ONIONS

Photo Credit: Thadah

Dry bulb onions should be firm for their size and have little to no scent. A staple in the kitchen, onions can be prepared in a number of ways and can be found in almost every cuisine. Aside from the many ways onions are used raw, these are the four most common methods found in recipes: saute, caramelize, grill, and roast.

STORAGE: Whole dry bulb onions should be kept in a cool, dry, dark place with plenty of air movement. Do not store onions in plastic! Lack of ventilation will reduce their storage life. Refrigeration is only necessary when trying to extend the shelf life of sweet or mild onion varieties with high water content, but be sure to use a low humidity setting - they must be kept dry! You can find more information on storing onions here.

RECIPE: Caramelized Onions from Dixondale Farms

Ingredients:

• 3 pounds yellow onions (6 to 9 medium onions)
• Cooking spray, as needed
• 1-1/2 tablespoons olive oil
• 1 teaspoon dried thyme, crushed
• 1 teaspoon dried rosemary, crushed
• Salt and pepper, to taste

Method:
Halve and slice onions. Coat 12-inch skillet with cooking spray. Over medium heat, cook onions in oil for 15 to 20 minutes, stirring occasionally, or until soft and golden. Stir in thyme, rosemary, salt, and pepper. Serve warm or cover and chill for up to 5 days.
Makes 12 servings.