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As we near the end of Onion Month, I have a confession...

I don't like raw onions and I don't like whole stewed onions.

I discovered that when I met my husband's grandparents, the first of his family I would meet.

Grandma Grace served a steamy, rich beef stew dotted with whole onions.

When one landed in my bowl - I panicked!

It was 1987 and I wanted to make a good impression. It was no time to be picky or leave anything on my plate.

So I mustered my courage… and ate the whole onion.

Darryl, impressed by my onion-handling abilities, quietly slid the onion staring up at him from his bowl… into mine.

I ate that onion too. And,I still married him!

Somewhere along the way, I learned I don't have to love onions in all its forms to appreciate the flavour they bring to a dish.

How to cook with onions
(even if you don't love them!):

Onions are a common foundation to many recipes because they soak up flavours and help spread them throughout the whole dish.

Start small and cook them well​
Finely chop onions or slice thinly and cook low to medium heat in oil or butter until soft and transparent to remove the sharp bite. To bring out their full sweetness, cook even longer until golden brown like in my French Onion Soup.

Let them melt into the dish​
Onions will melt into soups, stews, sauces, and casseroles after a long slow simmer like in my German Goulash.

Cut for the result you want​
Pole to pole = holds shape (more noticeable)
Across the equator = softens and melts (more subtle)

Balance with other flavours​
Add acid (lemon, vinegar), sweetness (carrots, roasted veg), fat (butter, oil, cheese) or umami to round out their flavour like these Sautéed Mushrooms.​

For raw uses, go thin and gentle​
Soak onion slices in ice water for 10 minutes to remove the sharp bite and slice thin. Or dice small (not super fine) for salads or fresh salsa.

Try gentler options​
Green onions, chives, leeks, or pickled onions are all milder choices. Try this Leek & Potato Soup.

If onions don’t love you!

If onions leave you bloated or uncomfortable, it's likely fructans, a type of fibre that passes into the large intestine. This is it gets fermented by good gut bacteria which can trigger gas. It can be very uncomfortable for some people, making onions a no go.

Cooking flavourful food without onions requires a little more strategy. Your best bet is to amp up the other flavour makers that are in a dish.

Use more spices, fresh and dried herbs, other aromatics like ginger and celery, boost the umami with Paremsan, miso, soy sauce, tomato paste, mushrooms and brighten things up with lemon juice or vinegar.

Here's an article on 11 Ways to Season Vegetables for more ideas.

Wishing you a flavourful day!

If you're cooking with onions this month - even a little bit - tell me about using this ENTRY FORM for the Seasonal Cooking Challenge. You could win a $200 grocery gift card, copy of my summer salad book, an ice pack for your lunch bag and some fruit socks!