Onions   A bulb and tuber vegetable that may be eaten raw or cooked in many ethnic and every day dishes.. Descending from an Asiatic plant the Egyptians observing its layer on layer construction, felt it was a symbol of everlasting life. A vegetable as well as a pungent condiment. There are many varieties of onions. 
               
Select  Clean, hard, well-shaped onions with dry skins and without sprouts. Look for green, fresh tops for green onions, spring onions, chives and scallions. Store scallions, green onions in vegetable compartment no more than 1 to 2 days. Store all other onions, except chives, in loosely woven or open-mesh container in a cool place for up to several months. Use before they soften and sprout. Chives are usually obtainable in flower pots and if kept well-watered will grow on a windowsill for weeks. Onions may be chilled before peeling to help prevent tears. Wives tales say that you can put a piece of bread in your mouth to help avoid tears but in fact little works other than a very sharp knife that will slice through the onion and help avoid excess pressure and mashing of the onion releasing more juices.

Serve   Chives, garlic, green onions, scallions, spring onions, leeks and shallots are used mainly for seasoning and flavorings in all cooking. Cold, these onions are used in salads and some are used as appetizers and snacks. Small white onions are used primarily for creaming, stews. and glazing and some casseroles, All remaining onions are served hot, stuffed and baked, in stews, soups, casseroles; deep fat fried, for smothering, broiled and fried slices, and as a garnish. Cold, raw onion is used in salads, sandwiches, as an addition to meat dishes, and as appetizers. Onions also make excellent soups and sauces, and are always added to the stock pot.  They are used widely in poultry stuffing, and pickled onions are used in cocktails and appetizers.

1 pound serves 3-4 persons.

Complimenting Condiments and Flavors  Beef, steaks, liver, mushrooms, crumbs, tomatoes, peas, cheese, walnuts, sage, oregano, butter, cream, potatoes, eggs, all salads and many salad dressings.