Edible Paradise

Recipes: Classic French Onion Soup, Caramelized Onions and Balsamic Vinegar Bruschetta, Stilton Cheese Gateaux with Onion Pear Relish, Braised Cipollini Onions with Orange and Balsamic Vinegar Glaze, Onion and Apple Cider Soup with Blue Cheese Croutons

Onions are members of the Allium species and are related to lilies. Used raw, onions add a vibrant pungency to dishes, such as salsas, relishes and salads. But the real alchemy begins when they are slowly sautéed or roasted in the oven to bring out their natural sweetness.

As Julia Child once said, “It is hard to imagine a civilization without onions.” Onions have been a culinary staple in kitchens for centuries and may be the most common vegetables eaten around the world. Virtually every cuisine uses onions as an ingredient.

You’ll find a myriad of onions (and its cousins) available at the farmers markets including white, yellow, red and cipollini onions. White onions, commonly used in Latin American and Mexican cooking, are the hottest, due to the high content of sulfur compounds. Yellow onions have less bite than white and are most commonly used for cooking. Red onions are very mild and are best eaten raw in salads or sandwiches, since their flavor doesn’t hold up well when they are cooked. Red onions are also delicious pickled or marinated. Sweet onions, a summer seasonal, do not keep as well as yellow onions due to their thin skins, and are best enjoyed raw. Cipollini onions, a flat Italian pearl onion, are a fall favorite and are best for roasting.

Although onions are most commonly used as one of many ingredients in recipes, onions can easily shine as the “star ingredient” too! French onion soup, braised or creamed onions, fried onion rings or pickled onions are examples of dishes that feature onions. Sliced onions slowly cooked in a little butter or olive oil (which caramelizes the natural sugar and mellows out the flavor considerably) makes a delicious accompaniment to grilled or roasted meats or can be used as a condiment with cheeses or grilled bread.

TIP: You don't want to cry while slicing onions? Use a razor sharp knife, preferably with a thin blade. This cuts the cell walls instead of smashing them. Smashing them sprays the volatile compounds (amino acid sulfoxides) into the air, where they eventually combine with the liquid in the eye forming sulfuric acid, an eye irritant, which triggers the tear reflex.

Pinnacle, Thomas Farm, Cortez and Webb Organics offer a wide variety of onions at the farmers markets.