Flavor: Ranges from spicy, tangy, and pungent, to milder and sweet.
Benefits: Anti-bacterial, anti-microbial, good for colds, coughs, infections, bronchitis and asthma, and good for the colon, and the blood.
Storage: Keep in a cool dry place with plenty of air circulation, away from moisture-giving vegetables like potatoes. Wrap cut pieces in plastic and store in the refrigerator.
Cooking and Preparation: To reduce tears while cutting, chill onions before-hand, slice off root end, then peel skin with a sharp knife and slice, chop or mince quickly. Onions can be roasted, sauteed, caramelized, creamed, baked, glazed, grilled, fried, and added to almost any savory dish.
Balsamic braised onions
Time: 30 minutes
Serves: 6 to 8
2 pounds onions, peeled, ends trimmed, sliced into thick slices 1/4 cup extra virgin olive oil 1 cup good quality balsamic vinegar 1/3 to 1/2 cup water 1 tsp. salt salt and freshly ground black pepper
Arrange onions in single layer in large skillet.
Combine all other ingredients and pour over onions.
Bring to low simmer and cook, uncovered, until onions are tender, turning about halfway through, about 15-20 minutes.
Add additional salt and pepper to taste, and serve warm or cold.