Volume 10, Issue 079 - April 20, 2006

Hello ,

"Hey Chef! Can I just put these onions over by the water heater so they are out of the way?" AAAAGGHHH! I don't think so! Like all foods or spices, proper storage knowledge will result in a longer shelf life and a better product. How long will onions last if stored properly? Check the chart below. And enjoy today's recipes.

Handling and Storage:
The following are tips for receiving and storing onions:

• Onions should feel firm and dry, but may have loose outer skins.
• Onions should be free of gray or black mold and should not have any visible sprouting.
• Always make sure the number of bags or cartons delivered matches the delivery invoice and the onions are the correct color and size ordered.
• Always handle onions with care. Do not drop onions as this can cause bruising.
• Store onions in a cool, dry, well-ventilated area.
• Bagged or boxed onions should be stored at least one foot away from walls and other pallets to allow proper air movement. Do not wrap onions in plastic or store in plastic bags. A lack of circulation will reduce shelf life.
• Do not store onions with potatoes or other produce items that release moisture.
• Keep onions out of direct sunlight.
• Cut onions will keep for several days if sealed in plastic bags or containers and refrigerated.

Source: National Onion Association

Bring on the Onions! Onions for All Seasons and All Tastes. History, Health Facts, Trivia, Quotes, FAQ's, Handling Tips and Awesome Recipes! Onions-USA.org

Pizza Del Giorno

Makes 1 (12-inch) pizza or 6 servings

Ingredients:

5 cups halved, sliced yellow or red onions (about 1-1/2 pounds)
8 ounces spicy fully-cooked smoked sausage, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 Italian bread pizza shell (12-inch)
1/4 cup broken walnuts, toasted
8 ounces mozzarella, sliced
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
1/2 cup roasted red bell pepper or pimento strips

Preparation:

Sauté onions with sausage in olive oil in large skillet for 8 to 10 minutes or until tender. Add a little oil if needed. Add vinegar and mix. Turn onion-sausage mixture over onto pizza shell. Top with walnuts, cheese, chopped herbs and bell pepper. Bake at 400 degrees 15 minutes or until hot through.

Source: National Onion Association

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Storage and Handling Attributes by Onion Type:

Source: National Onion Association

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Caribbean Lime Chicken

Makes 4 servings.

Ingredients:

4 tablespoons lime juice, divided
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
3 pounds skin-on chicken parts
2 tablespoons vegetable oil
4 large onions (about 9 to 11 ounces each), cut into narrow wedges
2 medium tomatoes, seeded and diced
1/2 teaspoon curry powder
lime and orange wedges, fresh chives (optional)

Preparation:

Mix 3 tablespoons lime juice, garlic, salt, thyme, pepper flakes and black pepper in dish. Add chicken and mix well. Heat oil until hot in large skillet. Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes. Turn chicken over and brown other side, about 5 minutes. Add onion to pan and cook, stirring often, about 8 minutes or until chicken and onions are cooked through. Add tomatoes and curry powder to pan. Cook 2 minutes. Stir in remaining lime juice. Serve with rice. Garnish with citrus wedges and fresh chives, if desired.

Source: National Onion Association