For the Love of Onions

Hey, you know who hasn't been appreciated in a while? Onions. Onions haven't been appreciated in a while.

Advertisement

For the love of onions, crowdink.com, crowdink.com.au, crowdink, crowd ink, onions, vegetables
For the love of onions

As Shrek said, “Onions have layers.” They are, without a doubt, the ultimate food. Tony Abbott certainly thinks so.

The cross-cultural foundation of most dishes, onions have a beautiful diversity. How many recipes have you read that started with minced, diced, or chopped onions in a butter or olive oil sautee? And how many recipes have you read that end with a garnish of sliced, caramelized, or roasted onions?

Both the starter and the closer for dishes, onions also have a brilliant diversity in flavor profile. Raw red onion has a delightful, fresh sharpness when used in moderation against acidic foods like lime, tomatoes, and vinegars. But an hour of roasting white onions produce a gooey, syrupy sweetness that’s at home on shortbread tarts with fruity jams. Emulsified in a rue, onion can add a richness to stocks, sauces, and soups. Shaved and sprinkled over salads, onion can brighten a flat dish right up.

And is there a better food for metaphor? I bring you back to Shrek and his infinite wisdom. There are other layered foods: parfaits, slices, baklava. But there’s not another food that is as well-known for producing tears as we cut deeper into the heart of the matter. There is not another food that cracks, dry and broken on the counter, to reveal a delectable staple of humanity’s diet.

I invite you to take a moment and appreciate onions in all of their tear-inducing glory. For centuries, poets have questioned from which fruit we tapped the nectar of the gods. I submit that this must be it. To onions, with love.


SHARE
Previous articleSole Trader or Solopreneur? How Travel Can Be The Best Business Decision You’ve Made Yet
Next articleTree House Hotels That Will Amaze You
Sam Ferrante is a poet, editor, facilitator, and writer born on Long Island, college-fed in Western New York and Paris, and then poetically raised in Buffalo, NY; Ireland; and Australia. A former member of the Pure Ink Poetry team in Buffalo and a regular competitor in Dublin's Slam Sunday, Sam was a Co-Creative Producer at Melbourne-based Slamalamadingdong in addition to serving on the Melbourne Spoken Word Committee. Sam has been published in Ghost City Press, Blowing Raspberries, and The Dirty Thirty Anthology and has been featured at The Owl & Cat Session, La Mama Poetica, Girls on Key, and White Night 2016 among others. Her debut book of poetry, Pick Me Up, got rave reviews from her Mom. She is currently the Editor of CrowdInk.