Thoughts from an Epicure: Onions – a versatile family of vegetables

Although I enjoy most vegetables, my favorite for cooking is anything in the onion family. Also, all of them can be eaten raw, which just adds to their versatility. For we who enjoy onions, it’s hard to believe they’re related to lilies!

I mostly use white sweet onions, especially Vidalias when they’re in season. But when I’m making soup, I use the stronger yellow ones. And, during most of the year, I grow my own chives so I can use them often. Also, in summer, I grow and use a lot of garlic chives. Another of my favorites are scallions that get chopped and add wonderful flavor to salads, chicken, tuna, potatoes, eggs and so on. A simple pasta meal can be cooked noodles, olive oil, grated cheese, and lots of chopped scallions. If I don’t have chives, I mince scallions to add to my evening mixed greens salad.

A few years ago, I learned a great way to use scallions, if you grow your own or can find them when they are just about to the onion stage, when the heads are 1 inch in diameter. Cut off the roots and the greens. Then, boil the bulbs until just tender yet crisp. Serve with butter and a little parsley. They also are tasty when smaller. Cut off the roots and damaged greens, then fry them in olive oil with the tops on.

When I make a roast, I always add a couple of onions cut into wedges and par-boiled potatoes. For the potatoes, I use small red ones, cut into wedges and boiled until just about tender. I drain them and allow them to cool. Then I toss them with olive oil, garlic powder and ground black pepper. When the roast is done, so are they. Add a glass of wine and you have a nice dinner!

Enjoy and stay safe!

GO EAGLES!

If you have suggestions or questions for this column, please contact me directly at guthrielarason@verizon.net.

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