Pity the onion…An understudy in the culinary cast. The alto in a room full of sopranos. The onion only wants a chance to introduce you to its inner goodness, but it can’t get close to you without bringing you to tears.
But once you’ve learned to embrace the onion, you’ll want to meet the whole family…red, yellow and white, the sweet vidalias, and all their cousins… leeks, scallions, chives, the delicate shallot, and bringing up the rear…the pearl. But don’t let the size fool you…that little party crasher has the power to transform that mundane martini into a glamorous gibson.
But I digress…and there is so much to tell! Who knew? Well, “The Google” did. And if I never steer you to another website for the rest of the season, this is the one to read! But just in case you’re not the inquisitive type, allow me to elucidate:
Did you know that…
- Wild raw onions were caveman snack food during hunting expeditions. I just hope Fred shared some with Wilma before that “Honey, I’m home!” kiss.
- First cultivated as a crop somewhere in Asia or Eastern Europe (experts differ), the onion, with its orb shape and many layers, was a symbol of eternal life…and of course the inspiration for all those fairytale domes and doorways.
- Onions are sexy! Just ask a Hindu, a medieval priest or a French couple on their wedding day.
- Onions can remove rust stains from your silverware and buff up the barbecue.
- And in the medicine cabinet: low cal, low carb and high in antioxidants, onions are believed to aid heart and bone health; help prevent or control many 21st-century ailments; and even cure baldness, dandruff and itchy scalps. Do the research.
If all of that doesn’t bring you to tears, the sulfur will. An invisible fog rises from the cut onion, meets your moist eyeballs and activates the waterworks. Since you can’t wield your never-needs-sharpening Ginsu knife (yes, they still make ‘em, right here in America) with your eyes closed, there are some tricks we’ve discovered that could help stem the tide: burning a candle next to the onion, chewing some gum, sticking a piece of bread in your mouth, wearing goggles, or my personal favorite…humming. I prefer show tunes, but opera will work just as well. Disclaimer: avoid country tunes as they can make a body cry with or without the onions.
Once you’ve sliced and diced, what next? Raw onions are mostly an acquired taste…but introduce that pale flesh to some direct heat and now you’re cookin’…literally. Roasted or sautéed low and slow, caramelized onions can stand on their own sweet merits. Whether topping a burger or Philly cheesesteak or swirling in a crock of soup topped with a slice of toasted bread and melted gruyere…é Voila! Dinner is served.
But every now and then, the onion longs to be the headliner…or at least have its own solo spot on the plate. Next time you put that chicken in to roast, make room for a pan (metal, not glass) of thick onion slices…or even smaller whole bulbs…peeled, tossed in melted butter or oil, seasoned with sage, coated with maybe honey or teriyaki sauce, baste it once or twice with chicken broth…and let it sing!
Be sure to read all of this week’s edition of the Lansdowne Link. Keep up with all that’s happening in and around town…starting with Sunday’s 20th Anniversary of Arts on the Avenue…the fun starts at noon and lasts till 6:00, rain or shine. This event is one of the top draws in Delco every fall. Come for the art, stay for the music, food and fun. See you there!
Terry Baraldi