ONION RECIPES  

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Cooks over much of the world would be lost without the onion. These pungent bulbs are prized and often referred to as "lilies of the kitchen."

Onions, also known as leeks, have been around for a long time. Translation of Babylonian cuneiform, tablets at Yale University Library, reveal recipes using onions, leek and garlic.

Onions can be chopped and dried in the oven, using the lowest setting.  Remove when thoroughly dried, but not brown.  Store at room temperature in an airtight container.

Onions can be frozen. Chop and place on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. This allows you to remove the amount you want when you want it.

An alternative is to freeze whole. Jumbos can be peeled, washed, cored and dropped in a plastic bag. Once frozen, they can be removed like ice cubes. Freezing changes the onion's texture, so frozen onions should be used for cooking only. Whole frozen onions can also be baked.

Place a whole, raw, unpeeled onion in the refrigerator and chill for approximately one hour before serving, or peel and cut into slices and place in a bowl of ice water for approximately 30 minutes and then drain on paper towels. Either of these methods will bring out a sweeter flavor when eating raw onions.

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