Bourgeois Chef™ Meals & Delights

Baked French Onion Soup
The German Weisswurst
Select Fresh
Eat Real Food
A Gourmet Grilled Cheese
Shrimp Tempura
The Spurtle
The King of Brats
Christoph's™ Beef Stroganoff
The Lady Bug
Salsiccia
The Dagwood
A Polish Caraway Seed & Dumpling Soup
Rouladen
Key Lime Pie
Wiener Schnitzel
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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!

 

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