Susan's Podcasts
The Magical, Mystical, Magnetic Onion
Yes, indeed, the onion is an herb—a self-assertive herb with a fascinating folklore history in cultures all around the world, as well as a favorite in everybody’s kitchen.
2 Tblsp. olive oil
¾ cup chopped onion
2-3 garlic cloves, minced
1 pound sauerkraut (fresh-packed, from the deli section of your supermarket)
1 cup white wine
½ cup chopped apple, peel left on
½ tsp ground bay or 1 bay leaf
6 juniper berries
Heat the oil in a skillet and sauté the onions and garlic. Cook, stirring, for 3-4 minutes. Add the sauerkraut, wine, apple, bay, and juniper berries (or caraway seeds). Stir, bring to a simmer, and cook over low heat for 30 minutes. Remove the juniper berries and the bay leaf (if you used a whole one) before serving.
Combine onions and cucumbers in a bowl. In a cup, mix oil, vinegar, sugar, and dill. Pour over the onions and cucumbers and toss. Let stand for 20-30 minutes, stir, and add salt and pepper to taste.
Life is like an onion.
You peel it off one layer at a time;
And sometimes you weep.
—Carl Sandburg
For this is every cook's opinion,
No savoury dish without an onion;
But lest your kissing should be spoiled,
Your onions should be thoroughly boiled.
—Jonathon Swift
Why is it that the poet tells
So little of the sense of smell?
These are the odors I love well:
The smell of coffee freshly ground;
Or rich plum pudding, holly crowned;
Or onions fried and deeply browned…
—Christopher Morley, poet
Onion skins very thin,
Mild winter coming in.
Onion skins very tough,
Coming winter very rough.
—old English rhyme
If you hear an onion ring, answer it.
—Anonymous
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