Cooking with Onions

The three type of big onions are red, white, and yellow.
Yellow is best for cooking.
Red and white are best raw.

Bunching onions are also known as green onions.
You can buy and grow bunching onions.
Or, you can pull regular onions when they are small.

There is also an onion called the winter onion.
The winter onion grows in bunches and is a perennial.
They come up and seeds grow up at the top and if you leave them, they will drop the seed for the next growing season.
These onions can be eating fresh or cooked and are smaller in size than bulb onions.
The later in the season they are, the tougher they are so that is something to keep in mind if you do buy or grow them.

If you do have a garden and grow onions, any onions that have been grown the year before may start to sprout after several months.
You can replant those for more onions.
They will grow and bulb.

Definitely Not From The Store French Onion Dip

I love French Onion Dip. I think just about everyone does.It seems that way, anyway.
Here is a yummy recipe for a French Onion Dip that is worlds away from the kind you buy at the store.
It is so good!
If you want to cut the fat use fat free mayonnaise and sour cream.

Ingredients:


2-1/2 cups sour cream

1 cup mayonnaise

1/4 cup chopped onion- choose a mild such as yellow or even green onions.

a 1.4 oz. package dry French onion soup mix

1/2 teaspoon dried minced onion

Mix all the ingredients together.
Chill until serving.

You will get a nice bowl of dip that should see you through a bag of chips.

Potatoes O'Brien

Potatoes O'Brien are fried potatoes with peppers and onions.

I don't really like fried potatoes and onions, but add in the peppers and I just love them.

Ingredients:

4 medium size potatoes, chopped. I prefer Yukon Gold or Russet.

1/2 cup chopped green pepper

1/2 cup chopped red pepper

1/2 cup chopped yellow onion

salt and pepper to taste

2-3 Tablespoons cooking oil

Peel the potatoes before chopping if you want.

In a 10" or 12" skillet heat the oil over medium high heat.

Add the potatoes, onions, and peppers to the skillet.

Season.

Sauté and stir frequently until potatoes are done.

Turn the heat down if needed so potatoes don't burn.

If red pepper is not available, use all green.