— Barbara Yager

I love me some aliens and a couple another dish that I was gonna cook for you today. With some roasted onions, so I use yellow onions for almost everything that I cook where the onion gets integrated in. So my sauteing zucchini making beef stew chicken or a Seafood Pot Pie Etc. I'm using yellow onion and there because I think the sweetness to spiciness to texture and generally just the size of yellow onions is very convenient for a lot of recipes. I use red onions when I'm featuring The Onion a little bit more. Like in this case, I was going to make this roasted onion salad. I was going to top it with a mixture of Sherry vinegar and olive oil and then put some Sprinkle some goat cheese over the top of it. So the nice sort of Spanish type dish if you will and all I did is I slice these along the Equator and then roasted them at high temperatures. And if you you don't burn them, you can still get here the microphone here still gets nice and crispy before it gets bitter. That's a nice little touch to it. But red onion chard Red Onion in particular is to me one of the most charming and elegant of all. singular flavors that there is Just to me, there's very few things that are as charismatic is just a get a pan rip roaring hot and take some thin sliced red onion throw them in a dry pan and let them burn just a little bit. Let them Char let him sing and Seer and they become this perfect topping just as they are nothing else added to them. I love that. I don't tend to cook red onions into dishes. The reason for that is that they end up looking they lose their vibrancy and end up just being kind of palad purple brown limp long things that Honestly look like worms. So I don't use them that way they just end up distracting and unless and I think they also have a lot more sweetness to them that is often. Hard to manage when they're cooked into things yellow onions have the perfect level of sweetness. Shallots, I use raw. I will of course cook with shallots, especially if I'm doing like a sauteed zucchini right at the very very end. I'll add the shallots in so that just the residual Heat. Sort of wilts those finally diced shallots. So they're still textured. There's a little bit of crunch, but they really bring all that wonderful allium flavor to the dish certainly in salad dressings. I will use shallot and also in the salads themselves, I will shave it very thinly lengthwise top to bottom very thin little Shavings of it that I'll mix with a lot of herbs for a nice little garnish salad not chopped herbs, but just torn mint leaves torn parsley and maybe some shervil or cilantro is really wonderful way to go. sweet onions Yes, they're good, but they have too much Sweetness in them for me for most things. We're talking about Maui Maui sweet 100s vidalias Etc. I will whole roast those in a whole roasted onion with a mustard glaze like this like I did with a turnip would be really wonderful. Roasted sweet onions just such as this this is the yellow onion, but a sweet onion roasted three quart cut three quarters of an inch thick or so olive oil roast them at high temperature, maybe 400 Degrees take the skin off before you roast them serve that with a spicy blue cheese something like cabrales or a Gorgonzola like a Gorgonzola Dolce. You know where it's got that real bite of the penicillic acid like in the back of your throat there. Well, man, that would be a very very good dish.