The State Of The Onion
When was the last time you gave the onion any serious thought? A reliable humble kitchen staple, the onion gets little press and rarely shines in the headlines. I find this odd because it forms the foundation for so many things.
Yesterday, I decided to do a little research. After my last post on onions, I began to wonder about the state of affairs in the domestic onion industry. Hence, I contacted Kimberly Reddin who is the Director of Public and Industry Relations for the National Onion Association. Reddin replied via email and reported that the domestic spring/summer onion crop is "growing nicely and looks to be on schedule so far." She also reported that prices are typical for the time of year. She also added that the onion industry is the third largest fresh vegetable industry in the US and that per capita consumption of onions is about 20 pounds per year!
Reddin kindly provided me with a Frequently Asked Questions link where I found helpful information for storing, handling, and cutting without tears. I was really thrilled, however, when Reddin included this link for Slow-Cooker French Onion Soup. Featured on the Association's home page this month and touted as "The Easy Way to Make A Classic," the soup requires two pounds of onions, beef broth, thyme, wine, flour, sourdough bread, and Parmesan cheese.
Easily made in the slow cooker, this soup is an affordable and easy way to balance any deficits you might have in your grocery budget. I have my All-Clad slow cooker and all of the ingredients ready to go for later today.
So, it appears that the humble American onion is alive, well, and ready to serve! What is "The State of the Onion" in YOUR humble home kitchen?
Photo provided by the National Onion Association.
--Melissa A. Trainer
Technomate on January 26, 2011 at 08:15 PM
Lovely cozy mystery and it all happens in the White House! White House Assistant Chef Olivia Best manages to get involved in danger when it stops a potential murderess, in the White House grounds by bopping him on the head pan.
bfwebster on January 27, 2011 at 06:13 AM
I always have a bag of sweet onions sitting in the pantry. I use them in curry, fajitas, salsa, hash browns, eggs, soup, etc. One favorite use: when I make myself a fried egg sandwich, sometimes I'll cut a thin slice of fresh onion, cook it in the butter, then gently crack the egg in on top of it.
Melissa Trainer on January 27, 2011 at 06:16 AM
Here's an update for our loyal Al Dente readers: I made that soup yesterday and was quite impressed. It was simple, flavorful and easy to put together. It made a great light dinner.
I also write for the Woodall's Family Camping blog so I decided to write about the soup there. Check out that blog post: http://blog.woodalls.com/2011/01/a-simple-french-onion-soup/
Thanks. Melissa A. Trainer
Georg Felis on January 27, 2011 at 06:35 AM
My Fellow American Cooks. Ask not what the soup can do for you, ask what you can do for the soup.
Add onions, of course :)
Cricket on January 27, 2011 at 07:46 AM
I couldn't cook without onions. I always have a bag of yellow or sweet onions handy. Thank you for the French Onion Soup recipe!
Boulderfield on January 27, 2011 at 09:21 AM
Let me make one thing perfectly clear: If they bring a potato to the fight, we'll bring an onion.
Whitehall on January 27, 2011 at 10:10 AM
Remember - onions fight scurvy!
Read about it in "Two Years Before the Mast" by Dana circa 1840. His ship had just spent months fighting its way around Cape Horn and were overjoyed to meet another ship in the South Atlantic that gave them a bag of onions. The sailors with scurvy were quickly healed.
So guess onions contain significant amounts of vitamin C besides tasting good.
Aggie Cook on January 27, 2011 at 10:39 AM
Them: A day without oj is like a day without sunshine.
Me: A meal without onions is a waste of time.
Robinson Lighting on July 04, 2011 at 03:09 AM
it is beautiful picture.
http://www.robinsonlightingcentre.com/