Monday, January 31, 2011

Vegetable Study: Onion


Onions are such staples in my cooking, I sometimes have to wonder how many of them I would ever chop and sauté in this lifetime. Probably thousands. My favorite trick to soften onions quickly: sautée in medium-high heat for 1 minute or so and then cover, turn heat to low, and just leave it there for 5–10 minutes. You can go off to chop other vegetables while it’s cooking, and before you know it, it starts to smell really, really good! This perfect yellow onion I ended up using in my Middle Eastern lentil rice.

8 comments:

  1. Well done!Hello, I'm blog hopping today and I found your wonderful blog. I'm following you now. Wishing you happiness, Katherine

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  2. Rieko, thanks for your nice comments!
    This is great! I also use onions as base for lots of dishes. Have you seen my other blog, the one for recipes? I'm trying to put the right translator tool in both, hope it works so that any english-speaker can understand them!
    It's been also great for me to find your blog! Your onion reflects light perfectly!

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  3. Holy jeebus, Rieko; you've gotten gooooood.

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  4. yum I love onions! great sketch :)

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  5. caramelized sauté onions ... Mmm, Mmm good

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  6. Awww... lovely to hear from so many fellow onion fans! Thank you all♥ Noriko, caramelized onions are my favorite, too! I just wish I had the patience to cook them till they are perfectly sweet and brown, hahaha.

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  7. Rieko, you don't need patience, just put it in low fire and forget it for a long while hehe! My favorite companion to caramelised onion: Goat cheese toast. Yummm!

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