We usually have onions in some form for every meal. Red onions, White onions, Sweet, Walla Wallas, Vidalia, shallots, the list goes on, depending on what’s in season, what comes in our CSA box or we grow in the garden.
Onions are an awesome food, with major health benefits like being anti-inflammatory, antibiotic, and antiviral. They contain great nutrients like vitamin C and calcium among others.
We either eat them raw, roasted (above), caramelized, sauteed or grilled. They are juicy enough you don’t really need to douse with olive oil, but when not using oil for added flavor, we use it to keep the onions from sticking to the pan or grill.
I roasted this batch of onions and kept them in a jar to add flavor to dishes during the week. We’ve also taken to adding raw onions to our batches of fermented cabbage, adding a strong, sometimes sweet flavor. One batch even reminded me of the little cocktail onions my grandfather used to use in his drinks. (Of course I only ate the ones from the jar, never from Pop Pop’s drink.)
Whenever we’re sick, we make a batch of onion, garlic and ginger soup, it warms you up, clears your sinuses, keeps you hydrated and makes you feel so much better…
Onion, Garlic and Ginger Soup
- 3 large onions, chopped
- 3 heads of garlic, peeled and minced
- large piece of ginger, peeled and minced
- olive oil
- vegetable stock (or water)
- peppercorns (optional)
- cayenne pepper (optional)
Saute onions in olive oil over medium heat until the onions are translucent. Add minced garlic and ginger, saute for another minute. Add peppercorns, a dash of cayenne pepper (to your liking) and vegetable stock and bring to a boil Reduce heat and cook for 20 minutes. Serve hot.
Make enough to keep a batch in the freezer for the next time you’re feeling worn out.