The Local Kitchen

The Local Kitchen with Diane Reesor proudly

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When she was young, Diane knew a man who would pick onions out of the ground and eat them right there. This made her curious about onions, so she started experimenting with them.

There are three main ways to prepare onions:

Fried Onions:

Chop onions and fry in butter or oil with salt and pepper until they are the colour you prefer (Diane likes them a wee bit black).

Crispy Onions:

Chop onions. Soak in salt water (teaspoon salt to 2-3 cups of water) for one hour. Drain. Spread onions on a kitchen cloth overnight. Cook them with oil in a pan on medium until crispy, for 10-15 minutes. These will keep in a jar.

Caramelized Onions:

Slice 2 large onions very thin. Add oil or butter to a low heat pan. Add onions, 1 teaspoon of salt, 1 1/2 tablespoons of cider vinegar, 2 tablespoons of brown sugar, and 1 teaspoon of thyme. Cook slowly, lidded, for 20 minutes or until the colour of a caramel candy. These can be kept in the fridge.

5 Onion Pizza

Make dough (add dehydrated onion) or use a pre-made pizza shell. Spread with 1/2 cup of parsley or carrot top pesto. Sprinkle 1 cup sharp, extra old cheddar cheese (or any flavourful cheese). Add thinly sliced red or white onions. Top with 1/2 cup caramelized onions. Bake on an oiled baking sheet or preheated pizza stone at 550*F for 10-12 minutes. When the pizza comes out, top with chopped green onions and crispy onions. Order online for free delivery or pick up.

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