Onion... tears of joy!

The 2 Prickly Pears feel that the lowly onion is so misunderstood.  It is one of the greats in the culinary world because it adds so much flavor to all sorts of dishes.  So come along with us as we take a closer look at ONIONS!

Onions can be dated back to 5000 BC.  Ancient Egyptians worshiped them believing the spherical shape and the concentric rings symbolized eternal life. Today 170 hundred countries grow onions.   

There are a wide variety of onions to pick from Bermuda Onion, Green Onion, Leek, Pearl Onion, Pickling Onion, Scallion, Shallot, Vidalia, Walla Walla Sweet… just to name a few.

Some of the most common used are…

Yellow – they are also known as brown onions.  Commonly used in French Onion soup because of its full flavor.  It is also the most commonly used onion in everyday use and can be found in most culinary dishes. They become sweeter the longer they cook.

Red – are used in many fresh dishes because of the color it brings to a dish.

White – are commonly used in Mexican cuisine and have a sweet flavor when sautéed.

We sauté, chop, can, freeze, dehydrate, deep fry and pickle them.  We put them in salsa, soups, stews, on top a burger or hot dog (don’t forget a good brat!), salads and yes some eat them like an apple.  Not much you can’t do with an onion.  They bring and excellent balance to a dish that even the pickiest eaters cannot deny.

Onions have some great healthy benefits. Here are some of the things that onions can do for your heart:

• Boost beneficial HDL cholesterol.  Remember this is the good cholesterol your body needs to stay healthy.
• Thin the blood… careful if you are on blood thinners.
• Retard blood clotting
• Lowers total blood cholesterol
• Lowers triglycerides
• Lowers blood pressure

Baked French Onion Soup (makes 6 individuals bowls)

3 tablespoons olive  

4 large onions, sliced

2 cloves garlic, minced

2 tablespoons flour

3 cups beef stock

1 cup dry white wine
Splash of whiskey if you have it

1/2 teaspoon   thyme

1 bay leaf

salt and pepper, to taste

6 slices French bread

3 tablespoons butter

Mozzarella Cheese, sliced

• Sauté onions and garlic in oil in Dutch oven until tender. 
• Sprinkle flour over onions and cook for about 2 minutes 
• Add stock and wine and bring to boil.
• Add thyme and bay leaf. Reduce heat, cover, and simmer for 20 minutes. 
• Add salt and pepper to taste. 
• Toast your bread and place in the bottom of 6 individual oven proof dishes.
• Place dishes on a cookie sheet and ladle soup over bread.
• Top with cheese
• Leave the bowls on the cookie sheet and place in oven.  Bake at 400 for 10 -15 minutes or until the cheese is bubbly and golden.  

DIG IN!!!!