Have ever bought an ingredient just because it’s so darn pretty? That happened to me at the farmers market this week—I saw a basket of red onions and was dazzled by their deep color and delicate texture. They were exquisite and while I didn’t need them, I sure did want them. So I paid the farmer and proudly brought the basket home.
Then it occurred to me—what am I going to do with all these onions?
We eat a lot of onions in my family. My grandma grows them at her farm, and is always tossing them into dishes—raw or cooked. My mom is also an onion fanatic. If you ever hear her talk about her favorite Tex-Mex dish, you’d swear that the cheese enchiladas were merely a vehicle for her true desire—that shower of diced, white onions on top.
With an onion-loving lineage such as that, it’s kind of strange that I didn’t embrace them until later in life. Growing up, if a few onions made it onto my plate I’d quickly pass them to someone else. Fortunately, those dark days are long gone and it’s a rare meal where I don’t do something with an onion.
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