One can hardly think of a more eternally versatile vegetable than
the onion. Archaeological and literary evidence suggests cultivation
probably took place in ancient Egypt, at the same time that its cousins
leeks and garlic were cultivated. Ancient Egyptians worshipped it,
believing that its spherical shape and concentric rings symbolized
eternal life. In the Middle Ages, onions were such an important food
that people would pay their rent with onions, and even give them as
gifts. Native Americans used wild onions in a variety of ways, eating
them raw or cooked, as a seasoning or as a vegetable. Such onions were also used in syrups, as poultices, as an ingredient in dyes and even as toys. Far from losing their popularity or versatility, today's recipes cover the gamut of savory dishes. They contain chemical compounds believed to have anti-inflammatory, anti-cholesterol, anti-cancer (particulary head and neck), and antioxidant properties.
Sage and Onions Recipe
2 pounds of onions
2 ounces of butter
2 teaspoons of powdered sage
Pepper and salt
2 ounces of bread crumbs
Slice the onions, and boil them until tender, then drain and chop them, and add the butter, bread-crumbs and sage.
Season the mixture with pepper and salt, and bake in a baking dish for about an hour.
Onion Soup au Gratin
2 cups sliced onions
3 tablespoons corn oil
1 tablespoon cornstarch
½ tablespoon corn syrup
5 cups brown soup stock (any kind)
6 large squares toasted bread
¾ cup grated cheese
Cook the onions in the corn oil and corn syrup until soft. Add the cornstarch and the stock and, when boiling, season with salt and pepper to taste. Place a large square of toast in each soup plate, pour the boiling soup over and sprinkle with grated cheese.
3-4 small to medium-size onions
1 tablespoon salt
2 tablespoons butter
1 tablespoon flour
1 cup milk
salt and pepper to taste
Peel onions and boil in boiling salted water till tender. When done, drain, and turn into hot vegetable dish.
Melt 2 tablespoons of vegetable shortening in saucepan, then stir in 1 tablespoon flour, mix well, add 1 cup milk and stir till boiling, add salt and pepper to taste and pour over onions.
3 tablespoons butter
2 tablespoons extra-virgin olive oil (EVOO)
2-1/2 pounds onions. thinly sliced
Salt and pepper
2 teaspoons sugar
In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Delicious when served over your favorite steak, on foccacia bread or an arugula salad.
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