Thursday, April 17, 2008

Nothing to Cry About

Onions seem to be one of those foods you either love or hate. No one seems to be agnostic about 'em. I fall into the "love" category. That's why this article about caramelized onions in the Wash Post caught my attention.

I especially enjoyed this paragraph from Andreas Viestad's article:

Onions are one of the most important building blocks of cooking. They are an essential part of salads and sauces, stews and savory pies. They give us depth of flavor, a hint of sweetness, a blast of pungency. But to most of us they are also a mystery. They are just there, quietly fulfilling the task we want them to. We don't notice or appreciate them until something goes wrong. Then we realize that we don't really know them at all. And that's just a crying shame.

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