Onions to Cry For . . . .

Onions – cheap and cheerful and plentiful – and so good for you!  Brown ones, yellow ones, red ones, shallots, and spring (scallions)

Look at their incredible health benefits:

• The phytochemicals in onions along with their vitamin C help improve immunity.
• Onions contain chromium, which assists in regulating blood sugar.
• For centuries, onions have been used to reduce inflammation and heal infections.
• Got stung by a honeybee? Apply onion juice on the area for immediate relief from the pain and burning sensation.
• Onions help remove free radicals, thereby reducing your risk of developing gastric ulcers.
• Those bright green tops of green onions are rich in Vitamin A, so do use them often.

And just look what you can do with them – to name a very few.

But before you do – tricks to stop crying. I can’t guarantee them but give them a try!

• Chill the onions first
• Use a super sharp knife
• Rub your knife with lemon juice
• Cut under water

Classic French Onion Soup

• 1 tablespoon butter
• 2 large onions, thinly sliced
• 1/2 teaspoon sugar
• 1 dessertspoon balsamic vinegar
• 1/2 – 3/4 pint of beef stock  (you can make this up with some red wine if you have any)

Slowly melt the butter in a saucepan and add the onions.  Cook over a very low heat, stirring occasionally for about 30 minutes until soft and lightly browned. Stir in the sugar and vinegar and cook for a further 5 minutes.  Add the stock and bring slowly to the boil and simmer, uncovered for about 15 minutes. Ladle into a bowl – and the nicest way to finish off is to toast some bread, top with grated cheese and float on the top!

French Onion Tart

• Pastry made with 50 grams of butter and 100g plain flour
• 1/2 kilo onions
• 25 grams butter and 1 dessertspoon olive oil
• 2 egg yolks and 100 ml of double cream
• 50 grated cheese

This is the easiest pastry recipe known to man (or woman) – rub the butter into the flour and enough cold water to bring the mixture together and simply press it straight into a small tart tin, using your hands, without even rolling.  You now want to bake it blind – which means laying some greaseproof paper on top and filling it with clay baking beans or dried pulses – even bread crusts – as a weight.  Bake it in a oven for about 15 mins at 200oC.

Meanwhile, heat the butter and oil in a pan and add the sliced onions and cook very gently till soft  – about 1/2 hour (just like the soup).  Remove from the heat and season well (a little nutmeg tastes nice, too!) Beat together the yolks and cream and finely grate the cheese.  Add to the onions and spread evenly into your pastry case.  Bake at 190oC for about half an hour until the filling is lightly puffed golden.  Serve with a crisp salad.

Spicy onion chutney

• 1 big onion diced
• 3 – 4 tablespoon tomato ketchup 
• 1 teaspoon red chilli powder
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin (optional)
• 1 teaspoon lemon juice
• salt to taste

First peel the onion and dice it finely If you have time, soak diced onion in a bowl of cold water with ice. Meanwhile, mix tomato puree/tomato ketchup, chilli powder and cumin powder together in a bowl. Add lemon juice. Drain the onions after 15 mins and ensure you pat dry with a clean kitchen towel to remove the excess moisture. Mix the onions in the tomato mixture and add salt to taste.

If you have leftovers, you can add it into a curry when preparing the onion/garlic base.

Potato Salad with Spring onions

• 1 lb potatoes waxy
• 1 tablespoon white balsamic vinegar more to taste
• 2 – 4 spring onions depending on size
• 1 small red onion or ½ a medium one
• 1/2 bunch parsley
• Some sprigs of basil 

Dressing:

• 60 ml sour cream
• 30ml Greek yogurt
• 30ml mayonnaise
• 1 tablespoons milk more if necessary
• 1/2 teaspoon Dijon mustard heaped
• Salt and ground black pepper to taste

Cook potatoes: Peel, wash, and cut the potatoes into chunks. In the meanwhile, bring a large pot of water to a boil. Add salt and potatoes. Cook until soft but not falling apart, about 13-15 minutes, depending on size. Check with a fork.  Drain well and stir in the balsamic vinegar. Let cool before adding the dressing. Prepare onions and herbs: Cut the spring onions into fine rings,red ones into fine cubes, and chop the parsley finely. Don’t chop the basil yet; only chop and add it to the spring onion potato salad before serving.

Dressing: Mix sour cream, yogurt, mayo, milk, mustard, salt, pepper, sugar, and white balsamic vinegar in a small bowl.

 Place the cooled potatoes into a large bowl. Add dressing, spring onions, red onion, and parsley. Stir well to combine. Adjust the taste with more salt, pepper, and balsamic vinegar. Add the chopped basil before serving. Serve immediately or refrigerate until ready to serve. Bring to room temperature for about 20-30 minutes before serving, stir well, adjust the seasoning again and add the basil.