Boiling onions look just like regular onions, but they are only about 1-to 1½ inches in diameter. They are harvested very early in the growing process. In their raw state, they are often just as strong in taste as regular onions. They mellow out when cooked.
Use boiling onions whole in casseroles, soups and in a
tray of roasted vegetables. Or they can simply
be a side dish. Boil them for about 30
minutes, or until they have softened and can be easily pierced with a sharp
knife. Toss with butter, salt, black
pepper and a teaspoon of sugar.
Peeling these little onions
is a nuisance since their papery skin seems to be glued on. Try cutting away most of the root end before pulling off the papery skin. To speed up this process, drop the onions into boiling water for 30 seconds and then submerge them in cold water. This will loosen the skin.
is a nuisance since their papery skin seems to be glued on. Try cutting away most of the root end before pulling off the papery skin. To speed up this process, drop the onions into boiling water for 30 seconds and then submerge them in cold water. This will loosen the skin.
You may have to search out boiling onions in specialty
grocery stores. They are available in the
traditional onion colors: brown, white and purple.
For more easy recipes, order "Help! My Apartment Has a Kitchen!"
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