Anyone out there remember The Galloping Gourmet’s pronunciation of onions? Well, I do.
U-N-Y-O-N-S ….in a long drawl.
Would it surprise you that whenever I delve into a big pile of onions to peel and chop, I chuckle and belt out. “U-N-Y-O-N-S!”
I cannot live without onions. For me they are the start of 95%, maybe more, of my savory cooking. The aroma of onions sizzling in the sauté pan waft through the air like a lasso that gently captures anyone in the house and brings them to the kitchen exclaiming, “That smells delicious! What are you making?” I always giggle and think to myself, “It’s onions! It’s always just onions! Don’t they know?”
Of course there’s the peeling, slicing and the tears. I don’t mind the tears. I look at them as part of the cleansing process. Onions get my juices (tears) flowing and somehow I believe it’s a good thing.
I put caramelized onions in my meatloaf. I dice up onions for my soffritto. I slice them to adorn a burger. They go in most of my soups, into the cavity of a roasted chicken, in omelets, tuna salad and, as gross as it might sound (but I assure you it is delish), in my cheese and onion sandwiches. I even grow onions in my garden.
When the opportunity to work with the National Onion Association came to me, it was a no brainer. I realized I love onions. I love their look, taste and smell but mostly how they enhance my cooking.
Instead of keeping them hidden beneath the covers as a flavor enhancer, I decided to share a recipe where they are front and center – the perfect side for your holiday meals: Madeira and Maple Syrup Glazed Onions.
Disclosure: I was compensated by the National Onion Association for this post. All opinions, text and photographs are my own.
4. Tune into Newschannel 13, Albany's NBC affiliate on Sunday, December 21st around 8:30-ish. Carole will be making an Umbrian Christmas Eve tradtion: Chocolate Spaghetti.
Come spend the afternoon in the Heirloom Meals Kitchen in Stockbridge, MA, learning to make 2 traditional Italian Christmas Cookies:
- Chocolate Dipped Biscotti
- Pignolis
Leave with a tin of pignolis and a beautiful plate of biscotti, ready to give away or share with your family.
We will have fun. We'll enjoy Christmas music in the background and we'll enjoy homemade eggnog and mulled cider while we work.
December 7th, 2014 - 1pm - 5pm $60 per person, limited to 12 participants.
Click here to pay, call 413-298-0173 to reserve your spot, or send check to Heirloom Meals, PO Box 1532, Stockbridge, MA 01262. Once you are signed up, we will send you the address and directions.
Carole was in the other seat - as the interviewee, September 19th. She appeared on WAMC's Food Friday to talk about Crock Pot Cooking!
Carole has been writing away and has a few articles to share: Pick up the recent copy of Edible Berkshires to read about The Happy Diet, and a story about still-life artist and cook, Helga Orthofer. Or read online about Garden-to-table recipe creation on Zester Daily.
On October 26th, she'll be back on Newschannel 13 to cook up something very fall - thinking pumpkin something - ravioli perhaps?
And, listen in - as we are upon the Jewish Holidays - Dottie Weber shares some tips and traditions.
