Colorado struggles periodically with its high-desert heritage, but our local growers are innovative and smart. And because so many Colorado families are into healthy lifestyles and local fruits, vegetables and greens, they are flocking to the “local produce” section in greater numbers.
Are we hearing strains of Hail to the Chef? No, Article II, Section 3 of the U.S. Constitution does not require this particular report, but we were thinking about onions the other day and thought we’d do our best.
Kim Prall came up with another perfect (and perfectly simple) winner, a little ahead of the Vidalia season:
Grilled Onion Blossoms
Core the center of Vidalia onion or any sweet onion ¾ down and discard core
Place one pat of butter in the onion
Place one beef bullion cube in the well with the butter
Wrap the onion in foil approx 3 times the size of the onion pulling the excess foil into a blossom at the top
Twist the onion in the foil tightly leaving the excess foil flared out
Grill on a hot grill for approx 30 to 45 min. Onion will glaze and brown on the bottom
Looking through the Winter foods section of Sunday Suppers At Lucqueswe found possibly the best onion tart recipe ever (on page 297) — because, of course, cantal and applewood-smoked bacon can’t help but improve onion tart.
The What’s Cooking America website has loads of onion recipes, and if it is snowing where you are (as it is here, on this SOTU day) you might be seriously into French Onion Soup the Cooks Illustrated way(by way of the Food.com site) because you carmelize the onions in the oven instead of standing at the stove for an hour and a half.