Sweet Onions

August 5, 2006

Sweet Onions

Spring Onion Sandwiches

Onion sandwiches are best made right now, when the new spring onions are very sweet. Spread two slices of bread with mayonnaise. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top this slice with the other slice of bread.

Sweet Onions on Black Bread

The combination of sweet onion and dark bread is classic. Peel and slice the onion thinly into rounds. Lightly butter two thin slices of dark rye or pumpernickel. Cover one slice with onions, season with salt and pepper, add a few drops of mild vinegar, and cover with the second slice of bread. This sandwich also tastes good with thinly sliced Cheddar.

Sweet Onions on Toast

Toast two slices of country, multigrain, or light rye bread, then spread each slice with plain or flavored mayonnaise. Sprinkle chopped parsley or dill over the mayonnaise on one slice, add thinly sliced sweet onion, and top with the second slice of toast.

Deep-Fried Onion Rings

Peel and slice sweet onions 1/8- to ¼-inch thick. Separate the rings and soak them in a mixture of half buttermilk and half milk for at least 1 hour. In a deep-fryer or a deep pot, heat 4 cups of peanut or vegetable oil to 365oF. Drain the onions and toss them in flour, shake them in a sieve to remove excess flour, and fry in small batches until golden brown, about 3 minutes. Drain, salt, and serve. Ground red chile or cayenne pepper also tastes good as a seasoning. Onion rings taste good as a salad topper, too!

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