Volume 11, Issue 94 - November 9, 2006

Greetings Member,

Ever wonder why your eyes tear when you cut into onions....read on.

Frequently Asked Questions: Cooking with Onions:

How can I reduce tearing when cutting an onion?

Reduce tearing when cutting onions by first chilling the onions for 30 minutes. Cut off the top and peel the outer layers leaving the root end intact. (The root end has the largest concentration of sulphuric compounds that make your eyes tear.)

Why do my onions taste bitter after sautéing?

High heat makes onions bitter. When sautéing onions, always use low or medium heat.

How can I cut the pungency of an onion?

When using yellow storage onions raw, to reduce pungency, sharpness and aftertaste, trim them and remove skin. Slice, chop or dice onion and drop into a bowl of ice water to stand for 1 1/2 hours before draining. If time is at a premium, chop, dice or finely slice onion and place in strainer or sieve. Run water through onions for at least a minute.

For more FAQs...

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

Creamy Oaxacan Sweet Onion Soup

Makes 24 (1-1/2 cups) servings

Ingredients:

8 large (6 pounds) yellow onions, halved, thinly sliced
1 cup (8 ounces) butter, melted
1/4 cup (1 ounce) garlic, chopped
1/2 cup (4 ounces) sherry
1 cup (4 ounces) flour
4 quarts (8 pounds) chicken stock
12 each Oaxaca chiles (see note)
1 quart (2 pounds) heavy cream
1 quart (1 pound) white cheddar cheese, shredded
4 each (12 ounces) poblano chiles, diced
salt to taste

Blue Cheese Croutons:

24 slices (4 ounces) baguette slices, toasted
4 ounces blue cheese
3/4 cup (8 ounces) sautéed sliced onion

Preparation:

Sauté onions in butter until tender. Add garlic and sherry. Stir in flour and cook 1 minute. Add chicken stock and Oaxaca chiles, bring to boil. Simmer 30 minutes. Discard chiles. Add cream, cheese and diced poblano chiles. Simmer 5 minutes. Adjust salt if necessary.

For Garnish:

Spread baguette slices with blue cheese and warm.

For Each Serving:

Float a baguette slice in center of each soup bowl. Heap a couple of sautéed onion slices on baguette.

Note: Or substitute drained canned chipotle chiles in adobo sauce or dried chipotle chiles.

Recipe by Donna Nordin, Chef/Owner, Café Terra Cotta, Tucson, Arizona

Source: National Onion Association

For More News Dorie Greenspan's BAKING FROM MY HOME TO YOURS tour begins! DiRoNAAnnounces New Leadership for 2007 Nominate your Holiday Hero to Win a Visit from Chef Art Smith Cyril's Bakery Expands into the Midwestern United States Turkey Sausage Featured on EatTurkey.com Seasoned With Spirit

Frequently Asked Questions: Storage of Onions:

What do I need to know about canning onions?

According to the USDA, use onions of 1-inch diameter or less. Wash and peel onions. Cover onions with boiling water; bring to a boil. Boil 5 minutes. Pack the onions into hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jars to within 1-inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints or Quarts:40 minutes

NOTE: Sea level pressure is 10 pounds. Pressure has to be increased as altitude increases by ½ pound per 1000 feet.

Can you tell me how to dehydrate onions for cooking?

According to the USDA, to dehydrate onions you need to trim the bulb ends and remove the paper skins. Slice 1/8 to 1/4 inch thick. Onions may be cut into 3/8 to ½ inch dice, but will be slightly less pungent when dried. Dry at 160 degrees Fahrenheit for 1 to 2 hours and then 130 degrees until dry. To tell if they are dry they should feel like paper. Dried onions readily reabsorb moisture, causing deterioration during storage, so they need to be packaged in airtight containers and kept in the freezer.

For more FAQs...

Source: National Onion Association

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Roast Pork with Caramelized Onions in Port

Makes 24 servings

Ingredients:

Pork:

9 pounds whole boneless pork loin, cut into 3 (10-inch) pieces
2/3 cup (7 ounces) salt
1/2 cup (3-1/2 ounces) sugar
6 quarts boiling water 6 quarts
2 medium (1 pound) onions, halved
1 bunch fresh thyme
4 heads garlic, halved across cloves
3 tablespoons peppercorns
6 each bay leaves
salt and pepper as needed

Caramelized Onions:

10 medium (5 pounds) yellow onions, halved
olive oil as needed
3-1/3 cups (1 750 ml bottle) port or red wine
1 tablespoon butter
1/2 cup chicken stock

Preparation:

For Pork:

Dissolve salt and sugar in 2 quarts boiling water. Cool and place in container large enough to hold pork ingredients. Add pork, onions, thyme, garlic, peppercorns, bay leaves and 4 quarts water and leave overnight or up to 3 days refrigerated.

Remove pork from brine, pat dry and season with salt and pepper. Sear on all sides in a hot pan. Roast in a 450 degree oven until the internal temperature reaches 160 to 165 degrees.

For Caramelized Onions:

While pork is roasting, remove onion skins, place a single layer of onions cut-side down in olive oil and sauté over medium heat until golden. (This may require multiple pans or batches.) Deglaze pan with port. Add butter and lower heat to a simmer. If pan gets dry, add 1/2 cup chicken stock or as needed. Cook uncovered until tender and syrupy.

Deglaze pork roasting pan with chicken stock. Add caramelized onions and syrup to pan.

For Each Serving:

Place 3 1/4-inch slices of pork on plate. Top with onions and sauce. Accompany with sautéed red cabbage if desired.

Recipe by Chef Caroline Fidanza, Diner, Brooklyn, New York

Source: National Onion Association