Onions

Onion is one of the most common vegetables in the world, and is found in many recipes on our site.  Onions are served raw, pickled, cooked, and are the base for many culinary dishes like soups.  They are one of the main ingredients in mirepoix, a combination of aromatics also including carrots and celery commonly used in French cuisine.  Onions are notorious for making cooks cry, which has led to many techniques and tips for reducing their eye stinging pungency including onion goggles, lemon on cutting boards, and storing onions in the refrigerator.  We can’t be sure if any of these really work, you’ll have to try for yourself!

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Varieties

 Red Onions
Above: Yellow Onions 

 

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Storage

Onions store very well, and will last about a month when stored in a cool, dry place.  You can also use a mesh bag for storage.

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Preparation

Cut off both ends, slice in half, then peel outer layer of skin.  The onion is now ready for slicing, dicing, or chopping in thick wedges for grilling or roasting.  Onions are versatile and found in many dishes including, sauces, soups, stews, salsa, chutney, and pickles.

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Recipes

Beef Borscht

Coconut Butternut Squash Soup

Eggplant Baked Ziti

Vegetable Baked Ziti

Chipotle Maple Delicata Squash

Eggplant Puttanesca Pizza

Sweet & Sour Lentils

German Potato Salad

Black Bean Salad with Chipotle Vinaigrette

Tomato Cilantro Biryani

Slow Cooker Black Bean Tacos

Slow Cooker Beef Tacos

Vegan Quinoa Chili

Beef Chili

Ratatouille

Lemon Risotto with Summer Squash

Easy Fajitas with Cumin Scented Kale

Carrot Sloppy Joes

Creamy Beet & Fennel Soup

Pickled Red Onions

Brussels Sprouts Risotto

Radicchio Risotto

Roasted Carrot & Parsnip Flatbread

Corned Beef & Cabbage

Greenest Curry

Irish Lamb & Turnip Stew

Braised Cabbage & Apples with Bacon

Beet Avocado Salad

Black Eyed Pea Fritters

Hoppin’ John with Celeriac

Stuffed Acorn Squash Rings

Celeriac & White Bean Soup with Frizzled Sage

Delicata Squash Moroccan Stew

Roasted Orange Fennel Salad

Marcella Hazan’s Rice & Cabbage Soup

Fennel Crusted Pork Chops with Parsnips

Butternut Squash Chili

 

Vegetarian Carrot & Parsnip Shepherd’s Pie

Carrot & Parsnip Shepherd’s Pie

Fall Flatbread

Vegetarian Fall Flatbread

Butternut Squash Tomato Soup with Croutons & Goat Cheese

Carrot Pasta

Orzo Stuffed Peppers with Tempeh

Orzo Stuffed Peppers with Local Lamb

Rich Vegetable Stock

Delicata Squash & Apple Hash

Roasted Red Pepper Soup

Apple Cider Braised Fennel & Kale

Fennel and Apple Braised Pork Chops

Caldo Verde

Potato & Pea Curry

Apple Cider Braised Fennel & Kale

Fennel & Apple Braised Pork Chops

Roasted Pepper Soup

Broccoli Salad

Risotto Stuffed Italian Sweet Peppers

Black Bean & Cabbage Crispy Tacos

Red Pepper & Potato Hash with Kale

Cured Beet Sandwiches

Kohlrabi Fritters

Tomato Bacon Pasta

Potato & Celery Chowder

Creamy Avocado Salad

Easy Pico de Gallo

Refrigerator Carrot Escabeche

Carrot Tomato Soup

Red Lentil Collard Green Stew

Vegetarian Borscht with Greens

Summer Squash Tian

Cucumber Tahini Salad

Grilled Portobello Mushroom Salad

 

Strip Steak Salad

Cucumber Dill Salad

Simple Marinara Sauce

Summer Squash Parmesan

Local Burgers

Balsamic Roasted Onions

Grilled Pepper Salad

Summer Squash Red Curry

Fresh Rolls with Peanut Sauce

Curried Mustard Greens and Lentils

Potato Style Parsnip Salad

Stewed Collard Greens and Tomatoes

Greens, Heirloom Tomato, and Lima Bean Soup

Refrigerator Pickled Beets

Roasted Chicken with Heirloom Tomatoes, Basil, and Capers

Creamy Beet and Fennel Soup

Grass-fed Lamb with Fennel Radish

Butternut Squash Soup

Easy Refrigerator Bread and Butter Pickles

Leek and Potato Soup

Twice Baked Delicata Squash

Parsnip and Apple Soup

Carrot Soup with Roasted Chickpeas and Tahini Sauce

Homemade Stock

Sweet Dumpling Squash with Wild Rice Stuffing

Carrot Enchiladas with Salsa Verde

Celeriac Mirepoix

Turnip & Parsnip Breakfast Hash

Turnip & Kohlrabi Pakoras

Daikon Curry with Coconut Brown Rice