This Week for Dinner: Rose's Creamed Onions Recipe (2024)

FAQs

Where did creamed onions come from? ›

Creamed onions' European roots made the dish very popular with immigrants who carried the recipes over with them to the United Sates. In fact, historians say the English loved their onions so much, the Pilgrims carried them over on the Mayflower⁵.

Creamed pearl onions can be made 1 day ahead and chilled, covered. Reheat in a heavy saucepan over low heat, or in a microwave, stirring occasionally.

Libya has the highest rate of onion consumption per capita, averaging 66.8 pounds per person. The onion is used in 93 percent of American dining establishments. It is one of the top menu items for appetizers with popular dishes like onion rings, onion blooms, and French onion soup.

India is the number one producer of onions, with 26,738 metric tons each year.

Bring a medium pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1 1/2 minutes. Drain onions and run under cool water until cold enough to handle. Peel onions with your fingers and discard peels.

No-sweat sweated onions

Instead of spending 15 minutes trying to soften onions in a pan (only to scorch them!), try this microwave method. Pop chopped or sliced onions in a bowl, add a spoonful of water, cover with a plate and microwave on high for 3-4min. Carefully remove (the bowl will be very hot) and uncover.

Fill bowl with water, covering onion halfway up side. Cover onion and bowl loosely with waxed paper; microwave at HIGH 5 to 6 minutes or until onion is tender and can be separated with fork.

Just peel and slice the red onion as called for in your recipe, then submerge them in a bowl of cold or ice water. Let them sit for at least ten minutes, stirring once or twice, before draining and using them in your recipe. For added flavor, you can also soak the onions in lime juice, lemon juice, or vinegar.

Boiling onions, botanically classified as Allium cepa, is a broad name used for any onion harvested at a small size before reaching full maturity.

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.

What are the small white onions called? ›

White Pearl onions, botanically classified as Allium cepa, are tiny, young onions that are members of the Amaryllidaceae family. Also known as co*cktail onions, Picklers, Baby onions, and Button onions, White Pearl onions are grown from regular onion varieties including Crystal Wax and White Bermuda.

White onions are our favorite for raw preparations because their flavor is pleasantly savory, yet less stringent than yellow onions. They can be identified by their papery, white skin that peels off easily.

Origins in the United States

United States sweet onions originated in several places during the early twentieth century. Vidalia onions were first grown near Vidalia, Georgia, in the early 1930s.

Onions are naturally sweet; and as caramel comes from the simple cooking of sugar when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.

Most of the sweet yellow onions, which people all over the world enjoy because you can "eat them like an apple", can trace their origin to the Lone Star state. The sweet onions from Texas started when the Bermuda onion was introduced into South Texas in 1898 when a packet of onion seed was planted near Cotulla.

The onion does not come from America.

Onion cultivation began in western Asia and northern African countries more than 5,000 years ago. They were introduced to Europe by the Greeks and Romans, first in Mediterranean countries and then spreading to the other countries of the continent.