Crimson onion

Bright onion scythes are brought to our markets in August-September for the most part from the Crimea: it is there, in a warm, mild climate, that the most delicious bulbs grow – juicy and sweet, slightly flattened, magnificent dark purple color. Even if we initially purchase such a braid to decorate the interior, most likely, very soon we will have to go to the market for the next one – not everyone can resist the temptation to feast on crispy juicy pulp. And is it necessary to resist this temptation, because the red onion season is so short – by the end of October it will lose its freshness and sunny sweetness.

Red onion, like other varieties of this plant, belongs to the large lily family. Since ancient times, it has been grown throughout Eurasia – from Great Britain to Eastern Siberia and from Scandinavia to Iran. Until the Age of Discovery, which paved the way for Europeans to oriental spices and spices, onion (together with its closest relative garlic) remained perhaps the most popular seasoning for a variety of dishes. So, in ancient Rome, the famous red onion from the town of Tropeo located in Calabria was considered a universal component that can spice up both sweet and savory dishes.

Today, we use red onions mostly fresh: being much less spicy and pungent than white or yellow varieties, they are amazing in salads or as an accompaniment to grilled meats. And the rare beauty of this plant makes its thin pinkish slices a wonderful decoration for almost any dish.

spice up

By replacing fresh onions with pickled ones, we will add variety to the usual vegetable salads, giving them a spicy note. To pickle a red onion, it must be cut into thin rings, doused with boiling water, and then pour marinade from water, wine vinegar, salt, sugar and black, green and pink peppercorns for several hours. In this form, the onion will retain its sweetness, as well as acquire new flavor nuances and a slight sharpness. Pickled red onions are a delicious accompaniment to cheeses, especially paired with young goat cheese and large olives.

Reveal the taste

We can feel all the richness of the taste of red onion by stewing it over low heat until completely soft with the addition of olive oil, brown sugar and a few drops of balsamic vinegar. This peculiar onion confiture perfectly complements stews or steaks, and in addition, it can be used for the so-called Provencal pizza: spread on thinly rolled yeast dough along with pieces of anchovy fillet, sage leaves and olives and bake in the oven. If you are a fan of Mexican cuisine, try wrapping onion confiture together with a slice of salted cheese in a tortilla and quickly fry the resulting envelope in a dry frying pan – mixing, the tastes of cheese, onion and thin unleavened dough will create an unexpected and harmonious composition.

Diversify sensations

Letting the onion in boiling water for a few minutes, and then removing the core from it, we will get the perfect basis for stuffing. The filling made from young sheep’s cheese, pine nuts, raisins and fresh mint is especially successful: by putting the onions filled with this mixture in the oven for 15-20 minutes, we get an original hot appetizer.

And in combination with chopped beef, rice and spices, stuffed onions will be a spectacular alternative to traditional peppers or zucchini.

White Chicken Salad with Sumac, Figs, Almonds and Pickled Red Onions

For 4 servings. Preparation and cooking time: 25 minutes.

• 4 breast fillets;
• 12 shelled almonds;
• 6 ripe but firm figs
• 80 g of a mixture of various lettuce leaves (lettuce, frisee, arugula, romano, etc.) and fragrant herbs (basil, mint, coriander, parsley);
• 2 Art. l balsamic vinegar;
• 3 Art. liter. olive oil;
• 2 tbsp. l. vegetable oil without sugar;
• 3 st. l. sum *;
• fine sea salt;
• freshly ground black pepper.

For pickled onions:

• 8 small red onions;
• 100 ml wine vinegar;
• 1 Art. l sugar;
• 1/2 tsp fine sea salt;

Mix wine vinegar, sugar and salt in a large bowl. Peel the red onions, cut them vertically into quarters and immerse in the marinade for 10-30 minutes. Roll chicken fillets in sumac, salt and pepper, and then fry in vegetable oil over low heat for 8 minutes. Let the chicken cool and cut into 1,5 cm strips. Wash the figs and cut each fruit into 8 pieces. Season the lettuce leaves and herbs with olive oil, balsamic vinegar, salt and pepper and divide them among four flat plates. Add chicken, figs, almonds and pickled onions, after drying them from the marinade.

* Sumac is a spice popular in Lebanon, the Middle East and India. It is thin dark red, almost black flakes with a spicy fruity taste. Sumac is obtained from the dried and ground berries of the tree of the same name.

Chutney with red onion, ginger and mint flowers

For 6 servings. Cooking time: 25 minutes.

• 7 medium red onions;
• 200 ml wine vinegar;
• 200 g gelling sugar;
• 1/2 tsp fine sea salt;
• 50 g of peeled and finely grated fresh ginger;
• 6 sprigs of fresh mint with flowers.

Cut the onion into thin half rings. Pour the vinegar into a small saucepan, add salt and sugar, bring the mixture to a boil and let it simmer for 5 minutes until a thin syrup is obtained. Place the ginger and onion in a saucepan and stir gently. Cook over medium heat for 25 minutes until the onion is translucent, soft, and mauve in colour. Transfer the onion, along with the syrup, to a bowl and refrigerate. When serving, garnish each serving of chutney with a sprig of flowering mint, making it a great accompaniment to cold meats, poultry, cheese or foie gras.