Onions for all seasons

Throughout the world, onions are among the most utilized ingredients that contribute to the creation of a variety of tasty dishes. Most researchers believe that the onion has been cultivated for 5,000 years or more, and not only do onions enhance flavor, their versatility is evidenced by the fact that they can be sauteed, caramelized, grilled, roasted and marinated.

Onions are divided into two categories, spring/summer fresh onions and fall/winter storage onions. Spring/summer fresh onions (March through August) have higher water content, and are typically sweeter and milder than storage onions. They can be identified by their thin, light-colored skin and are available in yellow, red and white. The fall/winter storage onions (August through April) have multiple layers of thick, dark, papery skin. Storage onions have an intense flavor and higher percentage of solids. They are the best choice for savory dishes that require longer cooking times or more flavor.

The following are some creative and tasty onion recipes for the onion lover in you.

SAVORY ONION & DRIED CHERRY SCONES

2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
2 teaspoons baking powder
6 tablespoons butter, chilled
1 teaspoon lemon zest, minced
2 teaspoons fresh thyme, minced
1 teaspoon black pepper
1 cup diced yellow onions
1 1/4 cups dried sour cherries,
  coarsely chopped
2 large eggs, beaten
1/2 cup heavy cream
1 large egg, beaten (for egg washing
  tops of scones)

Combine flour, sugar, salt and baking powder with an
electric mixer. Add the butter and blend on low speed
until mixture resembles cornmeal, with small chunks
of butter still visible. Add lemon zest, thyme, pepper,
onions and dried cherries. Mix on low speed until just
combined. Add 2 eggs and cream, and blend on low
speed until mixture just holds together as a dough.
Remove dough from mixing bowl, and turn out onto
lightly floured work surface. Gently fold dough over
itself five times. Divide dough into two equal pieces.
Form each piece of dough into a 7-inch round, about
3/4-inch thick. Cut each round into 6 wedges. Brush
tops with egg wash. Place separated wedges on a baking
sheet and bake at 425 degrees for 20 minutes, until
golden brown. Remove from oven and place on wire
rack to cool slightly. Best if served warm.

Yields 12 Scones

Calories 226, Total Fat 11g, Cholesterol 82mg, Carbohydrate 27g, Protein 5g, Sodium 293mg.

PIZZA DEL GIORNO

5 cups halved, sliced yellow or red onions (about 1 1/2 lbs)
8 ounces spicy, fully cooked smoked sausage, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 12-inch italian bread pizza shell
1/4 cup broken walnuts, toasted
8 ounces mozzarella, sliced
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
1/2 cup roasted red bell pepper or pimento strips

Cook and stir onions and sausage in olive oil in large skillet for 8
to 10 minutes or until tender. Add a little oil if needed. Add vinegar
and mix. Turn onion-sausage mixture over onto pizza shell. Top with
walnuts, cheese, chopped herbs and bell pepper. Bake the pizza at 400
degrees for 15 minutes or until heated through.

Yields 6 servings

Calories 671, Total Fat 36g, Cholesterol 70mg, Carbohydrate 54g, Protein 34g, Sodium 1490mg.

ONION TIPS

PURCHASING

Look for dry outer skins. free of spots or blemishes.

The onion should be firm and heavy for its size, with tight shiny skins and no scent.

Avoid onions that have begun to sprout and show any sign of mold or mildew.

STORAGE

Store whole onions in a cool, dry and well-ventilated place--not in the refrigerator. Do not store whole onions in plastic bags; the lack of air movement reduces their storage life.

Chopped or sliced onions can be stored in a sealed container in the refrigerator for up to seven days.

NUTRITION

Onions are low in calories, about 30 calories per serving.

Onions are sodium-, fat-, and cholesterol-free, and provide dietary fiber, vitamin C, vitamin B6 and potassium.

STEPS TO AVOID TEARING EYES

To reduce the possibility of tearing, chill the onion about 30 minutes and cut into the root end of the onion last. (Some of the tear-producing product is concentrated at the root end.)

ELIMINATE ODORS

Chew on a parsley sprig, mint leaf, citrus peel or a coffee bean to refresh your breath after eating onions.

To remove onion scent from hands, rub with lemon or tomato juice.

LAREDO SALAD WITH MARINATED ONIONS

1 large yellow onion, halved
1/4 cup red wine vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
6 cups loosely packed, mixed salad greens (about 8
  ounces)
2 large tomatoes, halved and sliced
1 avocado
1/4 cup packed cilantro leaves, coarsely chopped
1 or 2 small fresh chiles, sliced
4 ripe olives

PICANTE VINAIGRETTE

1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons medium picante sauce
1 tablespoon sugar
1 teaspoon dried oregano; shake well

Place the onion flat-side down and thinly slice crosswise. Combine
vinegar, water, sugar, cumin, chili powder and salt in container with
lid. Shake well to mix, add onion and shake to coat onion thoroughly.
Place in refrigerator and marinate overnight, shaking onions in
marinade 2 to 3 times. To assemble salad, heap lettuce on 4 individual
plates. Arrange tomato slices on salads. Lift onions from marinade and
heap into center. Halve, seed and peel avocado. Slice each half
lengthwise into thin slices, keeping slices attached at one end. Fan
out and divide each fan onto two salads. Sprinkle salads with cilantro
and chile slices. Add the olives. Serve with Picante Vinaigrette.

To Make Picante Vinaigrette: Combine Vinaigrette ingredients in a jar
and shake well. Makes about 1/2 cup.