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By HELEN W. SMITH
Rappahannock Newt Contributing Writer
A glance through most cookbooks reveals that onions are virtually indispensable in fowl preparation. The addition of onions to food can produce a variety of flavors - pungent, strong, sweet or tangy, depending on the type of onion.
Margaret Dodson of Flint Hill loaned me a cookbook entitled “The Elegant Onion” several months ago which I’ve enjoyed reading and sampling a few recipes. This book literally tells you everything you’ve ever wanted to know about onions - from nutritional value, cooking tips, growing tips, folklore, as well as a little philosophy. In the introduction, the author quotes Carl Sandburg who said, “Life itself is like an onion; it has a bewildering number of layers. You peel them off, one by one, and sometimes you cry.”
Identifying onions
Onions are classified as dry or
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