Red onions are super healthy, who knew? Ideas? Recipes?
- rworange Jan 12, 2009 09:16 AM
So, I'm going to play with recipes that normally use white onions. Today it is sauteed onions with red onions. Tommorrow it is red lentil wat with red onions.
Do you do any adjustments when using red onions instead of white in a recipe?
I never before considered the visual appeal of red vs white onions, so this seems like a fun new thing to play with.
Do you have any good red onion recipes?
There really wasn't all that much out there on the web except the usual salsa and pickled red onions. Or if there are recipes, the stuff in there would seem to cancel the health benefits.
In the first link are a few recipes i found that sound good, different and healthy .. ish. Any other ideas.
RED ONION & RED WINE SOUP
How healthy is this ... not only red onion but red wine ... and olive oil ... and tomatoes. It is at the top of the list to try .
Sauteed Spinach with Red Onion, Bacon & Blue Cheese
SPINACH SALAD WITH ROASTED PECANS AND RED ONION
OK, this is one of those recipes where the bacon and blue cheese seem to cancel any health benefits. Still, looking at a fresh salad recipe gives me inspiration to substitute pecans or walnuts for the bacon and blue cheese ... maybe
Red Onion and Rhubarb Mini-Tartlets
I might use this as a compote to accompany something and lose the crust. The idea of combining red onion with rhubarb is interesting though. The blog photos are pretty.
Blueberry & Red Onion Compote
Another interesting and different combo
Caramelized Sweet Potato and Red Onion Braid
This is probably more work than I want to do, but it looks pretty
RED ONION SAUERKRAUT
Crockpot Red Cabbage and Onions
Black Bean Soup with Coriander and Red Onion
Baked pumpkin with red onion and sage
Red Onion Risotto
Butternut squash and red onion risotto
Seems to me that if you wanted to get more Quercetin in your diet, eating capers would be the most efficient way to do it.
If you're substituting red for white (or yellow) onions, you may want to reduce the amount of garlic in your recipe (unless, of course, you're like most of the people I know who love both). Red onions are also less sweet and slightly more tangy and with a firmer texture than their pale counterparts, which may have to be adjusted for also.
I was comparing them to Vidalias and Spanish onions, which to me are sweeter, even raw. :)
Red onions seem to retain their onion flavour and structure more than than white or yellow when roasted, and can take longer heat.
When raw, I like it paper-thin, first set in some vinagre to mellow out.
Roasted with potatoes under a bird (sliced, although my husband prefers traditional wedges)--delicious!
I do a salad with red leaf lettuce, blood oranges, slivered almonds and red onions, with a red wine vinaigrette. It's a great winter salad that goes well with beef or seafood.