Onions are my favorite vegetable. That might sounds strange and, to be honest, before writing recipes and vegetable pages for this website, I probably would not have realized it. They are a staple in my kitchen. I can't image going a day without consuming onion in one form or another. They may not be the star of most dishes, but they are certainly the backbone. I won't even link to all the recipes that use onions because that is almost every recipe!
Onions harvested in early summer are often called green onions because they haven't been dried for storage. These are best eaten within a week or two. As the leaves on the onion plant begin to die, the root starts to develop its paper skin. Once the leaves are dead, onions are pulled from the ground and allowed to cure in the field for a few days. We then move them inside onto drying racks where a fan blows on them for at least a week. This complete drying allows us to store onions all winter long.
Store green onions in a plastic bag in your refrigerator for a week or two.
Keep storage onions in a cool, dry, dark spot for several months. If your house is too warm, they can be stored in the refrigerator.
- The longer you cook an onion, the milder the flavor.
- Add to everything!