Onions are absolutely one of the most delicious and flexible commodities you use in the kitchen. From savory steaming soups to satisfying homemade salsa, onions play an important part in our daily cooking.
Flavorful appetizers from onion dips to salad dressing, main course casseroles, even the onion focaccia bread accompaniment for dinner.
Buying onions is a simple task. Look for dry, papery skins with no soft spots. You should also notice the absence of any strong odor. A good dry onion will have very little to no smell to it at all. If it has a strong onion odor the onion has already began to turn bad.
Varieties of onion include, Vidalia, Texas 1015, Red, Green, the Walla Walla from Washington and Maui from Hawaii. Sweet onions such as Vidalia and Walla Walla are mellow enough to eat raw, but they are excellent “baked” on the grill and served with grilled steaks or burgers. Try them in the oven too.
Caramelizing onions during cooking will give a rich sweetness to recipes, enhancing kitchen aromas and have everyone asking, Whats for dinner? Followed shortly by fabulous, superb and perfection.
Captn Salsa has an almost comical way...
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