Who doesn't have an onion or three rolling around the pantry? Along with garlic, the decent and respectable onion must be the most often-used ingredient in my kitchen, especially during winter.
The flavour of an onion draws a recipe together; working to provide a sweet balance when theyare cooked nice and slowly.
Good for you, filled with healing powers (or at least helpful in warding off a grotty cold), cheap as chips and always available, the humble onion deserves a moment in the spotlight.
Today I have used three different types that are all easily accessible - the brown, the red and the shallot. Some may not be familiar with shallots, which are small and russet brown in colour with several small bulbs growing together, and have a mild flavour. Shallots are regularly used in European and Asian cooking. The French love to use them in sauces where they are finely diced and reduced with vinegar, stock and butter. Braise them and pair with a slice of terrine and some warm baguette for a delicious light meal. If your local vege store doesn't have any, try an Asian supermarket.
The unassuming brown onion becomes an object of beauty when wrapped in pancetta then roasted with currants and white wine.
Skordalia is a puree of potato, bread or almonds, loads of garlic and lemon which is scrumptious paired with the red onions gently simmered with fat kalamata olives and red wine and topped with a smattering of crispy fried capers. Don't be put off by the amount of garlic - when cooked the flavour mellows.
Think of the onion as a vegetable in its own right and enjoy these recipes!
CHEF'S TIP
Onions should be kept dry, so avoid any that have even the slightest hint of a damp or soft feel, and never buy onions that have begun to sprout. Keep them in a space that has air circulating and all will be well.
They may make us cry but these delicious onion recipes will have you weeping for joy
