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The Honolulu Advertiser
Versatility of onions is bound to bring tears to your eyes | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, April 19, 2006

QUICK BITES
 Versatility of onions is bound to bring tears to your eyes

Advertiser Staff

Spring and summer's sweet fresh onions add zest to meals in minutes, along with healthy nutrients and phytochemicals. Here are onion options:

  • Use raw onion in salads, sandwiches, burgers, tacos, homemade salsas and relishes for flavor and crispness.

  • Marinate onions in balsamic vinegar for salads, dressings or to put in sandwiches.

  • Saute or caramelize onions for a tasty side dish or topping for chicken, fish and other meats. Caramelize a large batch to use later. Refrigerate or freeze for soups, omelets, stir-fries, or a pizza topping.

  • Slice onions and brush with olive oil, then grill until tender and slightly charred. The smoky flavor is a tasty addition to baked beans or salsa. Onions also can be tossed with herbs and served over grilled meat.

  • Fill hollowed onions with chunky soups, chili, pasta, meat or vegetables and bake for a one-dish meal.

    For more onion ideas and recipes: www.onions-usa.org.

    FOOD & WINE PICKS

    MAGAZINE RECOMMENDS HONOLULU'S 'BEST'

    Food & Wine magazine's cache of Honolulu's must-go places to eat selects a menu of options:

    Slated as "Best New Restaurants" are Hakkei, for its exemplary Japanese comfort food; and Shokudo, for home-style Japanese cooking and shots of shochu. "Not to be Missed" is Chef Mavro (especially the onaga laulau) and Alan Wong's (beet and avocado salad is recommended). "Best Wine Experience" is courtesy of master sommelier Chuck Furuya at Vino, and "Best Deal" came down to Nico's at Pier 38. But where do the foodies go? J at the Willows, the restaurant inside a restaurant, worth seeking out for decadent duck breast with a Grand Marnier and butter sauce. See more at www.foodandwine.com.
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