Bulbs You Can Bite
Posted by Arwen Mosher in Food on Tuesday, March 02, 2010 11:03 AM
A friend of mine asked if I have a good beans and rice recipe. I do, and I happen to know it off the top of my head, so she grabbed a pen and I started reciting it. “Chop an onion, heat some oil in a pan, and saute the onion in it.”
As I told her the rest of the recipe it occurred to me that at least half of my entree recipes start this way. Almost daily, I find myself beginning dinner prep by sauteing an onion. Onions are a big part of my cooking life.
Historically I’ve considered myself to be onion neutral. I enjoy cooked onions, but I don’t like raw onions. I always make sure to order sandwiches without them, and I’ll pick onion pieces out of cold dishes if they’re larger than my pinky fingernail. The sharp taste of raw onion is too much for me.
Actually, though, I think my love for cooked onions far outweighs my dislike of raw onions, and probably categorizes me as an onion lover. I could happily eat a big pile of sauteed onions. Onion rings? YUM. Caramelized onions are delicious on their own or as a topping for salad, bread, or pizza. And I’m convinced that my dinner entrees benefit greatly from that first flavor-building step of sauteing an onion in oil.
However, I am aware that not everyone feels about onions the way that I do. I believe Danielle has mentioned that her family eschews them completely, and I’m sure the Beans are not alone in their onion-hating.
So, let’s talk onions. Are you onion-loving, onion-hating, or onion-neutral? If you do like them, do you prefer them raw or cooked?
And if you are an onion-lover, do you have a favorite preparation or a recipe for an onion-heavy dish you’d like to share? I can always use more ways to bring onions into my life!
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