Onions In Three Flavors

I love onions so much, for their taste and because they are a potent health protector, that I keep creating new ways to add them to dishes. One is including these little flavor bombs in place of croutons in soups and on salads. Mix them into burgers, meatballs, or meatloaf. Stir them into cooked rice and other grains, sprinkle onto steamed vegetables, and scramble them in with eggs. These onions all keep well for up to 4 days, tightly covered in the refrigerator.

Curried Onions

For curry lovers, these golden bits add your favorite flavor to scrambled eggs, baked potatoes, spinach salad, and more.

Makes 1/2 cup, 4 servings

Ingredients
  • 2 tablespoons reduced-fat coconut milk
  • 1 onion, cut into 3/8" pieces
  • 1/2 teaspoon curry powder
  • Salt and freshly ground black pepper
Directions

In a small skillet, heat the coconut milk over medium-high heat until it bubbles at the edges, 30 seconds. Mix in the onion, curry powder, and 1/4 teaspoon salt. Sauté until the onion is translucent but still all dente, 4 minutes. Season with salt and pepper to taste. Cool to room temperature.

Chili Onions

Perfect on burgers, these deep, dark, and mildly spiced onion bits also perk up canned beans, cooked rice, and mashed sweet potatoes.

Makes 1/2 cup, 4 servings

Ingredients
  • 1 tablespoon canola oil
  • 1 onion, cut into 3/8" pieces
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Salt
Directions

In a small skillet over medium-high heat, heat the oil. Mix in the onion, chili powder, cumin, and 1/4 teaspoon salt. Sauté until the onion is translucent but still al dente, 4 minutes. Season with salt and pepper to taste. Cool to room temperature.

Mediterranean Onions

These herb-flavored onions give a sunny flavor-lift to supermarket tomatoes. Also combine them with frozen green peas, or sprinkle on cooked spinach for a side dish. Mix them into deviled eggs or cottage cheese,, too.

Makes 1/2 cup, 4 servings

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, cut into 3/4” pieces
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper
Directions

In a small skillet over medium-high heat, heat the oil. Mix in the onion, basil, oregano, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Sauté until the onion is translucent but still al dente, 4 minutes. Cool to room temperature.

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Copyright© 2008 Dana Jacobi, The Essential Best Foods Cookbook