Onions

General Tips

• Peel dry onions by first scoring in a few places
• If you’re not fond of tearing eyes while you peel or cut onions, peel under cold running water or peel after cooking; or, place a lit candle next to the onion while you are chopping it
• To peel green onions, trim and slide off their outer layer
• Never chop onions in a food processor, because they won’t cook properly
• Clean sand-filled leeks well before using; if using whole leeks, cut off the root, cut an “x” into the bulb and soak in water with 1 tablespoon of vinegar for half an hour; if your recipe calls for sliced leeks, first cut in half lengthwise and hold each leaf under running water to remove dirt; only use the white and pale green part of leeks
• In order to enjoy onions during any season, freeze or dry in the oven at the lowest setting
  
  

Recipe Tips & Hints

• Make a salad with Renée's Gourmet Naturally Light Ravin' Raspberry Vinaigrette, grilled peach, grape tomatoes, spinach and red onion
• Brown sliced pork with onion, green pepper, peaches, water chestnuts and Renée's Gourmet Mandarin Ginger Sizzlin' Sauce
• Toss sweet onions into a salad with Renée's Gourmet Naturally Light Sweet Onion Vinaigrette, steamed broccoli, peaches, tomatoes and red pepper
• Make a Sunshine Salad with iceberg lettuce, spinach, strawberries, kiwi, oranges, red onion and Renée's Gourmet Poppy Seed Dressing & Dip
• Make Seared Sesame Tofu with onions, peppers, bean sprouts, sesame seeds, napa cabbage, snow peas and Renée's Gourmet Sesame Ginger Teriyaki Sizzlin' Sauce
• Make a Grilled Vegetable Egg White Omelette stuffed with onions, grilled zucchini, tomatoes and asparagus spears tossed with Renée's Gourmet Roasted Red Pepper & Garlic Sizzlin' Sauce
• Make a Bean Salad with yellow, green and kidney beans, chickpeas, onions, celery and Renée's Gourmet Naturally Light Spring Herb Italian Dressing/Marinade
• Make a Chicken Chili with Renée's Gourmet Roasted Red Pepper & Garlic Sizzlin' Sauce, onion, green pepper, chili powder, tomatoes, black beans and kidney beans
• Serve green onions raw along with other vegetables and a Ren ée's Gourmet Dressing & Dip
• Make a Corn & Bean Salad with Renée's Gourmet Naturally Light Spring Herb Italian Dressing, fresh green & yellow beans, tomato, green onion, basil, mustard, yogurt, grated parmesan and hardboiled egg slices
• Try a Chili Tequila Lime Jambalaya with onion, rice, chicken broth, tofu, black beans and Renée's Gourmet Chili Tequila Lime Sizzlin' Sauce, and serve with tomato & avocado salsa
• Make a Huguenot Salad with Renée's Gourmet Poppy Seed Dressing & Dip, broccoli, cauliflower, peanuts, raisins and green onions
• Try an Orange Sweet Onion Salad with broccoli florets, oranges, sweet onions, tomatoes, pepper and Renée's Gourmet Naturally Light Sweet Onion Vinaigrette
• Make Colourful Cabbage Slaw with shredded cabbage, carrot, onion, apple and seasoned (warmed with salt, celery seed & ground pepper) Renée's Gourmet Poppy Seed Dressing & Dip
• Serve a Ranch Chicken Pasta Salad with diced celery, red & green pepper, green onions, tomato and chopped basil, and toss with Renée's Gourmet Ranch Dressing & Dip
• Try a super-spicy salad with hot chili peppers, radishes, romaine, cabbage, carrots, banana peppers, Spanish onion, jalapeno peppers and Renée's Gourmet Poppy Seed Light Dressing & Dip
• Make a Light Spring Herb Italian Pasta Salad with diced apple, green pepper, red pepper, sliced celery, green onion and Renée's Gourmet Naturally Light Spring Herb Italian Dressing/Marinade
• Add some fresh flavour by putting sliced red onion into a Mixed Mediterranean Salad with Renée's Gourmet Naturally Light Greek Feta Mediterranean Vinaigrette, lettuce, black olives, sliced celery, cucumber, cherry tomatoes and feta cheese
• Make Tangy Thai Wraps with rice, napa cabbage, bean sprouts, snow peas, green onion, diced chicken and Renée's Gourmet Tangy Thai Sizzlin' Sauce
• Make Warm Crispy Asian Slaw with sautéed carrots & cabbage, cucumber, green onions, toasted sesame seeds and Renée's Gourmet Pantry Asian Grille Sauce
• Cook thinly sliced carrots in a skillet with onions, garlic, potatoes, curry, thyme and cayenne pepper until onion softens, and serve with lean ground beef and lettuce in pita pockets with Renée's Gourmet Tangy Thai Sizzlin' Sauce
• Make a Classic Chef Salad with grated carrot, mesclun, lettuce, ham, grilled chicken, boiled egg wedges, tomatoes, cucumbers and red onion, and toss with Renée's Gourmet Poppy Seed Dressing & Dip
• Cook corn niblets together with beans & rice to put into a Red Bean Wrap with peppers, lettuce, onion, tomato and Renée's Gourmet Roasted Red Pepper & Garlic Sizzlin' Sauce
• Make a Mediterranean Mesclun Salad with pine nuts, green onion, sliced cucumber, red onion, mushrooms and Renée's Gourmet Naturally Light Greek Feta Mediterranean Vinaigrette; or make a Mixed Mediterranean Salad with cucumbers, Greek Feta Mediterranean Vinaigrette, lettuce, black olives, onion, celery, sweet peppers, artichokes, cherry tomatoes and feta cheese
• For a quick and tasty appetizer, stuff chilies or bell peppers with minced sautéed onion, mushrooms, spinach, grated mozzarella, bread crumbs, seasonings and Renée's Gourmet Greek Feta Dressing & Dip, then bake to melt cheese and serve hot
• Heat fresh mushrooms and sliced Spanish onions with Renée's Gourmet Caesar Light Dressing & Dip, and serve alongside grilled chicken or steak
• Asian dishes love sliced Spanish, cooking and green onions, so throw some into your next stir-fry with other vegetables and a Renée's Gourmet Asian-Style Sauce
• Throw some green onions into an omelette or a soup, or serve with any cooked fish
• Grill onions and other vegetables to serve as a side dish or in a delicious sandwich
• Cook slices of cooking onions into a casserole
• Sliced raw onions of any variety add fantastic crunch and flavour to salads, wraps and sandwiches
• Try making a classic onion soup
• Make a miso soup with bok choy, white onion, tofu and mushrooms
• Brown or caramelize onions slowly over low heat for mild flavour, medium heat for stronger flavour, or quickly in hot oil for sharp flavour

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