wedges. Bake these on an oiled baking pan with a bit of liquid (water, vegetable stock, apple juice) added to prevent sticking. Season with dried thyme or rosemary, cover with foil and bake at 350-400 F for 30 minutes. Alongside the onion wedges, prepare other root vegetables (carrots, potatoes, parsnips, rutabaga, sweet potatoes) and bake these together.
RECIPES
- Onion Focaccia
- Clean the Fridge Lettuce Wraps
- Spinach and Feta Cooked Like Saag Paneer
- Ranch Cookin' for 5
- Spanish Tortilla de Papa
- Baked Spaghetti Collard Green Wrap
- Ribollita Tuscan Bread Soup
- Grilled Quail with Fennel & Sweet Potato Risotto Topped with Crispy Kale
- Asian Beef Stir Fry with Bok Choy
- Beet and Carrot Soup with Miso and Chickpeas
- Baked Pasta with Kale
- Root Vegetable & Cabbage Soup
- Frittata with Sweet Potatoes & Greens
- Roasted Eggplant with Crispy Lamb, Herbs, and Pomegranate Molasses
- Butternut Squash, White Bean, and Sausage Soup
- Lemongrass & Ginger Stir-Fry
- Aloo Tikki with Mint Chutney
- Kale + Mushroom Frittata & Bonus Recipe
- Escabeche
- Turnip and Spinach Gratin with Anchovy Rosemary Butter Breadcrumbs
- Easy Black Eyed Peas & Collard Greens
- Spanakopita Pie with Herbed Yogurt
- Summer Dumplings
- Ginger Spiced Butternut Squash Soup
- Ham Hock Greens
- Cooking by the Book: Jerusalem
- Green Veggie Stir Fry
- Roasted Veggies over Wild Rice with a Twist
- Russian Borscht
- Mrs. Elie's Creole Gumbo
- Loaded Egg Muffins
- Pulled Venison with Kohlrabi Slaw
- Charred Romaine with Crispy Onions
- Creamy Turnips with Bacon & Onions
- Purple Pot Pie
- French Onion Soup
- Breakfast Crescent Ring
- Cajun 15 Bean & Collard Green Soup
- Pork & Veggie Lemongrass Stir Fry
- Blackened Kale Salad with Quinoa & Spring Onion
- Mustard Green Stroganoff