Humble onions are an essential ingredient in many savory dishes. They provide a rich depth of sweetness and flavor to meats, soups, sautes and sauces. Onions are inexpensive and widely available in grocery store produce departments or farmer's markets. White or yellow onions are commonly used for long cooking, while red and green onions are used fresh in salads or in dishes requiring minimal cooking time. In addition to these common onions, introduce yourself to pearl onions, shallots and leeks, all members of the onion family.
Step 1
Cut the stem end off the onion and catch the peel with the blade of the paring knife. Pull the peel back and discard it. Remove the root end of the onion and slice the onion into thin slices. Dice or mince the onion if desired.
Step 2
Heat 3 tablespoons of butter in a saucepan or skillet. Add the onions and cook over medium-low heat until the onion is tender and fragrant. Turn the heat to low and continue to cook, stirring frequently to caramelize the onion if desired. Caramelizing adds a golden-brown color and rich flavor. Add 1 tablespoon water if the onions are cooking too quickly.
Step 3
Add the remainder of your ingredients to the pan after the onions are soft. Cooking onions first removes the strong onion flavor, leaving a mellow, sweet taste.
Basic Cooking Ideas
Step 1
Saute onions with cubed beef, chicken or bacon to form the basis of many soups and stews. Add vegetables, such as carrots, potatoes, celery or peas, along with a savory liquid, such as red wine, or chicken or beef broth. Simmer the stew for 1 hour, or until the vegetables and meat are tender. Thicken with a roux made from butter and flour and season to taste.
Step 2
Saute onions, mushrooms and pecans in a saucepan. Add cooked wild or brown rice, dried cranberries and salt and pepper for a savory side dish. For a Mexican-inspired rice, substitute white rice and delete the mushrooms and pecans. Add tomatoes, olives, black beans and corn. Season with cumin, chili powder and green chiles.
Step 3
Caramelize onions over low heat until they are brown, sweet and tender. Top burgers, pulled pork sandwiches, or even a steak with the onions. Saute mushrooms along with the onions for added flavor.
Tips and Warnings
- When selecting onions, choose those that have smooth, dry skins. Avoid onions with soft spots, which indicates decay. Most onions are available year-round, but specialty onions, such as Vidalia onions may only be available for a few months, depending upon where you live. Do not allow the onions to blacken when sauteing them. Blackened onions have a crispy texture, but a bitter flavor. Substitute vegetable oil for the butter if you prefer. Add diced green onions or shallots at the end of the cooking time of your dish. These onions have a mild, onion flavor and don't need long cooking, which causes them to turn pale and limp. To peel pearl onions, toss them in a pot of boiling water for 30 seconds. Drain them and move them to a bowl filled with ice water to cool them. The peels slide off with a paring knife. To reduce tearing while cutting onions, refrigerate the onions for a few hours before slicing them, or cut them under running water.
Things You'll Need
- Paring knife
- Cutting board
- Chef's knife
- 3 tablespoons butter
- Saucepan or skillet
References
- "Martha Stewart's Cooking School"; Martha Stewart; 2008
- "Fine Cooking"" Recipes Using Onions
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