Bourgeois Chef™ Meals & Delights


The Sacred Onion


Onion 04














       Image may be subject to copyright. Source unknown.


       We all know about the saying "There is no life without garlic." My sentiments exactly. Also, I cannot image life without raw onions on many meats, or a handful of beautifully sauted and browned onions on everything—potatoes, scrambled eggs, with filet mignion, or grilled salmon, etc. Ad infinitum.

       When I lived in Tegucigalpa, Honduras, as a child for 2 years, my friend across the street often ate one like an apple. He claimed it kept the devil away. I won't go that far, but while I'm cooking and slicing yellow onions or chopping green ones, I will often snack on them—with a pinch of salt. Oh, my!

       This article will be one of many which I hope to develop in great detail, so that  I can better understand them and their use. These beasts of beauty deserve homage. Hopefully I can give them ample deserved respect, and become better acquainted with them. Below is the list of common ones we might all be familiar with.



21 Onions—  

  1. Bermuda
  2. Boiling
  3. Chives
  4. Cipollini
  5. Cocktail
  6. Egyptian
  7. Green
  8. Leeks
  9. Maui
  10. Pearl
  11. Pickling
  12. Red
  13. Red Wing
  14. Shallots
  15. Spanish
  16. Texas Supasweet
  17. Vidalia
  18. Walla Walla Sweet
  19. Welsh
  20. White
  21. Yellow


This article is a work in progress...More to come!



Comments (0)

There are no comments posted here yet

Leave your comments

  1. Posting comment as a guest. Sign up or login to your account.
Attachments (0 / 3)
Share Your Location
Type the text presented in the image below