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for a PDF explaining the uses for different varieties of onions.
Aliza Green's Senegalese chick-en Yassa with sweet onions and lemon
Serves 4-6
(Serve over rice seasoned with turmeric.)
2 large sweet onions, sliced
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh hot chiles, or 1 teaspoon chile flakes
3 bay leaves
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme), optional
1 teaspoon coarsely ground black pepper
Salt to taste
1 cup fresh lemon juice
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1 cup water
Peanut oil for marinating and frying
1 (2 1/2 - 3 1/2-pound cut-up fryer chicken, or 3 pounds leg quarters)
In a ceramic, glass or stainless-steel baking dish, combine the onions, garlic, chile, ginger, bay leaves, thyme, pep-per and salt. Add the lemon juice, water and 1/4 cup peanut oil. Mix with the chicken, mari-nate refrigerated overnight.
Remove chicken from marinade. Pat dry with paper towels. Strain marinade, reserving liquid and solids.
Heat peanut oil in a large, heavy skillet (cast-iron or nonstick preferred), and brown the chicken on all sides. Remove chicken and pour off most of the oil. Add reserved onions to the pan and cook for about 5 minutes over moderate heat, or until the onions are soft and lightly colored.
Return chicken, any juices and the marinade to the skillet. Bring to a boil, then reduce heat to low and simmer about 25 minutes, or until chicken is tender, turning chicken halfway through. Serve.
Chilled salmon salad with orange citrus onions
Serves 4
4 fresh 5-ounce skinless salmon fillets
Salt and pepper
1/2 cup finely chopped red onion
1/2 cup dry white wine or 1/4 cup each lemon juice and water
3 medium yellow onions, sliced
3 tablespoons olive oil
2 teaspoons orange peel, grated
1 teaspoon lime peel, grated
3/4 cup orange juice
1 quart mixed dark leafy salad greens
Fresh dill sprigs or Italian parsley
Sprinkle salmon with salt and pepper. Portion red onion onto salmon fillets and press on evenly with back of spoon. Pour wine into a 10-inch skillet and heat until it bubbles at the edges.
Place salmon in wine, cover and return liquid to a gentle boil. Let cook gently without turning for 6 or 7 minutes or until salmon is just cooked through and topping is rosy. Check doneness by poking the tip of a sharp knife into the thickest part of 1 fillet to make sure the inside color has paled. Chill fish and liquid.
- National Onion Association
Orange citrus onions
Heat oil in a large skillet. Add yellow onions and cook over medium heat, stirring often, until they are soft. Remove from heat and mix in orange and lime peels and orange juice. Cover and chill.
To serve, portion lettuce onto 4 plates. Top with salmon fillets. Lift onions from liquid with a slotted spoon or fork and top salmon. Spoon juice from onions over salmon and lettuce. Garnish with dill.
Classic onion soup
(This easy-to-make version from the National Onion Association features a toast round floated in the soup instead of a thick cheese covering.)
Serves 6
4 large yellow onions (about 9 to 11 ounces each), sliced
6 tablespoons butter or margarine
1 tablespoon sugar
2 quarts reduced-sodium chicken broth
1/2 cup brandy (optional)
Salt and pepper to taste
1/2 baguette French bread, sliced, toasted
Grated Romano cheese
Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook, stirring, for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese.
Caribbean lime chicken
Serves 4
4 tablespoons lime juice, divided
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
3 pounds skin-on chicken parts
2 tablespoons vegetable oil
4 large onions (about 9 to 11 ounces each), cut into narrow wedges
2 medium tomatoes, seeded and diced
1/2 teaspoon curry powder
Lime and orange wedges, fresh chives (optional)
Mix 3 tablespoons lime juice, garlic, salt, thyme, pepper flakes and black pepper in dish. Add chicken and mix well. Heat oil until hot in large skillet. Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes.
Turn chicken over and brown other side, about 5 minutes. Add onion to pan and cook, stirring often, about 8 minutes or until chicken and onions are cooked through. Add tomatoes and curry powder to pan. Cook 2 minutes. Stir in remaining lime juice. Serve with rice. Garnish with citrus wedges and fresh chives.
- National Onion Association