Organic Red Onion, One Large
Book Details
PublisherPRODUCE-WFM
ISBN / ASINB000P6J1FE
ISBN-13978B000P6J1F5
Sales Rank99,999,999
MarketplaceUnited States 🇺🇸
Description
Onions
One of the first foods on the planet to be cultivated, its roots date back 5,000 years.
Sweet Onion
Red Onion
White Onion
Yellow Onion
Shallot
Showcase
as onion rings, in gratins, and on kebabs
as onion rings, in gratins, and on kebabs
Eat Raw
in salads, sandwiches, and guacamole
in salads, sandwiches, and guacamole
Add Flavor
to chutneys, stir fries, salsas, and pickles
to chutneys, stir fries, salsas, and pickles
Go To
for sauces, roasts, soups, and stews
for sauces, roasts, soups, and stews
Sophisticated
in vinagrettes, egg dishes, and garnish
in vinagrettes, egg dishes, and garnish
How to store
Onions like to breathe, so keep them in a well-ventilated area like your pantry. Don't refrigerate or place in plastic bags. Use within a month.
How to prep
- Place onion on side cut off the top and root ends leaving some of that root intact
- Cut the onion in half and anchoring it with your palm, make several horizontal slices, being careful not to slice all the way through
- Make vertical slices, using the natural lines of the onion as a guide and then cut from the top end to the stem
One medium-size onion equals about 1 cup chopped. Chopped onions can be stored in a sealed container in the fridge for 2-3 days.
Chef's tip
Turn caramelized onions into chutney by adding a splash of vinegar. This sweet-tart condiment goes well with roast chicken, pork chops and brightens up burgers.
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