Ingredient of the Month: Onion
(Photo Source: Pinterest)
Ingredient of the Month is a unique way to feature different local as well as worldwide ingredients and to invite A Lot on Your Plate reader’s from all over, to share their recipes based on the ingredient chosen each month.
The recipes shared by you guys will be added to the post that not only links you to recipes of my own featuring the ingredient of the month, but offers background history of the ingredient as well as fun facts, information, origin, how to store and select, and different uses for the ingredient.
To enter your recipe so it can be added to the post, leave a comment with a link to your recipe attached below like you would for the A Lot on Your Plate Bake-offs and I will be sure to feature your recipe in the post (with a picture provided from your post). *Please note: I can only feature recipes that use the actual ingredient of the month in the recipe.
You will always have a chance to add your recipe to the any of the Ingredient of the Month post’s. These post’s will never close and will continue to grow as long as recipes are entered!
Anyway, I just thought this was a fun way to spread the word of all the fabulous recipes out there on WordPress as well as all over the internet. Enjoy!
Facts About Onion:
• Onions are the sixth leading crop in the production in the United States.
• They are sometimes used to garnish cocktails such as martinis.
• Parsley is one way to get rid of onion breathe as it counteracts the scent.
• As of today, Libya consumes the most onions a year at about 66.8 lbs per person.
• Onions are a good source of Vitamin C. They are also high in magnesium.
• Sulfuric compounds are what cause a person to tear up while slicing an onion.
• Onions are very low in calories and fat and high in dietary fiber.
• According to the “Guinness Book of World Records”, the largest onion grown to date is 10 lbs, 14 ounces. This onion was grown in England.
• It is to be said, if you store an onion in a nylon stocking, you can extend an onion’s shelf life for up to 3 to 6 months.
• You can remove the scent of onion from your hands by rubbing dry salt on them.
How to select & store: When choosing an onion at the grocery store or farmers market, look for firm, true to their size, odorless onions. Avoid any onions with bruises, blemishes or cuts. Avoid if the onion seems dehydrated or dry. You can store onions in a dark, cool, dry place. Avoid storing onions in plastic. You can consider refrigerating an onion in the crisper drawer of your refrigerator only when the onion is past its shelf life. When stored correctly, an onion can stay fresh up to 6 or 7 days.
Awesome A Lot On Your Plate’s Reader Recipes:
Vegetarian Pilaf submitted by The Urban Food Lover
Brown Braised Onions submitted by Sarah & Francisco @ Over Salted
Piri Piri Chicken and Chargrilled Mediteranian Vegetables submitted by The Fussy Foodie Adventures
Nutty Onion Pakados submitted by Radika @ Sinsationcakes
Caramelized Onion Galette submitted by Katie @ Kitchen Notes and Other Sundries
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Hot Onion Souffle submitted by Chocolate Castles
Thai Sweet Potato Curry submitted by Julia @ The Chocolate Fudge Frosting
Pizza Burgers submitted by Jabber Wockey @ The Local Jabber Wockey
Valdalia Onion Deep Dish Pizza submitted by Pete @ Metro Blog
Pub Style Turkey Burgers submitted by Little House By The Dunes
Shrimp Mango Salsa submitted by Randy @ Savor The Food
Guinness Onion Quiche submitted by Shayli @ Life, Love & Lavender
Orgasmic Onion Rings submitted by Cowboy and Crossbones
Spicy Egg Frittas submitted by Megan @ Do I Have My Food face On?
Shredded Beef With Onions submitted by Morgan @ Gradually Ginger
Slow Cooker Pot Roast
Fresh Rainbow Quinoa Salad submitted by Leah @ Inspire & Indulge
Green Bean & New Potato Salad w/ Blue Cheese & Soup submitted by Juniper @ Living Through The Senses
Baked Onion Bhajis submitted by Eva @ kitcheninspirations
Big thank you to all that added their recipes so far and I look forward to seeing more!
To be check out other previous Ingredient’s of the Month like garlic, basil and parmesan cheese, click here!
Please feel free to comment below with a recipe of yours or someone you know (with their permission of course) and it will be added to the post above with a photo and link to your site or blog!