FRESH & IN SEASON

Onions

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Fresh Onions

Fresh onions pack so much vitality and flavor they’ve earned starring roles in these recipes.

By Lisa Gosselin | research by Cheryl Sternman Rule EatingWell May/June 2008

Healthy Onion Recipes

It’s not the fragrance of roses or the scent of peonies that reminds me we are entering the sweet days of late spring and early summer, but the earthy aroma of fresh onions.

The house where I grew up was once one of the many onion farms that dotted the Connecticut coast in the 1800s. By mid-May, the dark green shoots of chives and the spindly leaves of spring onions poked up haphazardly across our yard.

For my mother, a precise gardener, these feral members of the genus Allium were a curse. But for my sister, brother and me, they were treasures. We’d dig carefully around the bulbs, pull our prizes from the earth and make the base of stone soup, adding mussels we scavenged from tide pools, spinach leaves pilfered from the garden and, of course, a small round stone.

Fibrous and alive, those onions gave everything a taste of something new, something powerfully vital that had pushed its way through the darkness toward the sun.

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