I’m not crying, you’re crying!
This month we’re celebrating an important and delicious allium: the humble onion. With their distinctive smell, taste and texture, onions play a role in cuisines around the world. Here are some ideas to make use of varieties available at your local farmers market:
Quick pickled onions. Thinly slice a medium size onion using a mandoline or sharp chef’s knife, separate and pack into a 1 pint wide-mouth, heat-safe jar. In a saucepan, combine 2 teaspoons each kosher salt and granulated sugar with 3/4 cup vinegar of your choice. Stir to dissolve salt and sugar over medium-high heat, remove from heat as soon as it come to a boil. Then pour half of this liquid into your jar of onions (recommend doing this in the sink), press down slices with a spoon, then add the rest of the liquid. Put the lid on the jar and shake to combine, let rest for about 30 minutes. Use as a topping for tacos, burgers, salads and more. Store in fridge for 5-7 days. Experiment with enhancements such as garlic, dill or red pepper flakes.
Caramelized onions. The rich, sweet flavor of caramelized onions really enhance so many dishes and they’re easy to make. They do, however, require time so plan ahead and make an extra batch to freeze in ice cube trays for use in the next two months. There are a variety of recipes online for caramelized onions, find one that works best for you based on what type of pan you have. Slow and low is key, you don’t want them to burn but rather turn a beautiful deep brown, which can take from 45 to 80 minutes depending on your pan and stove. Don’t want to stand over the stove? Try an oven-based caramelized onions recipe (you’ll still need to check and stir but this method can work beautifully as well).
Freezing onions. When chopping onions for any cooked recipe, why not chop extra and throw into a freezer container — you’re already crying, right? Keeping a portioned stash in the freezer simplifies future meal prep, perfect for next time you get an urge to cook. They’ll retain their flavor for 3-6 months if tightly sealed.
