Share this article

print logo


These days, onions

cousins to garlic, leeks and shallots -- are basking in the limelight. Again.
Considered sacred by the Egyptians and as valuable as gold in the Middle Ages, the onion has been rediscovered for its versatility.

Onions also are known for convenience. For example, combining food items like pasta sauce from your pantry or refrigerator with fresh-cut onions enhances the flavor of the sauce. And, the illustrated Shed-No-Tears Onion Cutting Method makes things easier still:

1) Refrigerate onion a few hours before cutting. Cut onion top off.

2) Peel down outer onion skin.

3) Leave root end (bottom) intact while cutting. (The sulfuric compounds that cause tears are concentrated at the root end of the onion.)

Here are recipes for two terrific onion side dishes.


6whole medium onions

1tablespoon sugar

1/2 cup balsamic vinegar

1/2 cup white wine

2tablespoons butter
Cut off the top of the onion. Peel down outer skin. Cut bottom end off. Saute the onion with the butter for 3 or 4 minutes. Add sugar; cook for 3 to 4 minutes longer. Add vinegar and wine wine and stir.

Place onions and sauce in a baking dish; cover with foil. Bake for 45 minutes in a 350-degree oven. Check periodically to make sure that the onions remain moist. If not, spoon sauce over the tops of the onions. Makes 6 servings.

6whole medium onions

Salt, pepper to taste

Chicken OR beef bouillon powder or granules
Cut off the top of the onion. Peel down outer skin. Cut bottom end off. Score the onion. season with salt, pepper and bouillon to taste. Wrap onions with foil and bake for 1 hour in a 350-degree oven.

Or, if you prefer, place onions in a microwave-safe dish; cover and microwave on high for 3 to 4 minutes.

There are no comments - be the first to comment