ONIONS

Onions image

Number Of Ingredients 6

Ingredients

* See note below.
tray of sliced cold cuts and cheeses
roast beef, pork or ham
Oriental dishes
vegetable bouquet centerpieces
* See note below.

Steps:

* Onions come in many shapes, sizes and colors from the graceful slender green onion (often called a scallion) to the large, robust red onion. Select green onions with fresh, bright leaves and globe onions that are firm and rounded. To reduce tears during cutting, thoroughly chill the onions and rinse under cold water while cutting. Leeks should be soaked in water to remove any sand. Use as a garnish for * Simple Mum You will need a small sharp knife. Select a well-rounded onion of desired size. Peel and trim off stem and roots,without removing the root base (A). Cut pie-shaped wedges about 1/8- to 1/4-inch wide, carefully cutting to within 1/2 inch of the root base without cutting slices off (B). Cover with ice water. To create a pastel color with a white onion, add a drop or two of liquid food color to the water. To mask the onion odor, add a little vanilla extract to the water. Cover and refrigerate at least 1 hour or until ready to use. For a deeper pastel color, make 24 hoursahead. A mum can also be made with a mature green onion, the bulb end of a leek or a turnip. BrushesYou will need a small sharp knife.Select bright-colored medium-size green onions. Cut a 2 1/2- to 3 1/2-inch piece from bottom of a green onion, trimming off the roots (A). Starting 1/2 inch from center, make 4 to 5 lengthwise cuts through the green end. Rotate a quarter turn, and make another series of cuts (B). Place in ice water. Cover and refrigerate at least 1 hour or until ready to use.For a more frilly look, make a series of cuts also in the white portion of the green onion, leaving a section in the center which is uncut (C). Place in ice water at least 1 hour to "bloom."LeavesYou will need a small sharp knife.Select a mature green onion or leek. Use the upper, mature green portion. Place on a cutting surface with the fold to the left. Cut a crescent shape the desired length and width of the leaf (A). With the tip of the knife, cut angled notches through both layers along the rounded cut edge (B). Cover with a wet towel, then with plastic wrap and refrigerate until ready to use.