The Humbleness of Onions!

UPDATED ON OCTOBER 8th, 2016, WITH BRAND NEW RECIPES, JUST IN TIME FOR #VEGTOBERFEST!!

Click on my photo for more details on how you can join me…and take the pledge to put more plants, less meat on your plate this month! (Check out my hubby’s #vegtoberfest photo at the bottom of this post (this was in a market in Paris this summer) with his own words on why he advocates for a predominantly plant-based diet!)

The “Humbleness of Onions” is Part III in my series “Eat your Veggies”, encouraging you to incorporate as many vegetables in your culinary repertoire as you can (you can read about Part I for leafy greens here, and Part II for carrots here)!

This week, I am bringing back onions from the cuisinicity archives and updating this post with more wonderful recipes!

There is such a diverse variety of onions–yellow, white, red, pearl, scallions, shallots, cipollini, leeks–I LOVE them all! The funny thing is, onions hardly ever get their name in the title of the recipes they are in. They are just there, doing “their thing” in the background. I think that’s why people tend to forget to count them as a serving of veggies. This great vegetable is just taken for granted!

But make no mistake, onions stand their ground nutritionally! As all vegetables, they are an important staple of a healthy diet. Specifically, onions are a good source of both carotenoid and flavanoid antioxidants, including quercetin; a good source of vitamin B and C and the minerals potassium, chromium, and magnesium and a good source of fiber to boot! They are very low in calories, and associated with both anti-inflammatory and perhaps even anti-microbial (germ fighting) effects.

So…. take a moment to give onions the “respect” they deserve!

Culinarily, I couldn’t do without onions, yet they rarely make the marquee (French onion soup is a notable exception). That’s why I think of onions as humble! I use onions all the time in my savory dishes–raw, cooked, baked–no surprise there. They impart such a crucial earthy pungent flavor to any dish of almost every type of cuisine imaginable. I consider them a staple of everyday cooking.

Don’t get me wrong they can absolutely hold their own and do so magnificently in some of my favorite recipes such as in my Simply Cipollini Onions, bringing their simple sweetness.

or my Galette with Caramelized Onions, Tomatoes and Goat Cheese (need I say more?)

Or my brand new Red Potato Provençal recipe, So simple to throw together and absolutely delightful! The red potatoes just simmer with the fresh tomatoes, onions and herbs in the oven for an hour and the result is this almost caramelized hearty dish!

or my Spinach Potato with Orange Caramelized Onions, where Fresh baby spinach, thinly sliced potatoes and caramelized onions bake slowly in an orange, white wine vinegar and olive oil marinade…you can say WOW!

…and YES, they are part of my 10-Veggies Lasagna, I counted them…but of course!!

..and oh, my goodness, not to forget my Tian Provençal: It’s a classic! It’s very simple but what makes it so delicious is the full wholesome flavors of vegetables slowly roasting on a bed of white onions in the oven with a good extra virgin olive oil. It always amazes me what a hit this always is with my guests, and it’s great hot or cold!!

Here, the onions are hidden in my Orange Caramelized Cabbage Couscous and Chickpeas but wow…outrageously delicious! The umami flavor of the slowly sautéed cabbage combines beautifully with the sweetness of the orange caramelized onions and perfectly seasoned wholegrain couscous! The chickpeas are a nice protein addition.

It’s just that, for most other recipes, I actually have to search through my ingredients to check if I included some type of onion to that dish and invariably…I do!

So, this week, I thought I would showcase these humble onions which would otherwise not get the credit they deserve! As is, I have the feeling I may have overlooked some…shame on me! So, I am counting on you to keep me in check if you find one I have overlooked! I will send you one of my beautiful custom-made cuisinicity apron as a token of my gratitude!

Because I can’t possibly display all the photos I have of these beautiful recipes–I  have so many– you’ll have to click on each link to discover their beauty for yourself!

RED ONION: Tabbouleh Salad; Grilled Corn Salad with Fresh Mint.

YELLOW ONIONS: Eggplant, Chickpeas & Raisins, Stuffed Portabello Mushrooms; Vegetarian Chili; Hearty Turkey Chili; Turkey Bean Pot-au-Feu; Farro White Bean Risotto; Apple Butternut Squash Soup; Moroccan Lentil & Chickpea Soup;  Chicken with Currant Wine Glaze.

 

WHITE ONIONS: Tian Provençal; Creamy Cauliflower Soup; Carrot Quinoa Lentils; Turkey Mushroom Burger; Creamy Red Lentil Squash Soup.

SHALLOTS & CHIVES: Cream of Asparagus with Pistachios; French Lentil & Sweet Potato Salad; Tuscan white Bean Soup; Creamy Spinach Artichoke Dip;  Pan-Seared Tilapia with Lemon Chives & Capers

LEEKS: Chicken Fricassée over Quinoa

And there you have it–I feel better having given my onions their moment of glory! They have been so good to me–always with me in the kitchen– it’s only fair they finally make it into the marquee this week!

A toast to Onions and…Bon appétit!

Here is what David had to say:

“I love good food, and to me, that means plenty of the pure, vibrant, diversity of vegetables and fruits on the menu. But food that’s ‘good’ is just not enough. I love good health, too. Healthy people have more fun! I want food to love ME back; and so, welcome back, fruits and veggies, because they fit this bill, too. And, that’s not enough. Because I love my four-legged friends, and I don’t want cruelty to animals anywhere on the menu- so, you guessed it: a plant-based diet comes again to the rescue. Oh, and one more thing: our planet is in peril, from climate change, to drying aquifers, to diminishing biodiversity. One of the most immediate, impactful things we can do about it? Eat more plants, fewer animals. Other than good food, good health, human decency and kindness, biodiversity, and saving the planet- I really can’t think of any reasons to eat more veggies and fruits- this, and every- month. If I come up with something, I’ll get back to you.”