Volume 11, Issue 92 - November 7, 2006

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Save the recipe for Onion and Turkey Lime Salad in yesterday's Foodservice Daily to use for Thanksgiving turkey leftovers. This tip comes to you form Chef June Jacobs, CCP. Today we talk about Caramelized Onions and uses for them. A tasty topic and then a tart. Enjoy.

Consumption:

U.S. Consumption:

Onions represent the third largest fresh vegetable industry in the United States. The U.S. per capita consumption of onions is around 21 pounds per year. This translates to over 380 semi-truck loads of onions used in the United States each day.

U.S. Consumption Trends:

Fresh and storage onion consumption has risen over 70 percent in the last two decades, from 12.2 pounds per person in 1983 to an estimated 21 pounds per person in 2005.

World Consumption:

World onion production is estimated at approximately 105 billion pounds each year. The average annual onion consumption calculates to approximately 13.67 pounds of onions per person across the world. Libya has the highest consumption of onions with an astounding average per capita consumption of 66.8 pounds.

Source: National Onion Association

Bring on the Onions! Onions for All Seasons and All Tastes. History, Health Facts, Trivia, Quotes, FAQ's, Handling Tips and Awesome Recipes! Onions-USA.org

Caramelized Onions

Makes 12 servings

Ingredients:

3 pounds yellow onions (6 to 9 medium onions)
cooking spray, as needed
1-1/2 tablespoons olive oil
1 teaspoon dried thyme, crushed
1 teaspoon dried rosemary, crushed
salt and pepper, to taste

Preparation:

Halve and slice onions. Coat 12-inch skillet with cooking spray. Over medium heat, cook onions in oil for 15 to 20 minutes, stirring occasionally, or until soft and golden. Stir in thyme, rosemary, salt and pepper. Serve warm or cover and chill for up to 5 days.

Source: National Onion Association

Serving Ideas with Caramelized Onions:

• Wilted Spinach Salad: Toss crisp fresh spinach leaves with hot caramelized onions, sundried tomatoes and pine nuts. Drizzle with warmed vinaigrette dressing and toss well.
• Enchilada Stack with an Attitude: Layer a corn tortilla with black or pinto beans, diced bell pepper, dabs of salsa, grated sharp cheddar cheese and a layer of caramelized onions. Repeat layering then top with a third tortilla. Sprinkle with cheese and bake until hot and melted.
• Smothered Sea Bass: Poach sea bass or other firm white fish and serve on a bed of caramelized onions with a scattering of steamed baby carrots and fresh dill sprigs over all.
• Royal Stuffed Bakers: Spoon the lavish richness of caramelized onions into baked potatoes instead of the usual butter and sour cream. Sprinkle black pepper over top.
• Portabella "Steak" and Onions: Grill or sauté thick slices of portabella mushrooms in olive oil and serve with the juices over caramelized onions for a satisfying and surprisingly hearty entrée.
• Pasta Primavera with Caramelized Onions: Caramelize two onions with slices of red and green peppers and zucchini. Gently toss with penne pasta and pesto sauce. Top with Italian cheeses.
• Flavorful Burger: Heap caramelized onions and smoked Gouda onto a burger. Serve on a toasted bun.
• Sliced Steak Sandwich: Season caramelized onions with chile powder and paprika and stack with sliced steak on a French roll.
• Chicken Quesadillas: Place seasoned chicken, caramelized onions, peppers and melted cheese between two tortillas and heat. Serve with pico de gallo.
• Caramelized Onion, Goat Cheese and Mushroom Pizza: Top a pizza crust with mild goat cheese, roasted garlic, caramelized onions, seasonal mushrooms and herbs.

Source: National Onion Association

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Red Wine Onion Tart

Makes 3 tarts; 24 servings

Ingredients:

6 tablespoons (3 ounces) olive or cooking oil
9 large (7 pounds) yellow onions, halved, thinly sliced
1 quart 1 cup (1-1/2 750 ml bottles) dry red wine (Cabernet Sauvignon or Merlot)
3/4 cup (5-1/2 ounces) sugar
1-1/2 cups (12 ounces) heavy cream
3 ten-inch pastry shells
salt and white pepper as needed

Preparation:

Heat oil in large sauté pan. Add onions and sauté over low heat for 30 to 40 minutes or until tender. Add wine and sugar. Continue to cook slowly, stirring often, until all liquid has evaporated, approximately 30 minutes longer.

While onions cook, pour cream into a small pot and place over medium heat until it boils. Reduce the volume by 2/3. Set aside.

Pre-bake the pastry shells in a 400 degree oven for 20 minutes or until golden.

When the onions are "dry", combine them with the cream and season to taste with salt and pepper. Turn into pie shells. Bake in a 325 degree oven for 30 minutes or until hot through the center.

Serve warm with a frisée salad and some thinly sliced prosciutto if desired.

Recipe by Bruce Sherman, Executive Chef, North Pond, Chicago, Illinois

Source: National Onion Association