With all the cooking going on in kitchens all over the States this week, I can't think of a more indispensable ingredient. Come to think of it, at any other day or time of the year, and in kitchens all over the globe, not just the US, are using onions. Seriously, what can't these allium cepas do? Let's just take the Thanksgiving menu. Onions take a solo turn as a creamed side, or pickled for snacking, or in someone's game time Bloody Mary or pre-dinner martini, and then assisting in pretty much every dish (okay, not the pumpkin pie): the stuffing, gravy, cranberry chutney or relish, sauteed in greens, potatoes and other veg, and of course as a topping for that infamous green bean casserole.

Oh, how many sauces, soups, stews and sautes have depended on the onion to add either a sharp pungent bite, or spicy sweet layer or flavor? I mean, what would a bowl of homemade chicken soup be without onions? I'm thinking not so flavorful, and with all the phytonutrients, vitamins and anti-inflammatory properties, not such a great remedy for the common cold. That darn chicken gets all the credit, I actually think it is the onion that gives this soup it's medicinal pow. Then again, I'm not a doctor, nor do I play one on TV. I'm just a gal who has had a lot of chicken soup when fighting colds and flu. But I digress...

Look for firm onions with dry outer layers of parchment-like skins that protect the inner pungent layers. And store your onions in a cool dark place, not the fridge. Well, let me take that back a little. You want to try and avoid any tears while cutting up the onion? Place your onion in the fridge for about an hour before you intend to cut into it, and you will stifle the allicin which the nasty bugger that brings on the tears. And if chilling thing does not work? Go right for the scuba mask.

Now need a quick and easy way to bring a bit more flavor to your Thanksgiving feast without having to do anymore shopping? Caramelize some onions. Need another appetizer? Caramelized onions as a crostini topper. Sick of that 'green bean casserole'? Go for fresh beans sauteed, and then topped with the caramelized onions. Want something other than cranberry sauce to moisten up that late nite turkey sandwich? Caramelized onions. And so sick of turkey by the end of the weekend and craving a juicy burger or grilled cheese? Slather on some, yep, you guessed it, caramelized onions.

2 lbs onions (go ahead mix 'em up, Vidalia, Troppea, Spanish, Bermuda), sliced thin

2 T olive oil

2 T butter

salt & pepper to taste

In a skillet over low heat, heat oil and butter. Add the onions and cook low and slow, for about 45-60 minutes. Stirring occasionally. Add salt and pepper while cooking. Want to change it up a bit? Add about 2 tablespoons of either balsamic or red wine vinegar or some red wine and a bit of thyme while cooking, preferably added just after the onions have softened and gone translucent. The onions are done when they are nicely brown and caramely (please accept my made-up word).

Have a safe and delicious Thanksgiving!

Mo

moira@efete.net