Know Your Onions
Let me introduce you to Onions. Uh huh, yes, I know you think you know them -- but indulge me for a minute.

Here is a quick reference list of the many varieties of onions

When the onion sits in the field it raises its green shoots up toward the sun to drink in all those golden rays and perform it magical photosynthesis. Simultaneously, it sends its roots down into the soil to find the minerals and nutrients necessary for its growth. We call the green end the feminine end or the yin end; and we term the root end the masculine end or yang end.

May I urge you to fetch an onion at this point and cut off the feminine end? Good. Sniff it. Sweet isn’t it? Okay, now cut off the masculine end. Sniff it. Yup, that is the potent end. The end where all the tears are stored! But we knew that, didn’t we, ladies? So now, let me ask you another question – how do we Americans normally slice an onion? Right, we normally slice them across its diameter to fit on a burger or sandwich, or to make onion rings, or to toss into a salad. Right? Okay, now look at it more carefully. Notice the lines of growth as they run from stem to stern as it were. Doesn’t it say cut me along the dotted line? Yes, it does and why? So that a bit of the sweet feminine and the strong masculine flavors and energies can be enjoyed all at once! Cut this way no one gets all of the “Mmm, exceptionally sweet onion;” and no one gets only “Ugh, ONION!!!”

The thing to remember is that the longer, the slower the cooking of them, the sweeter they get. They can be sautéed, fried, sweated, steamed and boiled. They can also be pickled and put into vinegars, salad dressings and a wide variety of condiments. They are the staple vegetable of the pantry and few are the dishes that begin without them.

Of course, there are several varieties of them.



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