Genevieve Padalecki Instagram – fun-ion fact: because the design of its flesh is a circle‐within‐a‐circle, the onion has been a symbol of eternity since the days of ancient egypt. 🌀🧅
depending where you live, onions are usually ready to be harvested when their tops turn yellow start to fall over – summer ‘til early fall. you can also gently bend the tops to speed up the final ripening. when the tops look brown feel dry, that the time. carefully loosen the soil around the bulbs to avoid bruises, pull ‘em & lay out to cure in a dry, airy place for 2-3 weeks. once the outer skins are papery and the roots dried, trim them and store in a cool, dark, well-ventilated spot. they stay flavorful edible for several months. check out this simple @nytimescooking recipe for #carmelizedonions you can eat on a salad, in rice, on it’s own as a side many more delicious options:
ingredients (yield: 1 packed cup)
• 2 lbs. yellow or red onions
• 2 tablespoons unsalted butter
• salt
• water or chicken stock, as needed
• 1 tablespoon white wine or vinegar (optional, for tangy flavor)
instructions:
• thinly slice halved onions from tip to tip.
• melt butter in a large skillet over medium-high. add onions, season with salt and stir to combine. cover and let steam, stirring once or twice, until softened and just beginning to brown, 3 to 6 minutes.
• reduce heat to medium and remove the cover. stir until the onions are deep brown, 15-20 min. every time you see browned bits, add a couple tbs of water and scrape up the bits. add wine, if using, and stir until evaporated. season to taste with salt. | Posted on 09/Jul/2024 22:25:55
