Try these favorite onion recipes from Germany & Alsace.
By Sharon Hudgins
When I was a child, I hated onions. Not because the raw onions made me cry, but because the flavor of any onion tasted terrible to me. Thankfully I’ve outgrown that childhood aversion and now I love onions in all their forms—large, small, white, yellow, red, purple, green, old, young, round, long, raw, or cooked. Today I can’t imagine cooking without onions—or without their relatives in the allium genus—garlic, shallots, leeks, chives. I use them so much in my kitchen that it’s hard to keep my pantry stocked with enough of them.
Onions grow well in many European climate zones, and they’ve been a staple in the Germanic kitchens for eons. The hardy root vegetables are baked, boiled, fried, steamed, broiled, pickled, stuffed, creamed, sauteed, glazed, and eaten raw. Onions and their allium cousins are ingredients in thousands of written and unwritten recipes for appetizers, soups, salads, casseroles, side dishes, tarts, snacks, and breads. I’ve even seen one dessert whose secret ingredient was onion!
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