In the Kitchen – Take the Bite Out of Onion

A few slices of red onion sure looks pretty perched on a salad. If you’re like many people, I bet you genteelly slip them to the side for fear of flamethrower’s breath or heartburn.

However, you can have your onions and eat them too! I’ve got not one, not two but three tricks and I like them all.

Trick One: thinly slice rings or chop your onion early in the day. Put the onion in a small bowl or plastic container, drown it in vinaigrette, cover and let them pickle in the refrigerator until dinnertime. When you are ready to serve, use a slotted spoon to remove the onions from the vinaigrette and toss in your salad. If you like onion-y vinaigrette, you can save the marinade for another day, otherwise, toss it out.

Trick Two: thinly slice rings or chop your onion early in the day. Put the onion in a small bowl or plastic container, cover with cold water and let them sit, covered, in the refrigerator until dinnertime. If you can, change the water once or twice during the day. When you are ready to serve, drain the onions and blot with a clean dish towel or paper towel.

Trick Three: cut the onion in half longitudinally and then into thin wedges. Put the onion into a heavy, ovenproof skillet, drizzle with a little balsamic vinegar and olive oil and season with salt and pepper. Toss to combine. Roast at 375 degrees for about 15 minutes or until the onion is translucent but still has a just a bit of crunch. Cool. I generally use this option when I have other roasted fruits or vegetables in the salad.

More Tips, Tricks & Tools

What’s your favorite kitchen trick or tip? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

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3 thoughts on “In the Kitchen – Take the Bite Out of Onion

  1. Great tips! I love the idea of soaking them in a vinaigrette. The onions that I have been getting in New England are some of the spiciest that I’ve ever experienced! Even shallots leave me in tears. 🙂

    Thanks for sharing!

    Like

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