I just love onions in all their shapes, forms and tastes. I know…The tomato and the potato are worldwide and the vegetables grown in the largest quantities. However, the onion is still, by far, the vegetable that is most widely used. Onions really don’t get the credit they deserve! They’re the backbone of flavor in most dishes, whether they’re minced for soups, stew or casseroles, chopped or sliced and served raw on salads, sandwiches and even burgers.
I’ve been an onion girl pretty much my whole life. Things locked into place when my mom went through a whole-baked onion phase at some point in my childhood. She would bake onions whenever we had hamburgers or on special occasions, steak.
Whether they’re made into onion rings, caramelized in French onion soup, served raw on salads or as pickled onions on my sandwiches, I love them all. As far as I’m concerned, most savory dishes can be made better with some onions.
Onions are a staple in many cuisines, known for their flavor and potential health benefits. They are a nutrient-rich vegetable belonging to the Allium family, which also includes garlic, shallots, and leeks. Onions are grown as bulbs, typically in temperate zones, and come in various colors and sizes. The onion is full of nutrients including vitamins B and C, and fiber. Onions have been linked to potential health benefits, including supporting heart health, potentially reducing cancer risk, and boosting immunity.
Most researchers agree the onion has been cultivated for 5000 years or more. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world.
Some random onion facts: Someone who is alliumphobic has a fear of onions in general, and certainly wouldn’t eat them. Onions were often buried with Egyptian dead, its concentric rings symbolizing eternal life. Ancient Greek athletes ate lots of onions, thinking it would balance their blood and increase their athletic ability. According to Turkish legend, when Satan was cast out of heaven, garlic sprouted where he first set his left foot and onions where he set his right.
There are multiple types of onions. Red onions are milder than yellow onions, with a shiny purple skin and red-tinged flesh. The most commonly known are yellow onions. They have a pale golden skin and greenish-white flesh. White onions, also known as “sweet onions,” have a mild flavor and a white or pale-yellow flesh. A sweet variety known for its large size and mild flavor are Vidalia onions. Shallots are a smaller, botanical variety of the onion which was classified as a separate species until 2011. They have a more delicate flavor often used in French cooking. Scallions (green onions) are young onions harvested before the bulb begins to grow.
This week I am including two recipes. One for the baked onions my mom used to make and one for Tennessee Onions, a creamy cheesy casserole made with sweet onions. Both make great side dishes for any meat.
Tennessee Onions
Ingredients
- Cooking spray
- 3 pounds Vidalia or sweet onions (about 4 large), cut crosswise into 1/4-inch-thick slices
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dry mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces mild cheddar cheese, shredded (about 1 cup), divided
- 4 ounces smoked Gouda or cheddar cheese, shredded (about 1 cup), divided
- 1 1/4 ounces grated Parmesan cheese (about 1/3 cup store-bought grated)
- 4 tablespoons (1/2 stick) unsalted butter, diced
- 2 tablespoons finely chopped fresh parsley leaves, for garnish (optional)
Directions Heat the oven to 350ºF. Lightly coat a 9×13-inch baking dish with cooking spray. Separate 3 pounds sliced Vidalia onions into rings and place in a large bowl. Add 1 1/2 teaspoons kosher salt, 1 teaspoon dry mustard powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper, and toss to coat.
Arrange half of the onion rings in an even layer in the baking dish. Sprinkle evenly with 2 ounces shredded mild cheddar cheese and 2 ounces shredded smoked Gouda cheese (about 1/2 cup each).
Arrange the remaining onions on top and sprinkle with the remaining 2 ounces each shredded mild cheddar and smoked Gouda. Sprinkle evenly with 1 1/4 ounces grated Parmesan cheese. Scatter 4 tablespoons diced unsalted butter on top.
Cover the baking dish with aluminum foil. Bake until the onions are softened and the casserole is bubbling, about 45 minutes. Uncover and bake until the cheese on top is melted and browned in spots, about 30 minutes more. Sprinkle with 2 tablespoons finely chopped fresh parsley leaves if desired.
Baked Onions
- 4 medium yellow onions
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- 2 tablespoons balsamic vinegar
Gather all ingredients. Adjust the oven rack to the lowest position; preheat the oven to 425 degrees F (220 degrees C). Peel onions and cut in half. Toss onion halves with oil and season generously with salt and pepper. Place onions, cut-sides down, on a rimmed baking sheet. Roast in the preheated oven until onions are tender and the cut surfaces are golden brown, 25 to 30 minutes. Remove from the oven and adjust seasonings if necessary. Drizzle with balsamic vinegar to serve.
Shelly Koon Contributing Writer
