Posted on 01/20/2022 11:25:07 AM PST by mylife
Walk into your grocery store's produce aisle or stroll through the local farmers market and you'll likely see a plethora of onion options—there are actually 21 different types! Onions are a vegetable species within the genus allium, along with similar aromatic bulbs like garlic, leeks, chives, and shallots. (While these other well-known veggies aren't onions themselves, they are in the same vegetable family and yield many health benefits, too.) Whole onions should last in your pantry or other cool, dry, dark place (not the fridge) for about two weeks—but don't store them next to potatoes, which emit gas and moisture that can quickly spoil onions. If you have leftover onion that's already been cut, pop it in a resealable bag in the fridge to stay fresh for about a week (you can also store it in a container in the freezer)
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good man
Awesome!
Thanks, I am gonna go and have some for dinner, Good Idea!!
THANK YOU! I’ll be trying this soon! Sounds amazing.
Garlic. My stint in Korean was pure heaven! KIMSHEE!!
diced onions and old bay seasoning in oatmeal...
good way to start the day...
Onions are also a natural source of Quercetin — which has some benefit with zinc and vitamin C against Covid, similar to Hydroxychloroquine…
Or a couple of burritos and refried beans.
Same here.
Mom taught me that, it works
I really don’t like onions. Put half of a red onion in a big stew last night and all I could taste was onion. Still taste it today. Blech.
I also don’t like chocolate, pizza, beer and football. So sue me.
When I was younger - in my teens - I used to make onion sandwiches. Thinly sliced white onions on white buttered bread.
I can’t do this anymore. Well, maybe I could if I slathered it with ranch dressing.
Now my mouth is watering...
Onions, because of how they grow, are very dirty snd need to be cut, and thoroughly cleaned. But nobody does. The other alternative is to cook them at a high temperature to kill off any microbes.
Mmmmm thick sliced, with butter, s&p, on a thick slices of rough, toasted, whole grain bread.
Cook them in a pan diced up and brown them (caramelized). Adds a nice flavor to eggs, stews and burgers too. Have some green leeks in the backyard if they survive this cold spell.
Somehow I figured out out on my own.. (I chop the ends off, peel it under running water, go straight to the cutting board, and chop away.. no tears :D )
BTW, my mother’s cooking was so bad, she would burn water. My dad, on the other hand was a great cook (I guess he learned it from being a farm boy).
you figured right.
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