Around the world, onions are usually part of the opening process of delicious recipes.
Why are onions so universal?
Truth be told, I can’t find a simple answer.
What I do know is that after years of being a very attentive chef, the meaty beef dish, soup or stew lacks “something” if I try to fry onions in fat before Leave the stage.
Three tips for using raw onions
Onions vary in sharpness and sweetness, so it is a trial and error to master their use in the raw state.
As a general rule, white onions are the strongest in taste, while yellow can be sweet. Red onions are less abrasive, and some varieties of red are sweeter than yellow.
In my younger days, I used to eat “catch onions” cheeseburgers. Imagine for a second you were transposed into the karmic driven world of Earl.
“Amazing,” he would say of the feast.
I haven’t warmed up to such wonderful moments, but I have mastered the use of raw onions in pots. Imagine a pico de gallo or salsa without freshly chopped white onions. It will be a one-of-a-kind experience, even for a tortilla chip.
Here are three recipes I use to control raw onions:
3 Finely chop the onion. When making dip, pico de gallo or salsa, chop the onion according to the size of the ingredients in the pickle flavor. Smaller pieces will be less exposed in one cut.
3 Break out the box grater. If anyone asks for a potato, broccoli, tossed or pasta salad raw onion, grind it. The taste of chopped onion spreads more easily in the whole mixture, thus avoiding the whole cook of chopped onion.
3 Start with less onions. When you make a dish, shorten the amount and flavor of the onion. You can always add more.
Numerous uses of onion marmalade
Cooking overcomes the roughness of raw onions, which gives it a pleasant aroma. It also caramelizes natural sugars for a sweetness that is clearly not possible in the raw state.
The following recipe for onion marmalade suggests that caramelized onions may be the star of the dish.
This version is inspired by a version of Julie Russo in her book “Great Good Food” (1993). My changes include adjusting the proportions of the ingredients, changing the beef broth for the chicken type and adding salt.
Some marmalade recipes require the addition of sugar, but a healthier option is standard balsamic vinegar. This type of vinegar is naturally sweetened by the process that begins with the ripening of whole sweet grapes and the fermentation of the mixture over time.
Another appeal of the Rosso recipe is that onion pieces are roasted in broth instead of oil, which reduces calories.
About three hours of cooking time will not stop you from trying the marmalade. It can be cooked on a backburner and can be checked regularly after a meal as you prepare, serve and clean it. And, the mixture will be stored in the refrigerator for up to a week.
Onion marmalade is a versatile spice. Try it out in the following ways, or encourage you to include this list in your meal time standby.
* Replace onion pieces with hamburgers.
شامل Add to the charcuterie board.
شامل Add to a delimat sandwich.
* Spread whipped cream with cheese and capers on Christina pieces.
* Mix 1/2 cup onion marmalade with 1 1/4 cup sour cream and 3/4 cup mayonnaise to make a dip. Season to taste with a mixture of grated garlic and all spices of the season.
More:Peanut butter cookie without flour may be better than normal version.
Email Laura Gutschke at [email protected] to share your favorite recipes or historical food memories.
Onion marmalade
Adapted from “Great Good Food” (1993) by Julie Russo
Ingredients
1/4 cup beef broth
8 cups finely chopped yellow onion (about 6-8 large onions)
Salt to taste
3 tablespoons balsamic vinegar
Instructions
1. In a heavy lower pan (or enamel coated Dutch oven), heat the broth over medium-high heat. Add onion slices and a pinch of greased salt, cover and cook for about 45 minutes until translucent and very soft. If necessary, reduce the heat to avoid burns. Shake occasionally.
2. Open, reduce heat and boil for 1 hour, stirring occasionally.
3. Add vinegar and cook until onion is caramelized, about 1 hour more. Use immediately, or refrigerate for seven days in a container.
Laura Gutschke is a general assignment reporter and food columnist and manages online content for Reporter-News. If you appreciate local news, you can help local journalists with a digital subscription to ReporterNews.com.