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Tips for using onions
Onions are a good seasoning in place of salt if someone in your family has high blood pressure and you’ve switched to no-salt cooking. Saltless meals need not be bland - onions respond warmly to gourmet touches - a sprinkling of paprika, freshly ground pepper, chopped parsley, or a spicy nutmeg. Perk up your onion cooking with one or more of the following herbs and spices: basil, maijoram, oregano, sage, thyme, red pepper, tumeric, caraway seeds, chili powder, curry powder and dill.
Saute chopped onion in a small amount of fat before adding to other ingredients to capture the full flavor of the onion.
Add chopped onion to an oil dressing one to two hours before mixing with other salad ingredients for increased flavor.
Cook garlic to mellow the sharp, potent herb and lend a sweet, nutlike flavor to foods.
Use small white onions in pickles, stews, or baked in sauces that are cream based.
Use puijde onions for salads and garnishes; they provide zest as well as color. If you cook the onions, they will disintegrate, lose their mild flavor, become watery, and bleed on other ingredients.
Use the green tops of leeks in soups and sauces, and use the white end plus 1 to 2 inches of the green in other dishes.
To extract onion juice, press the raw surface of an onion against a fine
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